Mohnstrudel (Poppy Seed Strudel) Recipe


Poppy seeds feature frequently in Austrian baking. Sprinkled on top of bread rolls, mixed into multi-seed wholemeal loaves or swirled up in sweet dessert bakes, they add a wonderful contrast colour, very distinctive earthy flavour and are fun to bake with.

For this month’s #TwelveLoaves theme ‘Seeds’, I’m showcasing the delightful Mohnstrudel (poppy seed strudel) as one of my favourite poppy seed bakes.

In Austria, poppy seeds are used for both sweet (Mohnschnecken, Mohntorte, Mohnnudeln, Germknödel) and savoury (Mohnflesserl, Mohnstangerl, Mohnsemmel) bakes. They are even grown locally, so if you should ever find yourself in the Waldviertel region of Austria, you can visit Mohndorf, a village build around Waldviertler Graumohn (a variety of breadseed poppy papaver somniferum).

Poppy seed strudel
Soft, enriched yeast dough swirled with a moist poppy seed filling

The recipe requires the poppy seeds to be ground as this will make for a much smoother filling and will also allow the seeds to release their oils and flavour. Unfortunately, you will not be able to use a food processor or pestle and mortar to grind the seeds and you will need to employ the help of your coffee grinder instead.

The trick to grinding poppy seeds for desserts is to do so just enough to break them open, releasing their oils, while letting them hang on to traces of their crisp contours.” Kay Rentschler, NY Times

Poppy seeds ground and whole
Ground poppy seeds (left) and whole poppy seeds (right)

Ingredients (makes one Mohnstrudel)


  • 50g unsalted butter, softened
  • 85g milk, at room temperature
  • 5g dried instant yeast
  • 15g white caster sugar
  • 1 egg yolk
  • 200g flour
  • 1 tiny pinch of salt
  • Zest of 1/2 lemon
  • Egg wash for brushing

Poppy Seed Filling

  • 30g water
  • 20g unsalted butter
  • 50g honey or brown caster sugar
  • 25g Powidl (similar to thick plum jam)
  • 1 pinch of ground cloves or cinnamon
  • 20g ground porridge oats
  • 100g poppy seeds, ground
  • 25g currants (I prefer currants to raisins as they are smaller, harder and not as sweet, which works well for this delicate bake)
  • 1 tsp dark rum (I used Austrian Stroh rum at 80%)

How to make Mohnstrudel

  1. Combine butter, milk, the dried yeast, sugar and egg yolk in a medium bowl and mix together with a whisk.
  2. Add the flour, salt and lemon zest and use your hands to work the ingredients into a pliable dough. The dough should not be stiff but also not too sticky. It should be nice and soft and easy to shape. Knead for 5 minutes.
  3. Place a cover on the bowl with the dough. Keep at room temperature/in a wam place until the volume of the dough has expanded sufficiently.
  4. Prepare the filling about 15 mins before your dough is ready to be shaped.
  5. To do this, add the water, butter, honey (or sugar), Powidl, ground cloves (or cinnamon) into a pan, heat up until it starts bubbling up.
  6. Take the pan off the heat and add the ground porridge oats, poppy seeds, currants and rum and combine well.
  7. Now back to the dough which should have almost doubled in volume by now. On a slightly floured surface, roll out the dough into a 30 x 20 cm rectangle. Use your dough scraper to chop some of the protruding edges off in order to get to the rectangular shape.
  8. Distribute the filling evenly across the dough rectangle, leaving 0.5 cm around the edges free.
  9. Roll up the dough lengthwise. Make sure that no air bubbles get trapped as you do this. Try not to add more length to the Strudel as you roll it up, it should still end up being 30 cm long.
  10. Place the Strudel seam side down onto a baking tray lined with baking paper. Flatten it slightly in order to achieve a more oval than round shape without lengthening it.
  11. Cover with a kitchen towel and leave to rest for approx. 1 hour (depending on the temperature in your room).
  12. Preheat the oven to 180°C.
  13. Just before the bake, brush the Strudel with egg wash.
  14. Bake for 30 minutes or so on the second lowest shelf of your oven, until golden brown.
  15. Cool slightly before serving.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of girlichef, and the rest of our fabulous bakers.

Our host this month is Lora from Cake Duchess and our theme is Seeds. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s selection of #TwelveLoaves Malt Breads!

For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s selection of #TwelveLoaves Malt Breads!

If you’d like to bake along with us this month, share your Seed Bread using hashtag #TwelveLoaves!

Buchteln (Austrian Rohrnudeln) Recipe


Buchteln or Rohrnudeln are sweet baked pull-apart yeast buns. These are traditionally filled with jam or baked on a bed of fruit (most commonly plums or damsons). The Buchteln are packed closely in a large baking dish (usually made from enamel) to stick together.

Buchteln Pull Apart Bread
Buchteln Pull Apart Bread

They are served warm for afternoon coffee/tea or dessert and even for breakfast.

The origin of Buchteln can be tracked back to the region of Czech-Bohemia, but they are very common in Austria and Bavaria too.

Freshly Baked Buchteln
Freshly Baked Buchteln

For the sponge

  • 100g wholewheat flour
  • 2g dried instant yeast
  • 125g milk, lukewarm

For the final dough

  • 400g plain white flour
  • 3g dried instant yeast
  • 225g milk, lukewarm
  • 1 egg
  • 5g salt
  • Zest of 1/2 lemon, grated

For the filling

  • Approx. 1 large tbsp of jam per bun. Use firm, not runny jam. I usually use strawberry, raspberry or any other red berry jam as the colour looks particularly nice in the buns. In the photos here I have used rhubarb jam.

For the pan

  • 10g butter

How to bake the Buchteln (makes 15 – 20)

  1. In a large bowl, prepare a sponge with the flour, yeast and lukewarm milk.
  2. Cover and leave in a warm place for an hour or two.
  3. Once your sponge is nice and bubbly, add the additional ingredients and knead into a firm-enough dough although it will be a little bit sticky.
  4. Place the dough back in the bowl, cover and leave to rise again until it has increased considerably, for about an hour or two, depending on the temperature in the room.
  5. On a floured surface, flatten the dough to about 2 cm.
  6. With a dough cutter, cut out pieces about 6 cm in diameter, fill with 1 tbsp jam, fold and close the edges tightly at the top.
  7. Place side-by-side (not too snugly as they will expand!) in a well buttered baking tray with the folded edge facing down. I use a 32 cm x 20 cm enamel pan like this.
  8. Bake in a preheated oven at 180 °C for about 25 minutes until golden yellow.
  9. Separate them to serve.

Buchteln Rohrnudeln with Jam

I love how they snugly fit together in the pan and how easily they come apart when you need one.

Buchteln Pull Apart Bread