Poppy Seed Stollen
Poppy Seed Stollen is a traditional German Christmas cake that combines the rich and sweet taste of poppy seeds with cinnamon. Stollen is an essential dessert on the Christmas table, and it has been made for generations. The cake's history originates from Dresden, and the version known today became widespread in the late 1800s. The poppy seed version adds a special twist to the traditional recipe, making it a truly tantalizing experience on the festive table.
Ingredients for this recipe
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Preparation Steps
1
Crumble the yeast into lukewarm milk, add a pinch of sugar, and let it proof for 10 minutes.
2
In a large bowl, combine the flour, sugar, salt, and cinnamon.
3
Add the proofed yeast and melted butter. Mix well, and knead until the dough is smooth and elastic.
4
Cover the dough and let it rise in a warm place for 1-1.5 hours, or until it has doubled in volume.
5
Mix the poppy seeds, almonds, and raisins into the risen dough, then shape the stollen. Form the dough into a long, oval shape, and fold both ends slightly inwards.
6
Place the stollen on a baking sheet lined with parchment paper, and let it rest for 30 minutes.
7
Bake in a preheated oven at 350°F (180°C) for 40-45 minutes, or until golden brown. During the last 10 minutes, cover it with aluminum foil to prevent it from burning.
8
Let the finished stollen cool completely, then sprinkle the top with powdered sugar.
