Mohnflesserl

Mohnflesserl

Mohnflesserl is a traditional Austrian pastry, specifically a type of bread roll, that is typically consumed during breakfast or as a snack. The name "Mohnflesserl" is derived from the German words for poppy seed ("Mohn") and plait ("Flesserl"), referring to the pastry's characteristic poppy seed topping and braided shape.

Description

Mohnflesserl is made from a yeast dough that is rolled into long strands and then twisted or braided into a distinctive shape. The dough is typically made from wheat flour, water, yeast, salt, and sometimes a small amount of sugar. After the dough is shaped, it is brushed with a mixture of egg yolk and milk, then sprinkled with poppy seeds before being baked until golden brown.

History

The origins of Mohnflesserl are believed to date back to the Middle Ages, when it was a common food among the Jewish communities in Austria. It was traditionally baked on Fridays and consumed as part of the Sabbath meal. Today, Mohnflesserl is a popular item in bakeries across Austria and is often served with butter and jam.

Nutritional Value

Mohnflesserl is a good source of carbohydrates due to the wheat flour used in its preparation. The poppy seeds provide a small amount of protein, fiber, and healthy fats. However, like most pastries, Mohnflesserl is relatively high in calories and should be consumed in moderation as part of a balanced diet.

See Also

• List of Austrian dishes
• List of bread rolls

References

‎