Poppy Seed Stollen

Pastry:

• For the pastry heat the milk until warm.
• Crumble the yeast and dissolve with 1 tbsp of sugar and leave in a warm place for 15 minutes.
• Add sugar, salt, flour, butter and eggs with the yeast milk until a soft dough is formed, then cover and leave in a warm place for approx. 1 hour.

Filling:

• Boil the milk and sugar for the filling.
• Add the poppy seeds and boil for 1 min.
• Gradually adding in the ground almonds, sultanas and butter.
• Allow to simmer for 10 minutes and remove from the hob, leave aside to cool.

• Roll out the pastry on a small amount of flour, form a rectangle shape (approx. 35 x 45 cm).
• Pour the poppy filling onto the pastry. Place the seam down diagonally on a sheet that is covered with baking paper.
• Leave covered for 20 minutes.
• Preheat the oven at 175°C and bake for approx 40-45 min.
• Remove and leave to cool for 5 minutes.

• Wrap the cake in a warm tea towel and slowly roll away from you.
• Blend sugar with rum and lemon juice to form a liquid.
• Wipe the surface of the warm cake allowing the liquid to soak in.

Serving Suggestions:

• Delicious served with fresh cream or ice-cream.