Preparation: For the stollen dough, proof the yeast in warm milk, add a little flour and leave to rise for a few minutes. When the mixture has clearly risen, knead all the ingredients by hand into a dough. Let the dough rest for 10 minutes and knead again by hand.

Roll out the stollen dough to 22 x 30 cm with a rolling pin and spread the poppy seed mixture evenly on top of the rolled out dough. Tightly roll up the long side of the stollen to the middle of the dough. Place the poppy seed stollen in the greased loaf tin. Before baking, prick the dough on top with a knife to allow air to escape more easily and avoid hollow baking. Bake the raw poppy seed stollen in a preheated oven on a baking sheet (middle shelf) for about 45 minutes at 150 °C. After baking, carefully turn the poppy seed stollen out of the pan, brush with melted butter and sprinkle with sugar.