diced Yield: For garnish
Peel the potatoes and boil them in salted water until soft. Cool and drive through the Passevite. Stir yeast with sugar until liquid. Mix all dough ingredients well and knead into a smooth dough in about 10 minutes. Cover and let rise in a warm place until doubled. Roast bacon without adding fat until brown. Add onions and parsley and sauté briefly. Cool. Roll out the dough on a floured tea towel to a rectangle of about 50 x 35 cm. Spread onion bacon mixture and cheese evenly on top (leaving a 5 cm border all around). Roll up the dough from both long sides towards the center, placing one roll lightly over the other (press lightly to smooth, otherwise the roll will fall down during baking.
Place the stollen on a baking sheet lined with parchment paper, brush with beaten egg yolk and spike with pumpkin seeds. Bake in the oven heated to 200 °C for 60 min. Serve warm.
Total time 40 min.
Our tip: Use a delicious spicy bacon for a delicious touch!
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