Mohnstriezel

A soft yeasted dough, swirled with a thick poppyseed filling and topped with a buttery layer of streusel, this Mohnstriezel is perfect for any brunch or afternoon coffee!

Buying the right poppy seeds…

Whenever making recipes with a large amount of poppy seeds, such as this Mohnstriezel, I recommend looking for bulk poppyseeds. You can find them at bulk stores, on amazon, and a few other places. To achieve the fine texture that is characteristic of German poppy seed desserts, simply blend the poppy seeds in a blender before baking with them!

Why use Cream of Wheat in the filling?

Cream of wheat is cooked with milk, and the main substance other than the poppy seeds in this filling, because it helps retain moisture in the filling rather than it all just being absorbed into the dough.

Can this be made in advance?

Yes! You can make the filling one day in advance or the entire Poppy seed twist can be made a day in advance. I recommend not cutting into the twist until you are ready to serve it.

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Tips for making Mohnstriezel

• When making yeasted dough, ensure that you allow your mixer to fully knead the dough, until it forms a smooth ball and the sides of the bowl are cleaned.
• Stir the filling continuously while it cooks. You want to make sure that the milk and sugar don’t burn. Once the cream of wheat has been added into the milk, continue to cook it until it is thick, about the thickness of peanut butter.
• This recipe is baked at 375 F because it helps to keep the twist keep its shape. However, that means it darkens much quicker so it is important to check the color of the twist frequently through the oven window during the last five minutes to ensure it doesn’t get too dark.

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Ingredients

• All Purpose Flour: Any all purpose flour will work for this! I have not yet tried any other flours with this recipe.
• Sugar: This recipe uses granulated sugar in the dough, streusel, and filling as well as powdered sugar in the glaze.
• Milk: The mohnstriezel use milk as the liquid in the dough and the poppy seed filling; however, they will also work with non-dairy milks such as almond or light coconut milk.
• Butter: The butter adds moisture to the dough and the streusel, it is important that it is at room temperature to make sure it blends into the dough well!
• Yeast: In this recipe, active dry yeast is used. However, if you are using instant, simply whisk it in with the flour and sugar in the first step.
• Vanilla Extract: Vanilla extract adds extra flavor to the dough, streusel and filling.
• Lemon Zest: Lemon zest is added into both the dough and the filling to add in a little extra flavor and brightness.
• Poppy Seeds: Poppy seeds are the highlight of this recipe. Regular dark poppy seeds are used for this but I recommend looking for them in bulk because you will spend an arm and a leg buying enough poppy seeds from the spice section of the grocery store.
• Cream of Wheat: Cream of wheat is similar to oatmeal but it comes from wheat and thickens much more.
• Lemon Juice: Lemon juice is the liquid in the icing and it balances out the sweetness.

How to make Mohnstriezel

Make the Dough

• In a large mixing bowl, whisk together the flour and sugar. Make a well in the center of the dry ingredients and pour in the yeast followed by the warmed milk.
• Stir the milk and yeast together, stirring in a little bit of the flour and sugar into the mix. Cover the bowl with a towel and set aside for 10 minutes.
• Once the 10 minutes have passed, the yeast and milk mixture should be very bubbly.
• Give the contents of the bowl a quick stir with a spatula, then add in the butter, vanilla extract, and lemon zest.
• Knead with the dough hook on low speed for 15 minutes until the dough is smooth and the sides of the bowl are clean.
• Shape the dough into a ball and place into a lightly greased bowl (it can be the same mixing bowl) and cover with a towel. Set aside for 30 minutes.
• Start preparing the filling.

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Prepare the Filling

• Pour the poppy seeds into a high speed blender and blend on high until they begin to clump.
• In a small sauce pot, combine the milk and sugar. Place over medium/high heat and bring it to a boil, stirring frequently.
• Once boiling, slowly pour in the cream of wheat and continue whisking. Keep whisking and cooking until it thickens substantially, it should be about the consistency of thick peanut butter.
• Remove from the heat and stir in the ground poppy seeds, vanilla, and lemon zest.
• Set aside to cool down.

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Dough continued

• After the 30 minutes have passed. Knead the dough for a second time for five minutes.
• Reshape it into a ball, place it back in the bowl and cover it. Set somewhere warm for 20 minutes.

Assemble and bake the Poppy Seed Twist

• Preheat the oven to 375 F and place a rack in the center of the oven.
• Line a baking sheet with parchment paper or a silicone baking sheet.
• Roll the dough out into a rectangle that is 10″ x 14″.
• Spread the poppy seed filling over the surface of the dough leaving a 1/2″ border around all the edges.
• Starting with one short edge, roll the dough up tightly with the poppyseed filling. Seal the seam by pinching the dough together and pinch the dough at both ends of the roll.
• Using a long sharp knife cut lengthwise down the center of the roll. Once cut you should have two halves with the layers of poppyseeds visible.
• Lay one half over the other creating an X with the filling side face up. Twist the two halves together and pinch the ends together.
• Carefully transfer the twist to the baking sheet and tuck the ends under the twist.
• Set aside to proof for 30 minutes.

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Make the Streusel

• In a medium bowl whisk together the flour and sugar. Then add in the butter and vanilla.
• Rub the butter into the dry ingredients using your hands or a fork until all of the butter has been fully mixed in.
• Once the twist has proofed for 30 minutes, gently press the streusel onto the twist.

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Bake the Mohnstriezel

• Bake the mohnstriezel in the preheated oven for 25 minutes until golden brown. Rotate the baking sheet halfway through to ensure even browning.
• To make the lemon glaze, whisk together the powdered sugar and lemon juice.
• Once the twist is golden brown, remove it from the oven and place on a cooling rack to cool for at least 25-20 minutes.
• Drizzle the glaze over the twist and enjoy!

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