Poppyseed Stollen

    2 hours 40 minutes

    A little different from your traditonal stollen bread, this recipe has a creamy poppyseed filling. It's the perfect thing for the holidays.

    1 person made this

    Makes: 1 loaf

    • 500g plain flour
    • 30g fresh yeast
    • 1 cup (250ml) warm milk
    • 1/2 teaspoon salt
    • 80g butter, softened
    • 80g white sugar
    • Filling
    • 250g poppyseeds
    • 1 cup (250ml) hot milk
    • 150g white sugar
    • 50g raisins
    • zest of 1 lemon
    • 2 tablespoons honey
    • 1 teaspoon rum
    • icing sugar, for dusting

    Preparation:30min  ›  Cook:40min  ›  Extra time:1hour30min rising  ›  Ready in:2hours40min 

    1. Place the flour in a bowl and make a well in the centre. Crumble in the fresh yeast and pour in the milk. Let the yeast rise 15 minutes.
    2. Gradually stir in the flour from the edges of the well. Add salt, butter and sugar and work into a smooth dough. Cover with a tea towel and let rise 1 hour.
    3. On a floured surface, roll the dough out to a rectangle about 1/2 cm thick.
    4. Soak the poppyseeds in the hot milk 10 minutes. Add the remaining filling ingredients and mix well. Spread over the dough. Roll the dough up lengthwise, sealing well with your fingertips. Place on a greased baking tray and let rise 20 minutes. Meanwhile, preheat oven to 180 degrees C.
    5. Bake 40 minutes. Let cool on a rack and dust with icing sugar.

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