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1
Line a baking tray with parchment paper. In a saucepan, bring the milk to a boil, add the poppy seeds and simmer for 25-30 mins, stirring occasionally.
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2
In a separate saucepan, melt the honey and 1/3 cup butter. Add to the poppy seed mixture along with the vanilla seeds, bitter almond oil, hazelnuts and raisins. Simmer over a low heat for 10-15 mins. Allow to cool.
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3
In a bowl, mix the yeast and sour cream. Add the flour, lemon zest, 2/3 cup butter, 1/3 cup powdered sugar, 2 eggs, 2 egg yolks and a pinch of salt and knead to a smooth dough. On a lightly floured tea towel, roll out to a 16x24 inch rectangle.
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4
Beat the egg whites until forming stiff peaks and fold into the poppy seed mixture. Spread over the dough, leaving a 1/2 inch margin all around the edges. With the help of the tea towel, roll up from the narrow end and place seam-side down on the baking tray. Press together at the ends and then press gently with the hand along the length of the stollen to form a dip. Cover and allow to rest in a warm place for 30 mins.
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5
Preheat the oven to 400u00b0F. Bake for 10 mins. Turn the temperature down to 350u00b0F and bake for 30 mins, until a skewer comes out clean, covering with tinfoil if it is browning too quickly.
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6
Melt the remaining butter and brush over the warm stollen. Dust with remaining powdered sugar. Allow to cool.
