Classic poppy seed stollen with raisins and hazelnuts

AUTHOR
Valentine Lee
DIFFICULTY
easy
RATING
5 2
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 30
  • 300 ml Milk
  • 250 g finely ground poppy seed
  • 275 g Butter
  • 175 g Honey
  • 100 g Raisins
  • 7-10 Tbsp pulp of 1 vanilla pod
  • 8 drops of bitter almond baking oil
  • 60 g chopped hazelnuts
  • 1 cube (42 g) Yeast
  • 50 g clotted cream
  • 4 Eggs (size M)
  • 400 g Flour
  • 150 g Icing sugar
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 1 pinch Salt
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Bring milk to the boil, add poppy seeds and simmer for 25-30 minutes. Stir from time to time. Melt 75 g butter and honey in a pot. Wash the raisins and dab dry. Add vanilla pulp, bitter almond oil, hazelnuts, raisins and honey-butter mixture to the poppy seed mixture. Simmer at low heat for 10-15 minutes.

  2. 2

    Let it cool down. Mix yeast and sour cream. Separate 2 eggs. Put flour, 150 g butter, 75 g icing sugar, 2 eggs, 2 egg yolks, lemon zest, salt and yeast-cream-mixture in a bowl, knead until smooth. Roll out to a rectangle (approx. 40 x 60 cm) on a floured tea towel. Beat the egg white until stiff, fold into the poppy seed mixture. Smooth the poppy seed mixture on the dough, leaving a narrow rim all around. Roll up the yeast dough from the narrow side using a tea towel. Place diagonally with the seam side down on a baking tray lined with baking paper. Wrap the ends of the roll and carefully press it into a stollen shape with the edge of your hand. Cover and leave to rise in a warm place for 30-45 minutes.

  3. 3

    Smooth the poppy seed mixture on the dough, leaving a narrow rim all around. Roll up the yeast dough from the narrow side using a tea towel. Place diagonally with the seam side down on a baking tray lined with baking paper. Wrap the ends of the roll and carefully press it into a stollen shape with the edge of your hand. Cover and leave to rise in a warm place for 30-45 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Then turn down the temperature (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) and bake in about 30 minutes. Cover at the end of the baking time if necessary. Melt 50 g butter. Brush the stollen while still warm with butter and sprinkle with 75 g icing sugar. Let the Stollen cool down and let them soak for 2-3 days, preferably well wrapped

  4. 4

    Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Then turn down the temperature (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) and bake in about 30 minutes. Cover at the end of the baking time if necessary. Melt 50 g butter. Brush the stollen while still warm with butter and sprinkle with 75 g icing sugar. Let the Stollen cool down and let them soak for 2-3 days, preferably well wrapped

Nutrition Facts

KCAL
230 kcal
CARBS
22 g
FATS
14 g
PROTEINS
5 g