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Quick German Poppy Seed Strudel (Mohnstrudel)

Quick German Poppy Seed Strudel (Mohnstrudel)

This German poppy seed strudel, made without yeast, is so delicious, super easy and quick to make.

Made with no yeast dough that’s made with baking powder and Greek yogurt. Then filled with delicious homemade marzipan poppy seed filling and finished off with buttery crumble topping with almonds.

Here are the ingredients used yogurt oil dough

  • 6 tablespoons milk
  • 6 tablespoons vegetable oil
  • 600 g (1.3 lbs/ about 4 cups + 1 tablespoon) plain flour (all-purpose flour) plus extra for dusting
  • 75 g (1/4 cup + 2 tablespoons) sugar
  • 2 tablespoons vanilla sugar
  • 2 medium eggs Germany, large US
  • 1 1/2 tablespoons baking powder
  • 300 g (10.6 oz) Greek yogurt
  • lemon zest from ½ medium lemon

For poppy seed filling with marzipan

  • 200 g (7.1 oz) ground poppy seeds
  • 50 g (1.8 oz/ ¼ cup) sugar
  • 350 ml (12 fl.oz/ 1 ½ cups) milk
  • paste for 1 vanilla bean
  • 1 medium egg
  • 200 g (7.1 oz) marzipan
  • 30 g (1.1 oz/ ¼ cup) corn flour/ cornstarch

* Vanilla: The poppy seed filling calls for vanilla seeds from 1 vanilla bean, but feel free to use about 2 teaspoons vanilla bean paste, about 1 teaspoon good quality vanilla extract or about 2 tablespoons good quality vanilla sugar. Just reduce the amount of sugar if you’re using vanilla sugar.

For the streusel/ crumble topping

  • 100 g (3.5 oz/ about ¾ cup + 2 tbsp) plain flour (all-purpose flour)
  • 100 g (3.5 oz/ 2/3 cup) almonds flakes/ chopped almonds
  • 50 g (1.8 oz/ ¼ cup) sugar
  • 100 g (3.5 oz/ about 1/3 cup + 2tbsp) butter

For the glaze

  • 55 g (2 oz/ about ½ cup icing (powdered) sugar
  • about 2 ½ tablespoons freshly pressed lemon juice

How to make German poppy seed strudel

Begin by making the poppy seed filling. Using the tip of the knife split the vanilla bean lengthwise and scrape out the vanilla seeds.

Pour 3/4 of the milk in a pot and add sugar and vanilla seeds from the vanilla bean and let cook. Add cornstarch (corn flour) to the remaining milk and stir well. Using a hand grater, grate the marzipan. You can also cut marzipan into smaller pieces if you like.

Once the milk starts boiling, add poppy seed to the pot and mix well. Then stir in milk – corn flour mixture. Let the poppy seed mixture cook for about 2 minutes.

Then remove the pot from heat and crack in the egg and mix well. Add grated marzipan, combine well, and let the filling infuse in the fridge while making the dough.

How to make almond crumbles for the topping

Next make the buttery crumbles. Simply add sugar, almonds, butter, and flour to an empty bowl. Using your hands mix all the ingredients together until small crumbles start to form and set aside as well.

Now preheat the oven to 170 °C (338 °F), with both top and bottom heat. Then take the poppy seed filling out of the fridge and mix it very well.

Make no yeast dough, assemble and bake

To make the yogurt dough, simply combine all the ingredients for the dough in a large mixing bowl and knead for about 1 to maximum 2 minutes. You don’t want to over knead the dough! Next transfer the dough to a lightly floured surface and knead for another minute.

  • When rolling out this dough, I like to roll it out on a parchment paper, just to make my life easier. Because this no yeast dough, becomes stickier, the longer it sits.

To roll out the dough simply put the dough on a parchment paper that’s lightly dusted with flour. Slightly flour the dough as well and then roll it out with a lightly floured rolling pin into a rectangle. About 30 x 40 cm (approximately 11.8 x 15.7 inches)).

Spread the poppy seed filling over the rolled-out dough, leaving 1 cm (0.4 inch) free and then roll it up. First roll up about 3 cm (1.18 inch) of the dough on both short sides. Then carefully roll up the dough lengthwise, with the help of the parchment paper.

Gently lift up the roll with the help of the parchment paper and put it on a baking sheet lined with parchment paper.

Lightly brush the roll with water and sprinkle the top with crumbles. Using your hands gently press the crumbles on top of the roll, so that they won’t slide off.

Then bake for about 50 minutes or until nicely golden brown. Before serving drizzle the poppy seed strudel with powdered sugar and lemon glaze. Enjoy!

Quick German Poppy Seed Strudel (Mohnstrudel)

This German poppy seed strudel, made without yeast, is so delicious, super easy and quick to make. Made with no yeast dough that’s made with baking powder and Greek yogurt. Then filled with delicious homemade marzipan poppy seed filling and finished off with buttery crumble topping with almonds.
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Breakfast, Brunch
Cuisine: Austrian, European, German
Keyword: Mohnkuchen, Mohnstriezel, Mohnstrudel, poppy seed coffee cake, poppy seed roll, poppy seed strudel
Servings: 16 Servings
Author: Ester | esterkocht.com

Equipment

  • baking sheet and parchment paper
  • Kitchen machine or hand mixer with dough hooks
  • Large bowl

Ingredients

Here are the ingredients used yogurt oil dough

  • 6 tablespoons milk
  • 6 tablespoons sunflower oil
  • 600 (1.3 lbs/ about 4 cups + 1 tablespoon) plain flour (all purpose flour) plus extra for dusting
  • 75 (1/4 cup + 2 tablespoons) sugar
  • 2 tablespoons vanilla sugar
  • 2 medium eggs Germany, large US
  • 1 ½ tablespoons baking powder
  • 300 g (10.6 oz) Greek yogurt
  • lemon zest from ½ medium lemon

For poppy seed filling with marzipan

  • 200 g (7.1 oz) poppy seeds ground
  • 50 g (1.8 oz/ ¼ cup) sugar
  • 350 ml (12 fl.oz/ 1 ½ cups) milk
  • paste for 1 vanilla bean SEE NOTES
  • 1 medium egg Germany, large US
  • 200 g (7.1 oz)  marzipan
  • 30 g (1.1 oz/ ¼ cup) cornstarch (corn flour)

For the streusel/ crumble topping

  • 100 g (3.5 oz/ about ¾ cup + 2 tbsp) plain flour/ all purpose flour
  • 100 g (3.5 oz/ 2/3 cup) almonds flakes/ chopped almonds
  • 50 g (1.8 oz/ ¼ cup) sugar
  • 100 g (3.5 oz/ about 1/3 cup + 2tbsp) butter

For the glaze

  • 55 g (2 oz/ about ½ cup powdered sugar (icing sugar)
  • about 2 ½ tablespoons freshly squeezed lemon juice

Instructions

  • Begin by making the poppy seed filling. Using the tip of the knife split the vanilla bean lengthwise and scrape out the vanilla seeds.
  • Pour 3/4 of the milk in a pot and add sugar and vanilla seeds from the vanilla bean and let cook. Add cornstarch (corn flour) to the remaining milk and stir well. Using a hand grater, grate the marzipan. You could also cut marzipan into smaller pieces if you like.
  • Once the milk starts boiling, add poppy seed to the pot and mix well. Then stir in milk – corn flour mixture. Let the poppy seed mixture cook for about 2 minutes.
  • Then remove the pot from heat and crack in the egg and mix well. Add grated marzipan, combine well, and let the filling infuse in the fridge while making the crumbles.
  • Next make the buttery crumbles. Simply add sugar, almonds, butter, and flour to an empty bowl. Using your hands mix all the ingredients together until small crumbles start to form and set aside as well.
  • Preheat the oven to 170 °C (338 °F), with both top and bottom heat. Then take the poppy seed filling out of the fridge and mix it very well.
  • To make the yogurt dough simply combine all the ingredients for the dough in a large mixing bowl and knead for about 1 to maximum 2 minutes. You don’t want to over knead the dough!
  • Transfer the dough to a lightly floured surface and knead for another minute.
  • When rolling out this dough, I like to roll it out on a parchment paper, just to make my life easier. Because this no yeast dough, becomes stickier, the longer it sits.
    To roll out the dough simply put the dough on a parchment paper that’slightly dusted with flour. Slightly flour the dough as well and then roll it outwith a lightly floured rolling pin into a rectangle. About 30 x 40 cm(approximately 11.8 x 15.7 inches)).
  • Spread the poppy seed filling over the rolled-out dough, leaving 1 cm (0.4 inch) free and then roll it up. First roll up about 3 cm (1.18 inch) of the dough on both short sides. Then carefully roll up the dough lengthwise, with the help of the parchment paper. Gently lift up the roll with the help of the parchment paper and put it on a baking sheet lined with parchment paper.
  • Lightly brush the roll with water and sprinkle the top with crumbles. Using your hands gently press the crumbles on top of the roll, so that they won't slide off. Then bake for about 50 minutes or until nicely golden brown. Before serving drizzle the poppy seed strudel with powdered sugar and lemon glaze. Enjoy!

Notes

  • Vanilla: The poppy seed filling calls for vanilla seeds from 1 vanilla bean, but feel free to use about 2 teaspoons vanilla bean paste, about 1 teaspoon good quality vanilla extract or about 2 tablespoons good quality vanilla sugar. Just reduce the amount of sugar if you’re using vanilla sugar.

Did you make this quick German poppy seed roll recipe? I’d love to hear from you! Simply write a comment and add rating to it.

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