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    Home » English Recipes

    Austrian Mohnstrudel (Poppy Seed Strudel)

    Feb 12, 2023 · Kommentar verfassen

    The following Mohnstrudel recipe is made from yeast dough with an easy filling of poppy seeds, milk, sugar, butter, honey, lemon zest and cinnamon.

    In addition to a short video tutorial, you will also find detailed step-by-step instructions with pictures below.

    Jump to:
    • Ingredients and alternatives
    • Instructions
    • Video
    • Austrian Mohnstrudel Recipe (Poppy Seed Strudel)

    Ingredients and alternatives

    For my Mohnstrudel recipe you need the following ingredients. You can find the detailed quantities in the recipe card below.

    Jump to recipe card
    • poppy seeds - the poppy seeds have to be grated in order to fully develop their flavor in the oven. I usually buy poppy seeds, that are already grated. You can alternatively use a grinder, blender or similar...
    • flour: this recipe works with all purpose flour
      If you want to use wholewheat flour, I recommend replacing only about 50% and using 1-2 tablespoons more milk if necessary
    • unsalted butter - can be replaced with clarified butter or margarine, but the strudel tastes best with butter 😉
    • milk - I use whole milk but you can replace very well with low-fat or also plant-based alternatives such as soy milk or oat milk
    • egg
    • caster sugar
    • fresh yeast - dry yeast can also be used
    • ground cinnamon
    • lemon zest - fresh or packed
    • honey
    • rum - optional

    Instructions

    Dissolve sugar and yeast in the lukewarm milk. Gradually work in the flour and room-temperature butter and knead into a smooth ball for about 5-10 minutes. You can also use a kitchen machine.

    Mohnstrudel Teig kneten

    Put in a big bowl and cover with a tea towel. Leave to rest for half an hour. (You can also knead the dough one day ahead: leave in the fridge overnight, then remove from the fridge and leave to rest for half an hour.)

    In the meantime, boil milk in a saucepan and stir in butter, sugar, cinnamon, lemon zest, (optionally rum). Add poppy seeds and stir well. Remove from stove top and let cool down.

    Sprinkle the work surface with flour and roll out the yeast dough into a rectangle about 0.5 cm (0.2 inches) thick.

    Mohnstrudel Teig ausrollen

    Spread with the cooled poppy seed mixture and roll up. (The "seam" of the strudel must be at the bottom so that the mass does not flow out.) Fold in the ends and place on a baking sheet.

    Mohnstrudel einrollen

    Cover with a towel and let rest for another 30 minutes.

    Mohnstrudel ein zweites Mal gehen lassen

    Prick the top of the strudel several times with a fork to prevent it from "bursting" while in the oven.

    Mohnstrudel vor dem Backen einstechen

    Brush with a beaten egg.

    Mohnstrudel vor dem Backen mit Ei bestreichen

    Bake for 30 minutes in the preheated oven at approx. 320°F (160°C) with top and bottom heat.

    Enjoy!


    If you liked this Mohnstrudel recipe, you might also like the following recipes 😉

    Click here for all of my traditional Austrian recipes in English.

    • Mohnnudeln Rezept
      Austrian Mohnnudeln (Poppy Seed Gnocchi)
    • Apfelkuchen Rezept Mürbteig
      Granny's famous Apple Pie Recipe
    • Rezept für traditionelle Wiener Faschingskrapfen
      Viennese Faschingskrapfen (Carnival Donuts)
    • Austrian Topfenstrudel quick & easy

    Video

    Austrian Mohnstrudel Recipe (Poppy Seed Strudel)

    Mohnstrudel recipe made from yeast dough with an easy filling of poppy seeds, milk, sugar, butter, honey, lemon zest and cinnamon.
    No ratings yet
    Rezept drucken Pin Recipe
    Vorbereitungszeit 30 Min.
    Zubereitungszeit 30 Min.
    Resting Time 1 Std.
    Arbeitszeit 2 Stdn.
    Gericht Pastry
    Land & Region Austrian
    Portionen 8 portions
    Kalorien 350 kcal

    Equipment

    • big bowl
    • tea towl
    • kitchen machine optional
    • Rolling Pin

    Zutaten
      

    For the yeast dough

    • 125 ml milk, lukewarm ½ cup
    • 1 egg
    • 50 g granulated sugar 4 tablepspoons
    • 320 g flour 2+½ cup + 1 tablespoon
    • 20 g fresh yeast ½ cube alternatively 1 pack (8g) of dry yeast
    • 50 g butter, soft ~½ stick or 4 tablespoons

    For the poppy seed filling

    • 250 ml milk 1 cup
    • 50 g butter, unsalted ~½ stick or 4 tablespoons
    • 50 g caster sugar
    • 1 teaspoon cinnamon, ground
    • 1 teaspoon lemon zest, grated
    • 1 tablespoon honey
    • 200 g grated poppy seeds ¾ cup
    • 1 teaspoon rum optional

    Further

    • 1 egg, beaten to brush the strudel
    • flour for dusting and rolling out the dough

    Anleitungen
     

    • Dissolve the sugar and yeast in the lukewarm milk. Gradually work in flour and soft butter and knead into a smooth ball.
    • Cover and leave to rest for half an hour.
    • In a saucepan, boil milk with butter, sugar, cinnamon, lemon zest, (optionally rum). Add poppy seeds and stir well. Let the cool down.
    • Sprinkle work surface with flour and roll out the dough into a rectangle about 0.5 cm (0.2 inches) thick.
    • Spread with the cooled poppy seed mixture and form a roll. The "seam" of the strudel must be at the bottom. Fold in the ends and place on a baking sheet.
    • Cover and let rest for another 30 minutes.
    • Prick the top of the strudel several times with a fork to prevent it from "bursting" while baking.
    • Brush with a beaten egg.
    • Bake in the preheated oven for 30 minutes at approx. 320°F (160°C) with top and bottom heat. Enjoy!

    Nutrition

    Serving: 80gCalories: 350kcal
    Keyword Strudel
    Tried this recipe?Let us know how it was!
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