I love poppyseeds. Whenever I go to Polish bakeries in Brooklyn, I’ll stop for a piece of poppyseed topped babka. So when I found Wolfgang Süpke’s mohnschneken (poppyseed snails), I craved it like a junkie and made a batch!
It’s a straight forward yeasted enriched bun formula. The filling is just as simple and not even cloyingly sweet.
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