Mohnnudeln Recipe – Poppy Seed Noodles #SundaySupper

Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Share on RedditShare on YummlyEmail this to someone

Mohnnudeln are a traditional specialty from the Austrian region of Waldviertel, located about one and a half hours west of Vienna. Grey poppy seeds have been cultivated in the Waldviertel for centuries and you can still experience the colourful poppy seed fields today. Characterised by a very mild and refined taste, the region’s grey poppy seeds are perfectly suited for desserts.

Mohnnudeln with Zwetschkenröster
Mohnnudeln with Zwetschkenröster

Mohnnudeln are thick noodles based on a floury potato and wheat flour dough (think sweet gnocchi). They can be served as dessert but in Austria Mohnnudeln are also enjoyed for lunch as a main course.

Mohnnudeln – Poppy Seed Coated Gnocchi

Austrian Mohnnudeln recipe

Ingredients (serves 6 people)

For the dough

  • 500g floury potatoes
  • 220g Italian 00 pasta flour (“griffiges Mehl” in Austria)
  • 30g semolina
  • 30g butter
  • 1 egg
  • 1 generous pinch of salt

For the coating

  • 40g ground grey poppy seeds
  • 15g butter
  • 35g icing sugar
  • 5g vanilla sugar
  • 1 bottle cap of rum (I used Austrian Stroh rum)
Mohnnudeln before boiling
Mohnnudeln before boiling

How to make Mohnnudeln

  1. Peel the potatoes, cut into pieces and boil.
  2. Strain the potatoes and set aside for half an hour to allow them to cool down.
  3. Mash the potatoes in the pot, then add the flour, semolina, butter, egg and salt.
  4. Knead into a dough. It’s surprising how so many dry ingredients can make a pliable dough, but the moisture of the potatoes makes it possible.
  5. Leave to rest for 30 minutes.
  6. Shape into rolls about 2 cm thick.
  7. Cut into 3 cm long pieces. You’ll end up with about 40 to 50 pieces.
  8. On a wooden board, use your flat hand to roll them back and forth until the ends are thinned while the middle remains thicker.
  9. Prepare a big pot of salted water, bring to the boil, then simmer the noodles in batches for 8 minutes before straining them.
  10. While the noodles boil, combine the dry coating ingredients in a small bowl.
  11. Melt the butter in a frying pan, then add the rum. Swirl the noodles in the butter and rum mixture, then add the poppy seed and sugar mixture until well coated.
  12. Serve immediately.
Mohnnudeln poppy seed noodles
Mohnnudeln poppy seed noodles

Mohnnudeln are usually served with a sweet compote on the side. I had one last batch of Zwetschkenröster, an Austrian plum compote, in the freezer from last year’s plum harvest.


Zwetschkenröster recipe


  • 1kg plums/damsons, de-stoned and halved
  • 150g sugar
  • Juice of one lemon
  • 1 cinnamon stick
  • 250g water
  • 2 cloves

How to make Zwetschkenröster

  1. In a large pot, combine the sugar, lemon juice, cinnamon stick, water and cloves.
  2. Bring to the boil.
  3. Add the plums/damsons.
  4. Stir and bring to the boil again.
  5. Cover and simmer on a very low heat for about an hour.
  6. Set aside to cool. Freezes well.

This is my first time participating in the Sunday Supper club and here are all the other wonderful recipes from this week’s event.






Side Dishes:


Main Dish:


Plus Rhubarb Steamed Pudding and Favorite Regional Recipes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Rhubarb bread recipe

Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Share on RedditShare on YummlyEmail this to someone

It’s rhubarb time and this year I’m lucky to have my own rhubarb plant in a newly acquired allotment.

Rhubarb plant in allotment
The magnificent rhubarb plant in my allotment

Over the last few weeks I’ve been blessed with plenty of rhubarb – I harvest every weekend and it keeps on coming 🙂 Therefore, all desserts and sweet bakes of late have revolved around these juicy rhubarb stalks. Stewed rhubarb with ice cream, rhubarb and almond cake, rhubarb posset, rhubarb and custard pies, chocolate rhubarb brownies. You name it, I’ve made it.

Last weekend, I baked my first rhubarb sourdough bread, using stewed rhubarb as the liquid instead of water. Thank you for the inspiration, Virtuous Bread!

Baking stewed rhubarb bread is a great way of incorporating rhubarb into your daily diet without eating a lot of sugar at the same time. My rhubarb bread recipe is based on a combination of rye and wheat flours. I added a little bit of sugar to balance the bitter rhubarb flavours with the dark, rich sweetness of muscovado sugar.

Stewed rhubarb bread
Stewed rhubarb bread

Rhubarb bread recipe



  • 10g starter
  • 140g white rye flour
  • 110g water

Stewed Rhubarb

  • 300g rhubarb, cut into 1cm pieces
  • 25g dark muscovado sugar
  • 45g water

Main Dough

  • 360g strong white flour
  • 7g salt

How to bake rhubarb bread

  1. Prepare the sourdough by combining the ingredients in a medium bowl
  2. Cover and keep at room temperature for 16 – 24 hours.
  3. Stew the rhubarb in a small pot over a low flame. This should take approx. 10 minutes. Set aside to cool for a little bit.
  4. Once cooled, combine 250g sourdough (the remaining 10g goes back into the fridge) with the stewed rhubarb (approx. 290g) and the main dough ingredients.
  5. Knead for 10 minutes.
  6. Place the dough back into the bowl, cover and rest for an hour or two.
  7. Punch back the dough, then place in a lightly oiled baking tin.
  8. Proof for several hours until almost doubled in size. Alternatively, cover it in a polythene bag and slow-proof in the fridge overnight.
  9. Bring back to room temperature if you do so, then bake at 220°C for 10 minutes, then at 200°C for another 45 minutes.