Mohnstriezel Poppy Seed Cake
Experience the irresistible charm of Mohnstriezel, a traditional poppy seed cake that’s as visually stunning as it is delicious. This classic Eastern European dessert combines a soft, buttery yeast dough with a luscious filling of sweetened poppy seeds, making every bite rich, nutty, and satisfying. Enhanced with hints of vanilla and the option of adding juicy raisins, this cake is rolled and baked to golden perfection, then dusted with confectioners’ sugar for a touch of elegance. Perfect for holiday festivities or a cozy afternoon treat, this Mohnstriezel recipe features straightforward steps, from kneading the dough to crafting the filling, ensuring an achievable yet impressive bake. Whether you’re a fan of traditional pastries or seeking a unique centerpiece for your dessert table, this poppy seed cake is sure to delight!
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Ingredients
- 500 grams All-purpose flour
- 50 grams Granulated sugar (dough)
- 250 milliliters Milk
- 75 grams Unsalted butter (softened)
- 7 grams Instant yeast
- 1 teaspoon Salt
- 1 piece Egg (large)
- 1 piece Egg yolk (for brushing)
- 200 grams Poppy seeds
- 200 milliliters Milk (for filling)
- 80 grams Granulated sugar (filling)
- 20 grams Unsalted butter (filling)
- 1 teaspoon Vanilla extract
- 50 grams Raisins (optional)
- 2 tablespoons Powdered sugar (for garnish)
Directions
Step 1
Warm the 250 milliliters of milk slightly until lukewarm. In a large mixing bowl, combine the lukewarm milk, instant yeast, and 50 grams of sugar. Stir and let sit for 5-7 minutes to activate the yeast.
Step 2
Add the all-purpose flour, softened butter, egg, and salt to the yeast mixture. Knead the dough for about 10 minutes until it is smooth and elastic. Cover the bowl with a kitchen towel and let the dough rise in a warm place for 1 hour, or until it doubles in size.
Step 3
While the dough is rising, prepare the poppy seed filling. In a saucepan, combine 200 milliliters of milk, 80 grams of sugar, and 200 grams of poppy seeds. Heat over medium-low, stirring frequently, until the mixture thickens (about 10 minutes).
Step 4
Remove the filling from heat and stir in the butter and vanilla extract. Optionally, add raisins for extra flavor. Allow the filling to cool completely before using.
Step 5
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle approximately 40x30 cm.
Step 6
Spread the cooled poppy seed filling evenly across the surface of the dough, leaving a small border of about 2 cm along the edges.
Step 7
Starting from one of the long sides, roll the dough tightly into a log. Pinch the seam and ends to seal.
Step 8
Place the log seam-side down on a parchment-lined baking sheet. Cover loosely with a kitchen towel and let it rise again for 30 minutes.
Step 9
Preheat your oven to 180°C (350°F). Brush the dough with a beaten egg yolk to ensure a shiny golden crust.
Step 10
Bake the Mohnstriezel for 35-40 minutes, or until golden brown and cooked through.
Step 11
Allow the cake to cool on a wire rack. Dust with powdered sugar before serving.
Nutrition Facts
| Serving size | 1538.3 grams (1538.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4657 |
| Total Fat 185.50g | 238% |
| Saturated Fat 67.80g | 339% |
| Polyunsaturated Fat 0.20g | |
| Cholesterol 618mg | 206% |
| Sodium 2704mg | 118% |
| Total Carbohydrate 650.30g | 236% |
| Dietary Fiber 56.10g | 200% |
| Total Sugars 206.50g | |
| Protein 117.70g | 235% |
| Vitamin D 324IU | 1621% |
| Calcium 3618mg | 278% |
| Iron 45mg | 252% |
| Potassium 3228mg | 69% |
Source of Calories