Yeast Dough; Poppy Seed Cake - Silvercrest SKM 550 A1 Recipe Book

Yeast dough

Ingredients:
500 g Wheat flour
1 cube of Yeast (40 g) or 1 pack Dry yeast
Approx. 1/4 l lukewarm Milk
60 g Butter or Margarine
40 g Sugar
1 pkt Vanilla sugar
1 btl. Citro-bake
1 Egg
Preparation:
• Place the flour, dry yeast or crumbled yeast and
all other ingredients (not directly on the yeast)
into the mixing bowl.
• Slowly mix everything, starting with the dough
hook at level 1, then for 3 - 4 minutes on level 2.
• Cover the bowl with a dish towel, place it in a
warm place and let the dough rise until it has
visibly increased its size.
• Then knead the dough through once again.
• After that, the dough is finished and you can pro-
cess it further.

Poppy seed cake

Ingredients:
For the dough:
100 g Buckwheat flour
200 g Wheat flour
100 g Hazelnuts, ground
1 cube of Yeast (40 g) or 1 pack Dry yeast
Approx. 125 ml Milk
1 pinch Salt
75 g Sugar
1 Egg
150 g Soft butter
1 btl. Citro-bake
1 btl. Rum-bake
100 g Orange peel, diced
50 g Lemon peel, diced
For the filling:
1 btl. (200 g ) Poppy-bake
For the coating:
100 g Butter for spreading
Powder sugar for dusting.
Preparation:
• Make from the specified ingredients, except the
orange peel and lemon peel, a yeast dough
(see "Yeast Dough").
• Knead the orange and lemon peel in at the end.
• Roll the dough out (about 20 x 25 cm) and
spread the poppy mix on to it.
• Then fold and beat the dough together into a
stollen shape.
• Grease a stollen mould and place the stollen
inside for baking.
• Spread the remaining butter onto the still hot stol-
len and sprinkle it with the powdered sugar.
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