Poppy-seed braid (Mohnzopf) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 109) by Luisa Weiss

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • senzler on March 26, 2022

    First time did not grind poppyseeds. Second time I did. What a difference.

  • hirsheys on January 07, 2019

    Lizzy made this and it was yummy, but a bit over baked. (Also perhaps a bit underraised...) Be careful with temps for this book - 200 degrees C does not equal 400 degrees F.

  • darcie_b on January 05, 2017

    The rising time in this (and other recipes in this book) doesn't work for me. It might be because I'm using instant yeast instead of fresh; but Weiss doesn't suggest any difference in timing. The initial 1 hour did not result in any discernable rise. I proceeded with the recipe anyway and it was too dense. The poppy seed filling seems a bit loose and fell out of the braid; the end result didn't look at all like the photo. I'll trust my instincts next time and allow for more rising time and may cut back on the liquid in the filling. The flavor is good, though, and I will try this again. FWIW I used a "Back to Basics" mill to grind the poppy seeds and it worked perfectly.

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