Poppyseed Stollen
Source: Arthur Wrobel
Makes two stollens.
DOUGH:
4 c flour
3/4 c sugar
3/4 c milk
pinch salt
1/4 lb. butter
grated rind of one lemon
3 beaten eggs
2 pkg. dry yeast
Add the yeast and sugar to the sifted flour.
Melt the butter, add the milk and salt, and heat until hot to the touch (125-130 degrees).
Add hot liquids to dry mixture. Mix in the beaten eggs and the grated lemon rind.
Work and knead the dough into a ball. (The dough will adhere somewhat to your hands, so have a bit of lukewarm water close by to dip your hands into in order to inhibit this. The dough must not be too loose; if it is, add a bit of flour.)
Moisten bottom and sides of bowl with milk or water so that the dough can rise more easily. Cover with towel and let it rise to two times its size; work it over again and divide in half.
Place towel (dusted with flour) on a rolling board and roll thin. Repeat the process with the second half of the dough.
Lightly grease two cookie sheets.
POPPYSEED MIXTURE:
1/2 lb. ground poppyseeds (use a blender)
1-1/3 c (6 oz.) sliced or slivered almonds
4 eggs (keep back one egg white)
3/4 c sugar
2 c raisins
2 T flour
1-1/2 c milk
Bring milk to a near boil and pour over the ground poppyseeds. Mix well. Add sugar and eggs. Mix well.
Spread half of the mixture on half of the rolled-out dough and sprinkle with half of the almonds and raisins. Repeat for the second half of the dough.
Using both ends of the towel, roll up to form a stollen and roll onto a greased cookie sheet. Let loaves rise again.
Brush loaves with egg white and bake at 350 degrees until light brown. Reduce heat to 200 degrees and continue baking another 15-20 minutes.
After loaves are baked (35-40 minutes; rich brown in appearance), brush with butter.