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
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 teaspoon vanilla extract
1 dash rum
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat the oven to 180 C / Gas 4. Line a baking tray with parchment.
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.
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.
Gently roll up the dough lengthways and pinch together the seams to seal. Place the roll on the baking tray, seam side down.
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.
Bake in the preheated oven for 40 minutes, or until golden.