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Mohnbrot (poppy seed brioche): recipe illustration
Breakfast

Mohnbrot (poppy seed brioche)

A braided brioche with a soft, buttery crumb, rolled around a sweet filling of poppy seeds. It is sliced thick and enjoyed at breakfast or teatime.

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Ingredients

Ingredients

Farce

Spices & seasoning

Optional extras

On the side

Nutrition facts

589 kcal per serving

Protein
16 g
Carbohydrates
68.2 g
of which sugars
25.2 g
Fat
26.9 g
Fiber
3.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a bowl, warm the milk with the honey until lukewarm, then dissolve the yeast in it. Wait 5 minutes for it to foam.
  2. In a large bowl, mix the flour, sugar and salt. Add the eggs and the milk-yeast mixture, then knead for 8 minutes until you have a smooth dough.
  3. Incorporate the softened butter in small pieces and knead for another 5 minutes until the dough pulls away from the sides. Let it rise for 1 hour, until doubled in size.
  4. Meanwhile, prepare the filling: heat the milk, butter and sugar, then add the poppy seeds and honey. Let it cool.
  5. Divide the dough into three balls, roll each into a rectangle and spread half the filling over the first two. Cover with the third and roll into a log. Braid or coil it into a buttered loaf tin.
  6. Let it rise for 40 minutes, brush with egg yolk and bake at 180 °C for 30 to 35 minutes until a deep golden brown. Let it cool slightly before turning out.

Variations and tips

With raisins. Add raisins soaked in the poppy seed filling for a richer brioche.

With what you have. Poppy seeds can be found in Middle Eastern grocery stores or health food shops; otherwise, ground walnuts can replace them.

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Original Ecomely recipe.