Thank you Anja. I’m of German descent and love German cooking. Had the privilege to live there for 2 1/2 years in the Kaiserslautern area. I miss it. Anyhow, thank you for all you do here and bringing back wonderful memories.
Hi Anja, this looks very good and doesn't seem too complicated. I'll be giving it a try as soon as our weather cools off enough to be able to stand to run an oven.
Aww ... I am so glad to hear you like this! It's not complicated at all! And I totally get by not wanting to bake in the heat - it actually was a bit of a challenge with recording this video in our recent heat wave 🤪 ~ Anja
Liebe Anja, vielen Dank für deine wunderbaren Videos. Ich genieße es sehr dir zuzusehen. Ist es dir möglich deutsche Untertitel einzublenden? Ich kann dir zwar folgen, aber die Feinheiten gehen mir doch verloren oder ich helfe mir im Nachhinein mit einem Übersetzer. Es wäre sehr viel lehrreicher die richtige Übersetzung dabei zu haben. Ich glaube nämlich, dass du auch in Deutschland viele Zuschauer hast und für die englischsprachigen wäre es evtl. auch interessant die deutsche Übersetzung zu sehen. So oder so für dich/euch wäre es vlt. mehr Arbeit, aber defiitiv eine Bereicherung für deine Videos. Ich wünsche mir, dass du noch viele interessante Folgen drehst und dass du weiterhin soviel Ruhe und Freude ausstrahlst. Alles Gute! F.
Hallo liebe Francesca, danke für Deinen lieben Kommentar!! Wenn Du im unteren Bildrand auf "cc" klickst, kommen automatisch generierte Untertitel. Hoffe, das hilft und LG von Anja
Yum! I have been looking for a non-lemony poppyseed recipe, Thank you! Poppyseeds have a flavor of their own. That Streusel topping looks tricky, I might use a springform pan just to contain all of it. FYI "coax" is pronounced "cokes".
Making your recipe today and wondering how long you let the dough rise until it's doubled? So far it's been around 40 minutes and still not rising. Bought and tested yeast to make sure it was fresh first. Also, I needed to add a bit more flour while kneading with my dough hook (about 1/4 cup) because it was super sticky and not coming together. Finally came together after 10 minutes on high speed. Thanks so much.
Yes, heat the milk up with the poppy seeds and other ingredients. It's step 6 in this recipe: ourgabledhome.com/german-poppy-seed-streusel-cake-mohnkuchen-mit-streuseln/#recipe
Can one let the logs rise again after twisting? Would this give them a slightly fluffier dough after they are baked? These look very good! Thank you for sharing! 😊
Yum I will definitely make this recipe. Thank you for sharing
Thank you! Happy baking 😃 ~ Anja
Thank you Anja. I’m of German descent and love German cooking. Had the privilege to live there for 2 1/2 years in the Kaiserslautern area. I miss it. Anyhow, thank you for all you do here and bringing back wonderful memories.
Aww ... love that you have good memories of your time in Kaiserslautern. Now you can bake authentic German cakes at home 😊 ~ Anja
OMG Mohnkuchen, Pflaumenkuchen und Kaesesahnetorte are my favored pastries. Thank you.
Thank you and Frohes Backen 😊 ~ Anja
Gemma, thank you sooo much for the wonderful lesson. I didn't think to preserve herbs in salt! I'm going to try this, I love the idea of it
Hi Anja, this looks very good and doesn't seem too complicated. I'll be giving it a try as soon as our weather cools off enough to be able to stand to run an oven.
Aww ... I am so glad to hear you like this! It's not complicated at all! And I totally get by not wanting to bake in the heat - it actually was a bit of a challenge with recording this video in our recent heat wave 🤪 ~ Anja
That looks so good! I am not German but love poppy seed cake. I will make this soon.
Yay! I love Mohnkuchen!
Oh wow that’s delicious!! Going to try this coming weekend ;) thank you for sharing!!! I’m subscribed! 💪😀
I am so glad to hear you like this recipe! Thank you for subscribing and happy baking 😊~ Anja
Looks delicious.
Thank you, it's become one of our family's favorites 😋~ Anja
Liebe Anja, vielen Dank für deine wunderbaren Videos. Ich genieße es sehr dir zuzusehen. Ist es dir möglich deutsche Untertitel einzublenden?
Ich kann dir zwar folgen, aber die Feinheiten gehen mir doch verloren oder ich helfe mir im Nachhinein mit einem Übersetzer. Es wäre sehr viel lehrreicher die richtige Übersetzung dabei zu haben. Ich glaube nämlich, dass du auch in Deutschland viele Zuschauer hast und für die englischsprachigen wäre es evtl. auch interessant die deutsche Übersetzung zu sehen. So oder so für dich/euch wäre es vlt. mehr Arbeit, aber defiitiv eine Bereicherung für deine Videos. Ich wünsche mir, dass du noch viele interessante Folgen drehst und dass du weiterhin soviel Ruhe und Freude ausstrahlst. Alles Gute! F.
Hallo liebe Francesca, danke für Deinen lieben Kommentar!! Wenn Du im unteren Bildrand auf "cc" klickst, kommen automatisch generierte Untertitel. Hoffe, das hilft und LG von Anja
I agree. I am Deutschamerikaner and trying to pick up conversational German. Subtitles would be great!
Yum! I have been looking for a non-lemony poppyseed recipe, Thank you! Poppyseeds have a flavor of their own. That Streusel topping looks tricky, I might use a springform pan just to contain all of it.
FYI "coax" is pronounced "cokes".
Nice and thank you, fellow poppyseed lover! Oh, and thank you for helping out a non-native English speaker 🤪 ~ Anja
Making your recipe today and wondering how long you let the dough rise until it's doubled? So far it's been around 40 minutes and still not rising. Bought and tested yeast to make sure it was fresh first. Also, I needed to add a bit more flour while kneading with my dough hook (about 1/4 cup) because it was super sticky and not coming together. Finally came together after 10 minutes on high speed. Thanks so much.
You can let it rise longer or find a warmer spot. Hope this helps ~ Anja
I like the texture of poppy seed. Does blending them make them not crunchy anymore?
I think they don't get creamy and won't stick together as well if you don't grind them but you can always try using them whole 😊 ~ Anja
Do you let the milk scald a little when making the poppy seed mixture. My Mutti has that as part of the poppy seed prep for Mohnstollen.
Yes, heat the milk up with the poppy seeds and other ingredients. It's step 6 in this recipe: ourgabledhome.com/german-poppy-seed-streusel-cake-mohnkuchen-mit-streuseln/#recipe
thank you
So glad you enjoyed this 👍 ~ Anja
Really would like to make this but where can I find the recipe for the ingredients, please?
You will find them here: ourgabledhome.com/german-poppy-seed-streusel-cake-mohnkuchen-mit-streuseln/ 😊~ Anja
Can one let the logs rise again after twisting? Would this give them a slightly fluffier dough after they are baked? These look very good! Thank you for sharing! 😊
In short: yes, you can. However, I find that my dough rises plenty during the baking but feel free to experiment. Happy baking 😊 ~ Anja
I made a rough puff pastry dough, do you think it will work
Yes, you can do that!
At 7:45 timeline, why not try a baguette peel to move the roll from the counter to the parchment lined sheet pan?
I might try that 👍!
Link for the recipe does not work
It's working on my end but here it is again: ourgabledhome.com/german-poppy-seed-streusel-cake-mohnkuchen-mit-streuseln/ Happy baking 😊 ~ Anja
Can I use arrow roots instead of cornstarch?
That should work but you might need to use about twice as much ~ Anja
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