Mini Mohn-Nuss-Striezel – German Mini Poppy and Nut Braids

A delicious braided yeast bread with hazelnut and poppy seed fillings. Almonds or walnuts can be used instead of hazelnuts. If desired, you can also add some raisins or apples into the poppy filling. The preparation is quite simple. The three main components are the yeast dough, the poppy seed filling and the nut filling. While the yeast dough is rising, you can prepare fillings, which saves time and is very practical. Or you can prepare the filling one day and the dough the next day.
Mohnstriezel has its roots in European baking traditions, particularly in countries such as Austria, Germany, Hungary and Czechia. Originally intended as a festive treat for Christmas and Easter, over the years it has found its way into everyday life and is now enjoyed all over the world. In addition to the classic poppy seed filling, there are numerous variations of poppy seed strudel. It can also be filled with jam, other nuts, raisins or chocolate. This allows you to adapt the recipe entirely to your preferences and the season.

Dough	Hazelnut Filling
250 ml Whole milk, lukewarm 70 g Unsalted butter, softened 450 g Plain flour 70 g Sugar 1 tsp Pure vanilla powder 1 pinch Sea salt 7 g Instant dry yeast 1 Medium egg, at room temperature 250-300 g Poppy filling 2 tbsp Quince jelly (or apricot jam) Toasted sliced hazelnuts for topping, optional	200 g Hazelnuts, toasted and ground 60 ml Whole milk 1 Large egg white 60 g Coconut sugar 1 tsp Cocoa powder 1/4 tsp Cinnamon powder

For the dough, heat the milk and butter in a saucepan. Mix the flour, sugar, vanilla powder, salt and dry yeast in the bowl of your stand mixer fitted with a dough hook. Add the lukewarm milk mixture and egg and knead for about 6 minutes until you have a smooth dough. Cover the dough and leave to rest for 1 hour until it doubles in size.
For the poppy filling, check it out here. For the nut filling, combine all the ingredients in a bowl. Cover and set aside.
Divide the dough into two even portions and roll out each portion of dough on a lightly floured work surface (or directly on a piece of baking paper) into a rectangle, 30 x 40 cm.
Spread the poppy seed mixture on one piece of dough and nut filling on another, smooth it out with an angled palette.
Cut each rolled dough in half lengthwise and roll them up. Now you have 2 poppy seed rolls and 2 nut rolls. Now half each strand lengthwise and braid one nut strand and one poppy seed strand, with cut sides upwards, into a 2-strand plait. Cut each plait into two and place them in baking trays lined with parchment paper.
Cover the braids with a tea towel and leave to rise for approx. 45-60 minutes.
Preheat the oven to 180C/350F. Bake the braids, one tray at a time, for 25-30 minutes until golden brown.
Warm up the quince jelly or apricot jam and brush the braids as soon as they come out from the oven. Sprinkle the toasted hazelnut slices over if using.

3 comments:

ellie 12/12/25 12:50: Such wonderful and lovely treat! YUM!
Caitlin&Megan 12/12/25 12:53: Oh, I love hazelnuts! Splendid to see your post!
Judee 12/12/25 12:56: Angie, you are such an amazing baker. You could teach classes. What a beautiful dessert! You.