Poppy Seed, Raisin, And Hazelnut Stollen - cooking recipe

Ingredients

1 1/2 cups lowfat milk
8 oz poppy seeds, finely ground
3/4 cup honey
1 1/4 cup butter
1 None vanilla pod, seeds scraped out
8 drops bitter almond oil
2 oz chopped hazelnuts
3.5 oz raisins
3 tbsp plus 1 tsp sour cream
1 tbsp active dry yeast
1 lb all-purpose flour
1 None lemon, zested
2/3 cup powdered sugar
4 None eggs, 2 separated

Preparation

Line a baking tray with parchment paper. In a saucepan, bring the milk to a boil, add the poppy seeds and simmer for 25-30 mins, stirring occasionally.
In a separate saucepan, melt the honey and 1/3 cup butter. Add to the poppy seed mixture along with the vanilla seeds, bitter almond oil, hazelnuts and raisins. Simmer over a low heat for 10-15 mins. Allow to cool.
In a bowl, mix the yeast and sour cream. Add the flour, lemon zest, 2/3 cup butter, 1/3 cup powdered sugar, 2 eggs, 2 egg yolks and a pinch of salt and knead to a smooth dough. On a lightly floured tea towel, roll out to a 16x24 inch rectangle.
Beat the egg whites until forming stiff peaks and fold into the poppy seed mixture. Spread over the dough, leaving a 1/2 inch margin all around the edges. With the help of the tea towel, roll up from the narrow end and place seam-side down on the baking tray. Press together at the ends and then press gently with the hand along the length of the stollen to form a dip. Cover and allow to rest in a warm place for 30 mins.
Preheat the oven to 400\u00b0F. Bake for 10 mins. Turn the temperature down to 350\u00b0F and bake for 30 mins, until a skewer comes out clean, covering with tinfoil if it is browning too quickly.
Melt the remaining butter and brush over the warm stollen. Dust with remaining powdered sugar. Allow to cool.