You might know the Stollen cake, but have you ever tried a Poppy seed Stollen?
This eggless Stollen cake is an aromatic Christmas cake recipe, which your family and friends will enjoy.
You can get the poppy seed Stollen recipe further below.
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I do have to confess, black poppy seeds always look better in cakes, simply because they give a nice contrast and literally pop out, show texture and of course character.
However, in India and other parts of Asia, you can only buy white poppy seeds and at the same time, I thought it would be interesting to try a poppy seed Stollen with a white poppy seed paste.
My decision was correct.
White poppy seeds have a slightly different flavor than black poppy seeds, so the flavor of this cake is more mellow and absolutely delicious!
At the same time, you can buy black poppy seed paste ready-made in Europe and other parts of the world so if you prefer you can buy the store-bought paste instead of making your own poppy seed paste or you can prepare the poppy seed paste with black poppy seeds.
I will leave it up to you!
Stollen is a popular cake in central Europe and has been baked for around 500 years during Christmas time by Saxon bakers in Germany.
Augustus the strong made the Stollen a trend so that nobody would ever forget this delicious bread-like cake.
A massive Stollen was produced in hard labor, with 4920 Eggs and 3 Tonnes of Milk (!) to name a few ingredients.
The over-sized Stollen was meant to feed his loyal Saxon troops.
Perhaps the old records of giant Stollen cakes might be over-exaggerated, we will never know...
What we do know is that the ingredients used back then to make a Stollen did come close to the ones we still use today.
The regular Christstollen recipe nowadays features nuts, dried fruits, raisins, and spices, which our ancestors did not use back then.
Yet the preparation and execution of a Stollen remain the same.
All Stollens have one in common, they contain high amounts of yeast and are rich in butter, so this is not for the faint-hearted!
Even after having completed the baking process, a Stollen is brushed with butter before being covered by a soft layer of white powdered sugar.
This is done because it shall remind us of a newborn Jesus wrapped in cloth, or so it seems...
If you ever get a chance to try all the different Stollen variations out there besides the poppy seed Stollen, then go for the quark Stollen, marzipan Stollen, and nut Stollen to name a few.
Let' start with one at a time and today I suggest you try this flavorful Poppyseed Stollen recipe this Christmas.
The soft aromatic Poppyseed pastes inside and the buttery flaky crust on the outside complement each other well and will turn you soon into an avid fan of this fantastic cake.
Have you tried this cake before?
📖 Recipe
Poppy Seed Stollen Recipe
Ingredients
For the Dough:
- 2¼ cup All-purpose Flour
- pinch Salt
- ⅓ cup Powdered Sugar
- pinch Green Cardamom Ground ground
- ½ Teaspoon Cinnamon Ground
- 2 Teaspoon Instant Yeast
- 1 Teaspoon Vanilla Sugar
- ⅓ cup Milk
- 1 stick Butter
For the Filling:
- 12.3 ounces Poppy Seed Paste make it or buy
For the Finish:
- 2 Tablespoon Butter
- Powdered Sugar
Instructions
- Add the flour, salt, powdered sugar, cardamom, cinnamon, [yeast and vanilla sugar into a bowl and combine the content well. Make a well into the center and continue to add in the wet ingredients: Milk and Butter.
- Cover the dough ball with some flour and a cloth, keep standing in a warm place to rise for an hour.
- Just before you take out the dough, preheat the oven to 390° Fahrenheit/200° Celsius.
- Once the dough has risen, work it out again. Roll out the dough into 1 cm thickness. Add the poppy seed paste and spread all over an equal layer.
- Butter a fitting mold and place the uncooked cake into it. Let it stand for another 15 minutes to rise.
- Bake in the oven at 390° Fahrenheit/200° Celsius for about 35 minutes. Test with a toothpick by pocking into the cake to see if it's done.
- Once baked, directly brush the cake surface with the melted butter and dust at the end with powdered sugar.
