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5 from 1 vote

Mohnstrudel

Classic German poppy seed strudel
Prep Time1 hour 15 minutes
Cook Time50 minutes
Total Time2 hours 15 minutes
Course: Afternoon Kaffee, Dessert
Cuisine: German
Keyword: classic recipes, mohnstrudel, Poppyseed
Servings: 10
Calories: 476kcal

Equipment

  • Stand Mixer

Ingredients

Dough

  • 45 grams sour cream (or greek yogurt)
  • 1 tsp vanilla extract
  • 2 eggs
  • 3 tbsp milk
  • 375 grams ap flour
  • 10 grams instant yeast
  • 1 tsp baking powder
  • 40 grams granulated sugar
  • 145 grams butter softened
  • 1 lemon zest

Filling

  • 150 grams poppy seeds
  • 50 grams granulated sugar
  • 150 ml milk
  • 1 lemon zest
  • 2 tbsp rum optional
  • 75 grams plum jam (plum butter)
  • 2 tbsp butter melted - reserve for assembly

Topping

  • 115 grams powdered sugar
  • 2 tbsp butter melted
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Instructions

Poppy seed filling

  • In a medium saucepan, combine the milk, poppy seeds, sugar, and lemon zest.
  • Bring to a boil, stirring frequently. Reduce to a simmer and cook until all of the milk has been absorbed into the seeds.
  • Remove from the heat and stir in the jam and optional rum.
  • Let the mixture cool to room temperature or place in the fridge overnight.

Dough

  • Whisk the two eggs together until fully mixed, whisk in the sour cream or yoghurt, the milk, and the vanilla extract.
  • Add the flour, sugar, baking powder, and yeast to a the bowl of a stand mixer and whisk together. Then add the softened butter and egg mixture.
  • Using the dough hook, mix all the ingredients until it comes together. The dough should come together into a ball and should not be sticky. The surface of the dough should look soft and skin like. This can take up to 30 minutes.
  • Cover the bowl with a towel a set in a warm place for 45 min. The dough won't necessarily double in size but it will be soft and supple. (If you live in a dry climate, cover the bowl with plastic to prevent the dough from forming a skin or drying out)
  • Pre-heat the oven to 350 F.

Assembly

  • Grease a baking sheet or line with a silicone baking mat/parchment paper
  • After 45 min, roll the dough out on a floured surface to 11" x 18".
  • Brush out the 2 tbsp of melted butter from the filling onto the dough.
  • Spread the filling onto the rolled out dough. Make sure to leave 1/2" border on two long sides and on one short side. Leave 1 1/2" border on the remaining short side.
  • Start rolling the dough from the short end with only a 1/2" border. Roll once, then fold in the long sides, about 1/2", to keep the filling from spilling out.
  • Continue rolling until you reach the end, being careful not to push out the filling.
  • Carefully lift the roll and place it, seam side down, on the baking sheet.

Bake

  • Bake the strudel for 30 min. Then tent with a piece of foil and bake for another 20 min.

Final Steps

  • While the strudel is still warm, brush the strudel with 2 tbsp of melted butter. Then liberally dust with powdered sugar until the sugar stops disappearing (dissolving).
  • Let it cool fully before slicing and topping with the optional vanille soße.

Notes

Don't worry if it splits while baking it will still taste amazing and sometimes it just happens! This will last for up to 3 days in an airtight container at room temp and is best served with vanille soße or vanilla ice cream. 

Nutrition

Serving: 1slice | Calories: 476kcal | Carbohydrates: 55g | Protein: 10g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 201mg | Potassium: 226mg | Fiber: 4g | Sugar: 22g | Vitamin A: 618IU | Vitamin C: 2mg | Calcium: 288mg | Iron: 4mg