Mohnstollen (Poppy Seed Stollen)

Ingredients and Weight:

• 2 cups all-purpose flour (250g)
• 1 cup milk (240ml)
• 1/2 cup unsalted butter, softened (113g)
• 1/4 cup granulated sugar (50g)
• 1/4 cup poppy seeds (32g)
• 1/4 cup dried cranberries (30g)
• 1/4 cup chopped walnuts (25g)
• 1 teaspoon vanilla extract (5ml)
• 1 teaspoon ground cinnamon (5g)
• 1 teaspoon ground nutmeg (5g)
• 1/2 teaspoon salt (2g)
• 1/2 teaspoon active dry yeast (2.5g)

Preparation Time:

• 1 hour 30 minutes

Cooking Time:

• 45 minutes

Difficulty Level:

• 2 (Moderate)

Preparation Method Steps:

1. In a large mixing bowl, whisk together the flour, yeast, salt, cinnamon, and nutmeg.
2. In a separate bowl, whisk together the milk, butter, sugar, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until a dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
5. Fold in the poppy seeds, cranberries, and walnuts.
6. Grease a 9x5 inch loaf pan.
7. Place the dough in the prepared pan and let rise in a warm place for 1 hour, or until doubled in size.
8. Preheat oven to 350°F (175°C).
9. Brush the top of the dough with milk and sprinkle with poppy seeds.
10. Bake for 45 minutes, or until golden brown and an inserted toothpick comes out clean.
11. Let cool for 1 hour before slicing and serving.

Nutritional Information:

• Calories: 350 per slice
• Protein: 7g
• Carbohydrates: 50g
• Fat: 15g

Dish Characteristics:

• Rich and flavorful
• Sweet and nutty
• Soft and fluffy
• Perfect for breakfast, brunch, or dessert

User Comments:

• "This was the best stollen I've ever had! It was so fluffy and flavorful."
• "The poppy seeds and walnuts added a nice crunch to the bread."
• "This bread was perfect for a cold morning. It was warm and comforting."

Special Precautions and Tips:

• If you don't have active dry yeast, you can use instant yeast instead. Just add it to the dry ingredients without activating it first.
• If you don't have a loaf pan, you can bake the stollen on a greased baking sheet.
• Let the stollen cool completely before slicing it, as slicing it warm will cause it to crumble.