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Silesian Poppy Seed Roll with Streusel (Other Fillings Too!!)

Silesian Poppy Seed Roll with Streusel (Other Fillings Too!!)

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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)

cherry streusel cake

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).

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…



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

Silesian Poppy Seed Roll with Streusel

 

Mix, Knead 10 minutes, then let Rise until Doubled.

Silesian Poppy Seed Roll with Streusel

 

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

Silesian apricot Roll with Streusel

Fold the dough and filling over 1/4 of the way, then roll on top of itself
This one is with cherry pie filling

Silesian cherry Roll with Streusel

Place on parchment covered or buttered Baking Sheet
poppy seed streusel cake

Top with Steusel

poppy seed streusel cake

Let rise for 20 minutes….

Then Bake 20 Minutes

mohnkuchen

Drizzle with sugar glaze (Zucker Guß)

mohnstreuselkuchen

Slice and Serve

steusel kuchen

 

Apricot and Cherry Test Bakes…they were delicious!

Streusel kuchen

This one is with apple filling…use what you have!

apple streusel cake

 

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.

Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to StreuselkuchenClassic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to StreuselkuchenClassic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to StreuselkuchenGerman Baking TodayGerman Baking TodayGerman Baking Today

 



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