Good Morning Austria!

I have wanted to take the brunch more into an Austrian direction for some time now, Austria meets America for brunch kind of direction. Researching traditional Austrian pastries I stumbled upon  

Mohnkranzerl aus Hefeteig,

a sweet roll filled with a poppy seed filling with notes of cinnamon and lemon. Having a boss that is an actual living breathing Austrian is also a plus in testing new recipes ( he is a very good sport in tasting things new or old .... ).  I took the normal cinnamon roll sweet dough and filled it with the poppy seed filling, except baking it whole versus cutting pieces and proofing. The filling generates this unique yet familiar aroma, both nutty and sweet. It needs a couple tweaks here and there but the overall end product was really great, even Austrian approved!