Traditional Mohnstriezel: A Delicious Poppy Seed Pastry Recipe

Ingredients

  • 500 grams of all-purpose flour
  • 1 package of dry yeast (about 7 grams)
  • 200 ml of milk
  • 75 grams of granulated sugar
  • 1 egg
  • 1 pinch of salt
  • 75 grams of unsalted butter, softened
  • 200 grams of poppy seeds
  • 150 grams of powdered sugar
  • 1 tablespoon of honey
  • 100 ml of rum
  • 1 tablespoon of grated lemon zest
  • 1 egg yolk, beaten for glazing

Steps and instructions

  1. Combine the all-purpose flour and dry yeast in a large mixing bowl.
  2. Warm the milk slightly and add it to the flour mixture. Mix well.
  3. Add the granulated sugar, egg, and a pinch of salt to the bowl. Mix until a dough forms.
  4. Add the softened unsalted butter to the dough, kneading it in until the dough is smooth and elastic.
  5. Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.
  6. While the dough is rising, prepare the poppy seed filling. Combine the poppy seeds, powdered sugar, honey, rum, and grated lemon zest in a mixing bowl.
  7. Preheat the oven to 180 degrees Celsius (or 350 degrees Fahrenheit).
  8. Once the dough has risen, divide it into two equal portions. Roll out each portion into a rectangle.
  9. Spread the poppy seed filling evenly over each rectangle, leaving a border around the edges. Roll up each rectangle tightly, starting from the long edge.
  10. Place the rolled dough on a lined baking sheet, with the seam side down. Brush the tops with the beaten egg yolk.
  11. Bake in the preheated oven for about 35 minutes, or until golden brown.
  12. Allow the Mohnstriezel to cool slightly before slicing and serving.

Tools for making

  • Mixing bowl - A large bowl for combining the flour, yeast, and other ingredients.
  • Measuring cups - To accurately measure the milk and other liquids.
  • Measuring spoons - For precise measurements of sugar, salt, and other small quantities.
  • Kitchen towel - To cover the dough while it rises.
  • Rolling pin - Used to roll out the dough into rectangles.
  • Baking sheet - A flat sheet used for baking the Mohnstriezel in the oven.
  • Pastry brush - To brush the beaten egg yolk on top of the dough before baking.
  • Lined parchment paper - To prevent the Mohnstriezel from sticking to the baking sheet.
  • Knife - For slicing the Mohnstriezel after it has cooled.

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier version.
  • Add chopped nuts, such as almonds or walnuts, to the poppy seed filling for added texture.
  • Replace the poppy seed filling with a different filling of your choice, such as apricot jam, apple compote, or Nutella.
  • Add a sprinkle of cinnamon or cardamom to the dough for a subtle spiced flavor.
  • Make a savory version by omitting the sugar and poppy seeds. Instead, fill the dough with a mixture of cheese, herbs, and cooked vegetables.
  • Experiment with different glazes, such as a lemon glaze or a chocolate ganache, to drizzle over the finished Mohnstriezel.
  • Add dried fruits, such as raisins or currants, to the dough for bursts of sweetness.
  • Make mini Mohnstriezels by dividing the dough into smaller portions and rolling them into individual-sized rolls.
  • Replace the milk with a plant-based alternative, such as almond milk or soy milk, for a dairy-free version.
  • For a twist, shape the dough into a different form, such as a braid or a wreath, instead of rolling it into a traditional loaf shape.

Recipe overview

Welcome to our recipe for Mohnstriezel, a delightful poppy seed roll that originated from Germany and Austria. This pastry is soft, sweet, and packed with a flavorful poppy seed filling, offering a unique and tasty treat that's ideal for breakfast, dessert, or a midday snack. In this recipe, you'll learn how to create the dough, prepare the delectable poppy seed filling, and assemble and bake your Mohnstriezel to perfection. The steps are simple and straightforward, making this recipe suitable for both beginner bakers and seasoned pros. The end result is a beautifully golden brown pastry that's deliciously sweet, slightly crunchy from the poppy seeds, and wonderfully aromatic from the touch of rum and lemon zest in the filling. The Mohnstriezel is best served warm, allowing the flavors to truly shine. So let's get started, and in no time, you'll be enjoying your homemade Mohnstriezel.

Common questions

  1. Can I use a different type of flour? It's best to use all-purpose flour for this recipe. Using a different type of flour may affect the texture and consistency of the Mohnstriezel.
  2. How long does the dough need to rise? The dough should be left to rise for about 1 hour, or until it has doubled in size. This time may vary depending on the temperature of your environment.
  3. Can I substitute the poppy seed filling? The poppy seed filling is an essential part of the Mohnstriezel's flavor. However, if you have dietary restrictions or preferences, you can experiment with alternative fillings such as fruit preserves or nut spreads.
  4. Do I need to soak the poppy seeds before using them? No, there is no need to soak the poppy seeds before using them in the filling. They can be combined directly with the other filling ingredients.
  5. Can I freeze the Mohnstriezel? Yes, you can freeze the Mohnstriezel. Let it cool completely, then wrap it tightly in plastic wrap or place it in an airtight container before freezing. Thaw it at room temperature when you're ready to enjoy it.

Serving dishes and utensils

Origin stories

Mohnstriezel, a poppy seed roll, is a beloved pastry in the Austria and Germany regions, dating back to Medieval times. The poppy seeds used in this pastry were regarded as a symbol of prosperity, making Mohnstriezel often baked for special occasions. In those times, the poppy seeds were ground in a mortar and combined with honey for the filling. It is said that the roll shape of the Mohnstriezel was inspired by the scroll-like shape of medieval manuscripts, making it as much a feast for the eyes as it was for the palate. Through time, the recipe has evolved, but the delight it brings to those who bake and consume it remains the same. Whether enjoyed as a breakfast treat or an afternoon pick-me-up, Mohnstriezel continues to be a sweet link to the region's rich 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.