Recipes in the world of Flavilo

Slices of Poppy Seed and Cherry Stollen served

Poppy Seed and Cherry Stollen

The origin of Stollen dates back to 15th century Germany, where it became an iconic sweet treat during the festive season in Dresden. This poppy seed and cherry version enriches the classic recipe with Eastern European flavors, bringing it even closer to Hungarian tastes. The combination of ground poppy seeds and cherries is an old favorite, which can be enjoyed in perfect harmony in this loaf. As the dough bakes, the fruity aroma of the cherries and the full-bodied aroma of the poppy seeds fill the kitchen, creating a cozy festive atmosphere. The filling should not be too runny, as it may leak during baking - so it is important to find the right balance. This Stollen is an ideal choice for Christmas breakfasts, tea parties or even as a gift, served in a decorative box tied with a ribbon.

Prep Time 35 min
Preparation 40 min
Total 1 hr 15 min
3100 Kcal
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Ingredients for this recipe

Servings: 10
⭕ 500 g All-purpose flour
⭕ 25 g Fresh yeast
⭕ 200 ml Lukewarm milk
⭕ 100 g Sugar
⭕ 150 g Butter
⭕ 1 Egg
⭕ 1 pinch Salt
⭕ 1 packet Vanilla sugar
⭕ 1 tsp Grated lemon zest
⭕ 150 g Ground poppy seeds
⭕ 100 g Cherry jam or pitted cherries
⭕ 2 tbsp Honey
⭕ 30 g Powdered sugar (for dusting)

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    Preparation Steps

    1

    Crumble the yeast into the lukewarm milk, add one teaspoon of sugar and a little flour. Cover and let it proof in a warm place for about 10 minutes. TIP: Make sure the milk isn't too hot, as it can kill the yeast.

    2

    In a large bowl, combine the flour, remaining sugar, salt, vanilla sugar, and grated lemon zest. This will form the aromatic base of the stollen dough.

    3

    Add the proofed yeast mixture, egg, and melted butter. Knead the dough until smooth and slightly soft, but not sticky. If necessary, add a little more flour.

    4

    Cover the dough and let it rise in a warm place for 45-60 minutes, or until doubled in size. TIP: The best proofing temperature is around 77-86°F (25-30°C).

    5

    Meanwhile, prepare the poppy seed filling: mix the ground poppy seeds with honey and cherries or cherry jam. The consistency should be thick but easily spreadable.

    6

    On a lightly floured surface, roll out the risen dough into a rectangle. Spread the poppy seed and cherry filling evenly, leaving a 1 cm border around the edges.

    7

    Fold the dough in half lengthwise, so that one side slightly overlaps the other – this is the classic stollen shape.

    8

    Place the stollen on a baking sheet lined with parchment paper, cover, and let it rest for another 15 minutes. Preheat the oven to 350°F (180°C).

    9

    Bake for 35-40 minutes, or until golden brown. If the top browns too quickly, cover it with parchment paper.

    10

    Let it cool slightly, then dust generously with powdered sugar. TIP: Use a sifter for an even layer.