Mohnstriezel
Serves 14
45 mins prep
45 mins cook
80 mins Proofing time
170 mins total
A soft yeasted dough, swirled with a thick poppyseed filling and topped with a buttery layer of streusel, this Mohnstriezel is perfect for any brunch or afternoon coffee!
Dough
Poppy Seed Filling
Streusel
Glaze
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Make the Dough
In the bowl of a stand mixer add in the flour and sugar. Whisk to combine.
Then make a well in the center and add in the yeast and lukewarm milk. Stir together the milk and yeast with a little bit of the flour and sugar.
Cover the bowl with a towel and set aside for 10 minutes.
Once the 10 minutes have passed, briefly stir everything together then add in the lemon zest, butter, and vanilla.
Using the dough hook attachment, start kneading the mixture.
Knead on low speed for 15 minutes.
Remove the dough from the bowl and gently shape it into a ball. Place it into a greased bowl that is at least twice the size of the dough.
Cover the bowl with plastic or a towel and place somewhere warm for 30 minutes to rise.
Make the Filling
In a high speed blender, grind the poppy seeds into a powder. You'll know it's fine enough when it begins to clump.
In a small sauce pot, combine the milk and sugar. Place over medium/high heat and whisk frequently.
Once the milk is boiling, slowly pour in the cream of wheat and whisk constantly.
Continue cooking and whisking until it reaches the consistency of thick peanut butter.
Remove from the heat and stir in the ground poppy seeds, lemon zest, and vanilla.
Set aside to cool.
Assemble the Mohnstriezel
After the 30 minutes have passed knead the dough again for 5 minutes,
Reshape the dough into a ball and place it back in the bowl. Cover the bowl and set aside for 20 more minutes.
Preheat the oven to 375 F and place a rack into the center of the oven.
Line a baking sheet with parchment paper or a silicone baking mat.
Once the 20 minutes have passed, roll the dough out to a rectangle that measures 10" x 14".
Spread the poppy seed filling over the dough leaving a 1/2" border around all edges.
Starting with one short end, roll the dough up tightly with the poppyseed filling.
Seal the seam of the roll by pinching the dough together.
Pinch both ends of the roll closed to prevent any filling from squeezing out.
Cut the roll in half lengthwise.
After it has been cut, twist the two halves together with the filling facing up. Start by crossing the two halves over each others centers to create an X.
Then finish twisting and tuck in the ends.
Place the braid on the prepared baking sheet. Set aside to proof for 30 minutes.
Make the Streusel
In a medium mixing bowl, whisk the flour and sugar together.
Add in the butter and vanilla.
Rub the butter into the dry ingredients with your hands or a fork.
Bake the Mohnstriezel
Once the twist has proofed for 30 minutes, gently press the streusel onto the top of the twist.
Bake the twist for 25-30 minutes in the preheated oven.
Rotate the baking sheet halfway through to ensure even browning.
Once it is golden brown remove the baking sheet from the oven and place on a cooling rack to cool for 15-20 minutes.
Finishing touches
To make the lemon glaze, whisk together the lemon juice and powdered sugar.
Once the mohnstriezel has cooled, drizzle it with the lemon glaze and then slice to serve.