Growing up in Austria, I loved the fresh baked breads. My absolute favorite was Mohnflesserl – a savory roll that had been braided and was topped with poppy seeds. Recently I wanted to make my own at home. I found a recipe in German and translated it into English. Before I post the recipe, I have to share a funny story. My mother would pronounce it Mohnfresserl – and growing up that is what I called it. Upon my return to Austria in 2011, I landed at the airport in Linz, Austria and promptly ordered myself one, since my ride had not arrived yet. I did not understand why the lady behind the counter was smirking. Later I learned, I had been saying it wrong all my life – fressen means to eat like an animal would, flesserl is a braid; I laughed at myself (and my mother). No wonder my web searches to find a recipe for Mohnfresserl gave me no results…
I realize my last blog post was in October of 2017 – life has been keeping me busy with homeschooling and a new passion for quilting. I still love to cook, so this year I hope to post a few more recipes than I did last year.
Mohnflesserl – Austrian Poppy Twist
translated from German by Becky Pallmann
- 1 1/2 cups warm water
- 1 packet yeast
- 1 1/2 teaspoon malted barley flour
- 4 cups flour
- 1 teaspoon salt
- egg white
- poppy seeds, salt, other bread topping
Place warm water, yeast and malted barley flour (available at Amazon – get diastic type- it adds sweetness and flavor to your bread- if you cannot find it, use sugar in its place). Add flour, and salt to the yeast and knead until it becomes one ball of dough and pieces have pulled off the sides of the bowl. Cover with plastic wrap and a towel and allow to rise for 30 minutes.
Divide into 8 sections and roll each piece out into a snake. Form into a braided twist (https://christinawaitforit.wordpress.com/2016/06/17/mohnflesserl-flechten-rezept-und-anleitung/ has a great series of pictures that illustrate how to do this.)
Preheat the oven to 450°F.
Add a little water to the remaining egg white and beat. Brush your twists with egg wash and sprinkle them with poppy seed, kosher salt or other bread topping seeds you may have on hand.
Place a pan of hot water in the bottom of your oven for steam or spray the twists with a mist of water during the baking process.
Bake at 425°F for 20 to 25 minutes.
I love these with a nice slab of butter while they are still warm.
translated from: http://www.backenmitchristina.at/mohnflesserl/