Poppy Seed Candy Mohhlach Recipes

POPPY SEED CANDY - MOHHLACH

Steps:

• Wash the poopy seeds serveral times and rain overnight in a cheesecloth bag or a cloth-lined sieve.
• In a saucepan, combine the honeu, sugar, and ginger. Cook over low heat until sugar is dissolved. Remove from the heat. Stir in the poppy seeds and the chopped nuts. Return to the heat and bring to a slow boil, stirring constantly to prevent the honey from scorching. Cook for about 10-12 minutes, until a drop of mixture forms a small ball when dropped into cold water.
• Spread the mixture on a wet pastry board or baking sheet. With the back of a spoon moistened with cold wine, flatten to the disired thickness, about 1/4 inch, when slightly cool and hardened, cut into diamond shapes. When cooled completely, use a spatula to lift the candies off the board.

OLD TIME SESAME SEED CANDY

Steps:

• Grind peanuts, sesame seeds, and pecans together. Place in a bowl and set aside.
• In a medium pot boil syrup, sugar and butter until a test drop into water forms a ball (like soft caramel).
• Add the ground ingredients peanuts, sesame seeds, pecans and the coconut to the syrup mixture. Mix well and then pour onto wax paper.
• Let cool. Cut into squares or JUST PULL it apart. Place into a air tight container.

POPPYSEED STOLLEN (MOHN STOLLEN)

Steps:

• First, make the fondant. It needs to be refrigerated overnight before using. To make the fondant, you'll need a marble slab or a baking sheet and an offset spatula to fold the candy. If you're using a baking sheet, rinse it with water, leaving a few drops on the pan.
• Dissolve the cream of tarter in the water in a heavy-bottomed saucepan. Add the sugar and bring the mixture to a boil over medium-high heat. Swirl the pan occasionally to help dissolve the sugar. Do not stir once the sugar syrup begins to boil. Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Immediately pour the candy onto the baking sheet or marble slab and let cool for 10 minutes. Use a spatula to vigorously knead the candy, folding it over itself. Knead until it begins to look cloudy, 5 to 10 minutes; allow it to cool. Transfer the fondant to a heatproof bowl or the top of a double boiler. Refrigerate overnight.
• 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. Mix with a fork to combine. Cover the bowl with a towel and allow to rest until bubbly, 10 to 15 minutes.
• Stir the remaining 3 cups of flour, 1/4 cup sugar, salt, room-temperature eggs, and zest from 1 lemon into the sponge. Use the dough hook to mix the dough on the lowest setting. Mix the dough for about 5 minutes, occasionally scraping the dough off of the hook and down the sides of the bowl.
• Increase the speed to medium-low and add the softened butter 1 tablespoon at a time until fully incorporated. Allow the dough to mix for an additional 5 minutes, scraping the dough down as needed. Add the ground almonds and turn the mixer on for 1 or 2 turns, mixing just until incorporated. Transfer the dough to a lightly floured work surface and shape it into a ball. Place the ball in an oiled mixing bowl and cover with plastic wrap and a kitchen towel and let it rise until doubled, 1 1/2 to 2 hours.
• While the dough is rising, prepare the filling. Heat the milk in a heavy 4-quart saucepan until it begins to boil; stir in the butter and sugar. Remove the pan from the heat and add the poppyseeds, 1 1/2 teaspoons of lemon zest, and the cinnamon. Let the mixture stand for 30 minutes to soften the poppyseeds. When the mixture is cool, whisk in the egg.
• Punch down the dough and roll it out into a 10 1/2- by 16-inch rectangle. Spread the filling evenly over the dough, leaving a 1-inch margin on all sides. Roll the dough up into a log, starting with the long side, and pinch the edges together to form a seam. Place the loaf, seam-side down, on a parchment-lined baking sheet. Cover it with greased plastic wrap or a well-floured kitchen towel and allow it to rise for an additional 30 to 40 minutes.
• Preheat an oven to 400 degrees F (200 degrees C).
• Bake the stollen until golden brown on the bottom of the loaf, about 40 minutes. Let the bread cool completely before glazing.
• To glaze the bread, add the lemon juice to the fondant. Place the bowl over a pan of simmering water, stirring frequently with a rubber spatula until soft and glossy. Pour the fondant over the stollen and allow it to cool before slicing.

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.