Hello Netla! I haven't heard of Stollen with poppy-seed filling. Here's the one I make every year. It's very good. Paula Peck's recipe, with a few changes I made. Sorry if the recipe seems to be telling you things you know. I wrote it out for my son years ago, so I included a lot of detail.
Make the powdered vanilla sugar at least a week before.

Dresden Stollen

Rich Sour Cream Dough

2 packages yeast
1/2 cup sugar
1teaspoon salt
1/2 cup milk, scalded and cooled
1 cup sour cream
2 teaspoons lemon juice
1 teaspoon vanilla
3 egg yolks
5 to 6 cups flour
1 cup (2 sticks) softened unsalted butter

Dissolve the yeast in about 1/4 cup water. Combine all the wet stuff (not the butter). Add enough flour to make a medium-firm dough. Beat in the butter. Knead about 10 minutes, until smooth and elastic.
Put in a buttered bowl, covered, in the refrigerator for at least four hours before using. [I often shorten or even skip this. ItâÂÂs a trade-off; chilling makes it easier to work in the sense of less sticky, but much harder to work in the fruit. All this depends on how firm youâÂÂve made the dough. You donâÂÂt want too much flour or it wonâÂÂt be coffee-cake-like, but too little and the butter and sour cream will make it very hard to work. I should mention that I have changed the original recipe by leaving out an additional stick of butter.]
If you donâÂÂt chill it, do let it rise before kneading in the fruit. Sometimes I chill it, then get out and let it warm up and rise a bit more.
It will rise in the refrigerator; keep it from over-rising by punching it down, and youâÂÂll be able to keep it a couple of days, supposedly.

The Stollen

1 cup white sultana raisins
3/4 cup currants
1 to 1 1/4 cups diced candied apricots
1/4 cup cognac
1/2 cup blanched, sliced, lightly toasted almonds
Rich Sour Cream Dough
melted unsalted butter
powdered vanilla sugar

Mix fruit with cognac. Let stand at least one hour. Drain if thereâÂÂs any excess liquid.
Knead fruit and almonds into dough.
Cut dough in half. Roll each piece into an oval. Fold almost but not quite in half lengthwise. Lightly roll the folded dough with a rolling pin. Place well apart on a large buttered baking sheet. Let rise until not quite doubled. Brush gently with melted butter.

Bake at 375 [or 350; I havenâÂÂt decided which is best, really. I use 350 more often, I think]. Bake about 45 minutes, says the recipe, but start checking long before that. There are so many variables here, shape, density, etc.
Brush again with butter while still warm. [I donâÂÂt do this any more. Enough is enough.]
Then brush after they cool.
Dust the cooled stollen heavily with vanilla sugar. Wrap in foil.
Dust again before serving, in thin slices.

I can vouch for CC's Stollen. I made it last year and it is fantastic.

Alexa

Oh, did you, Alexa? I didn't know that. I'm so glad you liked it. I think the using glacéed apricots istead of the candied fruit in the original recipe makes a big difference.
I hope you can find them in Iceland, Nelta. They come from Australia. Here we can find them in some bulk food stands at markets.

Truth be known, I used the glace fruits since I do like them! LOL! Great dough recipe though! LOLOL!

Alexa

Maybe I can persuade you to try the apricots this year. They smear nicely when you roll the dough.

Austrailan apricots from an American source...

if anyone is interested.

:)

Here is a link that might be useful: Australian glaced apricots

CC, that sour cream dough sounds delicious for stollen. I imagine it's very soft and tender.

I agree about the apricots. My fruitcake makes a huge batch (1 pound of butter, 10 eggs) and I now divide the batter with half the traditional candied fruits, dates, golden raisins and nuts and half candied apricots, candied pineapple and pecans. Those candied apricots (candied pineapple same source) are wonderful.

Rob333, thanks for the link. I have been ordering from Vine Tree Orchards, but for some reason the site is no longer available so I'm glad to know of an alternative.

Carol

I love stollen, so I'm hapy to see Cloudy's recipe. The dough sounds lovely. I've copied it too. Thanks for asking and thanks for replying.

Thank you for the recipe, and the comments. I'm am going shopping for the ingredients this weekend.

I steal all of the recipes I possibly can...

You are looking for a Mohnstollen recipe. Here is one from the German Food Guide. This one is very simple. If you like one that has candied citrus in the dough I can translate it for you.
Katharina

Mohnstollen
(Poppyseed Stollen)

Ingredients
For the Dough:
3 1/4 cup All Purpose Flour
1 package Active Dry Yeast
3 tablespoons lukewarm Water
1/4 cup Sugar
1/2 cup lukewarm Milk
1 stick (1/2 cup) unsalted Butter
1 Egg
Pinch of Salt

For the Filling:
8 oz (250g) Poppyseed
1 cup Milk
1/2 cup Sugar
1/2 stick (1/4 cup) Butter
1/2 cup Seedless Raisins
1/2 cup chopped Almonds
1 package Vanilla Sugar
Zest of 1 Lemon

For the Topping:
2 packages Vanilla Sugar
1 teaspoon Salt
1 stick (1/2 cup) Unsalted Butter (melted)
4 tablespoons Powdered Sugar


Instructions
Combine yeast, milk, and 1 teaspoon sugar. Add 2 tablespoons flour and mix until a thin batter develops. Allow this mixture to stand (covered) in a warm place for 20 - 30 minutes. This will activate the yeast. The mixture should begin to bubble.

To the yeast mixture add the remaining dough ingredients. Knead into a dough (if using a mixer, use a hook attachment).

Transfer dough to a clean bowl and allow dough to rise (covered) in a warm place for 1 hour.

In the meantime, prepare the filling. In a small cooking pot, combine poppyseeds, milk, and sugar. Gently bring to a simmer and allow to simmer until most of the liquid has evaporated. Remove from heat. Mix in remaining Filling ingredients. Allow to cool completely.

Place dough onto a floured surface. Knead dough to remove any air pockets. Roll out dough to about 1/4 inch thickness - create a rectangular shape. Brush the dough with a little melted butter, then spread the poppyseed mixture over the dough leaving about an inch border.

There are two ways of rolling up the dough. To make the shape of a traditional Mohnstollen, fold 1/3 of the dough (long side of the dough) over. Fold this over again. Tuck the remaining dough under so that the dough holds together. This will create a Stollen as shown in the photo above.

Another way to fold the Mohnstollen is to roll up each side of the dough (long side) and have each meet in the center of the dough. This is called a "Mohnrolle" (Poppyseed Roll). The picture below shows how this form would look.

Transfer the Stollen to a baking sheet lined with parchment paper. Allow dough to rise again for 30 minutes (covered) in a warm place. In the meantime, preheat oven to 350ðF (180ðC).

Bake Stollen for 35-40 minutes. During the last 10 minutes of baking, brush Stollen numerous times with melted butter.

Remove Stollen from oven. Sprinkle Stolen with Vanilla Sugar and powdered sugar.

Here is a link that might be useful: with pictures