Mohnschnecken | Bake to the roots

Poppy Seed Buns

  • Author: Bake to the roots
  • Prep Time: 1h 30m
  • Cook Time: 15m
  • Total Time: 2h 30m
  • Yield: 12 1x
  • Category: Bread
  • Cuisine: German


Delicious sweet yeast buns with an almond and poppy seed filling. A classic from Germany – easy to prepare!



For the poppy seed filling:
7 oz. (200g) ground poppy seeds
1.8 oz. (50g) ground almonds
1/4 cup (50g) sugar
1 tbsp. melted butter
1 tbsp. honey
1 medium egg white
plus some milk (if needed)
For the dough:
18 oz. (500g) all-purpose flour
0.75 oz. (21g) fresh yeast
1 cup + 1 tbsp. (250ml) lukewarm milk
1/4 cup (50g) sugar
1/4 cup (60g) butter
pinch of salt
1 medium egg
1 egg yolk plus some water for brushing the buns
For the glaze:
3/4 cup (100g) confectioners’ sugar
1/2 tsp. vanilla extract
1-3 tbsp. milk


1. Start with the filling by washing the poppy seeds. Add to a pot with water and bring to a boil. Remove from the heat and let sit for about 30 minutes. Drain the soaked poppy seed with a fine mesh sieve and set aside to cool down.
2. Sift the flour into a large bowl and make a depression in the middle. Crumble the fresh yeast and add to the bowl. Add 1 tablespoon of the sugar and the lukewarm milk and mix a bit so you got a little yeast pond in the center of the flour. Cover the bowl and let the yeast bubble for about 15 minutes in a warm place. Add the remaining sugar, the butter, salt, and egg and mix for about 6-8 minutes until you get a nice and smooth dough that comes off easily from the sides of the bowl. Cover again and let rise in a warm place for about 1 hour until double in size.
3. For the filling mix the soaked and drained poppy seed with the almonds, sugar, melted butter, and honey. Whisk the egg white until stiff peaks form. Add to the bowl with the poppy seed mix and fold in. You need a spreadable mixture – if it is too thick, add some milk to get the consistency right. Set aside.
4. When the dough has risen enough preheat the oven to 390°F (200°F). Line two baking sheets with baking parchment and set aside. Roll out the dough on a floured surface into a large rectangle (about 19×16 inches). Spread the poppy seed mixture on top to cover everything, then roll up from the long side to get one big log. Cut into 1.6 inches (4cm) thick slices. Use the handle of a wooden spoon and press it into the slices – the dough should spread left and right of the handle and you should able to see the spirals with the filling. Turn them upside down and place them on the baking sheets. Cover with a kitchen towel and let rise for another 10 minutes. Brush the buns in the first baking sheet with some egg wash and bake for about 15 minutes until golden brown. Take out of the oven and repeat with the second batch. Let cool down on a wire rack.
5. For the glaze mix the confectioners’ sugar with vanilla extract and milk. Add the milk gradually until you get a nice thick glaze. Brush on the slightly warm buns and let dry.


Enjoy baking!
If you do not have fresh yeast you can use 0.25 oz. active dry yeast instead.

Keywords: poppy seed, buns, mohnschnecken

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