Mohnnudeln
Sweet Austrian egg noodles tossed with caramelized poppy seeds, butter, and a touch of sugar—a comforting dessert noodle dish with nutty, aromatic flavors. This simple but elegant recipe transforms humble ingredients into something deeply satisfying.
- Total time
- 30 min
- Servings
- 4
- Calories
- 625
- Protein
- 18g
Ingredients
- 6 tablespoons unsalted butter
- 1.5 cups whole poppy seeds
- 4 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 pound fresh egg noodles
- 2 tablespoons powdered sugar
- ¼ teaspoon ground cinnamon
Instructions
- 1
Fill a large pot with 4 quarts of water and bring it to a rolling boil over high heat. While the water heats, you'll prepare the poppy seed butter.
- 2
Measure out 1.5 cups of whole poppy seeds into a small, heavy-bottomed saucepan. Toast the poppy seeds over medium-low heat, stirring constantly with a wooden spoon for 4-5 minutes. You're looking for the seeds to deepen slightly in color and release a rich, toasted aroma — they should smell fragrant and slightly nutty, not burnt.
- 3
Cut 6 tablespoons of unsalted butter into small pieces and add them to the toasted poppy seeds. Stir constantly as the butter melts and coats each seed. This should take about 1-2 minutes over medium-low heat.
- 4
Sprinkle 4 tablespoons of granulated sugar and 1 teaspoon of kosher salt into the poppy seed mixture. Stir well to combine, then remove the pan from heat and set aside. The mixture should be golden, fragrant, and cohesive.
- 5
Once the water is boiling, add 1 pound of fresh egg noodles and stir immediately with a wooden spoon to prevent sticking. Cook until the noodles are tender but still have a slight bite, about 6-8 minutes for fresh noodles — they should bend easily but not fall apart when you taste one.
- 6
Drain the cooked noodles thoroughly in a colander, shaking gently to remove excess water. Do not rinse them — the starch helps the poppy seed butter cling to them.
- 7
Return the warm drained noodles to the empty pot over low heat. Pour the entire poppy seed butter mixture over the noodles and gently toss with two wooden spoons or a wooden spoon and fork for 1-2 minutes, coating every strand evenly. The residual heat from the noodles will keep the poppy seed butter warm and glossy.
- 8
Transfer the Mohnnudeln to a serving platter or individual bowls. Just before serving, sift 2 tablespoons of powdered sugar mixed with 0.25 teaspoon of ground cinnamon over the top — the powdered sugar will dust the noodles and create a sweet, fragrant finish.
- 9
Serve while warm. The noodles are best eaten immediately, while the poppy seed butter is still clinging to each strand and the texture is soft and comforting.
Tools you’ll need
- large pot
- wooden spoon
- small heavy-bottomed saucepan
- colander
- fine-mesh sifter or sieve
- serving platter or individual bowls
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