Mohnstriezel Poppy Seed Cake Recipes

"MOHNSTRIETZEL" (GERMAN POPPY-SEED-CAKE)

Steps:

• In a bowl mix poppy seeds, butter, sugar, eggs, granola cereal/almonds and raisins. Stir until well blended.
• In a second bowl mix baking powder and flour. Add quark, milk, oil, applesauce, sugar, vanilla and salt. Using the dough hooks work into a smooth dough (first on low then on highest speed). Do not knead longer than 1 minute or dough will become sticky.
• Roll out on a floured surface into a rectangle of 35X45 cm. If the dough is too sticky, add a little flour.
• Spread with the poppy-seed-mixture and roll up starting on the longer side.
• Carefully place on a paper-lined baking sheet and cut a criss-cross-pattern into the top of the dough (about 1.5 cm deep). Brush with a little milk.
• In the preheated oven bake at 180°C/350°F for about 30-35 minutes.

MOHNSTRIEZEL -- POPPY SEED CAKE

Steps:

• Place the poppy seeds for the filling in a bowl, cover with boiling water and soak for three hours.
• Pour the lukewarm water into a small bowl and sprinkle the yeast and 1/2 teaspoon sugar on top.
• Leave for a few minutes until frothy.
• Transfer the yeast to a large bowl.
• Dissolve the 1/2 cup sugar in the milk and then stir the milk into the yeast.
• Beat in three cups of the flour about 1/4 cup at a time.
• Beat in the eggs one by one and then the butter, which should be broken into bits.
• Beat until the dough can be gathered into a ball.
• Transfer to a lightly floured surface and knead in the remaining cup of flour a few tablespoons at a time.
• The dough will be 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 10-15 minutes the top of the dough should rise above the surface of the water.
• Remove the dough from the water and pat dry with paper towels.
• Return to a floured board and knead again for about 10 minutes until the dough is smooth and elastic.
• Shape into a ball and place in a lightly buttered bowl.
• Cover and let rise in a warm place for about 30 minutes or until doubled.
• Meanwhile, drain the poppy seeds and spread them out on paper towels to dry.
• Then pulverize them in an electric blender or with a mortar and pestle.
• Combine the seeds with the almonds, raisin and lemon peel in a large bowl.
• In a heavy saucepan, bring 3/4 cup of the milk and the sugar to a boil.
• Reduce the heat to low and whisk in the 2 tbsp flour in the remaining 1/4 cup of milk.
• Slowly beat the flour and milk mixture into the simmering milk.
• Bring to a boil again, whisking constantly until the mixture is thick and smooth.
• Pour over the poppy seed mixture and stir well, then beat in the egg yolk.
• Separately, beat the egg white until it forms peaks.
• Fold into the poppy-seed filling.
• Grease the bottom and sides of two 5 x 10 x 2-1/2 inch loaf pans with the soft butter and set aside.
• Preheat the oven to 375 F.
• When the dough has risen, punch it down and divide in half.
• Roll each half into a rectangle about 10 x 15 inches and 1/4 inch thick.
• Spread the filling evenly over the rectangles to within 1/2 inch of their edges.
• Dribble 4 tbsp of melted butter over each and then shape them by rolling each 10 inch side into the centre, jelly-roll fashion.
• Hold both sides together and flip so 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 on a middle oven shelf for 1 hour or until the cakes are golden brown and crusty.
• Cool in the pans for about five minutes, then turn onto a cake rack.
• Cool completely before serving.

POPPY SEED CAKE III

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan.
• In a large bowl, mix flour, baking soda, salt and sugar. Make a well in the center and add eggs, vanilla, oil and milk. Mix well and fold in the poppy seeds. Pour into a 10 inch tube pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.

OLD WORLD POPPY SEED ROLL

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.

MOHNTORTE (POPPY SEED CAKE)

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch kugelhopf mold and coat with flour. Place the poppy seeds in a blender and blend until ground fine. Transfer to a bowl and mix in the ground almonds, bread crumbs, cinnamon, clove, baking powder and salt. Set aside.
• In a mixing bowl with an electric mixer, cream the butter and the confectioners' sugar until light. Mix in the lemon zest and the vanilla. Beat in the egg yolks one at a time.
• In a separate bowl, whip the egg whites until soft peaks form. Gradually add the sugar and whip until stiff but not dry. Fold the whites into the yolk mixture. Fold in the poppy seed mixture.
• Scrape the batter into the prepared pan. Bake until a skewer inserted into the center of the cake comes out clean, about 55 minutes. Place the pan on a rack to cool. Turn the cake out onto a cake plate and sift confectioners' sugar over the top.