Poppy Seed Stollen with Sugar Glaze

Name: Poppy Seed Stollen with Sugar Glaze
Prep time: 30 min
Cook time: 45 min
Total time: 2 h 45 min
Yield: 1
Cuisine: Europe, Eastern Europe, Polish
Ingredients: 500 g flour; 1 fresh yeast; 70 g sugar; 200 ml lukewarm milk; 1 pinch salt; 1 egg; 75 g softened butter; 250 g ground poppy seeds; 3 tbsp rum; 30 g semolina; 200 ml milk; 100 g sugar; 1 tsp grated lemon zest; 2 tbsp chopped walnuts; 2 tbsp chopped hazelnuts; 2 tbsp chopped candied orange peel; 125 g powdered sugar; 2 tbsp lemon juice; 2 tbsp chopped candied orange peel

Prep: 30min

| Servings: 1 | Cook: 45min

Poppy seed stollen with sugar glaze is a recipe featuring fresh ingredients from the poppy seed cake category. Try this and other recipes from Spoonsparrow!

Ingredients

500 g flour
1 fresh yeast
70 g sugar
200 ml lukewarm milk
1 pinch salt
1 egg
75 g softened butter
250 g ground poppy seeds
3 tbsp rum
30 g semolina
200 ml milk
100 g sugar
1 tsp grated lemon zest
2 tbsp chopped walnuts
2 tbsp chopped hazelnuts
2 tbsp chopped candied orange peel
125 g powdered sugar
2 tbsp lemon juice
2 tbsp chopped candied orange peel

Instructions

1.
Dissolve yeast in lukewarm milk, mix with dough ingredients and knead well with the paddle attachment of an electric hand mixer. Cover and let rise in a warm place for about 1 hour.
2.
Mix poppy seeds and semolina, bring milk to a boil and pour over the mixture. Stir in sugar, lemon zest, walnuts, hazelnuts and let soak for about 15 minutes.
3.
Knead the yeast dough again and roll it out on a floured surface into a rectangle approximately 30 x 35 cm. Spread the filling over it, leaving a 2 cm border. Roll up from the long side, place seam-side down on a greased baking sheet, cover and let rise for about 20 minutes. Bake in a preheated oven at 180°C (fan 160°C) for about 45 minutes until golden brown.
4.
Whisk powdered sugar with lemon juice and brush over the poppy seed roll. Sprinkle chopped candied orange peel on top.