Poppy seed stollen
(3)
3 hours 10 min
This twist on the usual stollen is a must for poppy seed lovers. A rich stollen dough is rolled up with a poppy seed filling for a delicious, festive loaf.
monika1969
2 people made this
Ingredients
Makes: 1 stollen
- 500g plain flour
- 30g fresh yeast
- 250ml warm milk
- 75g butter
- 75g caster sugar
- 1/2 teaspoon salt
- 2 tablespoons icing sugar, for dusting
- Filling
- 250g poppy seeds, ground
- 250ml hot milk
- 150g caster sugar
- 50g raisins
- grated zest of 1 lemon
- 2 tablespoons honey
- 1 teaspoon vanilla sugar
- 1 teaspoon rum
Method
Prep:25min ›
Cook:40min ›
Extra time:2hr5min rising ›
Ready in:3hr10min
- Put the flour into a bowl and make a well in the centre. Crumble in the fresh yeast and mix with the 250ml warm milk. Set aside for 15 minutes.
- Gradually add the flour from the edge of the bowl mix with the milk and yeast. Add butter, sugar and salt, then knead well till smooth. Place in a greased bowl and cover with cling film. Let rise for 1 hour.
- Combine the poppy seeds with the hot milk. Mix in remaining filling ingredients and stir well. Set aside.
- Roll out the dough into a rectangle about 5mm thick on a floured work surface. Spread the filling over the dough, allowing a 1 to 2 cm gap along the edges. Roll up lengthways, as you would a Swiss roll. Seal the seam and each end by pressing together with your fingers. Place on a parchment lined baking tray, seam side down. Let rise for 20 minutes.
- Preheat oven to 180 C / Gas 4. Bake stollen in preheated oven for 40 minutes. Allow to cool and dust with icing sugar before slicing and serving.
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