Poppy Seed Stollen Cake, known as Mohnstollen in Germany, is a traditional German holiday treat that is enjoyed during the festive season. This delicious cake is filled with a sweet poppy seed filling and often topped with powdered sugar, making it an irresistible dessert option. With detailed instructions and photos, Mohnstollen is sure to become your favorite too.
Every holiday season, my German mom and I create a new Stollen recipe.
These include Classic Christmas Stollen (Christstollen) with raisins or chocolate chips, Quark Stollen, Mini Stollen with Almond Flour (quick low-carb recipe), and Chocolate Chip Stollen with Almond Flour (easy keto recipe)
Dive into the history and recipe of Mohnstollen, a delectable Poppy Seed Stollen Cake from Germany
Poppy Seed Stollen (Mohnstollen) is a holiday favorite in countries including Germany, Austria and Poland (Makowiec). In fact, nothing beats the flavor of homemade poppy seed filling rolled in tasty dough topped with a sprinkling of powdered sweetener.
The history of this delightful cake, in fact, dates back centuries to the Middle Ages when poppy seeds were widely used in baking. Poppy seeds have long been associated with fertility and prosperity, which made them a popular ingredient for special occasion cakes such as the Mohnstollen.
In Germanic and Eastern European countries, Mohnstollen is often exchanged as a gift or served as part of Christmas celebrations. Its rich and comforting flavors make it a beloved dessert that brings joy to many households during this festive time of year.
So, why not try your hand at baking this traditional German delight? Let Poppy Seed Stollen Cake, or Mohnstollen, light up your table too.
You might also like German Black Forest Cake (Schwarzwälderkirschtorte).
Ingredient notes for Mohnstollen
You will find the measurements for this Poppy Seed Stollen recipe below in the Recipe Card. If you have a kitchen scale, use the gram measurement provided for the flour, so you don’t use too much flour which could dry out the cake.
- Poppy seeds – pulverized in a food chopper.
- Milk – Use whole milk, since the dough needs the fat.
- Raisins – or a mixture of raisins and golden raisins (sultanas).
- Vanilla extract
- Dark rum or water
- Sugar or granulated sweetener of choice – Stollen dough traditionally doesn’t contain a lot of sugar, but you can still reduce the cake’s calories by using a zero-calorie sugar substitute such as monk fruit or erythritol.
- Lemon zest
- Almonds – blanched and sliced. To blanch almonds, put them in boiling water for 1–2 minutes. Then, drain, pinch off the skin, and slice.
- Active dry yeast
- All-purpose flour
- Salt
- Cinnamon – When making Poppy Seed Stollen, use level spoonfuls of the spices.
- Cardamom
- Mace or nutmeg – Mace and nutmeg are both derived from the fruit of the nutmeg tree: mace from the seed’s crimson covering and nutmeg from the seed.
- Unsalted butter
- Egg
- Powdered sugar – to sprinkle on the baked stollen. For fewer calories, opt for a zero-calorie, powdered sugar substitute such as powdered monk fruit or erythritol.
Or try Homemade Marzipan.
How to make stollen cake with poppy seeds (Mohnstollen)
These are the steps I follow when I make Poppy Seed Stollen. This is a tried-and-tested recipe which I make year-round. The photos below illustrate the process for one Poppy Seed Stollen. However, I always double the recipe and make two at a time, since it’s a lot of work and you can always freeze one.
1. To make Mohnstollen, pulverize the poppy seeds in a food chopper. Then marinate the poppy seeds, hot milk, raisins, vanilla extract, rum or water, granulated sweetener of choice, lemon zest and blanched sliced almonds for at least an hour or overnight. I usually marinate the poppy seed mixture overnight, so the liquid is fully absorbed.
2. Mix the yeast, warm milk and sugar in a small bowl until it has a foamy head. Usually 10-15 minutes.
3. Then, combine the flour, sugar (or monk fruit or erythritol), salt, cinnamon, cardamom, and nutmeg or mace in a large mixing bowl.
4. Mix the ingredients.
5. Add melted butter, egg, vanilla, lemon zest, and the yeast mixture.
6. Then, mix dough in a stand mixer with dough hook. The dough should quickly and easily come together on the hook. I don’t add extra flour.
If, for some reason (i.e., due to humidity), the dough is sticky and doesn’t form a ball, turn it out onto a lightly floured surface. Slowly sprinkle light amounts of flour, one light handful at a time, into the sticky areas and kneed it manually for 1-2 minutes using the push-and-pull method demonstrated in this Stollen film at minute 1:33. Then, form into a ball. Note: Be careful that you don’t add too much flour. If you add too much, you will dry out the bread and alter the flavor profile.
How to shape Poppy Seed Stollen bread (Mohnstollen)
7. Brush your bowl lightly with a flavorless oil (about a teaspoon). Put the dough ball in the bowl and cover with a kitchen towel and let it rise in a warm place until it has doubled in size. Usually 1–2 hours.
8. With your rolling pin, roll the Stollen dough out on a flourless work surface, creating a large rectangle. For example, mine measures 14 x 11 inches.
9. Spread the poppy seed filling on the dough, leaving a one-inch border on all sides. Note that the poppy seed filling should be about half as thick as the dough.
10. To shape the Poppy Seed Stollen (Mohnstollen), roll the shorter sides inwards.
11. A rolled up Poppy Seed Stollen.
12. Then, place on baking sheet covered with parchment paper. Lightly cover with plastic wrap and let it rise for another hour. It will get a bit bigger but won’t double in size.
13. Or use bread pan(s): Spray one larger or two smaller bread pans with baking spray and put the Stollen in the bread pan(s). Lightly cover with plastic wrap and let it rise for another hour. The Stollen will get a bit bigger but won’t double in size.
14. Before baking, slice the top of each side with a knife. Then, bake at 350 F for 30-35 minutes until golden brown.
How to butter & decorate baked Poppy Seed Stollen cake
1. When the Poppy Seed Stollen (Mohnstollen) comes out of the oven, immediately use a skewer or toothpick to poke holes in the Stollen. This will help the Stollen absorb the butter.
2. Immediately brush 3–4 tablespoons of melted butter on the hot Poppy Seed Stollen.
3. Then, immediately sift powdered sugar on the Stollen, tapping the sugar with a spoon as you generously coat the hot, buttered Poppy Seed Stollen. If calories are a concern, use a zero-calorie sugar replacement such as powdered monk fruit or erythritol.
4. Let the poppy seed bread fully cool and enjoy the Stollen.
Serving tips for Mohnstollen (Poppy Seed Stollen)
This delectable treat pairs wonderfully with a warm cup of tea or coffee, making it the perfect treat to share with loved ones during the holiday season.
Equipment corner
- A food chopper – to pulverize the poppy seeds
- A stand mixer with dough hook
- A spatula
- A baking sheet or bread pan(s)
- Parchment paper – for baking
- A sieve – to sift the powdered sugar onto the Poppy Seed Stollen
Or try Chocolate Chip Pecan Pie.
How to store your poppy Stollen (Mohnstollen)
To store: Store in an airtight bag or container in a cool place for a few days or in the refrigerator for up to a week.
To freeze: You can also freeze the cake in a sealed bag or container for up to 3 months. In fact, I recommend making a double batch and freezing one.
So, if you’re looking for a unique and delicious treat that will make your taste buds dance the polka, look no further than Poppy Seed Stollen Cake, or as our German friends like to call it, Mohnstollen! This delightful creation is like a party in your mouth, with its buttery dough and generous poppy seed filling. Whether you’re enjoying it during the holiday season or just craving a sweet adventure any time of year, this cake is sure to bring joy and laughter to your table. So go ahead, indulge in a slice of Mohnstollen and let the good times roll! Prost!
DID YOU MAKE THIS POPPY SEED STOLLEN RECIPE (Mohnstollen)?
I’d love to hear your feedback. Please leave a comment/star rating ⭐️⭐️⭐️⭐️⭐️ below. And, of course, be sure to tag me on Instagram as I love seeing photos of the recipes you’ve made.
Poppy Seed Stollen Cake (Mohnstollen)
Equipment
- 1 Food Chopper to pulverize the poppy seeds.
- 1 Stand Mixer with Dough Hook
- 1 Spatula
- 1 Baking Sheet or Bread Pan(s)
- parchment paper
- 1 sieve to sprinkle the powdered sugar onto the baked Stollen.
Ingredients
Poppy Seed Filling – Marinate at least an hour or overnight
- 1 cup Poppy Seeds
- ½ cup Hot Whole Milk
- ¼ cup Raisins
- 1 teaspoon Vanilla Extract
- 1 teaspoon Rum or Water
- ¼ cup Granulated sweetener of choice
- ½ teaspoon Lemon Zest
- 1 ounce Blanched, chopped almonds To blanch: Toss almonds in boiling water for 1-2 minutes. Drain. Then pinch off skin and chop.
The Yeast Mixture
- 1 ½ teaspoons Active Dry Yeast
- ½ cup Hot Whole Milk
- 1 tablespoon Sugar
The Dough
- 2 ⅓ cups All-Purpose Flour For one Poppy Seed Stollen, this is 325 grams.
- 4 tablespoons Granulated sweetener of choice
- ½ teaspoon Salt
- ½ tablespoon Cinnamon Use level spoonfuls of the spices.
- ½ teaspoon Cardamom
- ½ teaspoon Nutmeg or Mace
- ½ cup Unsalted Butter, soft
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 teaspoon Lemon Zest
Butter & Decorate the Poppy Seed Stollen
- ½ cup Unsalted Butter to generously brush on the Stollen.
- Powdered Sugar or a powdered sugar substitute to coat the baked Stollen.
Instructions
Poppy Seed Filling – Marinate at least an hour or overnight
- Grind the poppy seeds in a food chopper and pour into a bowl. The poppy seeds don't have to be ground into powder. They just need to be a bit finer.
- Add the hot milk, raisins, vanilla extract, rum, granulated sweetener of choice, lemon zest, blanched chopped almonds.
- Mix well and cover. Let the ingredients marinate at least an hour or overnight.
Make the Yeast Mixture
- Combine the yeast, hot milk and sugar until it has a foamy head. Usually 10-15 minutes.
Make the Dough – See the post for photos of the entire process.
- In a large mixing bowl, combine the flour, sugar, salt, cinnamon, cardamom, nutmeg or mace.
- Add the softened butter, egg, vanilla, lemon zest and yeast mixture.
- Mix dough in a stand mixer with dough hook. The dough should quickly and easily come together on the hook. I don't add extra flour. If, for some reason (i.e., humidity), the dough is sticky and doesn't form a ball, turn it out onto a lightly floured surface. Slowly sprinkle light amounts of flour, one light handful at a time, into the sticky areas and kneed it manually for 1-2 minutes using the push-and-pull method demonstrated in the Stollen film at minute 1:33. Then, form into a ball. Note: Be careful that you don't add too much flour. If you add too much, you will dry out the bread and alter the flavor profile.
- Brush your bowl lightly with a flavorless oil (about a teaspoon). Put the dough ball in the bowl and cover with a kitchen towel and let it rise in a warm place until it has doubled in size. Usually 1–2 hours.
Roll out the dough
- With your rolling pin, roll the dough out on a flourless work surface, creating a large rectangle. Mine measures 14 x 11 inches.
- There shouldn't be any liquid left in the poppy seed filling. Spread the poppy seed filling on the dough, leaving a one-inch border on all sides.
- Roll the shorter sides inwards.
- Put some parchment paper on a baking sheet and put the Poppy Seed Stollen on it. Or use bread pan(s): Spray one larger or two smaller bread pans with baking spray and put the Stollen in the bread pans.
- Lightly cover with plastic wrap and let it rise for another hour. It will get a bit bigger but won't double in size.
- Bake at 350 F for 30-35 minutes until golden brown.
How to Butter & Decorate Baked Stollen
- When the Stollen comes out of the oven, immediately use a skewer or toothpick to poke holes in the Stollen. This will help the Stollen absorb the butter.
- Immediately brush 3–4 tablespoons of melted butter on the hot Poppy Seed Stollen Cake.
- Then immediately sift powdered sugar on the Stollen, tapping the sugar with a spoon as you generously coat the hot, buttered Stollen.
- Let it cool and enjoy.
Notes
Thanks for this recipe. The amount of poppy seeds is just perfect. It turned out great! Thank you. I look forward to trying your other recipes soon too