April 11th, 2010

Poppy seed crown

Cakes filled with poppy seeds are baked all over in the blogs. Chaosqueen baked Schmandkuchen mit MohnFool for Food and Zorra from 1x umrühren made Poppy seed filled Zopf for eastern. And now I am joining, too baking a poppy seed crown as birthday cake for my mum. Because of her lactose and fructose intolerance I had to make some change in the recipe. Baking without fructose is impossible, but the amount of fructose can be reduced. For the dough I used the recipe for laktose free Challah, the filling is adapted (leaving out almonds and raisins (fructose) and milk)  from “Handbuch des täglichen Backens” from Pfeiffen & Langen. Half of the sugar is replaced by glucose to move the ratio of fructose to glucose to the glucose side.

Mohnkranz Cakes filled with poppy seeds are baked all over in the blogs. Chaosqueen baked Schmandkuchen mit MohnFool for Food and Zorra from 1x umrühren made Poppy seed filled Zopf for eastern. And now I am joining, too baking a poppy seed crown as birthday cake for my mum. Because of her lactose and fructose intolerance I had to make some change in the recipe. Baking without fructose is impossible, but the amount of fructose can be reduced. For the dough I used the recipe for laktose free Challah, the filling is adapted (leaving out almonds and raisins (fructose) and milk)  from “Handbuch des täglichen Backens” from Pfeiffen & Langen. Half of the sugar is replaced by glucose to move the ratio of fructose to glucose to the glucose side.

The crown was very delicious, you would never guess that it contains no milk at all! So this recipe is a perfect candidate for Blog-Event-LV: Ohne (ohne means without).

And like always I sent it to Susans weekly Yeastspotting!

Poppy seed crown

Pâte fermentée

  • 160 g flour (Type 550)
  • 90 g water
  • 1g fresh yeast
  • 2g salt

Dough:

  • 500 g flour (Type 550)
  • 110 g water
  • 5 g fresh yeast
    10 g salt
  • der whole pâte fermente
  • 150 g egg
  • 80g Sunflower seed oil
  • 30 g sugar
  • 30g glucose

Filling

  • 250g ground poppy seeds
  • 60g glucose
  • 65g sugar
  • 1 Tsp Vanilla extract
  • 90g water
  • 75g margarine

Mix all ingredients for the Pâte fermentée and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.

Dissolve the yeast in water, then knead in the kitchen machine with eggs, oil, salt, flour and Pâte fermentée for 5 min at slow speed.

The knead 7 min at middle speed. Because the sugar inhibits the gluten development, the sugar is added just now. Add always a tablespoon at once and knead in between always for 1 min.

Ferment for one hour.

For the filling: Cook water with sugar, glucose and butter, then stir in ground poppy seeds and vanilla extract and remove from heat. Let cool to room temperature.

Flatten the dough to a rectangle of 25cm x 40 cm and coat thickly with the filling. Roll it from the long side rather loosely into a log. Form it on the baking tray to a crown and cut the sides every 3 cm.

Proof for 2 hours.

After proofing brush it with water, then bake at 180°C for about 35 min with steam.

The crown was very delicious, you would never guess that it contains no milk at all! So this recipe is a perfect candidate for Blog-Event-LV: Ohne (ohne means without).

And like always I sent it to Susans weekly Yeastspotting!

Poppy seed crown

Pâte fermentée

  • 160 g flour (Type 550)
  • 90 g water
  • 1g fresh yeast
  • 2g salt

Dough:

  • 500 g flour (Type 550)
  • 110 g water
  • 5 g fresh yeast
    10 g salt
  • der whole pâte fermente
  • 150 g egg
  • 80g Sunflower seed oil
  • 30 g sugar
  • 30g glucose

Filling

  • 250g ground poppy seeds
  • 60g glucose
  • 65g sugar
  • 1 Tsp Vanilla extract
  • 90g water
  • 75g margarine

Mix all ingredients for the Pâte fermentée and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.

Dissolve the yeast in water, then knead in the kitchen machine with eggs, oil, salt, flour and Pâte fermentée for 5 min at slow speed.

The knead 7 min at middle speed. Because the sugar inhibits the gluten development, the sugar is added just now. Add always a tablespoon at once and knead in between always for 1 min.

Ferment for one hour.

For the filling: Cook water with sugar, glucose and butter, then stir in ground poppy seeds and vanilla extract and remove from heat. Let cool to room temperature.

Flatten the dough to a rectangle of 25cm x 40 cm and coat thickly with the filling. Roll it from the long side rather loosely into a log. Form it on the baking tray to a crown and cut the sides every 3 cm.

Proof for 2 hours.

After proofing brush it with water, then bake at 180°C for about 35 min with steam.

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4 thoughts on Poppy seed crown

  1. Reka Herberth April 16th, 2010

    Hallo mein Schatz,
    danke für diesen leckeren Geburtstagskuchen. Er schmeckt so gut, saftig die Füllung und locker- leicht der Teig, dass ich mein Bauchproblem gar nicht mehr so schlimm finde.

    Er gehört auch bei mir zu den Favoriten.

    Kuss Mama

    Reply
  2. Lien April 19th, 2010

    Ich liebe Mohnkuchen. Immer wenn wir in Deutschland sind kaufen wir uns welche. Danke für das Rezept. Ich werde mir die Mohnfüllung auch mahl selber machen (kaufe in Deutschland fix und fertig in solche kleine Säckchen). Ich backe fast immer ohne normalen Milch (unser Sohn hat Milchallergie), ich nehme dann oder Sojamilch oder (habe ich am liebsten) Hafermilch. So bekommt mann doch das Effect dass der Teig etwas zarter wird. So backe ich auch Pfannenkuchen.
    (hoffentlich habe ich nicht zu viele Fehler gemacht in mein Deutsch… aber verstehen wirdest du es sicher ;)))

    Reply
  3. F_A May 5th, 2010

    Die Herausforderung laktosefrei backen zu müssen, kenne ich zu gut. Aber man gewöhnt sich dran und denkt irgendwann nicht mehr drüber nach. Fruktose wird noch getestet, das wäre dann wieder ein gewaltige Umstellung, fürchte ich. Aber nichts ist unersetzlich, wie Du sehr schön gezeigt hast. :D

    Reply

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