Mohnschnecken – Austrian Poppy Seed Strudel Rolls
A fantastic European style pastry with an irresistible poppy seed filling.
Servings Prep Time
16servings 60minutes
Cook Time Passive Time
20minutes 150minutes
Servings Prep Time
16servings 60minutes
Cook Time Passive Time
20minutes 150minutes
Ingredients
Dough
Tangzhong Roux
Poppy Seed Filling
Instructions
Tangzhong Roux
  1. Mix together flour and water in small sauce pan. Over medium heat, whisk until you get a smooth, translucent, pudding like appearance. Remove from heat and let cool.
Poppy Seed Filling
  1. Grind the poppy seeds in batches of about 1/4 cup using blade coffee grinder.
  2. Add the poppy seeds to a medium size saucepan, together with the rest of the filling ingredients. Cook over medium heat for about 5-10 minutes until a paste like texture is formed. Initially the mix will become watery after the butter melts but will thicken up after the poppy seeds absorb some of the moisture. Remove from heat and let cool to room temperature.
Dough
  1. Mix the milk, tangzhong, sugar, salt and egg in a small bowl. Whisk until they are fully incorporated.
  2. Mix the flour and yeast in a large bowl.
  3. Cut the butter into small 13 mm (1/2″) cubes and add to the flour mix. Toss to make them fully coated. Using your fingers rub the butter into the flour mixture until you get a coarse sand like appearance.
  4. Add liquid mixture to the flour and mix until fully incorporated. Knead on a lightly dusted work surface for about 8-10 minutes until gluten is developed. Double check if you can make a windowpane with the worked dough.
  5. Put the dough in a bowl, cover and let rise in a warm place for about 45 minutes.
  6. Punch the dough down on a lightly floured surface, put it back into the bowl, cover and let rise for another 45 minutes.
  7. Roll the dough out to 305 mm x 457 mm (12″ x 18″) rectangle on a lightly floured surface.
  8. Melt a little butter (20-30 g) and brush the rectangle, keeping away 25 mm (1″) from the perimeter edge.
  9. Spread the poppy seeds over the buttered area as evenly as possible.
  10. Roll the long edge up. If the dough sticks to the base, use a dough scraper to help separate. After the dough is fully rolled, pinch the edge to seal it.
  11. Cut the roll in half with serrated knife. Cut each half in 8 even pieces. Place the rolls into two buttered 230 mm (9″) baking pans or as I did, in one 300 mm (12″) pan. Optionally, you can put them all on one large rectangular baking pan lined with the parchment paper. Cover with plastic film and let rise for 60 minutes.
  12. Preheat the oven to 175 °C (350 °F). Bake the rolls for about 20 minutes.
  13. Let cool and dust with powdered sugar before serving.