POPPYSEED STOLLEN (MOHN STOLLEN)

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Poppyseed Stollen (Mohn Stollen) image

This wonderful Christmas Stollen uses 4 recipes: the yeast sponge, the dough, the filling, and the fondant (sugar glaze). Making the stollen is costly and time-consuming but well worth the effort. Serve with good strong coffee with cream!

Provided by Silvia

Categories     World Cuisine Recipes     European     German

Time P1DT4h25m

Yield 12

Number Of Ingredients 22

1 ½ cups water
½ teaspoon cream of tartar
4 ½ cups white sugar
2 tablespoons lemon juice
¾ cup milk, room temperature, divided
1 ½ (0.6 ounce) cakes cake yeast
1 teaspoon white sugar
1 cup unbleached flour
3 cups unbleached flour
¼ cup white sugar
1 pinch salt
2 eggs, room temperature
zest from 1 lemon
¾ cup unsalted butter, room temperature and cut into chunks
½ cup ground almonds
¾ cup milk
3 tablespoons unsalted butter, at room temperature
⅓ cup white sugar
2 ½ cups poppy seeds
1 ½ teaspoons lemon zest
½ teaspoon ground cinnamon
1 egg, room temperature

Steps:

  • First, make the fondant. It needs to be refrigerated overnight before using. To make the fondant, you'll need a marble slab or a baking sheet and an offset spatula to fold the candy. If you're using a baking sheet, rinse it with water, leaving a few drops on the pan.
  • Dissolve the cream of tarter in the water in a heavy-bottomed saucepan. Add the sugar and bring the mixture to a boil over medium-high heat. Swirl the pan occasionally to help dissolve the sugar. Do not stir once the sugar syrup begins to boil. Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
  • Immediately pour the candy onto the baking sheet or marble slab and let cool for 10 minutes. Use a spatula to vigorously knead the candy, folding it over itself. Knead until it begins to look cloudy, 5 to 10 minutes; allow it to cool. Transfer the fondant to a heatproof bowl or the top of a double boiler. Refrigerate overnight.
  • To make the sponge, dissolve the yeast and 1 teaspoon sugar in 1/4 cup of the room-temperature milk. Pour the remaining 1/2 cup milk into the bowl of a stand mixer. Add 1 cup of flour and the yeast mixture. Mix with a fork to combine. Cover the bowl with a towel and allow to rest until bubbly, 10 to 15 minutes.
  • Stir the remaining 3 cups of flour, 1/4 cup sugar, salt, room-temperature eggs, and zest from 1 lemon into the sponge. Use the dough hook to mix the dough on the lowest setting. Mix the dough for about 5 minutes, occasionally scraping the dough off of the hook and down the sides of the bowl.
  • Increase the speed to medium-low and add the softened butter 1 tablespoon at a time until fully incorporated. Allow the dough to mix for an additional 5 minutes, scraping the dough down as needed. Add the ground almonds and turn the mixer on for 1 or 2 turns, mixing just until incorporated. Transfer the dough to a lightly floured work surface and shape it into a ball. Place the ball in an oiled mixing bowl and cover with plastic wrap and a kitchen towel and let it rise until doubled, 1 1/2 to 2 hours.
  • While the dough is rising, prepare the filling. Heat the milk in a heavy 4-quart saucepan until it begins to boil; stir in the butter and sugar. Remove the pan from the heat and add the poppyseeds, 1 1/2 teaspoons of lemon zest, and the cinnamon. Let the mixture stand for 30 minutes to soften the poppyseeds. When the mixture is cool, whisk in the egg.
  • Punch down the dough and roll it out into a 10 1/2- by 16-inch rectangle. Spread the filling evenly over the dough, leaving a 1-inch margin on all sides. Roll the dough up into a log, starting with the long side, and pinch the edges together to form a seam. Place the loaf, seam-side down, on a parchment-lined baking sheet. Cover it with greased plastic wrap or a well-floured kitchen towel and allow it to rise for an additional 30 to 40 minutes.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Bake the stollen until golden brown on the bottom of the loaf, about 40 minutes. Let the bread cool completely before glazing.
  • To glaze the bread, add the lemon juice to the fondant. Place the bowl over a pan of simmering water, stirring frequently with a rubber spatula until soft and glossy. Pour the fondant over the stollen and allow it to cool before slicing.

Nutrition Facts : Calories 765.4 calories, Carbohydrate 116.9 g, Cholesterol 83.4 mg, Fat 29.6 g, Fiber 3.9 g, Protein 13.4 g, SaturatedFat 11.3 g, Sodium 37.8 mg, Sugar 90.4 g

GHI LES
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The stollen was a bit dry. I think I should have added more butter to the dough.


Ojinnaka Destiny
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The stollen didn't rise as much as I expected. I'm not sure what I did wrong.


Freya Cosgrave
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I found the instructions to be a bit confusing. I think it would be helpful to include more detailed instructions.


Kareem Mohamed
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This stollen is a bit dense for my taste, but the flavor is still very good.


Kaiden Brown
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I'm not usually a fan of poppy seed fillings, but I was pleasantly surprised by how much I enjoyed this stollen. It's a great recipe.


Hagar Brown
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The recipe was easy to follow and the stollen turned out perfectly. Thanks for sharing!


Emily Murphy
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This stollen is a delicious and authentic German treat. I highly recommend it.


Gustav Mix
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I'm so glad I tried this recipe. It's now my go-to recipe for stollen.


Opio Joseph
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This stollen is a real showstopper. It's so beautiful and festive, it's sure to impress your guests.


Melissa Arbaugh
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The poppy seed filling is simply divine. It's sweet, nutty, and has a wonderful aroma.


Hassan Mohammed
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I love the crunchy sugar topping on this stollen. It adds a nice contrast to the soft and fluffy dough.


Anuradha Jachak
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This recipe is a bit time-consuming, but it's definitely worth the effort. The stollen is so delicious and festive, and it's perfect for a holiday gathering.


Lisa Gee
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I've made this stollen twice now and it's become a family favorite. It's the perfect balance of sweetness and spice, and the poppy seed filling is a wonderful addition.


Md Ho
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This Mohnstollen was such a delightful treat! The poppy seed filling was sweet and nutty, and the dough was soft and fluffy. I loved the combination of flavors and textures.