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Poppy seed and sour cherry Stollen slices served
Stollen slices dusted with icing sugar filled with poppy seeds and sour cherry

Poppy Seed and Sour Cherry Stollen

Author: Flavelo
Recipes Cakes and Desserts
Stollen, the pride of Dresden, was originally a dry bread for fasting periods, but today it has become a symbol of wealth and celebration. The specialty of this version is the addition of the Eastern European soul: the classic pair of poppy seed and sour cherry. The secret of the cake is 'swaddling': folding the dough symbolises the swaddled child, but technically it protects the rich filling from drying out in the heat of the oven. The oil content of the poppy seeds and the acidity of the cherry ensure that the cake remains juicy for days.
🕒 Prep Time 2 hrs
🍳 Cook Time 40 mins
⌛ Total Time 2 hrs 40 mins
🍽️ Servings 10 servings
🔥 Calories 420 kcal
🌍 Cuisine German

Ingredients

Equipment Needed

  • Large mixing bowl (for comfortable kneading)
  • Kitchen scales
  • Sieve (for aerating flour)
  • Rolling pin
  • Baking tray with baking paper
  • Pastry brush

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Prepare the yeast base: crumble the yeast into the lukewarm milk, add a teaspoon of sugar and a tablespoon of flour. Mix until smooth, cover with a tea towel, and leave in a warm place for 10-15 minutes until the top becomes foamy and starts to 'move'.

Tip: Yeast fungi need to 'eat' (sugar) and need pleasant warmth to wake up. If the milk is too hot (burns your finger), it kills them, if cold, they won't wake up.
2 ✓

Assemble the dry bases: sift the flour into a large bowl, mix in the remaining sugar, salt, vanilla sugar, and grated lemon zest. Make a small well in the centre.

Tip: Salt enhances flavour, highlighting sweet tastes, but shouldn't come into direct contact with yeast at the start as it can inhibit its work (dehydration).
3 ✓

Kneading: pour the yeast milk into the well, crack in the egg, and drizzle in the melted butter. Start kneading. Knead until the dough surface is smooth, shiny, and it separates from the side of the bowl. This is at least 8-10 minutes of work.

Tip: Kneading 'trains' the proteins in the flour (gluten) to form an elastic network. This network will capture the gas bubbles produced by the yeast.
4 ✓

First proving: cover the bowl and place in a draught-free, warm place for 45-60 minutes. It is ready when the dough volume has doubled, and if you gently press it with your finger, the indentation remains or springs back only slowly.

Tip: Draughts cool the surface of the dough, causing it to 'catch a cold' and not rise beautifully. The best place is an oven that has been warmed to lukewarm and then turned off.
5 ✓

Mixing the filling: while the dough rests, mix the ground poppy seeds with the honey and the sour cherry (or jam). You should get a thick, spreadable mass. If too runny, the cherry juice will soak the dough.

Tip: The oils in poppy seeds can go rancid, so always taste before use. It is most fragrant when freshly ground.
6 ✓

Shaping: tip the dough onto a lightly floured surface and roll it out into a rectangle approx. one finger thick. Spread the poppy seed filling evenly over it, leaving 2 cm empty at the edges.

Tip: Don't roll it out too thin, as the heavy filling can tear through the dough.
7 ✓

Folding: fold the long sides of the dough so they overlap in the middle, or fold the dough two-thirds of the way over in the classic way, as if folding back a duvet. Press down the edges.

Tip: Folding gives the characteristic 'humped' shape, which protects the inner layers during baking.
8 ✓

Second proving and baking preparation: place the loaf on a baking tray lined with baking paper, cover, and let rest for another 20-30 minutes. Meanwhile, preheat the oven to 180°C (conventional).

Tip: During shaping, we pressed the gases out of the dough; during the second proving, we let the structure of the dough loosen up again.
9 ✓

Baking: slide the tray into the hot oven and bake for 35-40 minutes. It is ready when it has a nice dark golden colour and sounds hollow when the bottom is tapped.

Tip: If the top browns too quickly (sugar caramelises) but you feel it is still raw inside, cover with a piece of aluminium foil.
10 ✓

Finishing: remove from the oven and let cool to lukewarm on a rack. You can sprinkle with icing sugar while still warm, but wait for complete cooling before serving.

Tip: Hot yeast dough should not be cut, because the steam cannot escape, and the crumb remains 'doughy' and sticky.

Recipe FAQ

Why does the dough crack during baking?
You likely shaped it too tightly or didn't let it rest enough during the second proving. The dough needs to be loose to expand.
What should I do if the filling leaks?
The filling was likely too runny. Next time, mix in a little semolina or ground biscuits, which absorb the excess moisture.
How should I store it?
Stollen 'matures' like good wine. Wrap it tightly in aluminium foil and keep it in a cool place. It is even more delicious after a few days, because the moisture is distributed evenly in it.

Ingredients

  • 500 g Plain flour (sifted)
  • 25 g Fresh yeast
  • 200 ml Lukewarm milk (hand warm)
  • 100 g Granulated sugar
  • 150 g Butter (melted, but not hot)
  • 1 pc Egg (Large)
  • 1 pinch Salt
  • 1 packet Vanilla sugar
  • 1 tsp Grated lemon zest
  • 150 g Ground poppy seeds
  • 100 g Thick sour cherry jam or drained cherry compote
  • 2 tbsp Honey
  • 30 g Icing sugar (for dusting)