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Oma's German Poppy Seed Roll (Mohnrolle / Mohnstrudel)

My poppy seed roll, aka Mohnrolle, is so easy to make. Use your bread machine to whip up the dough. Then, prepare the filling (or use canned), roll it all together, and bake! Let cool slightly and eat fresh! WUNDERBAR! Yes, that easy! 

Ingredients:

For The Yeast Dough:

• ¼ cup (50 grams) granulated sugar
• 2¼ cups (293 grams) flour, all-purpose
• 1 teaspoon (6 grams) salt
• ¾ cup (180 milliliters) milk, lukewarm
• 1 egg yolk
• 2 tablespoons (30 grams) butter, room temperature
• 2 teaspoons (7 grams) active dry yeast (1 packet)

For The Poppyseed Filling: (or use prepared canned filling)

•  ½ cup (75 g) raisins soaked in rum (optional)
  
• 2 cups (290 grams) ground poppy seeds
• ½ cup (100 grams) granulated sugar
• 2 tablespoons (28 grams) butter, room temperature
• 1 tablespoon (15 milliliters) lemon juice
• 1 tablespoon (6 grams) lemon zest
• 1 tablespoon (8 grams) all-purpose flour
• 1 cup (240 milliliters) milk

For The Topping:

• 2 tbsp (28 g) butter, melted 
• powdered sugar, for dusting
  

Instructions:

1. Put all the dough ingredients into the pan of the bread machine. Select dough setting and press start. This process usually takes about 1½ hours.
2. In the meantime, if you are using raisins, put them into a small bowl and sprinkle them with rum.
3. Grease a baking sheet and set aside.
4. Place the poppy seeds, sugar, butter, lemon juice, lemon zest, and flour in a small saucepan and mix together. Add the milk and stir. Bring the mixture to a simmer and cook for about a ½ hour until thickened, stirring occasionally. Let cool before using.
5. When the dough cycle is finished, remove the dough from the bread machine. Put a bit of flour on the counter and knead the dough slightly.
6. Divide the dough in half. Roll out one half into a 10x10 inch square. Do this by patting the dough, pulling it, and then using a rolling pin. Keep lifting the dough from the counter to make sure it’s not sticking. Try to use as little extra flour as possible.
7. Drain the raisins and add them to the poppy seed filling.
8. Spread half the poppy seed filling over the surface of the dough, keeping about 1-inch from the edges.
9. Roll up the dough, jelly-roll style, and place it on the baking sheet. Repeat with the other half of the dough.
10. Cover the rolls with a clean kitchen towel and let them rise in a warm, draft-free place for about 30 minutes.
11. Preheat the oven to 350°F (180°C).
12. Gently brush the rolls with the melted butter.
13. Bake for about 30 to 35 minutes, or until golden brown. Let the rolls cool on the baking sheet.
14. Brush with additional melted butter and sprinkle with powdered sugar. Serve slightly warm.

Hints:

• If you want to make the yeast dough by hand instead of using a bread machine, you can follow the recipe here.
• Instead of making the poppy seed filling from scratch, replace it with a can of prepared poppy seed filling. Find a brand that you like. There are several to choose from, some with raisins, some with nuts, some plain. 
• Either roll it or braid it, whichever suits your fancy.
• To cover the top with streusel, mix together ⅓ cup butter, ⅓ cup sugar, and ⅔ cup flour until you have crumbles. Scatter the crumbs over the top of the streusel, just before baking. Drizzle the baked Mohnstriezel with an icing made by mixing ½ cup powdered sugar and about 2½ tablespoons of freshly pressed lemon juice.

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Updated on December 2, 2025