For a richer flavor, consider soaking the poppy seeds in warm milk or rum overnight before making the filling. Be patient during the kneading process; a well-developed dough is key to a light and airy stollen. Ensure the stollen is completely cool before glazing to prevent the fondant from melting excessively. Stollen is traditionally enjoyed during the Christmas season, but it's a delightful treat any time of year.
Poppyseed Stollen (Mohn Stollen)
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PREP TIME2 hrs
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COOK TIME40 mins
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TOTAL TIME28 hrs 25 mins
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SERVING12 People
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VIEWS18
Embark on a culinary journey with this exquisite Poppyseed Stollen, a delightful bread interwoven with a rich poppyseed filling and crowned with a luscious fondant glaze. Though the process involves several components, the resulting stollen is a symphony of flavors and textures, perfect for festive celebrations and moments of pure indulgence.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate117 g
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Cholesterol83 mg
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Fiber4 g
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Protein13 g
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Saturated Fat11 g
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Sodium38 mg
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Sugar90 g
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Fat30 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Fondant (Overnight): In a heavy-bottomed saucepan, dissolve cream of tartar in water. Add sugar and bring to a boil over medium-high heat, swirling occasionally. Heat to 240°F (115°C), or until a small amount forms a soft ball in cold water. Pour onto a baking sheet or marble slab; cool for 10 minutes. Knead with a spatula until cloudy, 5-10 minutes. Refrigerate overnight.
02
StepCreate the Yeast Sponge (10-15 minutes): Dissolve yeast and 1 teaspoon sugar in 1/4 cup room-temperature milk. In a stand mixer bowl, combine remaining 1/2 cup milk, 1 cup flour, and the yeast mixture. Mix, cover, and let rest until bubbly.
03
StepMake the Dough (15 minutes + 1.5-2 hours rising): Stir remaining 3 cups flour, 1/4 cup sugar, salt, eggs, and lemon zest into the sponge. Mix with a dough hook on low speed for 5 minutes, then add softened butter gradually. Mix on medium-low for 5 minutes. Add almonds and mix briefly. Shape into a ball, place in an oiled bowl, cover, and let rise until doubled.
04
StepPrepare the Poppyseed Filling (45 minutes): Heat milk in a saucepan until boiling; stir in butter and sugar. Remove from heat, add poppy seeds, lemon zest, and cinnamon. Let stand for 30 minutes to soften poppy seeds. When cool, whisk in the egg.
05
StepAssemble and Proof (1 hour): Punch down the dough and roll into a 10 1/2- by 16-inch rectangle. Spread filling evenly, leaving a 1-inch margin. Roll up into a log, pinch the seam, and place seam-side down on a parchment-lined baking sheet. Cover and let rise for 30-40 minutes.
06
StepBake (40 minutes): Preheat oven to 400°F (200°C). Bake until golden brown on the bottom.
07
StepGlaze (15 minutes): Cool completely before glazing. Add lemon juice to the fondant. Melt over simmering water, stirring until glossy. Pour over stollen and let cool before slicing.
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RECIPE REVIEWS
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Please Rate
Evie Kuhlman
Jun 17, 2025The rising times were accurate, and the instructions were clear. Thank you!
Alanis Emmerich
Jun 14, 2025The fondant was a bit tricky, but the tips helped. Will definitely make this again!
Mariane Kling
Jun 12, 2025I added some orange zest to the dough for extra flavor, and it turned out amazing.
Stan Lebsack
Jun 4, 2025This recipe is a labor of love, but the results are incredible! The poppyseed filling is so flavorful.
Halle Bogisich
May 22, 2025This recipe has been passed down in my family for generations, and it's always a hit!
Octavia Auer
May 6, 2025My family devoured this stollen on Christmas morning. It's our new tradition!