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six small poppy seed buns shaped like donuts on a linnen cloth.



  • 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.