The poppy seed strietzel recipe comes from the handwritten recipe book of my great-grandmother Jenny (1883-1940). One can find it under the name "Mohnstritzel" (Johanna) ". This Johanna must have been a gifted baker, because my great-grandmother copied many of her cake recipes. Unfortunately I have not yet been able to find out who she was. One thing is certain that poppy seed strizel were often baked around Christmas and Easter, they belong to the bread like cakes such as the Stollen. Here we have got a very juicy version enriched with butter, eggs, poppy seeds, cinnamon, raisins, currants and almonds.

Duration: 30 Minutes (plus 1 1/2 hours resting and about 1 hour baking time)

Amount: serves 10-15


For the dough:

250 millilitres of cream

230 grams of butter

4 eggs

625 grams of flour

1 cube of fresh yeast

1/2 teaspoon of salt

100 grams of raw cane sugar

Lemon zest of one lemon

30 grams of raisins

30 grams of currants

For the topping:

3/4 litre poppy seeds

4 eggs

Some butter

100 grams of raw cane sugar

1 teaspoon of cinnamon

For sprinkling:

50 grams of chopped almonds or almond flakes



For the dough:

1. Mix the fesh yeast with the slightly warmed cream and some of the sugar and let it rest for about 15 minutes.

2. Mix the butter in a bowl, add the sugar and the eggs alternately.

3. Now add the flour and the remaining ingredients: the salt, the finely grated zest of an unwaxed lemon, the raisins and currants.

4. Cover the dough with a kitchen towel and let it rise for at least 45 minutes. Meanwhile, make the poppy seed topping.

5. After the resting time, knead the dough well with the additional flour and roll it out into a rectangular shape on a lightly floured work surface.

6. Spread the poppy seed topping evenly on the dough, leaving an edge of about 1 cm all around.

7. Roll up the Mohnstritzel from the long side, cover with a kitchen towel and let it rise for another 30 minutes in a warm place.

8. After that whisk one egg and spread it evenly on the stritzel with a brush.

9. Sprinkle with the chopped almonds or flaked almonds and sugar.

10. Bake in the preheated oven at 200°C for about 1 hour. If the Strizel threatens to get too dark, cover it with aluminium foil.

For the topping:

1. 3/4 litre (750 millilitres) poppy seeds are washed well in a fine sieve, drained, scalded three times with boiling water and dried on a tea towel.

2. Put the poppy seeds in a bowl, gradually adding the four eggs and enough butter until the poppy seed mixture is quite fat.

3. Now add 100 grams of sugar and 1 teaspoon of cinnamon.

Tip: if you prefer a quick version, you can buy 2-3 packs of ready-made poppy seed baking paste and spread it on the dough. I still recommend making the mass yourself, because then you know what it contains. The yeast dough is well baked if you do the finger test. Press the dough slightly down with a finger, if it jumps back into the starting position, it is baked through. If It does not jump back, put the strietzel back in the oven for another couple of minutes.

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