Poppy Seed Stollen with Marzipan

Ingredients

• 500 g flour
• 1 packet dry yeast
• 100 g sugar
• 175 ml milk
• 1 egg
• 125 g butter (room temperature)
• 1 pinch salt
• 1 tsp grated lemon zest
• 125 g poppy seed mix (ready-made blend)
• 150 g marzipan base
• 1 tbsp powdered sugar (for dusting)

Instructions

1. 1.

   Add the flour to a bowl, fold in the dry yeast, then add the remaining dough ingredients and knead with a hand mixer’s dough hooks until smooth. Cover and let rise in a warm, draft-free spot for about 1 hour or until doubled in volume.

2. 2.

   Meanwhile prepare the filling: break the marzipan base into pieces and mix with milk. Add the poppy seed mixture and stir roughly (the mixture should not be perfectly homogeneous).

3. 3.

   Knead the dough once more, then roll it out to a sheet of approximately 30x40 cm. Spread the marzipan-poppy seed filling over the dough. Roll up the two narrower sides toward the center and press them together slightly in the middle. Cover with a kitchen towel and let rise again for 30-45 minutes. Preheat the oven to 200 °C (top/bottom heat). Place the stollen on a baking tray lined with parchment paper and bake for about 1 hour, checking with a skewer. If it browns too quickly, cover with foil promptly.

4. 4.

   Remove from the oven, dust while still hot with powdered sugar, and cool on a wire rack.