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