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.
Merry Christmas!!! Hope you had a wonderful holiday!!! xo
Thank you, wish you the same! =D
I don't think I've ever seen white poppy seeds. In my travels through Europe and especially in Ukraine, everything sweet seemed to have poppy seeds in them. I fell in love then.
I would love to try this!
Merry Christmas to you both and to your family!
The use of Poppy seeds is really commendable....
I'm very envious of your baking skills Helene! What another great treat!! Hope you and yours have a wonderful holiday season!
I am loving your poppyseed paste theme in your posts recently! This cake looks simple but flavoursome and soft 😀
Delicious! Happy Holidays!
Cheers
Choc Chip Uru
I adore poppy seeds, and this bread looks so festive!!
It is very yummy recipe. I will try this Christmas.
I have only heard of stollen and seen a few recipes but never had one. I am tempted to try this asap.
Nothing beats homemade Holiday treats...and this stollen is wonderful....with fresh white poppy seed paste...it will taste oh so delicious...we haven't been successful finding out black poppy seeds...but after looking at your version of stollen...it is time to try our hands making this pastry with the ones we always have,thanks..Merry Holidays!!! 🙂
What a wonderful recipe for the holidays. Can't believe how easy it is to make. Happy Holidays and thanks for the blog support!
I have never heard of Stollen with poppy seeds in it before. I am going to have to quiz my mother as to why not! Have a super Christmas Helene 🙂
Wow! What a spectacular stollen! It's still very tempting with the white poppy seeds!! Merry Christmas!!! xo
I wonder how this would be for New Year's Day? My Christmas is already planned 🙂 Looks delicious.
Sure, you can bake this poppy seed stollen any time of the year.
Oh it's probably too late for me to make this this year but I'm going to make it for next year's Christmas! I really like freshly baked stollen! 😀
I have not had stollen in such a LONG time. If I made this myself, I don't think I would share it with anyone! Bring on the butter!
The Hungarians have something like this recipe too, my Mom always made it. I had no idea there were white poppy seeds until two years ago, we were in Chgo John's favourite Indian store and I saw them (and picked them up too). I'm going to give them a try for sure.
Eva it was a common cake in the austrian-hungarian empire and it's still commonly served in coffee houses.
I have never seen white poppy over here...did they taste the same? Your stollen looks beautiful!
Have a great holiday season!
I don't think white poppy and black poppy taste the same, I feel the black ones are more intense.
Wish you great holidays too. 🙂
Lovely! I love this kind of bread...
Cheers,
Rosa