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Slovak Sweet Poppy Seed Bread
Makovník
Makovník is a delightful sweet bread, a beloved pastry in Slovakia, characterized by its soft, yeasted dough generously filled with a rich mixture of ground poppy seeds, sugar, and a hint of cinnamon. It's often enjoyed during holidays and family gatherings, offering a perfect balance of fluffy dough and the distinct nutty sweetness of poppy seeds.
🧂 Ingrediente
- 3.5 cups All-purpose flour
- 2 tsp Active dry yeast
- 0.5 cup Granulated sugar
- 0.5 tsp Salt
- 1 cup Milk, lukewarm
- 0.25 cup Unsalted butter, melted
- 1 Large egg
- 1.5 cups Ground poppy seeds
- 0.5 cup Granulated sugar (for filling)
- 1 tsp Ground cinnamon
- 0.25 cup Milk (for filling)
- 1 set Egg wash (1 egg + 1 tbsp milk)
👨🍳 Instrucțiuni
- 1
In a small bowl, combine lukewarm milk with 1 tsp of sugar and the yeast. Let it sit for 5-10 minutes until foamy.
💡 Sfaturi Profesioniste: Ensure the milk is lukewarm, not hot, to avoid killing the yeast. - 2
In a large bowl, whisk together flour, remaining sugar, and salt. Make a well in the center.
💡 Sfaturi Profesioniste: Using a large bowl makes mixing and kneading easier. - 3
Pour the yeast mixture, melted butter, and beaten egg into the well of the dry ingredients. Mix until a shaggy dough forms.
💡 Sfaturi Profesioniste: Start mixing with a spoon and switch to hands as the dough comes together. - 4
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
💡 Sfaturi Profesioniste: Kneading develops gluten, which gives the bread its structure. - 5
While the dough is rising, prepare the filling. In a medium bowl, combine ground poppy seeds, sugar, cinnamon, and milk. Mix well until it forms a thick paste.
💡 Sfaturi Profesioniste: If the poppy seed mixture seems too dry, add a little more milk, a tablespoon at a time. - 6
Once the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll it into a rectangle, approximately 12x18 inches.
💡 Sfaturi Profesioniste: Rolling the dough evenly ensures a consistent thickness for the filling. - 7
Spread the poppy seed filling evenly over the dough, leaving a small border around the edges.
💡 Sfaturi Profesioniste: Don't overfill, as it can make rolling difficult. - 8
Starting from the long side, tightly roll up the dough into a log. Pinch the seam to seal.
💡 Sfaturi Profesioniste: Rolling tightly prevents the filling from leaking out during baking. - 9
Place the rolled dough seam-side down onto a parchment-lined baking sheet. Cover loosely and let rise for another 30-45 minutes.
💡 Sfaturi Profesioniste: A second rise makes the bread lighter and airier. - 10
Preheat oven to 375°F (190°C). Brush the top of the loaf with the egg wash.
💡 Sfaturi Profesioniste: Egg wash gives the bread a beautiful golden sheen. - 11
Bake for 30-35 minutes, or until golden brown and sounds hollow when tapped. Let cool on a wire rack before slicing.
💡 Sfaturi Profesioniste: Allow the bread to cool completely before slicing for cleaner cuts.
💡 Sfaturi Profesioniste
- ✓For a richer flavor, you can add a tablespoon of honey to the dough.
- ✓If you don't have ground poppy seeds, you can grind whole poppy seeds in a spice grinder or food processor.
- ✓Makovník can be stored in an airtight container at room temperature for up to 3 days.
✨ Idei de Variații
Inspirație pentru propria versiune a acestei rețete
- Add a tablespoon of orange zest to the filling for a citrusy note.
- For a different flavor, use a walnut filling instead of poppy seeds.
- Drizzle with a simple glaze of powdered sugar and milk after cooling.