German Mohnschnecken Poppy Seed Roll Recipe

German Mohnschnecken Poppy Seed Roll Recipe

Mohnschnecken is a German Poppy seed roll that  is a traditional item found in just about any German bakery. They also are traditional Hungarian poppy seed rolls.  Finding them in the United States, however, is rather difficult.  Fortunately, Mohnschnecken is not difficult to make!

The rolls made here are done thicker, but you can also slice them thinner and bake them filling side up for a more traditional cinnamon roll type look.

The difference between Mohnschnecken and more general cinnamon rolls is the poppy seeds. They give the poppy seed roll a unique flavor. This recipe includes a lemon icing, but you can use any traditional icing that you like or serve them without icing. I actually prefer them without icing!

Mohnschnecken Poppy Seed Pastry
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 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
Instructions
  1. Soak the yeast in warm milk and blend it in until mixed thoroughly.
  2. Place the flour in a mixing bowl and stir in the salt as well as sugar.
  3. 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.
  4. Knead in the butter and continue to process the dough until the dough separates from the sides of the bowl completely and appear smooth.
  5. Transfer it onto a floured working surface and knead it briefly to make it elastic.
  6. Roll it into a tight ball and place it into lightly-oiled bowl.
  7. Roll along the sides to grease the dough and cover it with moist cloth.
  8. Set aside in a warm spot for a couple of hours to allow it to rise and become double its size.
  9. Meanwhile, to make the filling, dump all its ingredients into a separate bowl and stir them all together to mix well; set aside.
  10. Spread a piece of parchment paper across a baking sheet and keep it aside until the mohnschnecken are ready to be baked.
  11. Return the dough onto the floured working surface and punch it down to deflate.
  12. Flatten it out into a 25’’x36’’ rectangle, using floured rolling pin, and spread out the filling evenly to cover completely.
  13. Roll it out into a cylinder, so that it resembles a jelly-roll and pinch the open ends together to seal.
  14. Cut the roll into 1’’ to 2" slices, using a sharp, serrated knife and lay them out onto the lined baking sheet.
  15. 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.
  16. Meanwhile, warm up your oven to 350 degrees F.
  17. Whisk the egg slightly and brush it all over the dough snails.
  18. Place them into the middle shelf of the hot oven and bake for 18 minutes or until they turn golden.
  19. Remove from oven and place the baking sheet with the baked pastries onto a wire rack to cool.
  20. To make the icing, whisk a splash of lemon juice into the powdered sugar until they blend into a smooth mixture.
  21. Drizzle it all over the rolls to smother them completely and sprinkle the candied cherries on top.
  22. Let them stand, undisturbed, until the icing hardens and serve.
 

 

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.

 

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