ReceptnaptárMohnkuchen (poppy seed cake with buttery crumble)
Mohnkuchen is one of the best-loved cakes of German and Central European baking: soft yeast dough with a dense, spiced poppy seed filling and buttery crumble. It is especially traditional in Saxony and Silesia. Perfect with coffee.
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Method
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- Knead the dough ingredients until smooth and let rise, covered, for 1 hour.
- Boil the poppy seeds with the milk, sugar, butter and semolina and cook for 5 minutes until thick; stir in the lemon zest and rum and let cool.
- Rub the crumble ingredients together into crumbs.
- Roll out the dough in a buttered baking tray and spread the poppy seed filling over it.
- Sprinkle with the crumble.
- Bake in an oven preheated to 180°C for 30-35 minutes until golden.
- Cool and serve dusted with powdered sugar.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Have the poppy seeds ground fresh, because ground poppy seed turns rancid quickly.
- Let the filling cool before spreading it on the dough.
- The flavors meld by the next day.
Frequently asked questions
Can I buy the poppy seed filling ready-made?
Yes, but homemade is far tastier.
How long does it keep?
3-4 days in a closed container.
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