Ah, Rosenkuchen mit Mohn 🌹🍰 — that beautiful pull-apart “rose” cake with poppy seed filling. Soft, fragrant, and a total show-stopper. Here’s a classic, reliable recipe.
🌹 Rosen Cake with Poppy Seeds (Mohn-Rosenkuchen)
Ingredients
Dough
- 3½ cups (450 g) all-purpose flour
- ¼ cup (50 g) sugar
- 1 packet (2¼ tsp) dry yeast
- ¾ cup (180 ml) warm milk
- 1 egg
- ¼ cup (60 g) melted butter
- ½ tsp salt
- 1 tsp vanilla (optional)
Poppy Seed Filling
- 7 oz (200 g) ground poppy seeds
- ½ cup (120 ml) milk
- ¼ cup (50 g) sugar
- 1 tbsp butter
- 1 tsp vanilla or lemon zest
- Optional: 1 tbsp honey or rum
Finish
- Powdered sugar (or light glaze)
Instructions
1️⃣ Make the dough
Mix yeast with warm milk and 1 tbsp sugar. Rest 10 minutes.
Add flour, remaining sugar, egg, butter, salt, and vanilla. Knead until soft and elastic.
Cover and let rise 1–1½ hours, until doubled.
2️⃣ Prepare poppy filling
Heat milk, sugar, and butter until warm (not boiling).
Stir in poppy seeds and flavoring. Cool slightly.
3️⃣ Shape the roses
Roll dough into a large rectangle (~¼ inch thick).
Spread poppy filling evenly.
Cut into long strips, then roll each strip into a spiral “rose.”
4️⃣ Assemble
Place roses cut-side up in a greased springform pan, slightly apart.
Cover and rise 30–40 minutes.
5️⃣ Bake
Bake at 350°F / 180°C for 30–35 minutes, until golden.
6️⃣ Finish
Cool slightly, dust with powdered sugar or drizzle a simple glaze.
🌟 Tips for Perfect Rosenkuchen
- Don’t overfill or the roses may open too much
- Let filling cool before spreading
- Tastes even better the next day
If you want, I can:
- Add a vanilla custard layer
- Make a quark or cream cheese version
- Convert this to a no-yeast / quick dough
- Give metric-only measurements
Just tell me 😊