Christmas Poppy Seed Stollen

Name: Christmas Poppy Seed Stollen
Prep time: 30 min
Cook time: 45 min
Total time: 2 h 50 min
Yield: 1
Cuisine: Europe, German, Mediterranean
Ingredients: 500 g flour; 1 fresh yeast; 70 g sugar; 200 ml lukewarm milk; 1 pinch salt; 1 egg; 75 g soft butter (room temperature); 250 g poppy seeds (ground); 100 g raisins; 3 tbsp rum; 30 g semolina; 200 ml milk; 100 g sugar; 1 tsp grated lemon zest; 2 tbsp chopped almonds; 2 tbsp chopped hazelnuts; 2 tbsp powdered sugar; 2 tsp lemon juice

Prep: 30min

| Servings: 1 | Cook: 45min

A festive poppy seed stollen recipe featuring fresh ingredients from the yeast dough category. Try this and other recipes from Spoonsparrow!

Ingredients

500 g flour
1 fresh yeast
70 g sugar
200 ml lukewarm milk
1 pinch salt
1 egg
75 g soft butter (room temperature)
250 g poppy seeds (ground)
100 g raisins
3 tbsp rum
30 g semolina
200 ml milk
100 g sugar
1 tsp grated lemon zest
2 tbsp chopped almonds
2 tbsp chopped hazelnuts
2 tbsp powdered sugar
2 tsp lemon juice

Instructions

1.
Dissolve the yeast in lukewarm milk, mix with the remaining dough ingredients and knead with an electric hand mixer; let rise in a warm place for about 1 hour.
2.
Preheat the oven to 160 °C fan.
3.
Soak raisins in rum. Mix poppy seeds and semolina. Boil milk and pour over the mixture, then stir in rum-soaked raisins, sugar, lemon zest, and nuts. Let sit for about 15 minutes.
4.
Knead the yeast dough thoroughly and roll on a floured surface into a rectangle of about 30 × 35 cm; spread the filling over it, leaving a 2 cm border. Roll up from both long sides or fold inwards, place on a greased baking tray, let rise again for 20 minutes, then bake in the preheated oven for about 45 minutes until golden brown. Mix powdered sugar with lemon juice. Brush the finished and slightly cooled poppy seed loaf with the glaze, allow to cool completely before serving.