Ever since we tried this yeasted poppy seed bread in South Tyrol on the Austrian-Italian border, my kids have been begging me to recreate it. And honestly? I get it. This swirled Mohnstriezel has everything: pillowy soft dough, a rich poppy seed filling that's both sticky and intensely flavorful, and a presentation so gorgeous you'll almost feel guilty cutting into it.
One bite delivers the aroma of freshly baked bread, the nutty complexity of ground poppy seeds, and that sweet, melting filling that sticks to your tongue in the best way. Pure poppy seed heaven.
So yes, I learned to make it. And now I'm sharing my poppy seed bread recipe with you because everyone deserves a little poppy seed heaven in their lives.
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What is Mohnstriezel?
Mohnstriezel is a beautiful braided yeasted bread filled with rich poppy seed paste. It's a delicious variation of the famous German Hefezopf (sweet braided bread), but with a generous swirl of poppy seed filling running through every slice.
This traditional bread is beloved across Central Europe-particularly in Germany, Austria, the Czech Republic, and Poland-where it's been baked for generations.
The difference from American poppy seed bread is that the poppy seeds aren't incorporated into the dough, instead, they form their own sticky, creamy layer.
The braided shape isn't just for show! It often carries religious significance, with the three strands representing the Holy Trinity. You'll find Mohnstriezel gracing tables during special occasions throughout the year: as Allerheiligenstriezel on All Saints' Day, Osterzopf at Easter, or simply as a festive treat at Christmas and New Year's celebrations.
Ingredients you'll need
For the detailed instructions and exact measurements, please jump to the printable recipe card
This recipe for poppy seed bread has two simple parts. First, the yeast dough-you'll need an egg, instant yeast, lukewarm milk, all-purpose flour, granulated sugar, salt, and butter. Pretty straightforward stuff, right?
The magic happens in the poppy seed filling. Ground Poppy Seeds, Honey, Milk, Plum Butter and cinnamon.
You'll need ground poppy seeds, which might sound intimidating but trust me, it's not! Can't find them pre-ground at the store? No problem. Just toss whole poppy seeds into a spice grinder, coffee grinder, or even a high-powered blender and pulse until finely ground. You can easily find poppy seeds in bulk on Amazon or at health food stores, which saves you a fortune compared to those tiny spice jar prices.
Now here's where it gets authentically German: Pflaumenmus or Powidl (plum butter). This thick, dark, almost caramelized plum spread is what gives the filling its moist and fruity richness. You can find it at European specialty stores or order it on Amazon. I even have a homemade plum butter recipe right here on my site if you're feeling ambitious!
But listen-if tracking down plum butter feels like too much, don't let that stop you. Any thick fruit jam or preserve will work in a pinch. The filling will still be delicious, just with a slightly different flavor profile. Apricot preserves, prune butter, or even a thick berry jam will do the trick.
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How to make Poppy Seed Bread
Step 1: Make the Yeast Dough Activate your yeast in lukewarm milk, then mix it with egg, flour, butter, sugar, and salt. Knead for 10 minutes total (with a 5-minute rest in between), then cover and let the dough rise for 1 hour until doubled in size. Easy!
Step 2: Prepare the Poppy Seed Filling While your dough rises, gently heat milk, butter, and honey in a saucepan until melted. Remove from heat and stir in ground poppy seeds, cinnamon, breadcrumbs, and plum butter until you have a thick, spreadable paste. Set aside to cool.
Step 3: Roll, Fill, and Braid Roll out your risen dough into a rectangle, spread the poppy seed filling all over
Roll the dough up tightly into a log. Cut it lengthwise down the middle and twist the two halves together with the cut sides facing up-this creates that beautiful swirled pattern! Let rest for 10 minutes.
Step 4: Brush and Bake
Brush your braided beauty with egg wash and bake at 160°C (320°F) for 40-45 minutes until golden brown. Let it cool, dust with powdered sugar if you like, and slice into that gorgeous spiral. Pure poppy seed perfection!
Recipe Variations:
There are several ways to make this recipe:
- use ready made poppy seed filling. In Germany you can buy Mohnback (affiliate link) - which is the filling ready made. Not as good as the real thing but a lot faster.
- For a Lemon Poppy Seed Mohnstriezel Recipe. Add extra lemon zest to your dough and glaze the bread with a lemon icing - giving it a citrusy flavour.
- You can also made an Almond Poppy Seed Bread, by replacing the vanilla extract (affiliate link) with almond extract (affiliate link) and adding sliced almonds to your poppy seed filling.
How to Serve it like a German
Because this is a yeast bread, it is best to save it fresh - the day it is cooked. You slice it, and serve it like you would a coffee cake, with coffee and tea. It makes a special breakfast treat or a sweet snack in the afternoon.
Make it the Day Before
Want to get ahead? Prepare the bread the day before and bake it fresh the next day! Just follow the recipe through the shaping step, then pop it in the fridge. The key trick: let the dough come back to room temperature before baking (give it 30 minutes on the counter). Cold dough won't rise properly in the oven, and you'll miss out on that pillowy, fluffy goodness!
How to Store:
It is best served fresh, but you can keep it in an airtight container and it will be good to eat for up to a week. It is also a recipe that is great for freezing. I would advise you to freeze it already in slices and then defrost it when you need to. This way, you can keep the bread for up to a month.
FAQ
The main difference is the shape. A Mohnstrudel is simply rolled into a log, so when you slice it, you see a perfect spiral swirl of poppy seed filling. A Mohnstriezel is braided (or twisted), which creates a beautiful irregular pattern of filling throughout. Both use the same yeast dough and poppy seed filling-they're just shaped differently!
Do not worry, you can just use whole poppy seeds and grind them in the mixer or coffee grinder.
More German Yeast Breads
Have you made this recipe?
I'd love to hear how it turned out! Leave a rating and comment below.
You'll help fellow readers enjoy it too and help me spread the word about German cuisine. - Marita x
Recipe
German Poppy Seed Bread (Mohnstriezel) Recipe
Ingredients
For the Yeast Dough
- 1 egg medium, at room temperature
- 2 teaspoon instant yeasts (7g / 0.25 oz / 1 sachet)
- 1 cups (250 ml) milk lukewarm (8.5 fl oz)
- 4 cups (500 gr) flour 17.6 oz, Germany: Type 550 flour | UK: Bread flour | US: All-purpose flour
- ½ cups (100 gr) granulated sugar 3.5 oz
- 1 teaspoon salt
- ⅓ cups (80 gr) butter (2.8 oz)
For the Poppy Seed Filling
- ¾ cups (150 ml) milk 5 fl oz
- 50 g butter 1.8 oz
- ½ cups (150 ml) honey 5.3 oz
- ¼ teaspoon ground cinnamon
- 40 gr breadcrumbs
- 2 tsbl plum butter 1 oz (or another thick jam)
- 2 cups (250 g) ground poppy seeds 8.8 oz
Instructions
Make the Yeast Dough
- Whisk the egg in a small bowl. Remove 1 tablespoon of the egg mixture and set aside in a separate bowl for egg wash later.
- Add the yeast to the lukewarm milk and stir gently. Let sit for approximately 10 minutes to activate. You should see small bubbles forming on the surface.
- In a large bowl, combine the remaining egg, yeast-milk mixture, flour, butter, sugar, and salt. Using a dough hook attachment on a hand mixer or stand mixer, knead for 5 minutes.
- Let the dough rest for 5 minutes, then knead again for another 5 minutes (10 minutes total kneading time).
- Cover the bowl with a kitchen towel and let the dough rise for at least 1 hour, or until doubled in size.
Make the Poppy Seed Filling
- While the dough is rising, place the milk, butter, and honey in a saucepan over low heat. Warm gently until the honey dissolves and the butter melts. Do not let the milk boil.
- Remove from heat and stir in the cinnamon, breadcrumbs, plum butter, and ground poppy seeds. Mix until everything is well combined and you have a thick, spreadable paste. Set aside to cool.
Shape and Bake the Mohnstriezel
- Once the dough has risen, preheat your oven to 160°C (320°F).
- On a floured surface or non-stick silicone mat, roll out the dough into a rectangle, approximately 30 x 40 cm (12 x 16 inches).
- Evenly spread the poppy seed filling over the dough, leaving a small border (about 1 inch) around the edges.
- Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal.
- Place the roll seam-side down on a parchment-lined baking tray. Using a sharp knife, carefully cut the dough roll lengthwise down the middle into two strands, keeping them attached at one end.
- Twist the two strands together with the cut sides facing up to show the beautiful spiral pattern. Pinch the ends together to seal.
- Cover loosely and let rest for 10 minutes. Brush the bread all over with the reserved egg wash.
- Bake for 40-45 minutes, or until golden brown. To check for doneness, insert a skewer into the center-if it comes out clean, the bread is ready. et cool on the baking tray for 10 minutes, then transfer to a wire rack to cool completely.
- If desired, dust with powdered sugar before serving. Enjoy with butter and jam, or simply on its own with coffee or tea!
Cathy says
Can’t wait to make this. I love mohn. I worked 3 years in a German Market in California. Mohn Pastry and salzsticks were 2 of my fav’s.
Marita Sinden says
Thank you Cathy,
Report back and let me know what you think! Best Wishes Marita