Mohnstollen

Mix together all ingredients for the fruit filling in a bowl & leave to stand overnight (stir occasionally)

Stir the yeast into the warm milk and set aside to activate (it will become frothy)

Mix the flour, sugar and salt in the bowl of a stand mixer

Using the beater attachment, beat in butter.

Slowly add the milk, lemon zest, vanilla essence and almond essence and then beat for 2 to 3 minutes until blisters form in the dough (if the mix sticks to the sides add a little flour)

Swap the beater attachment for the kneading/dough hook and knead for 5 minutes

Cover bowl with tea towel and place in oven at 40 - 45°C for around an hour until the dough doubles in size

Make the mohn filling by mixing the boiled milk and poppy seeds in a bowl

Add the remaining mohn ingredients including ⅓ of the fruit/rum mix, stir well and set aside

Take the risen dough out of the oven and add the remaining ⅔ of the fruit/rum mix

Place back in the stand mixer and knead for a further 5 to 10 minutes until the fruit mix is properly incorporated

Return to the 40 - 45°C oven until it has risen again

Roll out the dough to a rectangle of about 40 x 30 cm

Evenly spread the mohn mixture on the dough, keeping away from the edges

Roll the dough from one side until a third has been used, then roll the rest from the other side until it meets in the middle. Pinch the ends together to close so poppy mix does not leak out

Support each long side with something (such as 2 pieces of timber wrapped in tin foil) so it holds its shape

Place on a buttered baking tray or Teflon sheet

Place in a preheated oven at 180°C for about 45 minutes

Take out of oven & brush immediately with melted butter and dust heavily with icing sugar