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Poppy Rolls/Buns - Mohnschnecken | How to make a yummy German treat ❤‍

Having treats with poppy seeds are so much a part of my childhood in Germany that I can’t stop myself from trying to make them myself. I was pleasantly surprised when they tasted just like the original! This recipe is now an essential one in my book, couldn’t help but share with you. #recipe #foodporn



(all at room temperature!)

500 gr flour | 4 cups

a package of dry yeast

50 gr sugar | 1/4 cup

1 package vanilla sugar

2 eggs

125 ml milk | 2/3 cup

100 gr molten butter | 1/2 cup

a pinch of salt


100ml milk | 1 cup

160 gr poppy paste or ground poppy seeds | 5.6 oz

(color doesn’t matter)

70 gr sugar | 5/8 cup

40 gr butter | 3 tablespoon

a few drops of almond extract


1 teaspoon of starch which you dissolve in a bit of water.

How to make it

1. Put all the ingredients for the dough into a bowl and knead it until you have a smooth dough. Cover it with a wet-ish cloth and let it rest in a warm place. (If the weather is very cold, you can fire up the oven at the lowest setting to get the warmth)

2. Get the milk to boil and add the poppy seeds/paste into it. Add the starch and let cook for a bit on medium heat. 

3. Turn the stove off and add the sugar, butter and a few drops of almond extract. Mix until it is one even mass. Set aside until dough has risen. 

4. Get the risen dough and spread it to a rectangle shape. The longer the rectangle the smaller the rolls will be, so check whichever size suits you best. The thickness should be rather thin at about 5mm /0.2 inch. 

5. Spread the filling with the back of a spoon (this is a pretty stick affair, so avoid fingers). If you like raisins sprinkle them onto the dough as well. 

6. Carefully roll up the dough and cut them at about 2cm / ca. 1-inch thickness and put them on a baking pan with baking paper.

7. Bake at about 180 degrees Celsius / 360 F until they become golden brown in color. It usually takes 20 minutes to get that crispy color.

8. Optional – You can make a glaze out of powdered sugar and lemon juice to seal the rolls off and keep them longer fresh. If you opted to have no raisins, this is a good way to have it a bit sweeter. The ratio for the glaze is entirely up to you.


*When the glaze has dried, store them in something airtight. 

*You can prepare the roll and put it into the freezer to bake when you feel like it. 

*Change up the filling to your liking. Nuts and other tasty stuff can make this even better.

Music by bensound.com

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