This holiday season, fill your home with the warm aroma of freshly baked treats straight from the heart of German tradition. One classic Christmas delight that never fails to impress is the Mohnstollen, a delicious poppy seed stollen that is perfect for sharing with loved ones or enjoying with a cup of hot cocoa by the fireplace. Taking the essence of the festive season, this recipe will guide you through creating your own Mohnstollen to add a touch of German charm to your holiday spread.
Mohnstollen Poppy Seed Stollen
Ingredients:
– 1 cup milk, heated to about 110°F
– 2 1/4 tsp active dry yeast
– 1/4 cup granulated sugar
– 4 cups all-purpose flour
– 1/2 cup unsalted butter, softened
– 1/2 tsp salt
– 2 large eggs
– 1 cup poppy seeds
– 1/3 cup finely chopped almonds
– 1/3 cup raisins
– 1/4 cup candied orange peel, diced
– 1/4 cup candied lemon peel, diced
– 1/2 cup powdered sugar
– 2 tbsp rum
– Zest of 1 lemon
– Zest of 1 orange
– 1/2 tsp vanilla extract
– 1/2 cup unsalted butter, melted
Instructions:
1. In a small bowl, mix the warm milk with the active dry yeast and 1 tablespoon of sugar. Let it sit for about 10 minutes until frothy.
2. In a large mixing bowl, combine the flour, the remaining sugar, salt, and softened butter. Add the yeast mixture and eggs. Knead the dough until smooth and elastic, about 8-10 minutes. Form the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for about an hour, or until doubled in size.
3. In a separate bowl, mix together the poppy seeds, almonds, raisins, candied orange and lemon peel, and powdered sugar.
4. Punch down the risen dough and roll it out into a rectangle on a floured surface. Spread the melted butter evenly over the dough. Sprinkle the poppy seed mixture on top, along with the lemon and orange zest.
5. Starting from the long edge, roll the dough into a log shape, tucking in the ends to seal. Place the stollen on a parchment-lined baking sheet and cover it with a towel. Allow it to rise for another 30 minutes.
6. Preheat the oven to 350°F (180°C). Bake the stollen for about 40-45 minutes or until golden brown. If the top starts browning too quickly, cover it loosely with foil.
7. While the stollen is baking, prepare the glaze. Mix the rum and vanilla extract in a small bowl.
8. Once the stollen is done, remove it from the oven and brush the warm loaf with the rum glaze. Allow it to cool completely before slicing and serving.
Serve your homemade Mohnstollen with a sprinkle of powdered sugar for an extra festive touch. This delightful poppy seed stollen makes a wonderful centerpiece for your holiday dessert spread and a thoughtful homemade gift for friends and family. Enjoy the flavors of Christmas with this classic German treat that will surely become a favorite in your festive baking traditions.
