Mohnkuchen | German Poppy Seed Cake

ingredients for dough

• 500gr all purpose flour
• 9gr dry yeast
• 50gr white sugar
• 1 egg lightly beaten
• 80gr butter melted
• 200ml warm milk
• 2 Tbsp vanilla extract

ingredients for filling and glaze

• 200gr poppy seeds
• 150ml milk
• 1 Tbsp honey
• 75gr white sugar
• 1/2 tsp cinnamon
• 1 egg yolk + 2 Tbsp water 

instructions

In a large bowl whisk flour, dry yeast and sugar. Add beaten egg, melted butter, warm milk and vanilla extract and stir lightly with a fork just until dry ingredients are moistened. Cover with plastic wrap and leave the bowl in a warm place until you make the filling.

Place  poppy seeds in a food processor and process until poppy seeds are ground, 1-2 minutes.
Bring milk to a boil and mix in poppy seeds, honey, sugar, cinnamon. Remove from heat and let it cool. It should be a little creamy.

Dust your work surface with flour and knead dough ingredients until smooth, like a pizza dough. Put the dough back in the bowl, cover with plastic wrap and leave it to a warm place to double in size.

Using a rolling pin, roll the dough into a 30cm x 50cm rectangle and spread over the poppy seed filling.

Pick up the longest side of the dough and roll. 

Preheat oven to 180C.
Line a pan with parchment paper.
Fold poppy seed cake to a circle and transfer it to the pan.

Beat egg yolk with water and brush the cake. With a knife make cuts two-thirds of the way with 1cm-2cm intervals. 

Bake for 35 minutes until golden brown.

* If the poppy seed filling is more fluid than creamy, try not to take the excess milk from the pot. Just the creamy poppy seed mixture to spread on the dough.  

Thank you my friend Barbara for the recipe! I loved it!!