German Poppy Seed Cake | Mohnkuchen mit Streuseln

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while still providing moisture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

Combine flour, yeast, a little salt, sugar, warmed milk, 1 egg, and melted butter in a KitchenAid stand mixer.

Mix on low speed, then increase speed until a dough forms that pulls away from the bowl.

Knead the dough by hand for a few rounds, then roll into a ball and place back in the bowl.

Cover with beeswax wrap and let rise in a warm spot.

Make the poppy seed filling by grinding poppy seeds in a Vitamix blender until they resemble a meal.

In a medium pot over low-medium heat, add milk and sugar, whisking until combined.

Add salt and cornstarch, whisking until smooth, then add ground poppy seeds and 1 egg.

Stir well and bring to a boil, stirring until thickened, then set aside to cool.

Make the streusel topping by combining flour, sugar, and butter, mixing until crumbly.

Roll out the risen yeast dough into a large square.

Spread half of the poppy seed filling over the dough, leaving edges without filling.

Roll the dough from the long side into a log.

Cut the log in half to create a braid or twist, pressing edges together.

Place on a parchment-lined baking sheet and add the crumb topping, pressing gently to adhere.

Bake in a preheated oven at 350°F for 30-40 minutes until golden brown.

Cool slightly, then drizzle with lemon juice and powdered sugar mixture before cutting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens