Best Poppyseed Stollen Mohn Stollen Recipes

GERMAN POPPY SEED STOLLEN (MOHNSTOLLEN)

Steps:

• Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Pour 1 cup lukewarm milk into the well and stir into the yeast. Cover and let rise in a warm place until foamy, about 15 minutes.
• Mix flour from the sides of the bowl into the yeast mixture, a little at a time. Add butter, 6 tablespoons sugar, and salt and knead until a soft, pliable dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.
• Grease a baking sheet with butter. Sprinkle a work surface with flour and roll out dough into a thin rectangle.
• Pour poppy seeds into a bowl and pour 1 cup hot milk on top. Add 3/4 cup sugar, raisins, honey, vanilla sugar, rum, and lemon zest and stir together until filling is well combined. Spread filling over dough rectangle. Roll up rectangle, starting at the longer side, and press seam together with your fingers. Place poppy seed stollen onto the prepared baking sheet with the seam side down. Cover and let stollen rise for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake stollen in the preheated oven until baked through, about 40 minutes. Allow to cool for about 1 hour and dust with confectioners' sugar.

MOHNHöRNCHEN FROM CLASSIC GERMAN BAKING

Steps:

• Line a baking sheet with parchment paper.
• To make the rolls:.
• If using fresh yeast, crumble the yeast into a small bowl. Sprinkle in the sugar and salt. (If using instant yeast, stir the yeast, sugar, salt, and flour together in a bowl and proceed to Step 4.).
• Melt the butter and combine with the milk. The mixture should be lukewarm. Whisk in the egg.
• If using fresh yeast, pour the egg mixture into the bowl with the yeast mixture and add the flour. (If using instant yeast, pour the egg mixture into the bowl with the flour mixture.) Stir together until shaggy; dump out onto a lightly floured work surface and knead by hand for 5 to 7 minutes, or until the dough is smooth and silky. If the dough seems too sticky, you can add up to 2 tablespoons more flour, but no more; you want the dough to stay as soft as possible.
• Form the dough into a ball and place back in the bowl. Cover with a clean dishcloth and place in a warm, draft-free spot to rise for 1 hour.
• Punch down the dough and knead briefly. Divide the dough into 10 equal portions (about 3 ounces/85g each). Roll out each portion of dough into a triangle that is about 8 inches/20cm long on each side. Starting with a long side (not a tip), roll up each piece and form into a crescent roll with the tip secured underneath. Place the rolls on the prepared baking sheet. Alternatively, you can roll the original ball of dough out to a 15-inch/38cm round and cut the round into 10 equal wedges. Roll up the wedges and form them into crescents. Cover the baking sheet with the dishcloth and place in a warm, draft-free spot for 20 minutes.
• Meanwhile, preheat the oven to 425°F/220°C.
• When the rolls have proofed again, make the topping: Beat the egg yolk with the milk for an egg wash. Remove the dishcloth and brush the rolls thinly with the egg wash. Sprinkle the poppy seeds over them.
• Place the baking sheet in the oven and bake for 15 minutes, or until the rolls are a rich golden brown. They will be very soft to the touch. Remove the baking sheet from the oven and let cool on a rack for 15 minutes before serving. The rolls are best eaten the day they are made.
• Recipe courtesy of CLASSIC GERMAN BAKING by Luisa Weiss. Get the book here: https://www.amazon.com/Classic-German-Baking-Pfeffernüsse-Streuselkuchen/dp/1607748258.