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Poppyseed Stollen (Mohn Stollen)
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Prep Time:
120 minutes
Cook Time:
40 minutes
Total Time:
1705 minutes
Create a delectable poppyseed-filled bread with a glossy poured fondant topping, starting with homemade candy and yeast sponge mix.
Ingredients:
  • 1.5 cups water
  • 0.5 teaspoon cream of tartar
  • 4.5 cups white sugar
  • 2 tablespoons lemon juice
  • 0.75 cup milk, room temperature, divided
  • 1.5 (0.6 ounce) cakes cake yeast
  • 1 teaspoon white sugar
  • 1 cup unbleached flour
  • 3 cups unbleached flour
  • 0.25 cup white sugar
  • 2 eggs, room temperature
  • zest from 1 lemon
  • 0.75 cup unsalted butter, room temperature and cut into chunks
  • 0.5 cup ground almonds
  • 3 tablespoons unsalted butter, at room temperature
  • 0.33333334326744 cup white sugar
  • 2.5 cups poppy seeds
  • 1.5 teaspoons lemon zest
  • 0.5 teaspoon ground cinnamon
  • 1 egg, room temperature
Instructions:
  • Prepare the fondant by refrigerating it overnight. Use a marble slab or a baking sheet with an offset spatula to fold the candy. If using a baking sheet, lightly wet it with a few drops of water.
  • In a heavy-bottomed saucepan, combine water and cream of tartar until dissolved. Add sugar and bring to a boil over medium-high heat. Swirl the pan occasionally to dissolve the sugar. Once boiling, avoid stirring. Heat to 240 degrees F (115 degrees C), or until a small amount of syrup forms a soft ball in cold water.
  • Pour the candy onto the baking sheet or marble slab right away and allow it to cool for 10 minutes. Use a spatula to energetically knead the candy, folding it over itself until it turns cloudy, which should take 5 to 10 minutes. Let it cool down, then transfer the fondant to a heatproof bowl or the top of a double boiler. Refrigerate overnight.
  • In a bowl, combine yeast, 1 teaspoon sugar, and 1/4 cup room-temperature milk. In a stand mixer bowl, pour the remaining 1/2 cup milk and add 1 cup flour and the yeast mixture. Mix with a fork, cover with a towel, and let it rest until bubbly for 10 to 15 minutes.
  • Incorporate the 3 cups of flour, 1/4 cup sugar, salt, room-temperature eggs, and zest from 1 lemon into the sponge. Utilize the dough hook on low speed to knead the dough for approximately 5 minutes, ensuring to scrape down the sides of the bowl as needed.
  • On medium-low speed, gradually add the softened butter, one tablespoon at a time, until fully mixed. Allow the dough to mix for an extra 5 minutes, scraping down the sides as necessary. Toss in the ground almonds and briefly mix with the mixer for 1-2 turns until combined. Shape the dough into a ball on a lightly floured surface. Place the ball in an oiled bowl, cover with plastic wrap and a kitchen towel, and let it rise until doubled, about 1 1/2 to 2 hours.
  • Once the dough is rising, start the filling by heating milk in a heavy 4-quart saucepan until boiling. Stir in butter and sugar, then remove from heat. Add poppyseeds, 1 1/2 teaspoons of lemon zest, and cinnamon. Let it sit for 30 minutes to soften the poppyseeds. Once cooled, whisk in the egg.
  • After deflating the dough, roll it out into a 10 1/2- by 16-inch rectangle. Spread the filling evenly over the dough, leaving a 1-inch border all around. Roll the dough into a log, starting from the long side, and pinch the edges to seal. Transfer the loaf, seam-side down, onto a baking sheet lined with parchment paper. Cover with greased plastic wrap or a dusting of flour and let it rise for 30 to 40 minutes more.
  • Preheat the oven to 400°F (200°C) for a perfectly heated cooking environment.
  • Bake the stollen for around 40 minutes until the bottom is a beautiful golden brown. Allow the bread to cool entirely before adding the glaze.
  • Glaze the bread by combining lemon juice with fondant. Heat the mixture over simmering water, stirring until smooth and shiny. Drizzle over the stollen and let it cool before cutting.

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