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    Home » English Recipes

    Austrian Mohnstrudel (Poppy Seed Strudel)

    Sep 18, 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
    • 🖨️ DIRECTLY TO RECIPE
    • Austrian Mohnstrudel Recipe (Poppy Seed Strudel)

    Ingredients and alternatives

    For my Mohnstrudel recipe you need the following ingredients. You can find the prinatble recipe card at the end of this article:

    Jump to recipe card

    For the yeast dough

    • ½ cup whole milk 125ml, lukewarm - 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
    • ¼ cup caster sugar 50g
    • 20 g fresh yeast ½ cube alternatively 1 pack (7g) of dry yeast
    • 320 g flour ~ 2+½ cups - 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
    • 1 egg
    • 4 tablespoons butter, soft ~½ stick or 50g - use unsalted butter (!) can be replaced with clarified butter or margarine, but the strudel tastes best with butter 😉

    For the poppy seed filling

    • 1 cup whole milk 250ml
    • ¼ cup caster sugar 50g
    • 4 tablespoons butter, unsalted ~½ stick or 50g
    • 1 teaspoon ground cinnamon
    • 1 teaspoon grated lemon zest
    • 1 tablespoon honey
    • 2 cups grated poppy seeds 200g - 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...
    • 1 teaspoon rum optional

    Further

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

    Instructions

    Dissolve sugar and yeast in the lukewarm milk. Whisk in the egg. 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.

    If you use dry yeast, mix with the flour in an extra bowl, before adding to the liquid ingredients.

    Put in a big bowl and cover with a tea towel or plate. Leave to rest for half an hour.

    Germteig umrühren
    Germteig zu Kugel kneten

    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.

    Attention: never pour the hot poppy seed filling onto the strudel dough!

    Mohnfülle Milch mit Butter und Zucker aufkochen
    Mohnfülle für Mohnstrudel kochen

    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. Leave some space to the edges. With both your hands, carefully roll up.

    Germteig ausrollen
    Mohnstrudel einrollen

    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 tray, covered with a baking sheet or baking paper.

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

    Mohnstrudel Enden eingefaltet
    Mohnstrudel zugedeckt rasten

    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.

    Mohnstrudel vor dem Backen einstechen
    Mohnstrudel mit Ei bepinseln

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

    Banner Austrian Pastry Ebook

    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

    Banner Austrian Pastry Ebook

    🖨️ DIRECTLY TO RECIPE

    Click here to browse more traditional Austrian and Viennese Recipes in English.

    Austrian Mohnstrudel Recipe (Poppy Seed Strudel)

    Rezept drucken / Print Recipe
    Auf Pinterest merken / Save on Pinterest
    Screen bleibt an beim Kochen / Prevent your screen from going dark
    Mohnstrudel recipe made from yeast dough with an easy filling of poppy seeds, milk, sugar, butter, honey, lemon zest and cinnamon.
    Vorbereitungszeit 30 Minuten Min.
    Zubereitungszeit 30 Minuten Min.
    Ruhezeit 1 Stunde Std.
    Gesamtzeit 2 Stunden Std.
    Portionen 8 portions
    Autor Angelika Kreitner-Beretits

    Kochutensilien

    big bowl
    tea towl
    kitchen machine (optional)
    Rolling Pin

    Zutaten

    For the yeast dough

    • ½ cup whole milk 125ml, lukewarm
    • ¼ cup caster sugar 50g
    • 20 g fresh yeast ½ cube alternatively 1 pack (7g) of dry yeast
    • 320 g flour ~ 2+½ cups
    • 1 egg
    • 4 tablespoons butter, soft ~½ stick or 50g

    For the poppy seed filling

    • 1 cup whole milk 250ml
    • ¼ cup caster sugar 50g
    • 4 tablespoons butter, unsalted ~½ stick or 50g
    • 1 teaspoon ground cinnamon
    • 1 teaspoon grated lemon zest
    • 1 tablespoon honey
    • 2 cups grated poppy seeds 200g
    • 1 teaspoon rum optional

    Further

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

    Instruction

    • Dissolve the yeast and sugar in the lukewarm milk. Whisk in the egg. Gradually work in flour and soft butter. Knead into a smooth ball for 5-10 minutes with your hands or the kneading hook of your mixer.
      If you use dry yeast, mix with the flour in an extra bowl, before adding to the liquid ingredients.
      Cover with a tea towel or plate and leave to rest for half an hour.
      Germteig zu Kugel kneten
    • For the filling: In a saucepan, boil milk with butter, sugar, cinnamon, lemon zest and rum.
      Mohnfülle Milch mit Butter und Zucker aufkochen
    • Add poppy seeds and stir well. Remove from stovetop and let cool down.
      Mohnfülle für Mohnstrudel kochen
    • Sprinkle work surface with flour and roll out the dough into a rectangle about 0.5 cm (0.2 inches) thick.
      Germteig ausrollen
    • Spread with the cooled poppy seed mixture and form a roll. Leave some space at the edges so that the filling does not spill.
      Mohnstrudel einrollen
    • The "seam" of the strudel must be at the bottom. Fold in the ends and place on a baking tray covered with a baking sheet.
      Mohnstrudel Enden eingefaltet
    • Cover with a cloth and let rest for another 30 minutes.
      Germstrudel zugedeckt rasten
    • Prick the top of the strudel several times with a fork to prevent it from "bursting" while baking.
      Mohnstrudel vor dem Backen einstechen
    • Brush with a beaten egg.
      Germstrudel mit Ei bepinseln
    • Bake in the preheated oven for 30 minutes at 320°F (160°C). For elctric ovens, use top and bottom heat.
      Enjoy!

    (c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen

    September 18, 2023
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    Notizen

    If possible, use a kitchen scale to measure the exact weight of the ingredients.

    Nährwerte

    Serving: 80g | Calories: 350kcal
    Banner Austrian Pastry Ebook
    « Nussstrudel aus Germteig
    Walnut strudel made from yeast dough »

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