Authentic Austrian Mohnstrudel (Poppy Seed Strudel) Recipe

Ingredients

1 package active dry yeast (about 2 1/4 teaspoons)
1 cup warm milk
1/4 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
1 large egg, beaten
4 cups all purpose flour
1/2 teaspoon salt
1 cup poppy seeds
1/2 cup honey
1/2 cup raisins
Zest of one lemon
1 egg yolk mixed with 2 tablespoons of water (for egg wash)
Powdered sugar for dusting

Steps and instructions

Dissolve the yeast in warm milk and set aside for around 10 minutes, until it starts foaming.
In a large bowl, combine the sugar, melted butter, and beaten egg. Mix in the yeast mixture.
Add the flour and salt into the mixture, slowly, until well combined and a dough forms.
Knead the dough for about 10 minutes until it's smooth and elastic. If the dough is too sticky, add a bit more flour.
Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour, until it doubles in size.
In the meantime, prepare the filling by combining poppy seeds, honey, raisins, and lemon zest in a medium-sized bowl.
After the dough has risen, punch it down and roll it out on a floured surface into a rectangle.
Spread the poppy seed filling evenly over the dough, leaving a 1-inch border on all sides.
Roll up the dough tightly, starting from the long side, and place the roll seam side down on a baking sheet lined with parchment paper.
Brush the roll with the egg wash.
Bake in a preheated oven at 350°F (175°C) for about 40 minutes, or until the Mohnstrudel is golden brown.
Once cooled, dust the Mohnstrudel with powdered sugar before serving.

Tools for making

Mixing bowl - A large bowl to mix and knead the dough.
Measuring cups and spoons - To accurately measure the ingredients.
Baking sheet - A flat sheet used for baking the Mohnstrudel.
Parchment paper - To line the baking sheet and prevent sticking.
Clean cloth - To cover and let the dough rise.
Rolling pin - Used to roll out the dough into a rectangle.
Pastry brush - For brushing the egg wash onto the Mohnstrudel.

Recipe variations

Replace the poppy seed filling with a different filling of your choice, such as apple cinnamon, cherry, or apricot.
Add chopped nuts, such as almonds or walnuts, to the filling for extra crunch.
Experiment with different types of flour, such as whole wheat flour or rye flour, for a unique flavor and texture.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Try using different sweeteners instead of honey, such as maple syrup or agave nectar.
Add a touch of cinnamon or nutmeg to the filling for a warm and aromatic flavor.
If you prefer a lighter crust, use phyllo dough or puff pastry instead of making the dough from scratch.
For a vegan option, substitute the milk with a plant-based milk, use vegan butter, and replace the egg with a flaxseed or chia seed egg substitute.
Include dried fruits, like cranberries or currants, in the filling to add a burst of sweetness.
For a savory twist, replace the sweet filling with a combination of cheese and herbs, such as feta and spinach or goat cheese and sun-dried tomatoes.

Recipe overview

Mohnstrudel is a delightful poppy seed roll, often enjoyed in Austria and Germany. This recipe guides you through the process of creating your own homemade Mohnstrudel, filled with the unique flavors of poppy seeds, honey, and raisins all rolled into a soft, delicious dough. The dough is made from scratch and the filling is simple yet flavorful, creating a delightful balance. The Mohnstrudel is then baked to golden perfection and topped with a dusting of powdered sugar. Expect a sweet, poppy seed-filled treat that's perfect for a dessert or a special breakfast. Enjoy the process of making this traditional baked delight and the compliments sure to come your way when you serve it!

Common questions

Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast in this recipe. Use the same amount of instant yeast as specified for active dry yeast.
Can I use whole wheat flour instead of all-purpose flour?
While it is possible to use whole wheat flour, keep in mind that it will result in a denser and slightly different texture. You may need to adjust the liquid content accordingly.
Can I omit the raisins from the filling?
Yes, you can omit the raisins from the filling if you prefer. The Mohnstrudel will still taste delicious with just the combination of poppy seeds, honey, and lemon zest.
Can I freeze the Mohnstrudel?
Yes, you can freeze the Mohnstrudel after baking. Allow it to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe container or bag. To serve, thaw it in the refrigerator overnight, then reheat it in the oven until warmed through.
Can I substitute the poppy seeds with something else?
The poppy seeds are a key ingredient in Mohnstrudel and provide a unique flavor. It is not recommended to substitute them with something else, as it will significantly alter the taste and authenticity of the recipe.

Serving dishes and utensils

Baking Sheet - Used to place the Mohnstrudel on for baking.
Parchment Paper - Prevents the Mohnstrudel from sticking to the baking sheet.
Large Bowl - Used to mix and knead the dough.
Clean Cloth - Covers the dough while it rises.
Medium-Sized Bowl - Used to combine the poppy seed filling ingredients.
Floured Surface - A surface where the dough is rolled out and shaped.
Pastry Brush - Used to apply the egg wash to the Mohnstrudel before baking.
Cooling Rack - Allows the Mohnstrudel to cool evenly after baking.

Origin stories

Mohnstrudel, a delightful pastry filled with poppy seeds and raisins, has roots in the culinary traditions of Austria and Hungary. It's a cousin of the more famous Apfelstrudel, but instead of apples, uses a rich, sweet poppy seed filling. The strudel, which means 'whirlpool' in German, refers to the spiral layers of thin pastry that enclose the filling. The technique for making strudel dough was perfected in Vienna's imperial bakery during the Austro-Hungarian Empire. In fact, a truly traditional strudel dough recipe is so thin that you can read a newspaper through it! While poppy seeds are used in many Central and Eastern European pastries, in Austria, they have a particular fondness for them, and Mohnstrudel is one of their beloved ways to enjoy this ingredient. So when you bite into a Mohnstrudel, you are not just enjoying a delectable pastry, but also partaking in a piece of Austrian culinary history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.