How to Bake Mohnschnecken (Poppy Seeds Snails)

How to Bake Mohnschnecken (Poppy Seeds Snails)

Yields: 12

Preparation time: 30 mins + 2 hrs 45 mins (inactive)

Cooking time: 18 mins

Ingredients needed to make Mohnschnecken:

For the sweet dough:

  • 300 gm all purpose flour
  • 12 gm fresh yeast
  • 22 gm butter, softened
  • 25 gm white sugar
  • 1 egg
  • 140 ml milk
  • 8 gm vanilla sugar
  • ½ tsp salt

For the poppy filling:

  • 125 gm poppy seeds
  • 4 tbsp honey
  • 150 ml milk
  • 50 gm sliced almonds
  • ½ tsp ground cinnamon
  • 24 gm vanilla sauce powder

For the lemon icing:

  • 6 candied cherries
  • 1 tbsp fresh lemon juice
  • 70 gm powdered sugar

Cooking instructions for Mohnschnecken:

  • Soak the yeast in warm milk and blend it in until mixed thoroughly.
  • Place the flour in a mixing bowl and stir in the salt as well as sugar.
  • Pour in the yeast mixture and beat them together, using a stand mixer, until they are mixed properly and clump together to form a smooth dough.
  • Knead in the butter and continue to process the dough until the dough separates from the sides of the bowl completely and appear smooth.
  • Transfer it onto a floured working surface and knead it briefly to make it elastic.
  • Roll it into a tight ball and place it into lightly-oiled bowl.
  • Roll along the sides to grease the dough and cover it with moist cloth.
  • Set aside in a warm spot for a couple of hours to allow it to rise and become double its size.
  • Meanwhile, to make the filling, dump all its ingredients into a separate bowl and stir them all together to mix well; set aside.
  • Spread a piece of parchment paper across a baking sheet and keep it aside until the mohnschnecken are ready to be baked.
  • Return the dough onto the floured working surface and punch it down to deflate.
  • Flatten it out into a 25’’x36’’ rectangle, using floured rolling pin, and spread out the filling evenly to cover completely.
  • Roll it out into a cylinder, so that it resembles a jelly-roll and pinch the open ends together to seal.
  • Cut the roll into 1’’ slices, using a sharp, serrated knife and lay them out onto the lined baking sheet.
  • Spread a plastic sheet over them to cover and set aside for another 45 minutes in the same warm spot so that they can rise to twice its size.
  • Meanwhile, warm up your oven to 350 degrees F.
  • Whisk the egg slightly and brush it all over the dough snails.
  • Place them into the middle shelf of the hot oven and bake for 18 minutes or until they turn golden.
  • Remove from oven and place the baking sheet with the baked pastries onto a wire rack to cool.
  • To make the icing, whisk a splash of lemon juice into the powdered sugar until they blend into a smooth mixture.
  • Drizzle it all over the rolls to smother them completely and sprinkle the candied cherries on top.
  • Let them stand, undisturbed, until the icing hardens and serve.

Image credit: Wikimedia Commons

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