Poppyseed Stollen (mohn Stollen)

Ingredients

• Servings: 1
• for the fondant:
• 1 1/2 cups water
• 1/2 teaspoon cream of tartar
• 4 1/2 cups sugar
• 2 tablespoons lemon juice
• for the sponge:
• 3/4 cup milk, room temperature, divided
• 1 1/2 (0.6 ounce) cakes cake yeast
• 1 teaspoon sugar
• 1 cup unbleached flour
• for the dough:
• 3 cups unbleached flour
• 1/4 cup sugar
• 1 pinch salt
• 2 eggs, room temperature
• zest from 1 lemon
• 3/4 cup unsalted butter, room temperature and cut into chunks
• 1/2 cup ground almonds
• for the filling:
• 3/4 cup milk
• 3 tablespoons unsalted butter, at room temperature
• 1/3 cup sugar
• 2 1/2 cups poppy seeds
• 1 1/2 teaspoons lemon zest
• 1/2 teaspoon ground cinnamon
• 1 egg, room temperature

Recipe

Cook Time: 40 mins Ready Time: 4 hrs 25 mins


• first, make the fondant. it needs to be refrigerated overnight before using. to make the fondant, you'll need a marble slab or a baking sheet and an offset spatula to fold the candy. if you're using 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 bring the mixture to a boil over medium-high heat. swirl the pan occasionally to help dissolve the sugar. do not stir once the sugar syrup begins to boil. heat to 240 degrees f (115 degrees c), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• immediately pour the candy onto the baking sheet or marble slab and let cool for 10 minutes. use a spatula to vigorously knead the candy, folding it over itself. knead until it begins to look cloudy, 5 to 10 minutes; allow it to cool. transfer the fondant to a heatproof bowl or the top of a double boiler. refrigerate overnight.
• to make the sponge, dissolve the yeast and 1 teaspoon sugar in 1/4 cup of the room-temperature milk. pour the remaining 1/2 cup milk into the bowl of a stand mixer. add 1 cup of flour and the yeast mixture. mix with a fork to combine. cover the bowl with a towel and allow to rest until bubbly, 10 to 15 minutes.
• stir the remaining 3 cups of flour, 1/4 cup sugar, salt, room-temperature eggs, and zest from 1 lemon into the sponge. use the dough hook to mix the dough on the lowest setting. mix the dough for about 5 minutes, occasionally scraping the dough off of the hook and down the sides of the bowl.
• increase the speed to medium-low and add the softened butter 1 tablespoon at a time until fully incorporated. allow the dough to mix for an additional 5 minutes, scraping the dough down as needed. add the ground almonds and turn the mixer on for 1 or 2 turns, mixing just until incorporated. transfer the dough to a lightly floured work surface and shape it into a ball. place the ball in an oiled mixing bowl and cover with plastic wrap and a kitchen towel and let it rise until doubled, 1 1/2 to 2 hours.
• while the dough is rising, prepare the filling. heat the milk in a heavy 4-quart saucepan until it begins to boil; stir in the butter and sugar. remove the pan from the heat and add the poppyseeds, 1 1/2 teaspoons of lemon zest, and the cinnamon. let the mixture stand for 30 minutes to soften the poppyseeds. when the mixture is cool, whisk in the egg.
• punch down the dough and roll it out into a 10 1/2- by 16-inch rectangle. spread the filling evenly over the dough, leaving a 1-inch margin on all sides. roll the dough up into a log, starting with the long side, and pinch the edges together to form a seam. place the loaf, seam-side down, on a parchment-lined baking sheet. cover it with greased plastic wrap or a well-floured kitchen towel and allow it to rise for an additional 30 to 40 minutes.
• preheat an oven to 400 degrees f (200 degrees c).
• bake the stollen until golden brown on the bottom of the loaf, about 40 minutes. 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 frequently with a rubber spatula until soft and glossy. pour the fondant over the stollen and allow it to cool before slicing.