Mohnkringel {poppy seed kringel}

Mohnkringel {poppy seed kringel}

These are my invention. Mohnkringel don’t exist, I think. Well, okay. That is not true. Here is a wonderful recipe by the very talented Maikki, for example. But at least I can claim that in Germany Maikki’s version would be called kranz and not kringel.  Isn’t it fascination how words travel though time and space via food? I think kringel or kringle came to us via Scandinavia while all those poppy seeds hail from Eastern and Central Europe. I didn’t look this up, but I suppose there’s a lot of Jewish food history involved here, too. Whoever invented this or wherever it came from, I am thankful for another idea to fuel my poppy seed addiction. But before I write something about these mohnkringel, I want to thank you all too for welcoming me back into the blogging community. I’ve read all of your comments and every single one of them made my day. I am very grateful that you’ve kept me in your readers and that many of you even took the time to come here and leave a comment. You all are awesome.

Ingredients

  • 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
Read the whole recipe on seitan is my motor