John Myers
Christmas Butter Almond Stollen and Poppy Seed Stollen
The perfect christmas butter almond stollen and poppy seed stollen recipe with a picture and simple step-by-step instructions.
- 500 g Flour
- 150 ml Lukewarm milk
- 1 piece Yeast cubes
- 150 g Melted butter
- 5 drops Butter almond flavor
- 5 drops Butter vanilla flavor
- 50 g Chopped almonds
- 100 g Ground almonds
- 50 g Melted butter
- 50 Grmm Powdered sugar
- 1 Pck Ready-To-Use poppy seed mix
- 3 tbsp Milk
- 1 pinch Ground cinnamon
- 2 Eßl Orange juice
- 2 Eßl Lemon juice
- 2 Eggs
- 150 g Sugar
- 50 g Marzipan
- The dough is enough for 2 cakes: First we make a yeast dough. Crumble the cube of yeast into the lukewarm milk and dissolve it. Then pour into the flour mixed with sugar. Add the eggs, butter, flavored cinnamon, juices, stir briefly and let rise for at least 1/2 hour. Yeast and almond stollen
- Now knead the dough well again until a smooth dough is formed.
- Now divide the dough into 2 halves: 1. Yeast almond stollen: Knead in the chopped and ground almonds and the crumbled marzipan. Roll out the half of the dough, shape it into a loaf and place it on the baking sheet. Brush well with melted butter in the hollow a little more.
- 2. Yeast seed stollen: Now mix the ready-to-use poppy seed mixture with milk, pour the mixture onto the second half of the rolled out dough and smooth it out. If you want, you can let rum drip over it and it gives a good aroma. Now shape into a strudel and place on the baking sheet and brush well with butter.
- Bake at 170 degrees for about 45 minutes. Then brush again with butter and sprinkle with powdered sugar. Finished! Keeps fresher longer in aluminum foil. Old traditional recipe for Christmas or as a gift. Have fun with re-baking;)
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