Mohnschnecken

If you like bakery using poppy seed filling, you will like this too. The word by word translation of Mohnschnecken would be 'Poppy seed snails', but I guess a more descriptive translation like 'German poppy seed swirl sticky buns' might be more helpful. They are quit easy to make. Bring together a yeast dough and a poppy seed filling and there you are.


© All rights reserved, Thorsten Kraska, 2009


Ingredients:
Dough
500g all-purpose flour (and flour for working)
40g fresh baker yeast (or dry-yeast for 500g flour)
300mL lukewarm milk
150g Sugar
120g unsalted butter
1 pinch salt

Poppy Seed Filling
175g poppy seed (grounded)
60mL milk
25g unsalted butter
100g sugar
2 eggs

Glaze
powder sugar
water


Directions:

1. Sieve flour into a large bowl and make a well into the middle.
2. 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.
3. Add the rest of the sugar and milk, the very soft butter, eggs, and salt. Mix.
4. 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.
5. Meanwhile mix all ingredients for the filling to make a poppy seed paste.
6. Knead the dough again and roll it out to a size of about 40 x 50 cm.
7. Spread the filling on dough and roll to make the swirl. Cut the roll into slices (about 2 cm thick).
8. Place the swirls on the baking tray, but leave enough space between the swirls. Let stand for another 20 minutes.
9. Meanwhile preheat oven (200 C)
10. Bake swirls for about 10-15 minutes until done. They should be slightly browned.
11. Let cool poppy seed swirls completely on a cooling rack.
12. 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.