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Poppy seed Stollen
Poppy seed Stollen
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Enhance your holiday season with a plaited Poppy Seed Mohnstollen. Ground poppy seeds add a rich, old-world flavor to this festive treat. Don't skip grinding the poppy seeds for optimal taste.
Ingredients:
  • 400 g (3 cups) strong white bread flour plus extra for dusting
  • 40 g (3½ tablespoons) caster (superfine) sugar
  • ½ teaspoon fine sea salt
  • 80 g (⅓ cup plus 1 teaspoon) unsalted butter at room temp
  • 20 g (¾oz) fresh yeast, or 10g (⅓oz) dried
  • 125 ml (½ cup) tepid milk
  • 1 free-range egg for the filling
  • 150 g (5oz) poppy seeds ground (I use a coffee grinder)
  • 120 g (4oz) raisins
  • 150 ml (⅝ cup) hot milk
  • 75 g (6 tablespoons) soft light brown sugar
  • 1 free-range egg yolk for the glaze
  • 200 g (1½ cups minus 1 tablespoon) icing (confectioners') sugar sifted
  • 3 tablespoons water
Instructions:
  • In a large mixing bowl, combine flour, sugar, and salt. Add butter and using your fingertips, rub it into the mixture until it resembles fine breadcrumbs. In a separate bowl, dissolve yeast in tepid milk. Pour yeasted milk, egg, and yeast mixture into the flour mixture. Use your hands to mix until a rough dough forms. Knead the dough on a lightly floured surface for 5 minutes until elastic, then shape it into a ball and let it rise for about 1 hour, until it grows by half its size. While the dough rises, make the filling by mixing poppy seeds, raisins, hot milk, sugar, and egg yolk. Roll out the dough, spread the filling down the center, and cut diagonal strips on each side. Plait the dough and let it rise for 20 minutes. Bake at 200°C/400°F for 20-25 minutes until golden brown. Mix icing sugar and water to create a glaze, then drizzle over the Stollen. Let it set for 30 minutes before serving. Enjoy fresh or store wrapped in foil in an airtight tin for up to a week.

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