Silesian Poppy Seed Roll with Streusel (Other Fillings Too!!)
In my mom’s German Friend Group, she is famous for her Silesian Poppy Seed Roll with Streusel. (Although, to her it’s just called “Mohnkuchen”.) Made with enriched yeast dough, a filling of Poppy Seed and raisins, and topped with a crunchy flavorful Streusel… it’s usually the first to disappear from the table! The thing is, since I was a child, I didn’t want to eat the poppy seed part. I LOVED (and still love) the Streusel (and got my fingers slapped repeatedly for picking it off of her cakes!). My mom clearly loves me, because she always made a second cake, this one filled with Apricots or Cherries.
And now… after asking her for the recipe for over 10 years…. she has FINALLY shared it with me (and therefore, with us). It took a little deciphering. The recipe came as a Denglisch email (Deutsch-English)… and was missing a few key steps. Baking it was a bit like the Technical Challenge on the British Baking Show… it presumes that you are both an experienced baker, and a bit psychic.
BUT I pushed through… and my lovely family got to enjoy 4 cakes before I finally got it right! (and I was awarded STAR BAKER!) (…kidding)
The same recipe… but with Cherries
Because I had cherry, apricot, and apple filling at home, I made it with those. However, I am sharing her recipe for the Poppy Seed Filling because it’s more traditional (Although frankly, she cheats a little. She starts with the canned Solo Poppy Seed filling, and augments it with raisins, citron and almond extract). She did give me her old recipe for scratch made Poppy Seed Filling, you will find it below the recipe.
The recipe is written with metric weights and I converted to cups. (Really, you should use a scale when baking German Recipes, they come out better).
This recipe makes 2 cakes, which means you can cut the Poppy Seed Filling in Half if you want to make different flavors.
And if you see my mom, say thanks! She’ll appreciate that…
Canned Filling Makes this Recipe EASY
Poppy Seed Filling From Scratch for Silesian Poppy Seed Roll
For those who want to make this the original way, here is the original recipe from my mother’s files.
Poppy Seed Filling
250 g Poppy Seeds
125 g Sugar
4 drops Lemon Extract
1 vanilla sugar
1 tsp Cinnamon
50 g Butter
50 g Raisins, vorher einweichen (soften up ahead of time by soaking in a bit of water)
1/8 liter hot milk
a pinch of salt
Pour hot milk over poppy seeds and then mix in all the other ingredients . The filling should be spreadable.
Mom’s note- I know from home that the poppy seeds were ground or pressed. It might be better if you could grind the seeds in a clean coffee grinder before you mix the filling. I take Almond extract and no cinnamon instead of lemon, but that is a matter of taste.
Silesian Poppy Seed Roll with Streusel
Step by Step
Let yeast activate with the milk and a little sugar in a depression in the flour
Mix, Knead 10 minutes, then let Rise until Doubled.
Cut dough in half… Roll to a rectangle…. Spread with Filling
This one is an apricot filling (I used Apricot spreadable fruit)
instead of Poppy Seed Filling
Fold the dough and filling over 1/4 of the way, then roll on top of itself
This one is with cherry pie filling
Place on parchment covered or buttered Baking Sheet
Top with Steusel
Let rise for 20 minutes….
Then Bake 20 Minutes
Drizzle with sugar glaze (Zucker Guß)
Slice and Serve
Apricot and Cherry Test Bakes…they were delicious!
This one is with apple filling…use what you have!
More German Baking Recipes
I’ve always reached for Dr Oetker first when baking… but lately I’ve pulled out Classic German Baking more often. Her version of Silesian Poppy Seed Roll with Streusel is a bit different from my mother’s.