Being Austrian Mohn/Poppyseed is a major component in much of my baking. Here in New Zealand it is also very hard to come by. its considered a restricted drug. You can get small amounts for sprinkling on buns but this is it. I buy mine at a commercial food store where I am registered and I can buy it by the kilo. (They have it under lock and key!! no kidding you have to ask for it and the manager unlocks the "safe") Similar process if I want to buy the cream bulbs for the ISI Whipped Cream maker. (they contain Nitros Oxide!) Buy the way I bought a proper Poppy seed grinder, as poppy seeds need to be ground to a paste to develop their full flavour. I have a Jupiter Poppy seed mill to do that job. Warning to anyone who wants to by the mill but never has used one before. Grinding Poppy seeds is a very, very , very , very slow process. Sound all a bit pedantic but then I am a pastry chef - well, used to. Too old and retired from that now. Love your channel and keep up the good work.
Wow, that is a lot of trouble for the poppy seeds but I totally understand that it's worth it. The grinding is indeed a little difficult to get properly done with what I'm using but sometimes there have to be compromises. I didn't know there are poppy seed grinders on the market. Thank you for your information and coming from a pastry chef ... makes me even more happy!
Mohnschnitten gelungen und bei den Osterngeste sehr beliebt. Ich habe auch zusätzlich Zucker für die Füllung beigegeben. Herzlichen Dank für das Rezept. Es brachte schöne Errinerrungen an meine Lebzeiten in Wien. Grüße aus Kanada.
Ahh Poppy seed cake, mmm. When I was young my Mother grew about a half acre of eating poppy flowers every few years. They say you cannot get any "pharmaceutical" effect from eating the seeds, but it was interesting that whenever we had our coffee and poppy seed cake (HEAVY on the poppy seed filling) after our dinner, we all tended to take a little nap, lol. Store bought seed is so dry and canned is too sweet. Will never get to experience that wonderful kuchen again, from our own homegrown seed. Never-the-less we will be making some this Christmas. Usually we made it at Canadian thanksgiving. LOOKING FORWARD TO TRYING YOUR RECIPE, thank-you.
That must have been beautiful with the poppy flowers! As I wrote in my blog article: I wouldn't take my chances and eat this cake before a drug test ;-) but I have been assured, too, that there is no opium on the seeds. Still, this cake is somewhat addictive!
@@MyGermanRecipes, Btw, when purchasing mohn in North America, be careful of what you purchase, for unlike in Europe where blue poppy seed is the norm, the less desirable brown is often sold here. Have a nice Sunday bye ;-) .
I love mohnkuchen! The more mohn, the better! Same goes for streusel. You can't have too much streusel lol. I never understood how people like just a thin bit of mohn, or, just a little streusel on top. Lol. Great video. I miss Germany. The people... And especially the food. I refuse to eat in an American "German" restaurant. Only at home. Glad I found your channel!
If you're still in the US, Silo makes a poppy filling in cans. My family has been using them since before I was born for holiday kolackys. Unsure how close that is to your german prepared poppy filling. Stores are selective, so you may have to check the baking aisle at a few stores depending on where you are. Walmart has been fairly consistent at carying them, similarly with Safeway. Your local store may vary. If you see the other Silo cans on the shelf, dont be afraid to ask customer service to order some for you. It will be cheaper than ordering online and more inline with what you see in the stores.
OMG this is the first time I have seen you and I also read your recipe on your website, and your commentary has made me laugh a lot, especially the bits about the drug testing and the 'cavities' after eating. I love your sense of humour and I can't wait to make these squares! I'll let you know how they turned out. I might even have a reason to buy some rum now, to soak those raisins; what a great idea!
I home made most all the food my sons ate starting with their first baby foods and nursed them I agree it’s so much healthier my sons have never had colds or flus or ear infections
There used to be shop in the centre of Jerusalem where you could buy this cake but it's gone now. All the bakeries sell a yeast based poppy seed cake so I'm looking for a good recipe - like this! By the way I buy the poppy seed by weight at a spice store and they grind it for me. Thanks for the recipe!
Thank you for responding to my comment. It makes perfect sense now. I believe Farina is wheat, while grits are corn, but I'm sure they perform the same way in this recipe. It is always interesting to me how people adapt their cooking to a new area. Where would Americans be without peanuts (groundnuts)? Love learning German cooking from a Native.
Exactly! I just answered basically the same in the previous comment 😆. Yes, I love that too, to see how people adjust recipes to their area. Grits are not always corn though. Grits from corn are usually polenta. The regular grits should be coarse grind wheat or other grains.
So interesting! I was surprised by the grits; is that a Texas thing? I would not have expected that, but it's a useful ingredient. Love any recipe that includes marzipan!
The grits are a German thing. Especially in the north of Germany, grits have a special place in our kitchen. We have grit dumplings, grit milk soup, ... . In this cake, they make sure the filling is thickening. I actually like grits a lot.
I think farina is a sort of flour, right? As I remember, it‘s the arabic word for flour at least. But it can be a corn flour, too, so I‘m not sure. But I think if it is helping to thicken the filling, it should be doing the same. Grits don‘t have a lot of taste of their own and any rather neutral thickening agent should work.
@@MyGermanRecipes just looked it up. It is cream of wheat, with germ still on. Its breakfast cereal. But I guess will do the same thickening trick as grits. She used farina for griess knudl suppe
Ah, that's interesting. I actually can't really tell the difference between cream of wheat and grits. Hope everything works out well, have fun baking and enjoy the cake! :-)
A recommendation for those who want to buy bulk poppy seeds without going to amazon, stop by your local bakery or bakery department in a supermarket and ask to buy some from them, they most likely will be happy to sell them to you.
Probably worth a try. In my area we don‘t have any traditional bakeries, only bakery departments in the grocery where they bake prepared doughs. But Central Market bake a lot fresh from scratch and might have it.
Masa Mezcla la manteca con el azucar primero y luego con huevo y vainilla. Luego la harina de a dos partes. Mezclo x 1 mn. Esta masa sirve para la parte de arriba y la base asi que la parto. Distribuis la masa en el molde.
You can add it any time. I think I accidentally cut that part out in the video but added it when I heated the milk, if I remember correctly. Sorry for the late reply!
If you need to store it for several days, I’d recommend keeping it in the fridge. I don’t know how long it will be good, we usually eat it very fast. Yes, you can freeze this cake.
Relleno Manteca adentro de la leche y dejo que de derrita ahi hasta que hierva. Ahi agrego la azucar y las semillas???. Dejo que caliente un rato. Hasta que espese un poco. Lo pongo en un bowl a todo. Le pone algo que parece masapan o galleta. Bate. Pongo la amapola. Puedo agregarle agua.
Yes 👍 The Indian shop only had white poppy seeds. I could have used them but I wanted it authentic and we don‘t know white poppy seeds in Germany 😂 but they probably taste the same.
@@MyGermanRecipes oh alright, our Indian groceries stores have black and white, in the Texas area you will find in another Indian store they call it khas khas similar to khus khus but it's poppy seeds
You can use Semolina instead of grits if you are more familiar with that, it's actually even the better choice. I don't know how to explain grits, it's the stuff that every baby in Germany gets fed at some point. Look up grits or quick grits on google or amazon, maybe that will help you.
@@MyGermanRecipes In the US "grits" is usually a cornmeal porridge; this could be misleading but will likely work just fine also. In my eyes "semolina" in the US is exactly the same as Weizengriess in good old G.
Yes, but for the Stollen I used less of the recipe. If you go to the Stollen blog post, you will find the quantities that I used to fill the Stollen. The link is at the end of the Stollen video and also below the video in the description box.
Being Austrian Mohn/Poppyseed is a major component in much of my baking. Here in New Zealand it is also very hard to come by. its considered a restricted drug. You can get small amounts for sprinkling on buns but this is it. I buy mine at a commercial food store where I am registered and I can buy it by the kilo. (They have it under lock and key!! no kidding you have to ask for it and the manager unlocks the "safe") Similar process if I want to buy the cream bulbs for the ISI Whipped Cream maker. (they contain Nitros Oxide!)
Buy the way I bought a proper Poppy seed grinder, as poppy seeds need to be ground to a paste to develop their full flavour. I have a Jupiter Poppy seed mill to do that job. Warning to anyone who wants to by the mill but never has used one before. Grinding Poppy seeds is a very, very , very , very slow process.
Sound all a bit pedantic but then I am a pastry chef - well, used to. Too old and retired from that now.
Love your channel and keep up the good work.
Wow, that is a lot of trouble for the poppy seeds but I totally understand that it's worth it. The grinding is indeed a little difficult to get properly done with what I'm using but sometimes there have to be compromises. I didn't know there are poppy seed grinders on the market. Thank you for your information and coming from a pastry chef ... makes me even more happy!
Thank you for such a delicious and positive video, it made me feel good and inspired
So nice of you
Mohnschnitten gelungen und bei den Osterngeste sehr beliebt. Ich habe auch zusätzlich Zucker für die Füllung beigegeben. Herzlichen Dank für das Rezept. Es brachte schöne Errinerrungen an meine Lebzeiten in Wien. Grüße aus Kanada.
Ahh Poppy seed cake, mmm. When I was young my Mother grew about a half acre of eating poppy flowers every few years. They say you cannot get any "pharmaceutical" effect from eating the seeds, but it was interesting that whenever we had our coffee and poppy seed cake (HEAVY on the poppy seed filling) after our dinner, we all tended to take a little nap, lol. Store bought seed is so dry and canned is too sweet. Will never get to experience that wonderful kuchen again, from our own homegrown seed. Never-the-less we will be making some this Christmas. Usually we made it at Canadian thanksgiving. LOOKING FORWARD TO TRYING YOUR RECIPE, thank-you.
That must have been beautiful with the poppy flowers! As I wrote in my blog article: I wouldn't take my chances and eat this cake before a drug test ;-) but I have been assured, too, that there is no opium on the seeds. Still, this cake is somewhat addictive!
@@MyGermanRecipes,
Btw, when purchasing mohn in North America, be careful of what you purchase, for unlike in Europe where blue poppy seed is the norm, the less desirable brown is often sold here. Have a nice Sunday bye ;-) .
I didn't know that, thank you! I will make sure to get the good stuff!
Mountain Rose Herbs also sells them in increments from 4 oz. to a pound! This is one of my favorites! Thanks for sharing!
Thank you! I didn‘t know so many online shops offer poppy seeds. It could have been so easy 😆 if only I had planned to buy them a week earlier.
Thank you!!! This is delicious!!
Thank you for the recipie.I'm buying poppi seeds in a specialty arab store,in my town and I make poppi seed roll.
As always..your recipes are Prima! And your teaching of the recipes are from the heart!
Thank you 😊
Ausgezeichnet! Das Rezept ist mir gut gelungen. Ich habe Semolina cream of wheat benutzt.
Thanks for the recipe...Looks appetizing...
Most welcome 😊
I love mohnkuchen! The more mohn, the better! Same goes for streusel. You can't have too much streusel lol. I never understood how people like just a thin bit of mohn, or, just a little streusel on top. Lol. Great video. I miss Germany. The people... And especially the food. I refuse to eat in an American "German" restaurant. Only at home. Glad I found your channel!
Agree 100%!
The more poppy seeds in a cake+raisins+moisture the better!!
If you're still in the US, Silo makes a poppy filling in cans. My family has been using them since before I was born for holiday kolackys. Unsure how close that is to your german prepared poppy filling. Stores are selective, so you may have to check the baking aisle at a few stores depending on where you are. Walmart has been fairly consistent at carying them, similarly with Safeway. Your local store may vary. If you see the other Silo cans on the shelf, dont be afraid to ask customer service to order some for you. It will be cheaper than ordering online and more inline with what you see in the stores.
OMG this is the first time I have seen you and I also read your recipe on your website, and your commentary has made me laugh a lot, especially the bits about the drug testing and the 'cavities' after eating. I love your sense of humour and I can't wait to make these squares! I'll let you know how they turned out. I might even have a reason to buy some rum now, to soak those raisins; what a great idea!
Welcome to German cooking and baking, have fun 😃
I home made most all the food my sons ate starting with their first baby foods and nursed them I agree it’s so much healthier my sons have never had colds or flus or ear infections
There used to be shop in the centre of Jerusalem where you could buy this cake but it's gone now. All the bakeries sell a yeast based poppy seed cake so I'm looking for a good recipe - like this! By the way I buy the poppy seed by weight at a spice store and they grind it for me. Thanks for the recipe!
You are lucky to have that spice store with a mill! Happy baking :)
Thank you for responding to my comment. It makes perfect sense now. I believe Farina is wheat, while grits are corn, but I'm sure they perform the same way in this recipe. It is always interesting to me how people adapt their cooking to a new area. Where would Americans be without peanuts (groundnuts)? Love learning German cooking from a Native.
Exactly! I just answered basically the same in the previous comment 😆. Yes, I love that too, to see how people adjust recipes to their area. Grits are not always corn though. Grits from corn are usually polenta. The regular grits should be coarse grind wheat or other grains.
So interesting! I was surprised by the grits; is that a Texas thing? I would not have expected that, but it's a useful ingredient. Love any recipe that includes marzipan!
The grits are a German thing. Especially in the north of Germany, grits have a special place in our kitchen. We have grit dumplings, grit milk soup, ... . In this cake, they make sure the filling is thickening. I actually like grits a lot.
My grandma never used grits, but used Farina. Is there much difference?
I think farina is a sort of flour, right? As I remember, it‘s the arabic word for flour at least. But it can be a corn flour, too, so I‘m not sure. But I think if it is helping to thicken the filling, it should be doing the same. Grits don‘t have a lot of taste of their own and any rather neutral thickening agent should work.
@@MyGermanRecipes just looked it up. It is cream of wheat, with germ still on. Its breakfast cereal. But I guess will do the same thickening trick as grits. She used farina for griess knudl suppe
Ah, that's interesting. I actually can't really tell the difference between cream of wheat and grits. Hope everything works out well, have fun baking and enjoy the cake! :-)
Would love to make this. How big is the baking frame or pan? I couldn't find the dimensions. Thanks.
A recommendation for those who want to buy bulk poppy seeds without going to amazon, stop by your local bakery or bakery department in a supermarket and ask to buy some from them, they most likely will be happy to sell them to you.
Probably worth a try. In my area we don‘t have any traditional bakeries, only bakery departments in the grocery where they bake prepared doughs. But Central Market bake a lot fresh from scratch and might have it.
Great idea!
M Hallmann video in Canada they sell them at the bulk barn
Masa
Mezcla la manteca con el azucar primero y luego con huevo y vainilla. Luego la harina de a dos partes. Mezclo x 1 mn.
Esta masa sirve para la parte de arriba y la base asi que la parto.
Distribuis la masa en el molde.
Hi Barbara, when do I add the salt to the poppy seed filling? Sorry if I missed it. Thanks!
You can add it any time. I think I accidentally cut that part out in the video but added it when I heated the milk, if I remember correctly.
Sorry for the late reply!
What size baking pan?
I suggest you check out local Turkish groceries and charcuteries the next time you want to buy poppy seeds.
You can substitute the raisins with apples works just as well
Great idea!
Bulk stores have plenty of poppy seeds
How long can be kept and does it have to be in the fridge? And, can be freeze? Thanks!
If you need to store it for several days, I’d recommend keeping it in the fridge. I don’t know how long it will be good, we usually eat it very fast. Yes, you can freeze this cake.
Relleno
Manteca adentro de la leche y dejo que de derrita ahi hasta que hierva. Ahi agrego la azucar y las semillas???. Dejo que caliente un rato. Hasta que espese un poco.
Lo pongo en un bowl a todo.
Le pone algo que parece masapan o galleta. Bate. Pongo la amapola. Puedo agregarle agua.
Ron. Nueces. Mezclo.
Solo makes poppy seed filling in a can. Best way to get it is mail order from their site.
Fresh yeast is another story all together
Also try local Indian middle eastern shops even polish Russian Hungarian Jewish shops depending where you are.
Yes 👍
The Indian shop only had white poppy seeds. I could have used them but I wanted it authentic and we don‘t know white poppy seeds in Germany 😂 but they probably taste the same.
@@MyGermanRecipes oh alright, our Indian groceries stores have black and white, in the Texas area you will find in another Indian store they call it khas khas similar to khus khus but it's poppy seeds
What are grits???
You can use Semolina instead of grits if you are more familiar with that, it's actually even the better choice. I don't know how to explain grits, it's the stuff that every baby in Germany gets fed at some point. Look up grits or quick grits on google or amazon, maybe that will help you.
@@MyGermanRecipes In the US "grits" is usually a cornmeal porridge; this could be misleading but will likely work just fine also. In my eyes "semolina" in the US is exactly the same as Weizengriess in good old G.
Is this filling the same used in the Stöllen?!
Yes, but for the Stollen I used less of the recipe. If you go to the Stollen blog post, you will find the quantities that I used to fill the Stollen. The link is at the end of the Stollen video and also below the video in the description box.
semolina, such a nice word isnt it
Where can I get the recepie
mygerman.recipes/poppy-seed-crumble-cake/
Nom Nom Nom nom
You can buy it in polish store.
How is it called there? … in case I have to ask if I can’t find it.
Masa makowa. :)
Lots of poppyseed filling only $3
Couldn't see what you were doing and couldn't follow was very difficult very difficult to confirm the camera thank you