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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
References[edit | edit source]
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