Sweet dreams of poppy seeds - Austrian poppy noodles
Mohnnudeln, which probably could be translated with „poppy seed noodles“, are a traditional Austrian (and Bohemian) specialty and are served as a main course as well as a dessert.
They are also perfect comfort food for windy and rainy autumn days!
It‘s really easy to make Mohnnudeln from scratch. Here you can also see a short video of how to roll them and see a few more tips for the recipe: www.vienna-sunday.kitchen/en/recipe/homemade-mohnnudeln-poppy-seed-noodles/
Recipe for Austrian Mohnnudeln (poppy seed noodles)
Prep Time: 60 minutes
Cook Time: 45 minutes
Servings: 4 persons
For the dough
500 g floury potatoes (1 lbs)
250 g pastry flour (2 cups)
30 g butter, unsalted (2 soup spoons)
pinch of salt
For the poppy seed topping
80 g butter, unsalted
100 g powdered sugar
1 tbsp. vanilla sugar (vanilla flavour, alternatively)
1 shot of rum
150-200 g poppy seeds (1-2 cups)
- Cook potatoes one day ahead, if possible. Peel and press to a fine mass.
- In a bowl, mix the pressed potatoes, the flour, salt, the egg and the 30g of butter (best at room temperatur).
- To make a noodle, take 1 spoonfull of the dough and roll it with a somewhat hollow hand. Add the noodles to boiling water and simmer on medium temperature. Sieve well.
- In a frying pan, melt the butter. Mix with sugar, vanilla and the shot of rum. Add the noodles and stir well. Add poppy seeds. Before serving, cover with powdered sugar.
And the most important at the end: Enjoy and relish the Austrian poppy seed noodles.