Poppyseed Stollen (Mohn Stollen)

Name: Poppyseed Stollen (Mohn Stollen)
Prep time: 4 h 25 min
Cook time: 4 h 25 min
Total time: 4 h 25 min
Yield: 8
Cuisine: German, European
Ingredients: 1 teaspoons cream of tartar; 1 egg, room temperature; 2 eggs, room temperature; 118 milliliters ground almonds; 1 teaspoons ground cinnamon; 2 Tbsps lemon juice; 2 teaspoons lemon zest; 177 milliliters milk; 591 milliliters poppy seeds; 1 pinch salt; 710 milliliters unbleached flour; 3 Tbsps unsalted butter, at room temperature; 355 milliliters water; 79 milliliters white sugar

Poppyseed Stollen (Mohn Stollen) requires roughly 4 hours and 25 minutes from start to finish. This vegetarian recipe serves 8. One portion of this dish contains about 16g of protein, 24g of fat, and a total of 489 calories. Head to the store and pick up 2 cakes cake yeast, lemon zest, salt, and a few other things to make it today. It works well as a reasonably priced dessert.

Instructions

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.

Ingredients you will need

Fondant Icing

Candy

Water

Equipment you will use

Offset Spatula

Baking Sheet

Frying Pan

Dissolve the cream of tarter in the water in a heavy-bottomed saucepan.

Ingredients you will need

Cream

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Simple Syrup

Sugar

Equipment you will use

Frying Pan

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.

Ingredients you will need

Syrup

Water

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.

Ingredients you will need

Candy

Equipment you will use

Baking Sheet

Spatula

Transfer the fondant to a heatproof bowl or the top of a double boiler. Refrigerate overnight.

Ingredients you will need

Fondant Icing

Equipment you will use

Double Boiler

Bowl

To make the sponge, dissolve the yeast and 1 teaspoon sugar in 1/4 cup of the room-temperature milk.

Ingredients you will need

Sugar

Yeast

Milk

Pour the remaining 1/2 cup milk into the bowl of a stand mixer.

Ingredients you will need

Milk

Equipment you will use

Stand Mixer

Bowl

Add 1 cup of flour and the yeast mixture.

Ingredients you will need

All Purpose Flour

Yeast

Mix with a fork to combine. Cover the bowl with a towel and allow to rest until bubbly, 10 to 15 minutes.

Equipment you will use

Bowl

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.

Ingredients you will need

Dough

All Purpose Flour

Lemon

Sugar

Egg

Salt

Mix the dough for about 5 minutes, occasionally scraping the dough off of the hook and down the sides of the bowl.

Ingredients you will need

Dough

Equipment you will use

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.

Ingredients you will need

Butter

Dough

Add the ground almonds and turn the mixer on for 1 or 2 turns, mixing just until incorporated.

Ingredients you will need

Almond Meal

Equipment you will use

Blender

Transfer the dough to a lightly floured work surface and shape it into a ball.

Ingredients you will need

Dough

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.

Ingredients you will need

Wrap

Equipment you will use

Kitchen Towels

Plastic Wrap

Mixing Bowl

While the dough is rising, prepare the filling.

Ingredients you will need

Dough

Heat the milk in a heavy 4-quart saucepan until it begins to boil; stir in the butter and sugar.

Ingredients you will need

Butter

Sugar

Milk

Equipment you will use

Sauce Pan

Remove the pan from the heat and add the poppyseeds, 1 1/2 teaspoons of lemon zest, and the cinnamon.

Ingredients you will need

Lemon Zest

Poppy Seeds

Cinnamon

Equipment you will use

Frying Pan

Let the mixture stand for 30 minutes to soften the poppyseeds. When the mixture is cool, whisk in the egg.

Ingredients you will need

Poppy Seeds

Egg

Equipment you will use

Whisk

Punch down the dough and roll it out into a 10 1/2- by 16-inch rectangle.

Ingredients you will need

Dough

Punch

Roll

Spread the filling evenly over the dough, leaving a 1-inch margin on all sides.

Ingredients you will need

Spread

Dough

Roll the dough up into a log, starting with the long side, and pinch the edges together to form a seam.

Ingredients you will need

Dough

Roll

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.

Ingredients you will need

Wrap

Equipment you will use

Kitchen Towels

Baking Sheet

Plastic Wrap

Preheat an oven to 400 degrees F (200 degrees C).

Equipment you will use

Oven