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Poppy Seed Stollen

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350 ml ml Milk Milk
30 g g Fresh Yeast Fresh Yeast
200 g g Sugar Sugar
1 pinches pinch Salt Salt
500 g g Flour Flour
150 g g Butter Butter
3 pieces piece Eggs Egg
250 g g Poppy Seeds Poppy Seeds
75 g g Almonds Almond
50 Almonds Almond
75 g g Sultanas Sultanas
125 g g Caster Sugar Caster Sugar
1 tbsp tbsp White Rum White Rum
2 tbsp tbsp Lemon Lemon

Poppy Seed Stollen

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1:25 hrs



  • For the pastry heat the milk until warm.
  • Crumble the yeast and dissolve with 1 tbsp of sugar and leave in a warm place for 15 minutes.
  • Add sugar, salt, flour, butter and eggs with the yeast milk until a soft dough is formed, then cover and leave in a warm place for approx. 1 hour.


  • Boil the milk and sugar for the filling.
  • Add the poppy seeds and boil for 1 min.
  • Gradually adding in the ground almonds, sultanas and butter.
  • Allow to simmer for 10 minutes and remove from the hob, leave aside to cool.
  • Roll out the pastry on a small amount of flour, form a rectangle shape (approx. 35 x 45 cm).
  • Pour the poppy filling onto the pastry. Place the seam down diagonally on a sheet that is covered with baking paper.
  • Leave covered for 20 minutes.
  • Preheat the oven at 175°C and bake for approx 40-45 min.
  • Remove and leave to cool for 5 minutes.
  • Wrap the cake in a warm tea towel and slowly roll away from you.
  • Blend sugar with rum and lemon juice to form a liquid.
  • Wipe the surface of the warm cake allowing the liquid to soak in.

Serving Suggestions:

  • Delicious served with fresh cream or ice-cream.


Fat12 g Carbonhydrates32 g Protein6 g kCal286 Kilojoule1198