Makivnyk (Poppyseed Roll)
User Reviews
4.9
Makivnyk (Poppyseed Roll)
Description
The dough begins with proofing yeast in warm water and sugar before combining with sifted flour, sugar, butter, egg, lemon zest, and warm milk to form a pliable dough. After kneading and rising until doubled, it’s divided and rolled out into rectangles ready for filling.
The poppy seed filling involves repeatedly scalding the seeds and soaking them overnight to soften, then grinding them finely. This is combined with boiling milk, butter, sugar, honey, vanilla, chopped prunes or raisins, walnuts or other nuts, an egg, and breadcrumbs. This rich paste is spread over the dough sheets, which are rolled up tightly to enclose the filling.
After baking, the roll has a tender crumb and a moist, sweet, nutty interior that offers a traditional Eastern European dessert or festive treat. The detailed preparation of the poppy filling ensures a fragrant, rich flavor.
Ingredients
For the dough:
- ½ cup water warm
- 1 tsp sugar
- 1 tbsp yeast
- 3 cups all-purpose flour
- 1/2 cup sugar
- 6 tbsp butter soft
- 1 egg beaten
- 1 lemon
- 5 ⅓ oz milk warm
For the poppyseed filling
- 3 cups poppy seeds ground
- 1 cup milk boiling hot
- 6 tbs butter
- 2/3 cup sugar
- 5 tbsp honey
- ½ tbsp vanilla
- 3/4 cup prunes or raisins, finely chopped
- 2/3 cup walnut or other nuts, finely chopped
- 1 egg
- 1 ½ oz bread crumbs
- 2 ⅓ cups poppy seeds
Instructions
Preparations (the day before):
- Scald 2 ⅓ cups (230 g) of poppy seeds and drain off the water. Repeat 3 times.
- Leave the poppyseeds in hot water for 1 hour, then drain them through a cheesecloth. Let the poppy seeds dry, preferably overnight. They should be a bit damp the next day.
- Grind the poppyseeds in a coffee grinder.
How to Make the Dough:
- Mix together ½ cup of warm water, 1 teaspoon sugar, and 1 tablespoon yeast. Leave for 5-10 minutes.
- Sift the flour in a large bowl. Make a well in the flour and add the dissolved yeast. Add the sugar, butter, egg, lemon peel, and milk.
- Mix the dough and remove it from the bowl.
- Knead the dough on a floured surface for approx. 10 minutes, adding flour as necessary. Do not make it too stiff.
- Let the dough rise in a covered greased bowl (approx. 45-60 minutes) until doubled in bulk.
- Punch the dough and divide into two parts. Roll each into a rectangle on a floured board – approx. 16-17 inches by 11-12 inches ( ~40 x 30 cm)
- Spread each rectangle with half the poppy seed filling, leaving a 1-inch border on all sides. Roll up each rectangle from the long side like a jelly roll.
- Pinch the seams to make the edges secure. Pinch the ends and place them under the roll.
- Place the sealed side down on a greased baking sheet.
- Cover and let rise until doubled (approx. 45 minutes).
- Brush with egg wash or cream.
- Slash the top lightly about ¼-inch deep and 2-inches apart all the way along the roll.
- Place in a preheated oven at 350 °F/ 175°C. for about 45 to 50 minutes until the rolls become beautifully brown.
How to Make the Filling:
- Stir the hot milk into the ground poppyseeds. Add the other ingredients. Stir until cool.
- Add the melted honey.
- Add the finely chopped prunes or raisins.
- Make sure you scald the poppyseeds several times to remove their bitterness.
- Spread evenly on the dough pieces before rolling up and baking.
User Reviews
Overall Rating
4.9
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