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Makivnyk
Ukrainian Poppy Seed Roll
Makivnyk is a traditional Ukrainian sweet yeast bread roll filled with a rich, aromatic poppy seed and nut mixture. Often baked for holidays like Christmas and Easter, it's a beloved pastry symbolizing prosperity and is enjoyed year-round.
ð§ ææ
- 3 cups All-purpose flour(plus more for kneading)
- 2 tbsp Granulated sugar(for dough)
- 2 tsp Instant yeast
- 1/2 tsp Salt
- 3/4 cup Warm milk
- 1/4 cup Butter(softened and cut into pieces)
- 2 Large eggs(lightly beaten)
- 1 cup Poppy seeds(ground)
- 1 cup Slivered almonds(finely chopped)
- 1/2 cup Hot milk(for filling)
- 3/4 cup Granulated sugar(for filling)
- 3 tbsp Butter(melted, for filling)
- 1 tbsp Lemon juice
- 1 tbsp Lemon zest
- 1/2 tsp Vanilla extract
- 1/2 tsp Almond extract
- 1 Egg(for egg wash)
- 1 tsp Water(for egg wash)
ðšâð³ äœãæ¹
- 1
Prepare the dough: In the bowl of a stand mixer, whisk together flour, sugar, yeast, and salt. Add warm milk and beaten eggs. Knead with the dough hook on low speed until a shaggy dough forms. Gradually add softened butter, one piece at a time, and continue kneading until the dough is smooth and elastic (about 8-10 minutes).
ð¡ ããã®ã³ã: If using active dry yeast, proof it in the warm milk with a pinch of sugar for 5-10 minutes before adding to the dry ingredients. - 2
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in bulk. Punch down the dough and let it rise again for another hour.
- 3
Prepare the poppy seed filling: Scald the poppy seeds by pouring boiling water over them, stirring, and letting them rest for 15 minutes. Drain thoroughly, pressing out excess water. Grind the poppy seeds in a coffee grinder or food processor until finely chopped and milky in appearance. Mix the ground poppy seeds with finely chopped almonds, hot milk, sugar, melted butter, lemon juice, lemon zest, vanilla extract, and almond extract. Stir until well combined and a paste forms.
- 4
Assemble the roll: Preheat oven to 180°C (350°F). Grease a baking sheet or line with parchment paper. Punch down the risen dough and divide it in half. On a lightly floured surface, roll out one half of the dough into a rectangle, approximately 1/4 inch thick. Spread half of the poppy seed filling evenly over the dough, leaving a small border. Roll up the dough tightly like a jelly roll. Pinch the edges to seal.
- 5
Place the rolled dough seam-side down on the prepared baking sheet. Repeat with the remaining half of the dough and filling. Cover the rolls with a damp cloth and let them rise for about 40 minutes.
- 6
Prepare the egg wash by whisking together 1 egg and 1 tsp water. Brush the tops of the risen rolls with the egg wash. Poke a fork into the side of each roll or cut slits on top to allow steam to escape.
- 7
Bake for 30-35 minutes, or until golden brown. Let cool on a wire rack before slicing and serving.
ð¡ ããã®ã³ã
- âEnsure poppy seeds are thoroughly drained to avoid a watery filling.
- âGrinding the poppy seeds is crucial for texture and flavor release.
- âWork the dough until it's smooth and elastic for a light and airy roll.
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- Add finely chopped walnuts or raisins to the poppy seed filling.
- For a richer dough, use whole milk instead of water for proofing the yeast.