Mohnstriezel – Poppy Seed Cake Recipe
Overview:
Enjoy the delightful flavors of this Mohnstriezel – Poppy Seed Cake, a traditional German treat that’s perfect for any occasion. This recipe yields two cakes, each filled with a rich poppy seed filling wrapped in a tender, sweet dough.
Ingredients:
| For the Dough: | For the Filling: |
|---|---|
| 1/4 cup water | 1 cup poppy seeds |
| 3 tsp active dry yeast | 1/2 cup almonds, ground |
| 1/2 tsp sugar | 1/2 cup seedless raisins |
| 1 cup milk | Zest of 2 lemons |
| 4 cups all-purpose flour | 3/4 cup milk |
| 2 eggs | 1/2 cup sugar |
| 1/2 cup unsalted butter | 2 tbsp all-purpose flour |
| 1 egg, separated | |
| 8 tbsp unsalted butter, melted |
Instructions:
-
Prepare the Poppy Seed Filling:
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- Drain the poppy seeds and spread them on paper towels to dry. Then, grind them finely using an electric blender or a mortar and pestle.
- In a large bowl, combine the ground poppy seeds with ground almonds, seedless raisins, and lemon zest.
-
-
Prepare the Dough:
- In a small bowl, mix lukewarm water with yeast and 1/2 teaspoon of sugar. Let it sit until frothy.
- In a large bowl, dissolve 1/2 cup of sugar in milk, then stir in the yeast mixture.
- Gradually beat in three cups of flour, adding about 1/4 cup at a time.
- Beat in eggs one by one, followed by small bits of butter, until the dough forms a ball.
- Transfer the dough onto a lightly floured surface and knead in the remaining cup of flour gradually until the dough becomes smooth and elastic.
- Shape the dough into a ball, place it in a lightly buttered bowl, cover it, and let it rise in a warm place for about 30 minutes or until doubled in size.
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Prepare the Poppy Seed Filling Sauce:
- In a heavy saucepan, bring 3/4 cup of milk and 1/2 cup of sugar to a boil.
- Reduce the heat and whisk in 2 tablespoons of flour mixed with the remaining 1/4 cup of milk.
- Cook over low heat, whisking constantly until the mixture thickens and becomes smooth.
- Pour this mixture over the prepared 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.
-
Assembly and Baking:
- Preheat the oven to 375°F (190°C). Grease the bottom and sides of two 5 x 10 x 2-1/2 inch loaf pans with softened butter.
- Punch down the risen dough and divide it into two equal halves.
- Roll each half into a rectangle approximately 10 x 15 inches and 1/4 inch thick.
- Spread the prepared poppy seed filling evenly over the rectangles, leaving about 1/2 inch around the edges.
- Drizzle 4 tablespoons of melted butter over each rectangle.
- Roll each rectangle jelly-roll style, starting from the 10-inch side. Seal the edges by pinching them together.
- Place each rolled cake into the prepared loaf pans with the seam side down.
- In a small bowl, whisk together an egg and a bit of cream, then brush this mixture over the tops of the cakes.
- Bake in the preheated oven for about 1 hour or until the cakes are golden brown and crusty on top.
- Remove from the oven and let cool in the pans for about 5 minutes, then transfer to a wire rack to cool completely before serving.
Nutritional Information (per serving):
- Calories: 3699.9
- Fat: 186.6g
- Saturated Fat: 79.9g
- Cholesterol: 723.3mg
- Sodium: 694.5mg
- Carbohydrates: 451.4g
- Fiber: 25.9g
- Sugar: 213.2g
- Protein: 78.3g
This Mohnstriezel – Poppy Seed Cake recipe yields two delicious cakes filled with a delightful poppy seed filling, perfect for sharing with family and friends. Enjoy the rich flavors and textures of this traditional German treat!
