Recipe: Waldviertler Mohnzelten

Mohnzelten

Mohnzelten

Dough:
500 grams (18 oz) flour
300 grams (11 oz) potatoes
250 grams (8.8 oz) butter
2 eggs
3 tablespoons cream
salt
1 pinch of baking powder

Filling:
200 grams (7.1 oz) poppyseeds
150 grams (5.3 oz) sugar
100 grams (3.5 oz) butter
½ packet (ca. 3/4t) vanilla sugar
cinnamon
Rum

1. Boil the potatoes with their skins on. Once cooked, remove the skins from the potatoes and allow them to cool for 15 minutes.

2. While the potatoes are cooling, make the filling: Melt the butter with the poppy seeds, then add the remaining ingredients (do not boil). Take the pot off the stove and stir well.

3. Grate the potatoes on the smallest hole on a box grater or pass through a ricer. Combine the potatoes, flour, butter, eggs, cream, salt, and baking powder, and knead into a firm dough.

4.  Divide the dough into eight equal pieces, flatten slightly, and add about 1/4 cup poppyseed filling to each.  Close the dough around the filling, place on a greased sheet. Flatten the dumplings and prick with a fork several times.

5. Bake about 30 minutes at 200 ° C (392 F).

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Bioladen im G’machl/Tirolerhof

One of my favorite things about visiting the Schönbrunn zoo is the Tirolerhof. The Tirolerhof is the location of a farm house from the Austrian Alpine region of Tirol that was disassembled, transported to the zoo, and reassembled. It serves as a living museum: the rooms are set up as they would be in a typical farm house of the region, and the inside and outside stalls house rare breeds of animals from Tirol.

The farm house at Tirolhof.

The farm house at Tirolhof.

The best part, of course, is the farm shop (Bioladen im G’machl) that sells cured meats, cheese, brötchen sandwiches, baked goods, and beverages from Tirol. We had lunch there yesterday and I’ve discovered two more things that I want to learn how to make.

Powidl topfen kuchen.

Powidl topfen kuchen.

The first is powidl topfen kuchen, a cake made with powidl and topfen. Powidl is kind of like plum jelly, except it is made without adding sugar or pectin (or other gelling agents). It sounds like you boil fresh, late-season plums for hours until they get thick. I want to learn to make this preserve for its own sake, and to re-create this cake. Topfen is a type of cottage cheese that is used in a lot of desserts here. Wikipedia says it is similar to paneer, which I know how to make, so I am a third of the way to knowing how to make this cake.

Mohn zelten.

Mohnzelten.

Next we have mohnzelten, which are poppyseed-filled bread. Wikipedia says that the bread is made with potato dough, which surprised me because I’ve always thought of the bread as a cross between pretzel and sweet bread. This is one of my favorite snacks that I have discovered here, and the way my family gobbled this up yesterday suggests they would not be adverse to me learning how to make them.

Stay tuned for recipes!