Poppyseed Stollen (Mohn Stollen)

Follow our step-by-step guide on how to make Poppyseed Stollen (Mohn Stollen).

1. Step 1

   To create a delightful stollen, start by preparing the fondant a day ahead for the best results.

2. Step 2

   If you’re using a baking sheet, give it a quick rinse with water, leaving a few drops behind.

3. Step 3

   In a heavy-bottomed saucepan, dissolve cream of tartar in the water, then add sugar and bring the mixture to a boil over medium-high heat.

4. Step 4

   Remember to swirl the pan occasionally, but resist the urge to stir once it starts boiling.

5. Step 5

   Keep heating until the syrup reaches 240°F (115°C) or until a small drop placed in cold water forms a soft ball that flattens when removed.

6. Step 6

   Once ready, pour the candy onto your prepared surface and let it cool for about 10 minutes.

7. Step 7

   Then, using a spatula, knead the candy vigorously for 5 to 10 minutes until it turns cloudy.

8. Step 8

   Transfer it to a heatproof bowl and pop it in the fridge overnight to set.

9. Step 9

   Next, let’s make the sponge.

10. Step 10

    Start by dissolving yeast and a teaspoon of sugar in 1/4 cup of room-temperature milk.

11. Step 11

    In the bowl of a stand mixer, combine the remaining 1/2 cup of milk and 1 cup of flour with the yeast mixture.

12. Step 12

    Mix it gently with a fork, then cover with a towel and let it rest until it becomes bubbly, which should take about 10 to 15 minutes.

13. Step 13

    Once bubbly, stir in the remaining flour, 1/4 cup of sugar, salt, room-temperature eggs, and lemon zest.

14. Step 14

    Attach the dough hook and mix on low speed for about 5 minutes, scraping down the sides as needed.

15. Step 15

    Gradually increase the speed to medium-low and add the softened butter, one tablespoon at a time, mixing for another 5 minutes.

16. Step 16

    Finally, add the ground almonds and mix briefly until everything is well incorporated.

17. Step 17

    Shape the dough into a ball, place it in an oiled bowl, cover it with plastic wrap and a towel, and let it rise until it doubles in size, which should take about 1 1/2 to 2 hours.

18. Step 18

    While the dough is rising, let’s prepare the filling.

19. Step 19

    In a saucepan, heat the milk until it reaches a boil, then stir in the butter and sugar.

20. Step 20

    Remove it from the heat and add the poppy seeds, 1 1/2 teaspoons of lemon zest, and cinnamon.

21. Step 21

    Allow the mixture to sit for 30 minutes to soften the poppy seeds.

22. Step 22

    Once it’s cool, whisk in the egg to combine everything beautifully.

23. Step 23

    When the dough has risen, punch it down and roll it out into a rectangle measuring 10 1/2 by 16 inches.

24. Step 24

    Spread the filling evenly over the dough, making sure to leave a 1-inch margin around the edges.

25. Step 25

    Roll the dough into a log from the long side, pinching the edges to seal it well.

26. Step 26

    Place the log seam-side down on a parchment-lined baking sheet, cover it, and let it rise for another 30 to 40 minutes.

27. Step 27

    As the dough rises, preheat your oven to 400°F (200°C).

28. Step 28

    Once the dough has puffed up nicely, bake the stollen until it’s golden brown on the bottom, which should take about 40 minutes.

29. Step 29

    After baking, allow it to cool completely before glazing.

30. Step 30

    For the glaze, mix lemon juice into the fondant and place the bowl over simmering water, stirring until it becomes soft and glossy.

31. Step 31

    Pour the fondant over the cooled stollen, letting it set before you slice into this delicious treat.

32. Step 32

    Enjoy the delightful flavors and the joy of sharing this special stollen with friends and family!.