Orange And Poppy Seed Stollen Recipes

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ORANGE AND POPPY SEED STOLLEN



Orange and Poppy Seed Stollen image

This recipe looks more daunting than it actually is. You basically make a bread dough with a bit of butter and egg in it, knead it for a while, the leave it alone to do its thing.

Provided by nigel slater

Categories     HarperCollins     Christmas     Christmas Eve     Dried Fruit     Citrus     Poppy     Bread     Bake     Breakfast     Brunch     Dessert     Holiday 2018

Yield Makes one large stollen / 8 servings

Number Of Ingredients 25

For bread dough:
100g butter
500g plain all-purpose flour
40g fresh yeast (or 7g active-dry)
225ml warm milk
30g sugar
1 tsp salt
1 egg
For filling:
125g golden raisins
125g candied citrus peel
1 medium-sized orange
4 Tbsp rum or brandy
1 tsp vanilla extract
8 green cardamom pods
2 tsp poppy seeds
1 tsp ground cinnamon
50 g blanched, sliced almonds
200g marzipan
A little beaten egg
For glaze:
50g butter
Powdered sugar
Special Equipment
You will also need a large baking sheet, lined with baking parchment.

Steps:

  • Make filling:
  • Put the sultanas into a mixing bowl. Chop the candied citrus peel into small dice and add to the sultanas. Finely grate the zest from the orange and add to the bowl. Squeeze in the juice of the orange, pour in the rum or brandy and vanilla, then toss together and leave for an hour.
  • Make dough:
  • Melt the butter in a small pan, then leave to cool down. Put the flour into a large mixing bowl. No need to sieve it. If using fresh yeast, warm the milk to body temperature (it should feel comfortable rather than cold or scalding when you insert your finger), then crumble in the yeast and stir to dissolve. Add the sugar and salt to the flour and mix well. Beat the egg. Stir in the egg and the warm milk and butter. (If you are using dried yeast, add the yeast straight to the flour, then stir in the other ingredients followed by the warm milk, egg and butter.)
  • Mix thoroughly-the dough should be soft, shiny and rather sticky. In all honesty it may be very sticky. Turn out on to a generously floured board and knead for a good eight minutes. As you knead, the dough will become less and less sticky and more like a bread dough-though it will be heavier because of the butter and egg. When the dough is soft, elastic and no longer sticking to the board, scoop it up and put it into a floured bowl. Set aside, covered with a clean tea towel, somewhere warm and draught-free for a good hour or until it is well risen. (It won't be quite twice the size of the original dough but well on the way.) Alternatively, mix and knead using a food mixer fitted with a dough hook until the dough comes cleanly away from the sides of the bowl.
  • Assemble:
  • Break the cardamom pods open and remove their seeds. Crush the seeds to a coarse powder using a pestle and mortar or a spice mill, then mix in a small bowl with the poppy seeds, cinnamon and almonds. Dust the work surface in the flour and tip your risen dough onto it. Knead the spice and seed mixture and the soaked fruits, leaving behind most of the liquid, into the dough.
  • Roll into a long loaf about 22cmx16cm and flatten it slightly: Roll the marzipan into a cylinder nearly the length of the dough, then place it in the centre. Brush the edges with a little beaten egg and press together. Turn the dough over and place it on a lined baking sheet, cover with a towel and return it to a warm place to prove for a further hour and a half.
  • Heat the oven to 350°F/180°C/Gas 4. Place the loaf in the hot oven and bake for about thirty-five to forty minutes, until pale gold. Melt the butter for the glaze and brush over the loaf. Cool on a wire rack, then dust generously with icing sugar.
  • To Keep
  • When the loaf is thoroughly cool, wrap loosely in waxed paper or clingfilm and keep in a cookie tin.

LEVANA'S ORANGE POPPY SEED CAKE



Levana's Orange Poppy Seed Cake image

In my never-ending search for orange zest recipes, I came across this one in Levana Kirschenbaum's new book, Levana's Table. It's the most heavenly version of orange poppy seed cake I've seen so far. My only change to the recipe was to move it from the food processor to the stand mixer.

Provided by Mirj2338

Categories     Dessert

Time 1h19m

Yield 14 serving(s)

Number Of Ingredients 13

3 cups flour
1 tablespoon baking powder
1 pinch salt
2 tablespoons grated orange zest
5 eggs
1 1/2 cups sugar
1 cup vegetable oil
1 tablespoon vanilla extract
3/4 cup orange juice
3/4 cup poppy seed
1/4 cup orange juice
1/4 cup sugar
3 tablespoons margarine

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the cake: In a large bowl, mix together the flour, baking powder, salt and orange zest.
  • Set aside.
  • In an electric mixer, combine the eggs and sugar and beat until light and fluffy.
  • Add the oil and vanilla and beat until just combined.
  • Beginning and ending with the dry ingredients, add the flour mixture in thirds, alternating with the 3/4 cup orange juice.
  • Mix slightly after each addition, just to incorporate.
  • Add the poppy seeds and mix to incorporate the seeds into the batter.
  • Pour the batter into a greased 10-inch springform pan.
  • Bake for 1 hour, or until the point of a knife inserted into the center comes out clean.
  • To make the syrup: While the cake is baking, place the syrup ingredients into a small saucepan and heat until thickened, about 3-4 minutes.
  • When the cake is done, immediately unmold it from the springform pan.
  • Prick it all over with a skewer and brush the syrup all over the top and sides of the cake while it is still hot.
  • The cake will absorb all the syrup.
  • Let the cake cool completely before serving.

ORANGE-POPPY SEED DRESSING



Orange-Poppy Seed Dressing image

A versatile salad dressing that has the perfect balance of sweet and sour. Store any extra dressing in a sealed jar in the fridge for a week.

Provided by A Day In the Kitchen

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Fruit Dressing Recipes

Time 10m

Yield 8

Number Of Ingredients 6

½ cup freshly squeezed orange juice
¼ cup extra-virgin olive oil
2 tablespoons honey, or to taste
2 tablespoons white wine vinegar
1 pinch salt
1 teaspoon poppy seeds

Steps:

  • Combine orange juice, oil, honey, vinegar, and salt in a measuring cup or bowl. Whisk together until blended. Add poppy seeds and whisk to combine.

Nutrition Facts : Calories 87.8 calories, Carbohydrate 6 g, Fat 7.2 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1 g, Sodium 20.2 mg, Sugar 5.7 g

GERMAN POPPY SEED STOLLEN (MOHNSTOLLEN)



German Poppy Seed Stollen (Mohnstollen) image

This wonderful poppy seed stollen recipe is straight from Germany. It tastes best if you can freshly grind your poppy seeds. In Germany there are special poppy seed grinders, but you can use a mortar and pestle. Don't use a regular spice grinder, as poppy seeds contain a lot of oil and your grinder will get clogged up.

Provided by monika1969

Categories     Bread     Yeast Bread Recipes

Time 3h40m

Yield 14

Number Of Ingredients 15

4 cups all-purpose flour
1 ounce fresh yeast
1 cup lukewarm milk
6 tablespoons unsalted butter
6 tablespoons white sugar
½ teaspoon salt
2 cups finely ground poppy seeds
1 cup hot whole milk
¾ cup white sugar
¼ cup raisins
2 tablespoons honey
4 teaspoons vanilla sugar
1 teaspoon rum
1 lemon, zested
2 tablespoons confectioners' sugar

Steps:

  • Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Pour 1 cup lukewarm milk into the well and stir into the yeast. Cover and let rise in a warm place until foamy, about 15 minutes.
  • Mix flour from the sides of the bowl into the yeast mixture, a little at a time. Add butter, 6 tablespoons sugar, and salt and knead until a soft, pliable dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.
  • Grease a baking sheet with butter. Sprinkle a work surface with flour and roll out dough into a thin rectangle.
  • Pour poppy seeds into a bowl and pour 1 cup hot milk on top. Add 3/4 cup sugar, raisins, honey, vanilla sugar, rum, and lemon zest and stir together until filling is well combined. Spread filling over dough rectangle. Roll up rectangle, starting at the longer side, and press seam together with your fingers. Place poppy seed stollen onto the prepared baking sheet with the seam side down. Cover and let stollen rise for 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake stollen in the preheated oven until baked through, about 40 minutes. Allow to cool for about 1 hour and dust with confectioners' sugar.

Nutrition Facts : Calories 392.1 calories, Carbohydrate 57.4 g, Cholesterol 16.2 mg, Fat 14.9 g, Fiber 3.2 g, Protein 9.3 g, SaturatedFat 4.7 g, Sodium 103.1 mg, Sugar 25.6 g

ORANGE-AND-POPPY-SEED SHEET CAKE



Orange-and-Poppy-Seed Sheet Cake image

Full of citrus flavor, this recipe includes orange zest, sour cream, poppy seeds, and vanilla paste in the batter and orange juice in the luscious, easy icing. To serve, shower with more poppy seeds and get creative when cutting: Small and large planks, slices on the bias, and even triangles are fair game when it comes to a sheet cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h20m

Yield Serves 10 to 12

Number Of Ingredients 14

1 stick unsalted butter, melted and cooled, plus more, softened, for pan
1 2/3 cups unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt (we use Diamond Crystal)
4 large eggs, room temperature
1 1/2 cups granulated sugar
1 tablespoon finely grated orange zest
2 tablespoons poppy seeds
2 teaspoons pure vanilla paste or extract
3/4 cup sour cream, room temperature
2 cups confectioners' sugar, sifted
1 tablespoon unsalted butter, melted
1 tablespoon fresh orange juice
1 teaspoon poppy seeds

Steps:

  • Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
  • Whisk together flour, baking powder, and salt. Combine eggs and sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat to combine. Add butter, zest, poppy seeds, and vanilla; beat to combine. Add sour cream; beat until smooth.
  • Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
  • Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift cake out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
  • Icing: Whisk together confectioners' sugar, butter, and orange juice until smooth. Spread over cake. Sprinkle with poppy seeds. Let set at least 20 minutes before serving. Iced cake can be stored in an airtight container at room temperature up to 3 days.

ORANGE POPPY SEED YORKSHIRE PUDDING



Orange Poppy Seed Yorkshire Pudding image

Provided by Danny Boome

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 11

2 cups all-purpose flour
1/2 teaspoon salt
3 large eggs, at room temperature
2 cups milk, at room temperature
2 tablespoons unsalted butter, melted, plus more for greasing
1 tablespoon poppy seeds
1 orange, zested and sectioned
Vanilla Butter, recipe follows
1 stick salted butter, softened at room temperature
1 tablespoon sugar
1 vanilla bean, split and scraped

Steps:

  • Whisk together the flour and salt in a large bowl. In a separate bowl beat together the eggs, milk and butter. Make a well in the flour and whisk in the wet ingredients gradually until fully combined and smooth. Whisk in the poppy seeds and orange zest. Cover the bowl with plastic wrap and allow the batter to rest for 1 hour at room temperature.
  • Preheat the oven to 400 degrees F.
  • Peel and section the orange. Reserve pieces of orange - make sure there are no seeds. Grease a large muffin tin. Place the tin in the oven to heat up for at least 10 minutes. Once heated place one piece of orange on the bottom of each cup. Give the batter a quick stir and pour into each cup filling them halfway leaving room for them to rise.
  • Place in the oven and do not open for 30 minutes. They should rise after 30 minutes and be golden all over. Remove from oven. You can check to see if it's ready by cutting into one - the inside should be mostly hollow. Serve immediately with Vanilla Butter.
  • In a small bowl mix the softened butter, sugar and vanilla seeds (discard the bean) until well incorporated. Spread on warm Orange Poppy Seed Yorkshire Pudding or save for another use.;

ORANGE POPPY SEED DRESSING



Orange Poppy Seed Dressing image

This light, refreshing dressing is yummy over spinach and other types of salad greens, notes Sue Dannahower of Fort Pierce, Florida. The sweet-tart combination of honey, mustard, vinegar and citrus also accompanies fresh fruit nicely.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 8

4 teaspoons cornstarch
6 tablespoons cold water
1-1/3 cups orange juice
1/4 cup white vinegar
4 teaspoons honey Dijon mustard
4 teaspoons honey
1-1/2 teaspoons poppy seeds
1/2 teaspoon salt

Steps:

  • In a small saucepan, combine cornstarch and cold water until smooth. Stir in the orange juice, vinegar, mustard and honey. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in poppy seeds and salt. Cover and refrigerate until chilled.

Nutrition Facts :

ORANGE-POPPY SEED SCONES



Orange-Poppy Seed Scones image

Categories     Bread     Citrus     Dairy     Breakfast     Brunch     Bake     Mother's Day     Father's Day     New Year's Day     Orange     Winter     Shower     Poppy     Pastry     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 scones

Number Of Ingredients 10

2 1/2 cups all purpose flour
1/3 cup sugar
3 tablespoons poppy seeds
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into small pieces
2 teaspoons grated orange peel
1 large egg
2 tablespoons orange juice

Steps:

  • Preheat oven to 400°F. Lightly flour heavy large baking sheet. Mix 2 1/2 cups flour, sugar, poppy seeds, cream of tartar, baking soda and salt in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in 2 teaspoons grated orange peel. Whisk egg and 2 tablespoons orange juice in medium bowl to blend. Add to flour mixture; stir just until blended.
  • Turn dough out onto lightly floured surface; knead gently until smooth. Divide dough in half. Pat each half into 3/4-inch-thick round. Cut each round into 6 wedges.
  • Arrange wedges on prepared baking sheet. Bake until golden brown, about 10 minutes. Serve warm.

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