Description
We make the delicious Corso poppy seed stollen on the basis of a heavy yeast dough. The poppy seed mixture is rolled into this dough. This creates the typical pattern that becomes visible when the stollen is cut. We bake the poppy seed stollen in a loaf tin. This gives the dough its shape and, above all, stability. Otherwise the mixture would spread on the baking tray due to the high poppy seed content.
