Mohnkuchen

Name: Mohnkuchen
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: German
Ingredients: 350 g flour; 150 ml milk; 80 g butter; 20 g yeast; 200 g ground poppy seeds; 100 g sugar; 100 ml milk — for the poppy filling; 1 egg

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Mohnkuchen hails from the eastern regions of Germany, where it graces tables as a comforting staple rather than a festival centerpiece. It's a cake that speaks of home, crafted with familiar ingredients and a practiced hand. Butter, or sometimes clarified butter, is used generously, and salt is measured with intuition. This version is the essence of tradition, passed down and shared without ceremony.

Expect a tender crumb that yields to the fork, with the rich, nutty aroma of poppy seeds mingling with a hint of sweetness. The cake is simple yet satisfying, inviting you to savor a second slice without hesitation. It stands alone, needing no accompaniment, just a quiet moment to appreciate its understated charm.

Ingredients

350 gflour
150 mlmilk
80 gbutter
20 gyeast
200 gground poppy seeds
100 gsugar
100 mlmilk — for the poppy filling
1egg

Method

Start by warming 150 ml of milk until it's lukewarm. This will help activate the yeast. In a small bowl, dissolve 20 g of yeast in the warm milk and let it sit for about 5 minutes until it becomes frothy. This indicates that the yeast is active and ready to use.
In a large mixing bowl, combine 350 g of flour with 80 g of softened butter. Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs. This step ensures that the butter is evenly distributed, which will result in a tender dough.
Add the frothy yeast mixture to the flour and butter, and mix until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. The dough should not stick to your hands and should bounce back slightly when pressed.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size. The dough is ready when it has a slightly domed shape and feels airy to the touch.
While the dough is rising, prepare the poppy seed filling. In a saucepan, combine 200 g of ground poppy seeds, 100 g of sugar, and 100 ml of milk. Cook over low heat, stirring constantly, until the mixture thickens and becomes creamy. The filling is ready when it holds its shape and has a rich, nutty aroma.
Once the dough has risen, punch it down gently to release the air. Roll it out on a floured surface into a rectangle about 1 cm thick. Spread the poppy seed filling evenly over the dough, leaving a small border around the edges.
Roll the dough up tightly from one long side to the other, like a Swiss roll. Place the roll seam-side down on a baking sheet lined with parchment paper. Cover it with a towel and let it rise again for about 30 minutes until it looks puffy and has increased in size.
Preheat your oven to 180°C (356°F). Beat 1 egg and brush it over the top of the roll for a glossy finish. Bake the Mohnkuchen in the preheated oven for 25-30 minutes until it is golden brown and sounds hollow when tapped on the bottom.
Remove the Mohnkuchen from the oven and let it cool on a wire rack. Slice and serve at room temperature, allowing the flavors to meld and the texture to set perfectly. Enjoy a generous slice with a cup of coffee or tea.