Mohnkranzerl Aus Hefeteig Poppy Seed Rolls
Delight in the irresistible charm of **Mohnkranzerl aus Hefeteig**, or German poppy seed rolls, a spectacular treat made from soft, pillowy yeast dough wrapped around a luscious homemade poppy seed filling. Perfectly golden and lightly glazed, these wreath-shaped rolls are crafted with rich ingredients like butter, honey, and vanilla, making them a harmonious blend of sweet and nutty flavors. Ideal for breakfast, brunch, or a cozy afternoon snack, these traditional pastries are as pleasing to the eye as they are to the palate. Whether enjoyed fresh out of the oven or savored the next day, Mohnkranzerl showcases the art of European baking at its finest. Indulge in this timeless recipe for a taste of Germany’s comforting culinary tradition.
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Ingredients
- 500 g All-purpose flour
- 250 ml Milk
- 80 g Butter
- 50 g Granulated sugar
- 7 g Dry yeast
- 1 tsp Salt
- 1 Egg
- 200 g Poppy seeds
- 200 ml Milk (for filling)
- 20 g Butter (for filling)
- 40 g Honey
- 30 g Powdered sugar
- 1 tsp Vanilla extract
- 1 Egg yolk (for brushing)
- 1 tbsp Milk (for brushing)
Directions
Step 1
Warm the milk (250 ml) until lukewarm. In a small bowl, mix the dry yeast with 1 tablespoon of sugar and 3 tablespoons of the warm milk. Stir and let it sit for 5 minutes until frothy.
Step 2
In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the frothy yeast mixture, egg, and melted butter. Gradually pour in the warm milk while mixing to form a soft, elastic dough.
Step 3
Knead the dough on a floured surface for 8–10 minutes until smooth and springy. Place it in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1–1.5 hours or until doubled in size.
Step 4
While the dough is rising, prepare the poppy seed filling: Heat 200 ml of milk in a saucepan over medium heat until it just begins to simmer. Stir in the poppy seeds, butter (20 g), honey, powdered sugar, and vanilla extract. Cook, stirring, for 3–4 minutes until the mixture thickens slightly. Remove from heat and let it cool completely.
Step 5
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 50 x 30 cm.
Step 6
Spread the cooled poppy seed filling evenly over the dough, leaving a 1 cm border around the edges.
Step 7
Starting from the long edge, roll the dough tightly into a log. Slice the log into 12 equal pieces.
Step 8
Take each piece and carefully stretch and twist it into a small wreath shape (kranzerl). Place the shaped rolls on a baking sheet lined with parchment paper.
Step 9
Cover the rolls lightly with a tea towel and let them rise again for about 30 minutes.
Step 10
Preheat the oven to 180°C (356°F).
Step 11
In a small bowl, whisk together the egg yolk and 1 tablespoon of milk. Brush this mixture over the rolls to give them a golden glaze during baking.
Step 12
Bake the rolls for 18–20 minutes, or until they are golden brown and fragrant.
Step 13
Allow to cool slightly before serving. These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Nutrition Facts
| Serving size | (1483.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4454.8 |
| Total Fat 192.8g | 0% |
| Saturated Fat 66.2g | 0% |
| Polyunsaturated Fat 3.9g | |
| Cholesterol 653.8mg | 0% |
| Sodium 3144.3mg | 0% |
| Total Carbohydrate 579.4g | 0% |
| Dietary Fiber 53.6g | 0% |
| Total Sugars 144.9g | |
| Protein 116.2g | 0% |
| Vitamin D 316.9IU | 0% |
| Calcium 3632.6mg | 0% |
| Iron 44.4mg | 0% |
| Potassium 2982.9mg | 0% |
Source of Calories