GERMAN YEAST POPPY SEED ROLL MOHNSTRIEZEL

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German Yeast Poppy Seed Roll Mohnstriezel image

This is the traditional German Poppy seed roll recipe with a different way of preparing the dough by putting dough in Cold water for 15 minutes.

Provided by Olha7397

Categories     Yeast Breads

Time 1h35m

Yield 2 cakes

Number Of Ingredients 20

1/4 cup lukewarm water (110 to 115 F)
3 packages active dry yeast
1/2 cup plus 1/2 tsp. sugar
1/2 cup lukewarm milk (110 to 115 F)
4 cups sifted all-purpose flour
2 eggs, at room temperature
1/4 lb unsalted butter, cut into 1/4 inch pieces and softened
1/2 lb poppy seed
1/3 cup finely chopped blanched almond (without skins)
1 cup seedless raisin
2 teaspoons finely grated lemons, rind of
1 cup milk
1 cup sugar
2 tablespoons all-purpose flour
1 egg yolk
1 egg white
2 tablespoons soft butter, plus
8 tablespoons melted butter
1 egg, lightly beaten with
1 tablespoon heavy cream

Steps:

  • TO MAKE THE DOUGH: Place the poppy seeds in a bowl, pour in enough boiling water to cover them by an inch and soak for 3 hours.
  • Pour the lukewarm water into a small, shallow bowl and sprinkle the yeast and 1/2 teaspoon of the sugar over it.
  • Let the yeast and sugar stand 2 or 3 minutes, then stir to dissolve them completely.
  • Set in a warm, draft-free spot, such as an unlighted oven, for 3 to 5 minutes, or until the mixture almost doubles in volume.
  • Transfer the yeast to a large mixing bowl.
  • Dissolve the 1/2 cup of sugar in the milk and then stir the milk into the yeast.
  • Beat in 3 cups of the sifted flour about 1/4 at a time.
  • Beat in the eggs one at a time and then the 1/4 pound butter broken into bits, and continue to beat until the dough can be gathered into a compact ball.
  • Transfer it to a lightly floured board and knead in the remaining cup of flour a few tablespoons at a time, pushing the dough down with the heels of your hands, pressing it forward and folding it back on itself.
  • Knead until all the flour is incorporated and the dough is stiff and quite dry.
  • Shape it into a rough ball, place it in a mixing bowl, and add enough COLD water to cover the dough by several inches.
  • In 10 to 15 minutes, the top of the ball of dough should rise above the surface of the water.
  • Remove the dough from the water and pat the surface as dry as you can with paper towels.
  • Return it to a floured board, punch it down, and knead again for 10 minutes, until the dough is smooth and elastic.
  • Shape the dough into a ball, place it in a lightly buttered bowl, and cover loosely with a kitchen towel.
  • Let the dough rise in a warm draft-free place for about 30 minutes, or until it doubles in bulk.
  • I put the dough in the oven with the pilot light on for warmth.
  • FOR THE FILLING: Meanwhile, for the filling, drain the poppy seeds and spread them out on paper towels to dry.
  • Then pulverize them, 1/2 cup or so at a time, in an electric blender or with a mortar and pestle and combine them with the almonds, raisins and lemon peel in a large bowl.
  • In a heavy saucepan, combine 3/4 cup of the milk and sugar and bring to a boil over moderate heat.
  • Reduce the heat to low.
  • With a whisk, beat the 2 Tablespoons of flour into the remaining 1/4 cup of milk, then slowly beat it into the simmering milk.
  • Again bring to a boil, whisking constantly, until the mixture is thick and smooth.
  • Pour it over the poppy-seed mixture and stir well.
  • Then beat in the egg yolk.
  • In a separate bowl, beat the egg white until it forms firm unwavering peaks on the beater when it is lifted out of the bowl.
  • With a rubber spatula, fold the egg white gently but thoroughly, into the poppy-seed filling.
  • TO MAKE THE ROLL: Coat the bottom and sides of two 5 – by 10 – by 2 1/2-inch loaf pans with 2 tablespoons of soft butter and set them aside.
  • Preheat the oven to 375 F.
  • When the dough has risen, punch it down and divide it into two equal pieces.
  • On a lightly floured surface, roll each half into a rectangle about 10 by 15 inches and a little less than 1/4 inch thick.
  • With a spatula, spread the filling evenly over the two rectangles to within 1/2 inch of their edges.
  • Dribble 4 Tablespoons of melted butter over each and then shape them as follows: First roll one long side to the center, jelly-roll fashion, then roll the opposite side to the center jelly-roll fashion.
  • Firmly holding both sides together, turn each cake over so that the seam is on the bottom when the cake is set in its pan.
  • Brush the tops with the egg and cream mixture and bake in the middle of the oven for 1 hour, or until the cakes are golden brown and crusty.
  • Cool in the pans for 5 minutes or so, then turn them out on a cake rack.
  • Cool completely before serving.
  • To make two 10-inch loaves The Cooking of Germany.
  • Time Life Web site to order poppy seed grinders.
  • http://www.
  • texastastes.
  • com/p275.
  • htm.

Zobi Hassan
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This recipe looks delicious! I can't wait to try it.


Sk iqbalboss
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I'm allergic to poppy seeds. Do you have any suggestions for a substitute?


Lashunda Brown
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I would love to try this recipe, but I don't have a stand mixer. Do you think I could make the dough by hand?


Nazleen Willemse
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This is a great recipe for a special occasion breakfast or brunch. It's also a nice treat to have on hand for an afternoon snack.


Kandy J Briceno
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I love the way this roll looks. It's so festive and elegant. I'm sure it would be a hit at any party.


Courtney Mutanho
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I've made this roll several times now and it's always a crowd-pleaser. It's the perfect dessert for any occasion.


Alam Ara Begum
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This was my first time making a yeast roll and it turned out great! I was a little intimidated at first, but the recipe was easy to follow and the results were worth it.


Nabin thapa
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I'm not a huge fan of poppy seeds, but I really enjoyed this roll. The poppy seed filling was not overpowering and the dough was very light and fluffy.


danielle mccarthy
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I made this roll for a party and it was a hit! Everyone loved it. I especially liked the glaze on top. It added a nice touch of sweetness.


Mm Mmm
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The recipe was easy to follow and the instructions were clear. I had no trouble making the dough or the filling. The roll turned out beautifully and tasted even better.


Munir Aini
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This poppy seed roll was a delight! The yeast dough was fluffy and soft, and the poppy seed filling was sweet and nutty. I loved the combination of flavors and textures. I will definitely be making this again!