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By Kiki
Poppy seed Bread rolls (Mohnflesserl)
These braided poppy seed bread rolls are originally called Mohnflesserl. They are baked goods from Upper Austria. The Flesserl is breaded out of one strand and sprinkled with poppy seeds. Everyone who loves poppy seeds as much as I do, should try this recipe!
Updated at: Tue, 25 Jun 2024 14:41:15 GMT
Nutrition balance score
Unbalanced
Glycemic Index
73
High
Glycemic Load
40
High
Nutrition per serving
Calories286.3 kcal (14%)
Total Fat3.6 g (5%)
Carbs54.2 g (21%)
Sugars2.8 g (3%)
Protein8.2 g (16%)
Sodium542.8 mg (27%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Bread rolls
110mlwater
lukewarm
120mlmilk
lukewarm
1 teaspoonsugar
1 teaspoonhoney
7gdry yeast
400gflour
8gsalt
15gsoft butter
Toppings
Instructions
Step 1
Mix all ingredients for the dough and knead slowly for 2 minutes and more intensively for 7.5 minutes. Cover and let rest for 20 minutes.
Step 2
Divide into 6 even portions (~100g each) and shape into round balls. Cover with a tea towel and let rise again for about 15 minutes at room temperature.
Step 3
Roll out each dough ball with both hands into an even, approx. 25 cm long dough strand and form a loop. Thread the overhanging dough strand through the loop.
Step 4
Moisten the rolls with water, dip them in poppy seeds and place them on a baking tray lined with baking paper.
Step 5
Spray the poppy seed rolls lightly with water and let them rise, covered, at room temperature for about 25-35 minutes.
Preheat the oven to 215°C.
Step 6
Before baking, spray the poppy seed bread rolls well with water and sprinkle lightly with coarse salt, if desired. Bake with plenty of steam for 18-20 minutes until golden brown. Let cool for 1 hour.
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