German Poppy Seed Roll Delight (Mohnstriezel)

German Yeast Poppy Seed Roll (Mohnstriezel)

Cook Time: 1 hour
Prep Time: 35 minutes
Total Time: 1 hour 35 minutes
Category: Yeast Breads
Description: This traditional German Poppy Seed Roll is a delightful treat with a unique preparation method that involves soaking the dough in cold water. The result is a light, fluffy, and flavorful bread filled with a rich poppy seed mixture. Perfect for any occasion, this recipe yields two delicious cakes.

Ingredients

For the Dough:

• 1/4 cup water
• 1 packet active dry yeast (about 2 1/4 teaspoons)
• 1/2 cup sugar
• 1/2 cup milk
• 4 cups all-purpose flour
• 2 large eggs
• 1/4 cup unsalted butter, softened

For the Filling:

• 1/2 cup poppy seeds
• 1/2 cup seedless raisins
• 1/3 cup almonds, finely chopped
• Zest of 1 lemon
• 1 cup milk
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 1 egg yolk
• 1 large egg white, beaten until stiff peaks form

For Assembly:

• 1/4 cup unsalted butter, melted
• 1 egg mixed with 1 tablespoon heavy cream, for brushing

Instructions

Making the Dough:

1. Prepare the Poppy Seeds: Begin by placing the poppy seeds in a bowl and covering them with boiling water. Let them soak for at least 3 hours to soften. After soaking, drain the poppy seeds and pat them dry with paper towels.

2. Activate the Yeast: In a small, shallow bowl, combine the lukewarm water with the yeast and 1/2 teaspoon of sugar. Allow the mixture to sit for 2 to 3 minutes, then stir to dissolve the yeast and sugar completely. Let it sit in a warm, draft-free place (like an unlit oven) for 3 to 5 minutes until it becomes frothy and nearly doubles in volume.

3. Mix the Dough: Transfer the yeast mixture to a large mixing bowl. Dissolve the remaining 1/2 cup of sugar in the milk and add it to the yeast mixture. Gradually beat in 3 cups of sifted flour, adding about 1/4 cup at a time. Incorporate the eggs one at a time, then add the 1/4 cup of butter broken into bits. Continue mixing until the dough comes together into a compact ball.

4. Knead the Dough: Transfer the dough to a lightly floured surface and knead in the remaining 1 cup of flour a few tablespoons at a time. Push the dough down with the heels of your hands, press it forward, and fold it back on itself. Continue kneading until all the flour is incorporated and the dough is stiff and quite dry.

5. Soak the Dough: Shape the dough into a rough ball and place it in a mixing bowl. Cover the dough with cold water, ensuring it is submerged by several inches. Let it sit in the water for 10 to 15 minutes until the top of the dough rises above the surface.

6. Second Kneading: Remove the dough from the water and pat the surface dry with paper towels. Place it back on a floured surface, punch it down, and knead again for about 10 minutes until the dough is smooth and elastic. Shape it into a ball, place it in a lightly buttered bowl, and cover loosely with a kitchen towel. Allow it to rise in a warm, draft-free place for about 30 minutes or until it doubles in volume.

Making the Filling:

1. Prepare the Filling Mixture: While the dough is rising, prepare the filling. Drain the soaked poppy seeds and spread them out on paper towels to dry. Pulverize the poppy seeds in a blender or with a mortar and pestle, 1/2 cup at a time, and then combine them with the chopped almonds, raisins, and lemon zest in a large bowl.

2. Cook the Filling: In a heavy saucepan, combine 3/4 cup of milk and the sugar. Bring to a boil over moderate heat, then reduce the heat to low. In a separate bowl, whisk 2 tablespoons of flour into the remaining 1/4 cup of milk. Slowly whisk this mixture into the simmering milk. Continue cooking, whisking constantly, until the mixture thickens and becomes smooth.

3. Combine and Fold: Pour the thickened mixture over the poppy seed mixture and stir well. Beat in the egg yolk. In a separate bowl, beat the egg white until stiff peaks form, then gently fold it into the poppy seed filling using a rubber spatula.

Assembling the Roll:

1. Prepare the Pans: Coat the bottom and sides of two 5 by 10 by 2 1/2-inch loaf pans with 2 tablespoons of softened butter. Preheat the oven to 375°F (190°C).

2. Shape the Dough: Punch down the risen dough and divide it into two equal pieces. On a lightly floured surface, roll each piece into a rectangle approximately 10 by 15 inches and slightly less than 1/4 inch thick.

3. Add the Filling: Spread the filling evenly over the rectangles, leaving a 1/2-inch border around the edges. Drizzle 4 tablespoons of melted butter over the filling on each rectangle.

4. Roll and Prepare for Baking: Roll each rectangle jelly-roll style from one long side to the center, then roll the opposite side to meet in the middle. Gently pinch the edges to seal. Place each rolled loaf seam-side down into the prepared pans.

5. Bake the Rolls: Brush the tops of the rolls with the egg and cream mixture. Bake in the preheated oven for about 1 hour or until the cakes are golden brown and crusty.

6. Cool: Allow the rolls to cool in the pans for about 5 minutes before turning them out onto a cake rack. Let them cool completely before slicing and serving.

Enjoy your homemade German Yeast Poppy Seed Rolls, a delicious treat perfect for any special occasion! 🍞🌟