OLD WORLD POPPY SEED ROLL
Tender, soft, sweet yeast bread swirled with a creamy homemade poppy seed filling. Growing up, my mother and aunts always made this Eastern European bread for Easter and Christmas. Looks complicated, but is easy enough to make for an Old-World treat. I like it best after the second day.
Provided by Linda
Categories Bread Yeast Bread Recipes
Time 2h50m
Yield 16
Number Of Ingredients 12
Steps:
- Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
- Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
- Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
- Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
- Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
- Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
- Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
- Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
- Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
- Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
- Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.
Nutrition Facts : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 21.8 mg, Fat 10.6 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 109.5 mg, Sugar 13.3 g
GERMAN POPPY SEED STOLLEN (MOHNSTOLLEN)
This wonderful poppy seed stollen recipe is straight from Germany. It tastes best if you can freshly grind your poppy seeds. In Germany there are special poppy seed grinders, but you can use a mortar and pestle. Don't use a regular spice grinder, as poppy seeds contain a lot of oil and your grinder will get clogged up.
Provided by monika1969
Categories Bread Yeast Bread Recipes
Time 3h40m
Yield 14
Number Of Ingredients 15
Steps:
- Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Pour 1 cup lukewarm milk into the well and stir into the yeast. Cover and let rise in a warm place until foamy, about 15 minutes.
- Mix flour from the sides of the bowl into the yeast mixture, a little at a time. Add butter, 6 tablespoons sugar, and salt and knead until a soft, pliable dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.
- Grease a baking sheet with butter. Sprinkle a work surface with flour and roll out dough into a thin rectangle.
- Pour poppy seeds into a bowl and pour 1 cup hot milk on top. Add 3/4 cup sugar, raisins, honey, vanilla sugar, rum, and lemon zest and stir together until filling is well combined. Spread filling over dough rectangle. Roll up rectangle, starting at the longer side, and press seam together with your fingers. Place poppy seed stollen onto the prepared baking sheet with the seam side down. Cover and let stollen rise for 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake stollen in the preheated oven until baked through, about 40 minutes. Allow to cool for about 1 hour and dust with confectioners' sugar.
Nutrition Facts : Calories 392.1 calories, Carbohydrate 57.4 g, Cholesterol 16.2 mg, Fat 14.9 g, Fiber 3.2 g, Protein 9.3 g, SaturatedFat 4.7 g, Sodium 103.1 mg, Sugar 25.6 g
GERMAN YEAST POPPY SEED ROLL MOHNSTRIEZEL
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
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.
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GERMAN POPPY SEED ROLL (MOHNSTRIEZEL)
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5/5 (3)Category Afternoon Coffee, Afternoon Tea, BreakfastCuisine European, GermanTotal Time 4 hrs
- Warm milk in the microwave. Pour half of the milk in a jar. Put the butter in the remaining milk in the jar and melt in the microwave. Stir occasionally until butter has melted. You could also use a pot and warm the milk on the stove. In the meantime add 2 tablespoons flour, 1 tablespoon sugar and yeast to the jar with lukewarm milk. Stir well and let the mixture stand for 10 minutes.
- In the meantime make the poppy seed filling: Using the tip of the knife split the vanilla bean lengthwise and scrape out the vanilla seeds. Mix the scraped out seeds with sugar very well. Pour 3/4 of the milk in a pot and add sugar and vanilla seeds from the vanilla bean and let cook. In the meantime zest the lemon. All you have to do is cut a parchment paper of the same length as the box grater, place it on the side that isn’t finger friendly and grate. Using a parchment paper makes it easier to remove the zest from the parchment paper. On top of that you won’t be having any lemon zest lying around. Next add cornstarch to the remaining milk and stir well. Then grate marzipan with a hand grater.
- Shortly before the end of the first rise make the crumbles. Simply add sugar, almonds, butter and flour to an empty bowl. Using your hands mix all the ingredients together until small crumbles start to form and set aside as well.
- After you let the dough rise for about 2 hours , remove it from the bowl and put it on a lightly floured silicone pastry mat or cutting board. Slightly flour the dough and roll it with a lightly floured rolling pin into a rectangle about 40 x 50 cm (approximately 15 x 20 inches)). Spread the poppy seed filling over the rolled out dough, leaving 1 cm (0.4 inch) free and then roll. First roll up about 3 cm (1.18 inch) (this is just an estimation I made when writing the recipe. so there is no need to be exact.) of the rolled out dough spread with poppy seed filling on both short sides. Then carefully roll up the dough lengthwise so that in the end you have one long roll. Gently lift up the roll and put it on a baking sheet lined with parchment paper. Lightly brush the roll with water and sprinkle the top with crumbles. Using your hands gently press the crumbles on top of the roll, so that they won't slide off. Cover the roll with kitchen towel and let rise for another 20 minutes.
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