Mohnstrietzel: German Poppy Seed Cake

Mohnstrietzel is a traditional German pastry made with a sweet yeast dough and a creamy poppy seed filling. It is often served at special occasions, such as Christmas and Easter.

The history of Mohnstrietzel is long and winding. It is thought to have originated in Austria, where it was first made in the 16th century. The pastry quickly spread to other parts of Germany, and it soon became a popular dessert throughout the country.

Mohnstrietzel is made with a simple dough that is enriched with eggs, milk, and butter. The dough is rolled out and filled with a mixture of poppy seeds, sugar, and raisins. The pastry is then rolled up and baked until golden brown.

The poppy seed filling is the heart of Mohnstrietzel. It is made with ground poppy seeds, sugar, milk, and butter. The poppy seeds are often roasted before they are ground, which gives the filling a nutty flavor.

Mohnstrietzel is typically served warm or at room temperature. It can be dusted with powdered sugar or served with a dollop of whipped cream.

Ingredients:

• 2 cups all-purpose flour

• 1/2 cup sugar

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup (1 stick) unsalted butter, softened

• 1 egg

• 1/2 cup milk

• 1 cup ground poppy seeds

• 1/2 cup sugar

• 1/4 cup milk

• 1/4 cup raisins

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

2. Cut in the butter until the mixture resembles coarse crumbs.

3. In a small bowl, whisk together the egg and milk.

4. Add the egg mixture to the dry ingredients and stir until just combined.

5. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.

6. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.

7. While the dough is rising, make the filling. In a medium bowl, combine the poppy seeds, sugar, milk, and raisins.

8. Preheat the oven to 375 degrees F (190 degrees C).

9. Punch down the dough and roll it out on a lightly floured surface to a 12x18-inch rectangle.

10. Spread the poppy seed filling evenly over the dough.

11. Starting with the long side, roll up the dough jelly-roll style.

12. Cut the roll into 1-inch slices and place them on a greased baking sheet.

13. Bake for 20-25 minutes, or until golden brown.

14. Serve warm or at room temperature.

Tips:

• For a richer flavor, use whole milk instead of skim milk.

• To make the poppy seeds extra nutty, roast them in a dry skillet over medium heat for 5-7 minutes, or until fragrant.

• If you don't have raisins, you can substitute another dried fruit, such as cranberries or cherries.

• Mohnstrietzel can be stored in an airtight container at room temperature for up to 3 days.