Recipe
Makovnjača
A yeast roll filled with poppy seeds cooked in milk and sugar, plus raisins. The dough rises once, then bakes until the crust is brown.
Makovnjača takes about 85 minutes and makes 8 servings. Each serving has 642 kcal.
- Preparation
- 30 minutes
- Cooking
- 55 minutes
- Total time
- 85 minutes
- Servings
- 8
Nutrition per serving
- Calories
- 642 kcal
- Protein
- 14.8 g
- Carbohydrates
- 82.4 g
- Fat
- 26.8 g
Ingredients
- All-purpose flour500 g
- Milk450 ml
- Butter80 g
- Eggs1 pc
- Dried yeast7 g
- Sugar200 g
- Poppy seeds250 g
- Raisins80 g
- Vanilla sugar8 g
- Lemon1 pc
- Salt1 pinch
Instructions
- 1
Heat the oven to 180°C.
- 2
Warm 250 ml milk until bath-hot. Stir in the yeast, a spoon of the sugar and a handful of flour. Wait until it foams.
- 3
Knead the remaining flour with salt, the egg, 40 g melted butter and the sponge into a soft dough. Rise 60 minutes until doubled.
- 4
For the filling, simmer poppy seeds in the remaining 200 ml milk with the rest of the sugar 10 minutes, stirring, until thick like jam. Cool. Stir in raisins, vanilla sugar and lemon zest.
Tip: Cook the poppy until it is spreadable. A wet filling soaks the dough and the roll splits in the oven.
- 5
Roll the dough into a 40×30 cm rectangle. Spread the filling, leaving a 2 cm border. Roll tightly from the long side.
Tip: Roll tight but do not stretch the dough paper-thin or the filling bursts through.
- 6
Lay the roll seam-down on a buttered tray. Brush with the remaining melted butter.
- 7
Bake 40 minutes until the crust is deep brown and the roll sounds hollow.
- 8
Rest 15 minutes so the slices hold. Cut on the diagonal.
- 9
Serve warm or at room temperature. It keeps two days wrapped.
Cooking methods
On the stove
Dough and fillings are mixed on the board or in a pan on the lowest gas flame. The bake is a middle-rack oven. If the top browns early, tent with foil.
On induction
Warm milk or butter on level 2. Custards and sabayon on 3 with constant stirring. Bakes stay in the oven - an induction hob does not replace it.
Over an open fire
You can let the dough rise and cook fillings near the fire. The bake needs an oven or a Dutch oven with coals on the lid; open flame burns thin pastry and cookies.
Recipe questions
- How long does this recipe take?
- Plan for about 85 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 8 servings.
- Can I cook this recipe on induction?
- Yes. Warm milk or butter on level 2. Custards and sabayon on 3 with constant stirring. Bakes stay in the oven - an induction hob does not replace it.
- Can I cook this recipe over an open fire?
- Yes. You can let the dough rise and cook fillings near the fire. The bake needs an oven or a Dutch oven with coals on the lid; open flame burns thin pastry and cookies.
- Which dietary preferences does this recipe support?
- This recipe is tagged: vegetarian.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
