Mohnstrietzel German Poppy Seed Cake
Indulge in the rich, aromatic flavors of Mohnstrietzel, a classic German poppy seed cake braided to perfection. This traditional yeast-based dessert combines a soft, buttery dough with a luscious, nutty filling made from finely ground poppy seeds, almonds, and a hint of vanilla. The intricate braid not only showcases the stunning swirls of filling but also adds a delightful texture to each slice. Perfect for festive occasions or an indulgent afternoon treat, this Mohnstrietzel is brushed with a golden glaze and optionally adorned with a dusting of powdered sugar for a touch of elegance. With its tender crumb and distinctive flavor, this German specialty is sure to captivate both your taste buds and your guests.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 100 grams Granulated sugar
- 7 grams Instant yeast
- 250 ml Whole milk
- 50 grams Unsalted butter
- 1 large Egg
- 1 teaspoon Salt
- 200 grams Poppy seeds
- 50 grams Ground almonds
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 1 large Egg yolk
- 125 ml Whole milk (for filling)
- 1 large Egg (for glaze)
- 1 tablespoon Water (for glaze)
Instructions
Heat the milk for the dough (250ml) until just warm. In a large mixing bowl, combine flour, sugar, yeast, and salt.
Melt the butter and mix it with the warmed milk and the egg. Gradually add the wet ingredients to the dry ingredients and knead for about 8-10 minutes until you have a smooth and elastic dough.
Cover the dough with a clean kitchen towel and let it rise in a warm place for 1-1.5 hours or until doubled in size.
While the dough is rising, prepare the filling: Grind the poppy seeds using a food processor or coffee grinder for a finer texture. Combine the ground poppy seeds, ground almonds, powdered sugar, vanilla extract, and milk (125ml) in a saucepan. Gently heat the mixture over low heat, stirring continuously, until it thickens and comes together. Allow it to cool completely.
Once the dough has risen, punch it down to release the air and roll it out on a floured surface into a rectangle about 40cm x 30cm.
Spread the cooled poppy seed filling evenly over the dough, leaving a small border around the edges.
Starting from the longer side, roll the dough tightly into a log. Pinch the seams to seal.
Slice the roll lengthwise down the middle to expose the filling, leaving one end intact. Twist the two strands around each other to form a braid.
Place the braided dough onto a parchment-lined baking sheet and cover lightly with a kitchen towel. Let it rise for another 30 minutes.
Preheat the oven to 180°C (356°F). In a small bowl, whisk the egg with water to make the glaze. Brush the surface of the dough with the egg glaze.
Bake the Mohnstrietzel for 25-30 minutes, or until golden brown and cooked through.
Allow the cake to cool completely before slicing and serving. Optionally, dust with powdered sugar for decoration before serving.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 232 mg | 10% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 23.0 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 360 mg | 28% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 297 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
