Home Deutsche Küche Mohnkringel {poppy seed kringel}

Mohnkringel {poppy seed kringel}

by Mihl
Mohnkringel | seitanismymotor.com

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.

Mohnkringel | seitanismymotor.com

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.


makes 12 kringel


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.




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Elsa May 8, 2016 - 10:04

This is the first time I’m commenting here, but I just wanted to say that your blog is one of my favourites! I’m from Sweden but my mum is half German and therefore, I’ve been eating quite a lot of German foods all my life. Since becoming vegan, though, it’s not as easy as going to Lidl anymore. So thank you for feeding my (and my family’s) mohn-addiction!

P.S. You don’t happen to have a recipe for vegan sauce hollandaise? It’s spargel season, after all :)

Mihl May 8, 2016 - 15:22

Thank you, Elsa! German vegan has always been hard to find, I guess. But it’s such a trend here right now and the supermarkets are getting better:)

No, unfortunately I don’t have a recipe. I have to admit that I’m no the hugest fan of Hollandaise so I never thought about veganising it. But I’ll put in on my blog recipe list.

Poppy Seed Twists for Easter | hep-i-book'a May 1, 2016 - 22:05

[…] or Poppy Seed Twists adapted from http://www.seitanismymotor.com (who also notoriously invented the word:) will make tasty not over-sweet buns loaded with poppy […]

Das Brooklyn » Blog Archive » Weekend Kaffeeklatsch April 22, 2016 - 21:04

[…] This looks like a tasty treat (we need to bake more with poppy seeds). […]

Little Vegan Bear April 19, 2016 - 08:15

Beautiful! I always show my German housemate your recipes, then she corrects my pronunciation :D

Mihl April 19, 2016 - 08:54

So you are learning German with the help of food? That’s the best way to learn a language :D

Susan April 19, 2016 - 02:08

Another use for my doughnut pans. :D

Mihl April 19, 2016 - 09:07


Maikki | Maikin mokomin April 18, 2016 - 19:39

I feel so honoured that you mentioned me and my blog here :) I have been following your blog for years, long before I started my own, so this is really flattering. Thank you so much!

And your poppy seed kringels look awesome! :)

Mihl April 19, 2016 - 08:53

I am really glad I discovered your blog through Instagram. I really love your recipes and pictures!

Comments are closed.

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