Mohnstriezel — German poppyseed yeast plait

i. Origin & history

Mohnstriezel is closely related to the Polish makowiec and Czech makovník. The braided shape is the regional German preference; Poles tend to roll into simple cylinders.

ii. Ingredients

Makes 16 servings · scroll the side panel to adjust

• 500 g strong flour
• 60 g sugar
• 7 g instant yeast
• Pinch salt
• 200 ml warm milk
• 2 eggs
• 100 g butter, soft
• Zest of 1 lemon
• 300 g ground poppyseeds
• 250 ml milk
• 100 g sugar
• 60 g raisins
• 30 g chopped almonds
• 2 tbsp honey
• 30 g semolina
• 1 egg
• 1 egg yolk + 1 tbsp milk to glaze
• Icing sugar to dust

iii. Method

1. Make dough; knead and prove 90 min.
2. Cook poppyseed filling as for Mohnkuchen.
3. Knock back dough; divide into 3. Roll each into a 50 × 15 cm strip. Spread poppyseed across the centre; fold long edges over to enclose; pinch to seal.
4. Plait the three rolls into a tight braid. Place on a tray; prove 30 min.
5. Brush with egg glaze. Bake at 180 °C for 35-40 min. Cool; dust with icing sugar.

iv. Tips & common mistakes

• Use the freshest ingredients you can. The recipe relies on them.
• Read the method through first. Several steps must be ready in advance.
• Season patiently. Sweetness and salt are tuned at the end, not the start.

v. Variations

Makowiec is the Polish version, rolled rather than plaited. Makovník is the Czech sibling. Walnut-filled mohnstriezel uses walnut paste.

vii. More from Austrian & German

• Mohnkuchen — poppyseed cake
• Poppy Seed Strudel — poppyseed strudel
• Babka — Polish yeast cake
• Makos Guba — Hungarian poppyseed bread pudding
• Schnecken — cinnamon snail rolls
• Apfelstrudel — apple strudel