Mohnkranzerl Aus Hefeteig Poppy Seed Rolls Recipes
MOHNKRANZERL AUS HEFETEIG (POPPY SEED ROLLS)
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
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
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
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
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