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.
- For the kringel
- 135 ml 1/2 cup plus 1 tablespoon soy milk
- 3 tablespoons sugar
- 2 tablespoons refined coconut oil
- 210 g 1 3/4 cups flour
- 10 g fresh yeast or 1 teaspoon instant dry yeast
- 1 /4 teaspoon salt
- For the filling
- 70 g 1/2 cup ground poppy seeds
- 1 tablespoon molasses or agave nectar
- 50 g 1/4 cup sugar
- 6 tablespoons oil
- 2 tablespoons soy milk
- zest of half a lemon
- Combine soy milk, sugar, and coconut oil in a small pot.
- Warm gently over low heat until the oil is melted.
- Let cool until luke warm.
- Add the flour to a large bowl. Make a well and add the yeast (even if it’s instant).
- Pour the liquid mixture into the well and let sit for 10 minutes.
- Add salt and knead the dough well.
- It’s sufficient to knead this dough for 2-3 minutes. It should still be sticky and the gluten will continue to develop while you let it rest and rise. So don’t worry about it being sticky.
- Cover with a damp kitchen towel and let rise in a warm place for 45 minutes.
- Meanwhile prepare the filling by combining all ingredients.
- Mix well and set aside and grease a donut pan, if you have one.
- Preheat the oven to 180°C (350°F)
- Roll the dough into a rectangle, about 36 x 30 cm.
- Spread the filling on top.
- Fold the bottom third of the dough up to the centre and then fold the remaining dough over the top, as if you were folding a letter.
- Roll the dough into a rectangle again (30 x 15 cm).
- Cut the dough into 12 15 cm long strips.
- Twist them into shape and place them in the donut pan.
- Make sure to seal the edges.
- Cover the mohnkringel and let rise for 30 minutes.
- Bake for 25 minutes until golden and remove from oven.
- Let cool completely before serving.