POPPY SEED BREAD (MOHN ZOPF)

This Bread Is Amazing! You will love this amazing Poppy Seed Bread! A recipe from my German mother. In German, it is called Mohn Zopf (Braided Poppy Seed Bread) A delicious poppy seed/pudding mixture is spread into a sweet, soft, and fluffy yeast dough. Rolled into a log. Cut into strands and then braided. Topped with streusel, and drizzled with a sweet glaze.

Watch the Step-by-Step video below:

Watch my tutorial on how to make a sweet bread yeast dough in the Apple Cinnamon Roll link here.

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Recipe

Poppy Seed Bread (Mohn Zopf)

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Resting Time:: 1 hour hour

Total Time: 1 hour hour 35 minutes minutes

Servings: 12

Author: Hello Ani

This German Poppy Seed Bread is Amazing! A creamy poppy seed/ pudding filling is rolled into a sweet yeast bread dough. The bread is soft, fluffy, and super delicious with the filling. Perfect for breakfast!

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US Customary - Metric

Ingredients

Yeast Dough

• 3 ½ cups flour
• 1 tablespoon active dry yeast
• ½ cup unsalted butter, room temperature
• ¼ cup sugar
• 1 egg
• 1 ¼ cup milk, slightly warm about 95 degrees F

Filling

• ½ cup vanilla pudding
• 1 cup poppy seed (Blue English Poppy seeds are the best!)
• ½ cup sugar
• 1 teaspoon (teaspoon) rum extract (alternatively, 1 tablespoon rum)

Crumble (Streusel) Topping:

• 1 cup flour
• ½ cup sugar
• ½ cup melted butter
• 1 teaspoon vanilla extract

Glaze:

• ½ cup powdered sugar
• 1 tablespoon up to 2 tablespoons of heavy cream.

Instructions

• Make The Sweet Yeast Bread Dough:

  This dough is best done with a kitchen machine that has a dough hook attachment. If not available, kneading by hand is fine.

  1. In a big bowl add the flour and make a well in the middle. Add to the middle the yeast, 1 tablespoon of sugar, and ¼ cup of milk. (Take that away from the ingredients listed - So, 1 ¼ cup milk minus the ¼ cup milk for the well)

  2. Stir with a fork the yeast mixture that was added to the middle. Including a little bit of the flour from the sides. Let the mixture rest for 5 to 10 minutes. It will be bubbly.

  3. Add the butter, egg, and the rest of the sugar to the well. Mix everything together, pouring slowly the milk into the dough.

  4. Knead until the dough becomes smooth. If the dough is too sticky drizzle a little bit more flour and continue to knead, about 1 tablespoon at a time.

  5. Form a ball and cover the bowl with a plastic wrap, or a kitchen towel. Let the dough rest for about 1 to 1 ½ hours. The dough should rise and double in size.

  In the meantime make the Filling:

  Cook the vanilla pudding according to the package. Turn off the heat. Then add the ground poppy seed to the pudding. Add sugar and rum extract. You can use 1 tablespoon of regular rum if you don't have extract. Stir to combine, and set aside to cool.

  Heat Oven to 350° F (180 ° C)

  You will need a baking sheet

  Fill the Roll:

  Punch the risen dough down, then transfer the dough to a lightly floured work surface. Using a rolling pin, roll out your dough to a big rectangle.

  Pour the poppy seed filling over the dough and spread it out evenly. (If you are a fan of raisins, if you want to you can add about ½ a cup).

  Starting at the wide side, carefully roll the dough together. Tuck in the ends. Then transfer the roll onto a baking sheet. Cut the roll vertically into half. Carefully braid the two pieces together. It will be wet. But rest asured- the filling will be perfect once it has baked. So don't remove any.

  Crumb (Streusel Topping)

  To a small bowl add flour, sugar, melted butter, and vanilla extract. With a fork mix until crumbly. Top the crumbles over the poppy seed bread. Then bake the bread for about 20 to 25 minutes, or until a toothpick inserted into the center (yeast part of the bread) comes out clean.

  Remove pan from the oven and allow to cool on a wire rack for 10 minutes.

  Icing:

  Whisk the icing ingredients together and drizzle over the bread. Allow the glaze to dry before slicing. Cover lightly the leftover bread with foil and store up to 3 days at room temperature.

Video

Notes

Dough proofing tips: A yeast dough will rise at room temperature ( 74º F, 24º C) for about 1 to 1 ½ hours. However, on a cold day, you can speed up this process by turning on your oven for a few minutes until the temperature reaches about 75 degrees F. Turn the oven off and place the covered dough bowl inside. After 30 to 45 minutes your dough should be doubled in size, and ready to use.

Nutrition

Calories: 455kcal | Carbohydrates: 74g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 137mg | Potassium: 154mg | Fiber: 3g | Sugar: 30g | Vitamin A: 464IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 3mg

COURSE: Cake, Dessert

CUISINE: American, German

KEYWORD: mohn zopf, poppy seed bread, poppy seed roll, sweet bread recipe

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