Classic poppy seed stollen with raisins and hazelnuts

For 30 slices
  • 300 ml milk
  • 250 g finely ground poppy seeds
  • 275 g Butter
  • 175 g honey
  • 100 g Raisins
  • pulp of 1 vanilla pod
  • 8 drops of bitter almond baking oil
  • 60 g chopped hazelnut kernels
  • 1 cube (42 g) yeast
  • 50 g firm sour cream
  • 4 Eggs (size M)
  • 400 g flour
  • 150 g Icing sugar
  • grated zest of 1 untreated lemon
  • 1 pinch Salt
  • flour
  • Baking paper
105 minutes
milk au Boil, add poppy seeds and simmer for 25-30 minutes. Stirring occasionally. Melt 75 g butter and honey in a saucepan. Wash the raisins and pat dry. Add the vanilla pulp, bitter almond baking oil, hazelnuts, raisins and honey-butter mixture to the poppy seed mixture. Simmer over low heat for 10-15 minutes. Let cool down. Mix the yeast and sour cream. Separate 2 eggs. Put the flour, 150 g butter, 75 g powdered sugar, 2 eggs, 2 egg yolks, lemon zest, salt and yeast-cream mixture in a bowl, knead until smooth. Roll out into a rectangle (approx. 40 x 60 cm) on a floured tea towel. Beat the egg whites until stiff, fold into the poppy seed mixture. Smooth the poppy seed mixture onto the dough, leaving a narrow edge free all around. Roll up the yeast dough from the narrow side with the help of the tea towel. Place diagonally with the seam side down on a baking sheet lined with baking paper. Fold in the ends of the roll and carefully press the edge of the hand into the shape of a stud. Cover and let rise in a warm place for 30-45 minutes. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 10 minutes. Then turn down the temperature (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) and finish baking in about 30 minutes. Possibly. Cover at the end of the baking time. Melt 50 g butter. Brush the stollen with butter while it is still warm and sprinkle with 75 g of powdered sugar. Let the stollen cool down and, ideally, let it sit well wrapped for 2-3 days
Wait approx. 1 1/2 hours. Photo: Först,
1 slice approx:
  • 230 kcal
  • 960 kJ
  • 5 g protein
  • 14 gFat
  • 22 g carbohydrates


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