Latvian Poppy Seed Pastries
Magoņu Maizītes
Soft and airy pastries filled with a sweet poppy seed mixture, often glazed with chocolate. These are a popular treat in Latvian bakeries, perfect with coffee or tea.
🧂 Ingredients
- 500 g All-purpose flour(bread or all-purpose flour)
- 200 ml Warm milk
- 11 g Active dry yeast
- 80 g Sugar(for the dough)
- 3 g Salt(for the dough)
- 100 g Butter(softened, for the dough)
- 1 Egg(for the dough)
- 50 ml Milk(for tangzhong)
- 50 ml Water(for tangzhong)
- 25 g All-purpose flour(for tangzhong)
- 150 g Poppy seeds(for the filling)
- 75 g Sugar(for the filling)
- 100 g Dark chocolate(for glaze)
- 25 g Butter(for glaze)
- 1 Egg(for egg wash)
- 1 tbsp Milk(for egg wash)
👨🍳 Instructions
- 1
Prepare the tangzhong: Whisk together 50g milk, 50ml water, and 25g flour in a small saucepan. Cook over medium heat, stirring constantly, until it forms a thick paste. Let cool completely.
💡 Tip: This step ensures a softer, moister dough. - 2
Prepare the dough: In a large bowl, combine 500g flour, 80g sugar, 3g salt, and 11g yeast. Warm 200ml milk and add it to the dry ingredients. Add 1 egg and the cooled tangzhong. Mix until a dough forms. Knead in 100g softened butter, a little at a time, until the dough is smooth and elastic.
💡 Tip: The dough will be sticky at first, but will come together with kneading. - 3
Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- 4
Prepare the filling: Soak 150g poppy seeds in hot water for 10-15 minutes, then drain thoroughly. Combine with 75g sugar. You can also grind them slightly for a finer texture.
- 5
Punch down the risen dough and roll it out into a large rectangle (approx. 38x21cm).
💡 Tip: Ensure the thickness is even. - 6
Spread the poppy seed filling evenly over the dough, leaving a small gap at the top. Roll up the dough tightly from the longer side.
💡 Tip: Press the seam to seal. - 7
Cut the roll into 1.5-2cm thick slices. Place the slices on a baking tray lined with parchment paper, leaving some space between them. Cover and let rise for another 20-30 minutes.
- 8
Preheat oven to 190°C (375°F). Whisk together 1 egg and 1 tbsp milk for the egg wash and brush over the pastries.
- 9
Bake for 20-25 minutes, or until golden brown.
- 10
Melt 100g dark chocolate and 25g butter together. Drizzle over the cooled pastries.
💡 Tip: Allow pastries to cool completely before glazing.
💡 Pro Tips
- ✓For a richer flavor, you can add a pinch of cardamom to the poppy seed filling.
- ✓These pastries freeze well once cooled. Reheat gently in the oven.
- ✓Ensure poppy seeds are well-drained to avoid a soggy pastry.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add chopped nuts (like almonds or walnuts) to the poppy seed filling.
- Use honey instead of sugar in the filling.
- Omit the chocolate glaze and dust with powdered sugar.