Steps to Make Andrew Copley Mohnstriezel (German Poppy Seed Roll)

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, mohnstriezel (german poppy seed roll). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Mohnstriezel (German Poppy Seed Roll) is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Mohnstriezel (German Poppy Seed Roll) is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have mohnstriezel (german poppy seed roll) using 21 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Mohnstriezel (German Poppy Seed Roll):

1. Get - DOUGH -
2. Prepare 220 g flour (about 1 3/4 cup)
3. Take 1 tsp active dry yeast
4. Get 50 g sugar (1/4 cup)
5. Prepare 60-100 ml warm water (1/4-1/3 cup)
6. Take 1/2 egg, at room temp
7. Prepare 1-2 tsp grated lemon peel (optional)
8. Prepare pinch salt
9. Prepare - FILLING -
10. Prepare 120 ml hot milk (1/2 cup)
11. Take 150 g poppy seeds (240 ml | 1 cup)
12. Prepare 15 g butter (1 Tbsp)
13. Get 120 ml sugar (1/2 cup)
14. Get 1 Tbsp semolina flour or Zwieback breadcrumbs
15. Get 35 g chopped almonds (60 ml | 1/4 cup)
16. Prepare 50 g raisins or currents (60 ml | 1/4 cup, packed)
17. Get 1/2 egg - leftover from dough
18. Take 1/4 tsp ground cinnamon
19. Get - TOPPING -
20. Make ready Confectioner's sugar
21. Prepare 1 dollop melted butter

Steps to make Mohnstriezel (German Poppy Seed Roll):

1. In a large bowl, mix the flour, yeast, sugar and grated lemon peel. Add the warm water and 1/2 beaten egg and work into the flour until you form an elastic dough.
2. Remove from bowl and knead for several minutes by hand on a floured surface until it no longer sticks to the surface.
3. Cover and let rise for 1-2 hours until doubled in size.
4. While the dough is rising, grind poppy seeds. In a small pot, heat milk and butter until it comes to a boil, then stop heat and stir in the poppy seeds and sugar. Add some semolina flour or zwieback crumbs to help thicken the paste.
5. Stir in the almonds, raisin or currants, the other 1/2 of the egg and ground cinnamon into the paste.
6. After the dough has risen, preheat oven to 350°F/180°C. Roll out the dough into rectangular shape about 1 cm or so thick.
7. Leaving some empty space along the edges, spread out the poppy seed paste in a thick layer across the dough.
8. Roll the dough into a cylinder and place on the backing sheet, seam-side down. Bake for 45-60 minutes, or until golden brown.
9. Remove from oven and while still warm, brush with a good amount of melted butter, then dust with confectioner's sugar. Once cooled a bit, sprinkle a bit more confectioner's sugar for a nice dusted look :)
10. Slice, serve and devour!

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