Whether aromatic cookies or hot mulled wine – there are a few delicacies without which the holidays would simply be harmless. And of course that also includes a juicy stollen! Would you like to let off steam this year? How about baking a poppy seed stollen yourself? Our recipe comes straight from grandma's cookbook and tastes wonderful!
From a culinary point of view, Christmas is definitely the most beautiful time of year for us personally. In addition to baking cookies, it's also a mustspicy and full-bodied stollenJust add it at Christmas and it's hard to imagine our table without it. Sure - you can always get the ready-made stuff from the supermarket or bakery, but homemade stuff always tastes best. Is baking a stollen difficult? None! We're about to show you how to bake the very best poppy seed stollen yourself.
Bake your own Silesian poppy seed stollen: Grandma's style recipe
After weGrandma's Linzer cookieshave baked, we now crave a piece of stollen! Spicy, aromatic and wonderfully soft – our grandma-style poppy seed stollen is a feast for the senses! After trying the family recipe from Grandma's cookbook, I knew I had to share it with you right away. With the following step-by-step instructions, absolutely anyone can bake poppy seed stollen themselves!
Ingredients for the dough
- 600 grams of wheat flour
- 20 grams of fresh yeast
- 80 grams of granulated sugar
- 100 grams butter, at room temperature
- 250 ml milk, at room temperature
- The grated peel of a lemon
- 1 egg yolk
- A pinch of salt
Poppy seed filling
- 500 grams poppy seeds, ground
- 200 grams of granulated sugar
- 200 ml milk
- 50 grams butter, at room temperature
- 50 grams almonds, chopped finely
- 200 grams Sultana
- 15 ml Rum
- 1 pack of vanilla sugar
- 1 tsp cinnamon
- 1 egg white
frosting
- 80 grams of powdered sugar
- 1 tbsp freshly squeezed lemon juice
preparation
- To make the yeast dough, sift the wheat flour into a large bowl and form a well in the middle.
- Warm the milk very slightly.
- Crumble fresh yeast into a small bowl and add salt and a pinch of sugar. Add some milk and mix well.
- Pour the yeast-milk mixture into the cavity, cover with the flour and let it rise covered in a warm place (around 24-26 degrees room temperature).
- Then add the remaining milk, sugar, butter, egg yolk and lemon peel and mix lightly with a wooden spoon.
- Then knead everything vigorously into a smooth dough and let it rise, covered, at room temperature for 1 hour.
- For the filling, pour the boiling milk over the poppy seeds and add the remaining ingredients. Let the mixture swell for around 30-40 minutes.
- Knead the risen yeast dough again briefly and roll it out into a large rectangle on a floured work surface.
- Spread the poppy seed filling evenly on top, leaving a 2 cm border.
- Carefully roll up the sheet of dough and form a loaf.
- Place the stollen on a greased baking tray and let it rise again at room temperature for 1 hour.
- Preheat the oven to 180 degrees and bake the stollen on the lowest rack for about 40-45 minutes.
- For the icing, mix the powdered sugar and lemon juice into a silky, smooth mixture and brush it over the still hot stollen.
- And voilà – it’s so easy to bake Silesian poppy seed stollen yourself!
Juicy quark stollen with poppy seeds
And here's a recipe for itthe Christmas classic with a twist! Our juicy and aromatic quark stollen with poppy seeds makes the Christmas breakfast something extraordinary and tastes irresistibly good!
Ingredients: Quark Stollen and Filling
- 500 grams of wheat flour
- 250 grams of quark
- 200 grams butter, at room temperature
- 150 grams of sugar
- 2 Owner
- 100 grams of ground almonds
- 100 grams each of orange peel and lemon peel, finely chopped
- The grated zest of 1 lemon
- 1 THE Backpulver
- 250 grams of poppy seed baking
For brushing
- 100 grams of powdered sugar
- 200 Gramm Butter
preparation
- Place butter, sugar, salt and lemon zest in a large bowl and mix with a hand mixer for 2-3 minutes until smooth.
- Stir in eggs and quark one after the other. Sift the wheat flour and baking powder and add it to the bowl with the almonds, candied lemon peel and candied orange peel.
- Knead everything into a smooth dough and then roll it out into a large rectangle on a floured work surface.
- Spread poppy seed baking on top.
- Roll up the dough, flatten it slightly and roll it flat from the middle to one side - then fold this side in towards the middle.
- Preheat the oven to 200 degrees and place the stollen on a greased baking tray.
- Bake for about 55-60 minutes and brush the poppy seed stollen with 100 grams of melted butter while it is still hot.
- Sprinkle with 50 grams of powdered sugar, wrap in aluminum foil and chill.
- The next day, brush again with the remaining butter and dust with powdered sugar.
How to store stollen correctly?
You already know how to bake the very best poppy seed stollen yourself. But now the question arises among many hobby bakers - how to store Stollen correctly so that it stays nice and juicy? It would be best if you wrapped the cooled stollen airtight in aluminum foil and stored it in a cool place, such as in the basement or on the roof. After about 1 to 2 weeks it will be quite well brewed and can be enjoyed. Very important – never store the poppy seed stollen in the refrigerator, otherwise it can dry out quickly. And we don't want that, do we?
