Mohnstriezel (German Poppy Seed Roll)


  • 220 g flour (about 1 3/4 cup)
  • 1 tsp active dry yeast
  • 50 g sugar (1/4 cup)
  • 60-100 ml warm water (1/4-1/3 cup)
  • 1/2 egg, at room temp
  • 1-2 tsp grated lemon peel (optional)
  • pinchsalt
  • 120 ml hot milk (1/2 cup)
  • 150 g poppy seeds (240 ml | 1 cup)
  • 15 g butter (1 Tbsp)
  • 120 ml sugar (1/2 cup)
  • 1 Tbsp semolina flour or Zwieback breadcrumbs
  • 35 g chopped almonds (60 ml | 1/4 cup)
  • 50 g raisins or currents (60 ml | 1/4 cup, packed)
  • 1/2 egg - leftover from dough
  • 1/4 tsp ground cinnamon
  • Confectioner's sugar
  • 1 dollop melted butter


1_ In a large bowl, mix the flour, yeast, sugar and grated lemon peel. Add the warm water and 1/2 beaten egg and work into the flour until you form an elastic dough.

2_ Remove from bowl and knead for several minutes by hand on a floured surface until it no longer sticks to the surface.

3_ Cover and let rise for 1-2 hours until doubled in size.

4_ While the dough is rising, grind poppy seeds. In a small pot, heat milk and butter until it comes to a boil, then stop heat and stir in the poppy seeds and sugar. Add some semolina flour or zwieback crumbs to help thicken the paste.

5_ Stir in the almonds, raisin or currants, the other 1/2 of the egg and ground cinnamon into the paste.

6_ After the dough has risen, preheat oven to 350°F/180°C. Roll out the dough into rectangular shape about 1 cm or so thick.

7_ Leaving some empty space along the edges, spread out the poppy seed paste in a thick layer across the dough.

8_ Roll the dough into a cylinder and place on the backing sheet, seam-side down. Bake for 45-60 minutes, or until golden brown.

9_ Remove from oven and while still warm, brush with a good amount of melted butter, then dust with confectioner's sugar. Once cooled a bit, sprinkle a bit more confectioner's sugar for a nice dusted look :)

10_ Slice, serve and devour!