Poppy Seed Stollen

Ingredients

• 42 g fresh yeast (1 cube)
• 130 g coconut blossom sugar
• 300 ml lukewarm milk
• 500 g wheat flour type 1050
• 1 pinch salt
• 140 g softened butter
• 2 Eggs
• 160 g ground poppy seeds
• 2 tbsp cocoa powder
• 1 tsp cinnamon
• 1 pinch ground vanilla
• 100 g erythritol powdered sugar
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Dissolve the yeast with 50 g coconut blossom sugar in 150 ml lukewarm milk. Sift the flour with salt into a bowl, add 100 g softened butter and 1 egg, then mix. Knead into a smooth dough using the paddle attachment of a hand mixer. Cover and let rise for 45 minutes in a warm place.

2. 2.

   Line a baking sheet with parchment paper. Bring 150 ml hot milk with 40 g butter to a boil. Stir in the ground poppy seeds, 80 g coconut blossom sugar, and cocoa; turn off the heat and let it thicken while stirring for 10 minutes. Then allow to cool.

3. 3.

   After resting, knead the dough again vigorously and roll it out on a floured surface to about 0.5 cm thickness into a rectangle. Stir in 1 egg, cinnamon, and vanilla powder into the cooled poppy seed mixture.

4. 4.

   Spread the poppy seed mixture over the dough and roll from both long sides.

5. 5.

   Place the rolled loaf on a parchment-lined baking sheet and let rise again for 15 minutes. Bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for 40–50 minutes.

6. 6.

   For the glaze, whisk together powdered sugar, lemon juice, and 1–2 tbsp warm water. Brush the still-warm loaf generously with the glaze. Let it dry, then slice only after the loaf has completely cooled.