© All rights reserved, Thorsten Kraska, 2009
500g all-purpose flour (and flour for working)
40g fresh baker yeast (or dry-yeast for 500g flour)
300mL lukewarm milk
120g unsalted butter
1 pinch salt
Poppy Seed Filling
175g poppy seed (grounded)
25g unsalted butter
- Sieve flour into a large bowl and make a well into the middle.
- Crumble yeast into the well and add 2 teaspoons of the sugar and 4 tablespoons of the milk to it. Mix gently with a fork, adding just a little from the flour, to build the sponge. Cover and set aside for 20 minutes in a warm place.
- Add the rest of the sugar and milk, the very soft butter, eggs, and salt. Mix.
- Knead the dough with hands for about 5 to 10 minutes. Use some additional flour, if the dough is too sticky. The dough is ready, if the consistency is elastic and bubbles occur while kneading. Cover and let rise in a warm place for 40-50 minutes or until doubled in volume.
- Meanwhile mix all ingredients for the filling to make a poppy seed paste.
- Knead the dough again and roll it out to a size of about 40 x 50 cm.
- Spread the filling on dough and roll to make the swirl. Cut the roll into slices (about 2 cm thick).
- Place the swirls on the baking tray, but leave enough space between the swirls. Let stand for another 20 minutes.
- Meanwhile preheat oven (200 C)
- Bake swirls for about 10-15 minutes until done. They should be slightly browned.
- Let cool poppy seed swirls completely on a cooling rack.
- To about 100g powder sugar add enough water to make a glaze that you can spread over the swirls (add one tablespoon of water, mix, control consistency). Let dry the glaze. Store Mohnschnecken in a dry place.