Silesian style poppy Stollen

Ingredients

• For the dough: 600 grams flour
• 250 milliliters milk
• 20 grams fresh yeast
• 75 grams sugar
• 1 teaspoon salt
• 1 egg yolk
• 100 grams softened butter
• zest of one lemon For the filling: 500 grams ground poppy
• 200 milliliters milk
• 200 grams sugar
• 1 package of vanilla sugar
• 0.5 teaspoons cinnamon
• 50 grams softened butter
• 200 grams raisins
• 50g ground almonds
• 1 teaspoons rum
• 1 egg white for the glaze: 75 grams icing sugar
• the juice of one lemon

Preparation method (receipt)

Sift the flour into a bowl. Gently heat the milk. Crumble the yeast, mix with a pinch of sugar, salt and milk, pour the mixture into the flour and leave for 20 minutes. Add the remaining milk, sugar, egg yolks, butter, zest and a wooden spoon knead a smooth elastic dough. Leave for 1 hour, covered with a film or a towel. Poppy Pour boiling milk, add the remaining ingredients for the filling and leave to swell for 30 minutes. Roll out the dough into a rectangular reservoir, cover the filling, some distance from the edge of 2 centimeters. Roll into a tight roll, put it on a baking sheet, greased again, cover and leave for 1 hour to approach. Bake in preheated 180 degrees Celsius oven for 40 minutes. Grind to glaze icing sugar with the lemon juice to make a thick paste, cover her hot cake.