Mohnstollen - German Poppy Seed Stollen
Ingredients: (1 - 2 stollen)
125 ml milk, lukewarm
125 g all-purpose flour
17 g instant yeast
POPPY SEED FILLING
148 g milk
10 g semolina flour
143 g poppy seed, ground
26 g honey
1 pinch salt
1 egg yolk
57 g raisins, coarsely chopped
11 g almond slices
100 g almond paste, grated
50 g raisins, coarsely chopped
50 g cranberries, dried, coarsely chopped
50 g orange peel
50 g citron
50 g rum
163 g whole wheat pastry flour
162 g all-purpose flour
1 pinch salt
1 tsp. vanilla extract
200 g butter, softened
100 g almond paste, coarsely grated
50 g hazelnuts, toasted, chopped
25 g butter, melted, for topping
25 g castor sugar, for topping
How to make:
RUM FRUITS: In a small bowl, combine raisins, cranberries, orange peel, citron and rum. Mix well.
SPONGE: Stir together flour, yeast and lukewarm milk until all flour is hydrated. Let rise at room temperature, until foamy and just ready to collapse.
POPPY SEED FILLING: In a small saucepan, bring milk to a boil. Remove from heat and stir in semolina flour. Add poppy seeds, honey, salt, egg yolk, raisins and almond slices. Mix well. Add almond paste and combine. Cover and keep cool until using.
DOUGH: Knead together sponge, flour, vanilla extract, butter and almond paste at low speed. Add hazelnuts and rum fruits, and continue kneading until everything comes together. Switch to medium-low speed and knead for 4 min. Let dough rest for 5 min., then resume kneading for another 1 min. Refrigerate overnight.
Remove dough from refrigerator at least 2 hrs. before using. On a lightly floured work surface, roll out dough into 45 x 30 cm/18 x 12 inch square.
(For smaller stollen cut dough into 2 equal pieces).
With spatula, spread poppy seed filling evenly over dough. Fold small sides in, then roll up from long side. Place stollen seam side down on parchment lined baking sheet. Cover and let rise at room temperature for 60 min., or until it has grown 1 1/2 times their original size.
Preheat oven to 350 F/175 C.
Bake stollen for 20 min., rotate, and continue baking for another 20 min. (25 min. for large stollen).
Brush with melted butter while still hot. Sprinkle with powdered sugar. Let cool on rack.
Store cool, wrapped in aluminum foil. It takes a day or two to develop its full flavor. Keeps for at least 1 - 2 weeks.