Poppyseed Stollen (Mohn Stollen) Good Recipes

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Poppyseed Stollen (Mohn Stollen)

"This amazing Christmas Stollen uses 4 recipes: the yeast sponge, the dough, the filling, and the fondant (sugar glaze). Making the stollen is luxurious and time-consuming however properly really worth the effort. Serve with proper sturdy espresso with cream!"

Ingredients :

• For the Fondant:
• 1 1/2 cups water
• half teaspoon cream of tartar
• four 1/2 cups white sugar
• 2 tablespoons lemon juice
• For the Sponge:
• three/four cup milk, room temperature, divided
• 1 1/2 (zero.6 ounce) desserts cake yeast
• 1 teaspoon white sugar
• 1 cup unbleached flour
• For the Dough:
• three cups unbleached flour
• 1/4 cup white sugar
• 1 pinch salt
• 2 eggs, room temperature
• zest from 1 lemon
• three/4 cup unsalted butter, room temperature and cut into chunks
• 1/2 cup floor almonds
• For the Filling:
• three/four cup milk
• 3 tablespoons unsalted butter, at room temperature
• 1/three cup white sugar
• 2 half cups poppy seeds
• 1 1/2 teaspoons lemon zest
• half of teaspoon floor cinnamon
• 1 egg, room temperature

Instructions :

Prep : 2H	Cook : 12M	Ready in : P1D

• First, make the fondant. It desires to be refrigerated in a single day earlier than the usage of. To make the fondant, you will need a marble slab or a baking sheet and an offset spatula to fold the candy. If you are the usage of a baking sheet, rinse it with water, leaving a few drops on the pan.
• Dissolve the cream of tarter in the water in a heavy-bottomed saucepan. Add the sugar and convey the mixture to a boil over medium-excessive warmth. Swirl the pan now and again to assist dissolve the sugar. Do no longer stir once the sugar syrup starts to boil. Heat to 240 ranges F (one hundred fifteen degrees C), or until a small quantity of syrup dropped into bloodless water forms a gentle ball that flattens whilst eliminated from the water and positioned on a flat surface.
• Immediately pour the sweet onto the baking sheet or marble slab and let cool for 10 minutes. Use a spatula to vigorously knead the sweet, folding it over itself. Knead till it starts offevolved to appearance cloudy, 5 to 10 mins; allow it to cool. Transfer the fondant to a heatproof bowl or the pinnacle of a double boiler. Refrigerate in a single day.
• To make the sponge, dissolve the yeast and 1 teaspoon sugar in 1/4 cup of the room-temperature milk. Pour the final half of cup milk into the bowl of a stand mixer. Add 1 cup of flour and the yeast mixture. Mix with a fork to mix. Cover the bowl with a towel and permit to rest till bubbly, 10 to fifteen minutes.
• Stir the last three cups of flour, 1/4 cup sugar, salt, room-temperature eggs, and zest from 1 lemon into the sponge. Use the dough hook to combine the dough on the lowest putting. Mix the dough for approximately five mins, every so often scraping the dough off of the hook and down the perimeters of the bowl.
• Increase the speed to medium-low and upload the softened butter 1 tablespoon at a time till completely included. Allow the dough to combine for an additional five minutes, scraping the dough down as needed. Add the ground almonds and flip the mixer on for 1 or 2 turns, mixing simply till incorporated. Transfer the dough to a lightly floured paintings floor and form it right into a ball. Place the ball in an oiled mixing bowl and cover with plastic wrap and a kitchen towel and allow it rise till doubled, 1 1/2 to 2 hours.
• While the dough is rising, put together the filling. Heat the milk in a heavy four-quart saucepan until it starts to boil; stir inside the butter and sugar. Remove the pan from the warmth and upload the poppyseeds, 1 half of teaspoons of lemon zest, and the cinnamon. Let the mixture stand for 30 minutes to melt the poppyseeds. When the aggregate is cool, whisk within the egg.
• Punch down the dough and roll it out into a ten half of- through sixteen-inch rectangle. Spread the filling lightly over the dough, leaving a 1-inch margin on all facets. Roll the dough up into a log, beginning with the lengthy aspect, and pinch the edges collectively to form a seam. Place the loaf, seam-facet down, on a parchment-coated baking sheet. Cover it with greased plastic wrap or a nicely-floured kitchen towel and permit it to rise for an extra 30 to 40 mins.
• Preheat an oven to 400 stages F (two hundred ranges C).
• Bake the stollen until golden brown on the bottom of the loaf, approximately forty mins. Let the bread cool completely before glazing.
• To glaze the bread, add the lemon juice to the fondant. Place the bowl over a pan of simmering water, stirring often with a rubber spatula until soft and sleek. Pour the fondant over the stollen and permit it to chill before cutting.

Notes :

• You will want about 1/2 a pound of poppyseeds for the filling (2 1/2 cups).
• Making fondant uses a method just like tempering chocolate: crystals broaden as you fold it over itself at the same time as it cools. You'll need an offset spatula or a putty knife to knead the fondant. Reheat fondant in a double boiler just until fluid; if it gets too hot, it will lose its lustrous shine. If you'll as an alternative skip the fondant topping, you can brush the stollen with melted butter and roll it in powdered sugar to coat it instead.
• You may additionally replacement 1 half of envelopes (three half of teaspoons) of lively dry yeast in place of the cake yeast. Proof dry yeast in the milk earlier than blending the sponge.
• Reynolds® parchment may be used for simpler cleanup/elimination from the pan.

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