Silesian style poppy Stollen


  • For the dough: 600 grams flour
  • 250 milliliters milk
  • 20 grams fresh yeast
  • 75 grams sugar
  • 1 teaspoon salt
  • 1 egg yolk
  • 100 grams softened butter
  • zest of one lemon For the filling: 500 grams ground poppy
  • 200 milliliters milk
  • 200 grams sugar
  • 1 package of vanilla sugar
  • 0.5 teaspoons cinnamon
  • 50 grams softened butter
  • 200 grams raisins
  • 50g ground almonds
  • 1 teaspoons rum
  • 1 egg white for the glaze: 75 grams icing sugar
  • the juice of one lemon

Preparation method (receipt)

Sift the flour into a bowl. Gently heat the milk. Crumble the yeast, mix with a pinch of sugar, salt and milk, pour the mixture into the flour and leave for 20 minutes. Add the remaining milk, sugar, egg yolks, butter, zest and a wooden spoon knead a smooth elastic dough. Leave for 1 hour, covered with a film or a towel. Poppy Pour boiling milk, add the remaining ingredients for the filling and leave to swell for 30 minutes. Roll out the dough into a rectangular reservoir, cover the filling, some distance from the edge of 2 centimeters. Roll into a tight roll, put it on a baking sheet, greased again, cover and leave for 1 hour to approach. Bake in preheated 180 degrees Celsius oven for 40 minutes. Grind to glaze icing sugar with the lemon juice to make a thick paste, cover her hot cake.

wheat flour fresh yeast sugar salt egg butter lemon poppy vanilla sugar cinnamon raisin almonds rum