German Poppy Seed Bread (Mohnstriezel) Recipe

5 from 1 vote

German Poppy Seed Bread (Mohnstriezel) Recipe

Authentic German poppy seed bread (Mohnstriezel) with pillowy yeast dough and spiced poppy filling. Braided, beautiful, and perfect for special occasions!

Course Breakfast

Cuisine Austrian, German

Prep Time 30

Cook Time 40

Rising Time 1 10

Total Time 2 20

Servings slices

Calories 465kcal

Author by Marita Sinden

Ingredients

For the Yeast Dough

1 egg medium, at room temperature
2 teaspoon instant yeasts (7g / 0.25 oz / 1 sachet)
1 cups milk lukewarm (8.5 fl oz)
4 cups flour 17.6 oz, Germany: Type 550 flour | UK: Bread flour | US: All-purpose flour
½ cups granulated sugar 3.5 oz
1 teaspoon salt
⅓ cups butter (2.8 oz)

For the Poppy Seed Filling

¾ cups milk 5 fl oz
50 g butter 1.8 oz
½ cups honey 5.3 oz
¼ teaspoon ground cinnamon
40 gr breadcrumbs
2 tsbl plum butter 1 oz (or another thick jam)
2 cups ground poppy seeds 8.8 oz

Metric - US Customary

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!

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