Mohnstollen (German Poppy Seed Loaf)

Ingredients

• Milk (1 cup)
• Poppy seeds (1 cup)
• Unsalted butter (1/2 cup, softened)
• Granulated sugar (1 cup)
• Eggs (2)
• All-purpose flour (2 cups)
• Baking powder (1 teaspoon)
• Salt (1/2 teaspoon)
• Vanilla extract (1 teaspoon)
• Almond extract (1/2 teaspoon)
• Powdered sugar (for dusting)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a small saucepan, warm the milk over medium heat. Once warm, add the poppy seeds and stir well. Remove from the heat and set aside to soak for 15 minutes.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture into the butter mixture, alternating with the milk and poppy seed mixture. Stir in the vanilla and almond extracts until the batter is well combined.
5. Pour the batter into your prepared loaf pan, smoothing the top with a spatula for an even surface.
6. Bake in your preheated oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
7. Allow the loaf to cool in the pan for 10 minutes, then gently remove it from the pan and transfer it to a wire rack to cool completely.
8. Once the loaf is completely cool, dust the top generously with powdered sugar before slicing and serving.