Mohnrolle (Poppy seed roll)

    (2)

    Poppy seed rolls are popular throughout Eastern Europe and this particular recipe comes from the German area of Silesia. This is my grandmother's recipe. You can either make a poppy seed roll, a twist or a ring cake from this recipe.


    1 person made this

    Ingredients
    Makes: 1 Mohnrolle

    • For the dough
    • 300g plain flour
    • 75g granulated sugar
    • 1 large egg
    • 5 teaspoons baking powder
    • 6 to 8 tablespoons vegetable or rapeseed oil
    • 150g low-fat quark or 0% Greek yoghurt
    • For the filling
    • 250g poppy seeds, freshly ground
    • 2 to 3 tablespoons hot milk, as needed
    • 80g granulated sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1 dash rum

    Method
    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat the oven to 180 C / Gas 4. Line a baking tray with parchment.
    2. Mix all ingredients for the dough in a bowl until they hold together as a ball. Transfer the dough to a clean work surface and knead until smooth. Roll out the dough to a rectangle about 37x15cm.
    3. Place the ground poppy seeds in a bowl and add hot milk, sugar, vanilla extract and rum. Mix well until the poppy seeds are evenly moistened, adding a little more milk if needed. Spread the filling on the dough, leaving a 1cm edge all around.
    4. Gently roll up the dough lengthways and pinch together the seams to seal. Place the roll on the baking tray, seam side down.
    5. To shape a twist, cut the roll in half lengthways and loosely twist the two strands together. For a ring, join the two ends of the roll and seal.
    6. Bake in the preheated oven for 40 minutes, or until golden.

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