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Mohn Stollen with Poppyseed-Almond Filling

Breakfast 🍳Dessert 🍰Snack 🍿 Austrian 🇦🇹German 🇩🇪 Low-SodiumVegetarian 🥦Halal 🕌Comfort-FoodPescatarian 🐟

Mohn Stollen with Poppyseed-Almond Filling features a rich, buttery crumb wrapped around a fragrant poppyseed and almond center with bright hints of lemon and warm cinnamon. A smooth poured-fondant finish adds a delicate sweetness and sheen that complements the tender, enriched loaf. Serve this festive bread during the holidays or for a special brunch when you want an aromatic, celebratory treat.

  • Prep2 hrs
  • Cook40 mins
  • Serves12
  • DifficultyHard
Mohn Stollen with Poppyseed-Almond Filling
  1. 1

    Begin by making the fondant. It must be refrigerated overnight before use. To prepare it, have a marble slab or a baking sheet ready along with an offset spatula for folding the candy. If using a baking sheet, rinse it with water and leave a few drops on the pan.

  2. 2

    Dissolve the cream of tarter in the water in a heavy-bottomed saucepan. Add the sugar and bring to a boil over medium-high heat, swirling the pan occasionally to help the sugar dissolve. Do not stir once the syrup starts boiling. Cook to 240 degrees F (115 degrees C), or until a small amount dropped into cold water makes a soft ball that flattens when removed and placed on a flat surface.

  3. 3

    Immediately pour the candy onto the baking sheet or marble slab and let it cool for 10 minutes. Use a spatula to vigorously knead it, folding it over itself. Continue kneading until it turns cloudy, 5 to 10 minutes; then let it cool.

  4. 4

    Transfer the fondant to a heatproof bowl or the top of a double boiler and refrigerate overnight.

  5. 5

    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, and mix with a fork to combine. Cover with a towel and let rest until bubbly, 10 to 15 minutes.

  6. 6

    Stir the remaining 3 cups of flour, 1/4 cup sugar, salt, room-temperature eggs, and zest from 1 lemon into the sponge. Using the dough hook on the lowest speed, mix for about 5 minutes, occasionally scraping the dough off the hook and down the bowl.

  7. 7

    Increase the speed to medium-low and add the softened butter 1 tablespoon at a time until fully incorporated. Mix for an additional 5 minutes, scraping as needed.

  8. 8

    Add the ground almonds and turn the mixer on for 1 or 2 turns, just until incorporated. Transfer the dough to a lightly floured surface, shape into a ball, place it in an oiled mixing bowl, cover with plastic wrap and a kitchen towel, and let rise until doubled, 1 1/2 to 2 hours.

  9. 9

    While the dough rises, make the filling. Heat the milk in a heavy 4-quart saucepan until it just begins to boil; stir in the butter and sugar. Remove from heat, add the poppyseeds, 1 1/2 teaspoons lemon zest, and the cinnamon, and let stand for 30 minutes to soften the poppyseeds. When cool, whisk in the egg.

  10. 10

    Punch down the dough and roll it into a 10 1/2- by 16-inch rectangle. Spread the filling evenly over the dough, leaving a 1-inch border on all sides. Roll up from the long side into a log and pinch the edges to seal the seam. Place the loaf seam-side down on a parchment-lined baking sheet, cover with greased plastic wrap or a well-floured kitchen towel, and let rise for 30 to 40 minutes.

  11. 11

    Preheat the oven to 400 degrees F (200 degrees C).

  12. 12

    Bake the stollen until the bottom of the loaf is golden brown, about 40 minutes. Let the bread cool completely before glazing.

  13. 13

    For the glaze, add the lemon juice to the fondant. Set the bowl over a pan of simmering water and stir frequently with a rubber spatula until soft and glossy. Pour the fondant over the stollen and let it cool before slicing.