Mohnkringel {poppy seed kringel}

These are my invention. Mohnkringel don’t exist, I think. Well, okay. That is not true. Here is a wonderful recipe by the very talented Maikki, for example. But at least I can claim that in Germany Maikki’s version would be called kranz and not kringel.  Isn’t it fascination how words travel though time and space via food? I think kringel or kringle came to us via Scandinavia while all those poppy seeds hail from Eastern and Central Europe. I didn’t look this up, but I suppose there’s a lot of Jewish food history involved here, too. Whoever invented this or wherever it came from, I am thankful for another idea to fuel my poppy seed addiction. But before I write something about these mohnkringel, I want to thank you all too for welcoming me back into the blogging community. I’ve read all of your comments and every single one of them made my day. I am very grateful that you’ve kept me in your readers and that many of you even took the time to come here and leave a comment. You all are awesome.

My last poppy seed recipe for this blog is over six months old. And to be honest with you, this one is even older. I made it last summer and thankfully I kept the draft and my notes. Although these little circles may look a bit difficult to make, I promise they aren’t. I used a little trick to keep them all in good shape: my donut pan. Of course this yeast dough based recipe is as versatile as always. You can replace the poppy seed filling with almost any other. For example you could use almonds and apricots or chestnut spread.

Note: The recipe calls for ground poppy seeds and I do recommend to grind the seeds fresh in a little coffee mill. Just make sure the mill can handle oils from nuts. (Check the manual.) And by the way, if you don’t have a donut pan simply bake these on a regular baking sheet lined with parchment paper.