Max and Moritz

Ingredients for the brioche dough:

  • 500g wheat flour
  • 200g milk
  • 100g butter
  •    50g egg (1)
  •    20g yolk (1)
  •    60g brown sugar
  •     15g yeast
  •       5g salt
  •          + lemon and orange zest


  • Warm the milk to 30-35°C, mix it with the yeast and half of the wheat flour, and let it rise for 60 minutes.
  • Then mix it with the rest of the ingredients and knead into a dough (5 minutes slowly and 5 minutes quickly).
  • After mixing, let the dough rise for 60 minutes. 
  • Divide the dough into smaller pieces, each weighing 95 g (10 pieces).
  • Shape these by rolling under the palm of your head into small rounds, cover them and let them sit a further 30 minutes.

300g nut filling: See recipe here

300g poppy seed filling: See recipe here

  • After the pieces of dough have rested, they are rolled out into thin oval sheets (10 x 20cm)
  • Spread one of the fillings in the center on each piece of dough from top to bottom (5x nut, 5x poppy seed)
  • Then seal the dough around the filling like an envelope and roll it out into a long baton-like form (make the ends thinner!!).
  • Then wind one nut and one poppy seed dough baton around each other to form a spindle-like shape. 
  • Place each spindle piece on a baking sheet with plenty of space between them.
  • Coat the pieces with egg and sprinkle them with shaved almonds.
  • Bake the Max and Moritz at 180°C / 20 minutes.