Best 2 Mohnkranzerl Aus Hefeteig Poppy Seed Rolls Recipes

Mohnkranzerl aus Hefeteig, also known as poppy seed rolls, are a classic Austrian pastry that combines the flavors of sweet yeast dough, creamy poppy seed filling, and a delicate sugar glaze. These delectable treats are often enjoyed during the holiday season but can also be savored year-round. Whether you are a seasoned baker or a novice in the kitchen, this guide will provide you with the essential steps and tips to create perfect Mohnkranzerl aus Hefeteig. From selecting the right ingredients to shaping and baking the rolls, we will take you through the process, ensuring that you end up with delicious and authentic poppy seed rolls that will impress your family and friends.

Let's cook with our recipes!

MOHNKRANZERL AUS HEFETEIG (POPPY SEED ROLLS)

Mohnkranzerl Aus Hefeteig (Poppy Seed Rolls) image

By Jennifer McGavin. These Poppy Seed Rolls are an Austrian specialty, often served with coffee or brunch. There are just a few options offered in making these great rolls, which stretches the instructions to the point that it appears rather complicated. But it's not a complicated recipe.

Provided by Northwestgal

Categories Breads

Time 2h

Yield 6 rolls, 12 serving(s)

Number Of Ingredients 20

Ingredients

8 ounces poppy seeds
1/2 cup milk
7 tablespoons butter
7 tablespoons sugar
1/2 teaspoon vanilla extract or 1 tablespoon vanilla sugar
1/8 teaspoon salt
1 tablespoon rum
1 tablespoon lemon juice
1/2 teaspooon fresh lemon zest
1/4 teaspoon cinnamon
4 1/4 cups all-purpose flour (plus more for dusting)
2 1/4 teaspoons instant yeast
5 tablespoons sugar
1/4 teaspoon salt
1/2 cup butter, melted
1 cup lukewarm milk
1 large egg
1 egg yolk
1 tablespoon water
1 tablespoon poppy seed

Steps:

To Make the Filling: Grind the poppy seeds. You may use a mill or grinder, or grind it in several batches in a coffee grinder. Grind them for 1 - 2 minutes or until they are cracked and become darker and oily looking.
Mix together the milk, butter, sugar, vanilla, salt, rum, lemon juice, lemon zest, and cinnamon in a saucepan, and bring to a simmer. Cook, stirring, for about 10 minutes, then remove from heat and cool.
To Make the Dough: *This recipe calls for instant yeast. If you are using regular dry yeast, mix it with part of the lukewarm milk and let it sit for 10 minutes to rehydrate. Add with the milk to the dry ingredients and proceed as usual. If you wish to use fresh yeast, use a cake (20 - 30 grams) and dissolve in the milk prior to mixing with the flour.
Mix the flour, instant yeast*, sugar and salt in a bowl. Melt butter and milk together, cool to lukewarm.
Add the milk, butter and egg to the flour and work (mix, then knead) it into a smooth dough. Knead for about 5 minutes, then form it into a ball, dust it with flour and let it rest for 30 minutes.
Preheat oven to 400°.
To Form Braided Rolls: Divide dough in half, then cut each into six equal pieces each.
Roll out each piece to about 2 by 6 inches on a lightly floured surface. Place about 2 tablespoons of poppy seed filling down the center of each piece, lengthwise. Fold the dough lengthwise around the filling and pinch closed to form a rope. Roll this rope a little longer by rocking it back and forth with your hands.
Twist two filled ropes together and then form them into a ring, pinching the ends closed so that the ring does not untwist in the oven.
Repeat to make six rolls. Place them on a parchment-lined baking sheet.
Mix the egg yolk and water together, and brush it over the rolls. Sprinkle poppy seeds on top.
Bake the rolls as soon as you finish making all of them (no further rise) for 25 to 30 minutes. Reduce the temperature to 350° after 5 - 10 minutes baking time, and turn the baking sheet about half-way through for even baking.

POPPY SEED ROLLS

Poppy Seed Rolls image

Make and share this Poppy Seed Rolls recipe from Food.com.

Provided by Francie

Categories Breads

Time 55m

Yield 24 rolls

Number Of Ingredients 9

Ingredients

1 1/2 lbs flour
1 1/2 teaspoons salt
1 ounce butter
2 teaspoons yeast
1/4 pint tepid water
1/2 pint tepid milk
1 beaten egg
1 egg (for glaze)
2 teaspoons poppy seeds

Steps:

Mix yeast with water& 1tsp sugar.
Leave til frothy.
Rub fat into dry ingreds.
Make a well in centre and pour in liquids and beaten egg.
Mix to a dough.
Knead til smooth and elastic.
Cover& leave to rise- 45 mins-until doubled in bulk.
Turn out and shape in to rolls.
Cover and leave to rise again then brush lightly with a little beaten egg and sprinkle with poppyseeds.
Bake 450 F 20-25 for minutes.

Nutrition Facts : Calories 126.6, Fat 2.1, SaturatedFat 1, Cholesterol 21.6, Sodium 163.8, Carbohydrate 22.3, Fiber 0.9, Sugar 0.1, Protein 4

Tips:

Use fresh poppy seeds: Fresh poppy seeds have a better flavor and texture than old seeds. If you can't find fresh poppy seeds, you can toast them in a dry skillet over medium heat for 5-7 minutes, stirring constantly, until they are fragrant and golden brown.
Grind the poppy seeds finely: Grinding the poppy seeds finely will help them to release their flavor and oil. You can use a food processor, blender, or mortar and pestle to grind the seeds.
Use a warm, draft-free place for the dough to rise: The dough will rise best in a warm, draft-free place. You can place the dough in a warm oven with the light on, or in a sunny spot in your kitchen.
Don't overproof the dough: Overproofing the dough will make the rolls dense and heavy. The dough is ready to bake when it has doubled in size and springs back when you press it gently with your finger.
Bake the rolls until they are golden brown: The rolls are done baking when they are golden brown and sound hollow when tapped on the bottom.

Conclusion:

Mohnkranzerl are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. Whether you are looking for a special breakfast treat or a sweet snack, Mohnkranzerl are sure to please.