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.
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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.
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.
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.
Cover with a towel and let rest for another 30 minutes.
Prick the top of the strudel several times with a fork to prevent it from "bursting" while in the oven.
Brush with a beaten egg.
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.
Video
Austrian Mohnstrudel Recipe (Poppy Seed Strudel)
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!
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