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German Poppy Seed Stollen

Nadia GalinovaNadia Galinova
German Poppy Seed Stollen
Image: Ivi Vacca
1 / 4
80 min.
50 min.
130 min.
"This old recipe for a poppy seed german stollen is revived again in the form of a priceless gift for the senses"


  • For the dough
  • warm milk - 1 cup
  • white flour - 1.1 lb (500 g)
  • fresh yeast - 0.9 oz (25 g)
  • sugar - 1.7 oz (50 g)
  • butter - 1.7 oz (50 g)
  • yolk - 4 pcs.
  • For the poppy mixture
  • egg whites - 3 pcs.
  • raisins - 50 pcs. (soaked in rum from the night before)
  • poppy mixture - 1.1 lb (500 g) (Dr. Oetker)
  • nuts - 2.8 oz (80 g) (walnuts, hazelnuts, almonds and others)
  • For sprinkling
  • powdered sugar - 1.7 oz (50 g)
  • rum - 2 drops

How to cook

I have a recipe for you for a poppy seed stollen from Silesia. Today, Silesia is a region in Poland, but before 1945 and even more so before 1922, it was part of Prussia. A small part is currently located in Germany, in the province of Lower Silesia. Upper Silesia is part of the Czech Republic.

This Christmas stollen is very tasty, it looks more like an Easter fruit cake. Be sure to try it.

It is prepared very easily and quickly. And, if you have the opportunity to get the poppy mixture, which is sold ready in the store, that's the best way to go.

Dissolve the yeast in warm milk with 5 tablespoons of flour and 2 tablespoons of sugar. Cover it and leave it to rise for about 15 minutes, preferably in a warm place.

Then pour the remaining flour into a deep bowl and make a well in the middle. Pour the yeast mixture, add 1.74 oz (50 g) of sugar, vanilla sugar, 1.7 oz (50 g) of softened butter and 1 pinch of salt and knead the dough. The dough should be left to rise, covered for about 1 hour.

Meanwhile, prepare the poppy seed filling (there are two options, one is ready-made for baking, the other must be mixed with milk).

For the milk mixture: Heat the milk 6.8 fl oz (200 ml) on a heated hob and when it boils, pull it away from the hob.

Pour the poppy seeds - 7 oz (200 g) and stir. Allow the mixture to cool.

Add sugar - 1 oz (30 g) and honey - 2 tbsp. Stir, then add the raisins and stir again. If the mixture is too thin, add breadcrumbs or cookies - about 1-2 tbsp. crushed.

If you are worried about this step, use a ready-made poppy seed mixture from the store. I used a poppy mixture by Dr. Oetker - 2 packs of 9 oz (250 g). I prepared 2 fruit cakes and so I divided the mixture more easily.

Just before the dough rises completely, prepare the egg whites.

Beat the egg whites well with 2 tbsp. powdered sugar (or by taste) and mix them with the filling of poppy seeds, 1.7 oz (50 g) of raisins soaked in rum from the night before and add the nuts - about 2.8 oz (80 g) of your choice. You can make it without them, but I prefer it with them.

Very carefully and gently mix the egg whites and poppy seed mixture, adding it little by little, so that the volume of the egg whites doesn't drop too much.

Pour the risen dough onto a floured surface and knead the dough well again.

Roll it out into a rectangle, 40x30 cm onto a floured work surface. You can divide it into two mixtures or make a larger poppy seed stollen.

Then spread the poppy seed mixture on the dough and leave a small edge of 0.8″ (2 cm). Then fold in half or roll it up, the shape does not matter, do it as you want. Place it onto a baking tray lined with baking paper and cover it again for about 30 minutes.

Turn the oven on to 360°F (180 degrees) with top and bottom baking.

For the yeast dough I do not recommend a fan.

It may need to be covered with baking paper or aluminum foil so that it does not turn out very toasted on top. I didn't have to, just keep an eye on your oven and if necessary, lower the temperature after the first 20 minutes.

Allow it to cool and sprinkle it with powdered sugar.

Well packaged and stored in a cool place, this holiday cake will last for at least 2 weeks if you can keep away from it.


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