Imagine a golden, soft bread roll bursting with rich, dark poppy seed filling that melts in your mouth and tells a story of traditional Serbian baking. Makovnjaca is not just a dessert; it's a culinary journey that transforms simple ingredients into an extraordinary treat that will transport you straight to the heart of the Balkans. Whether you're a baking enthusiast or a curious foodie looking to explore new flavors, this poppy seed roll promises an unforgettable experience that combines comfort, tradition, and pure deliciousness.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Serbian
Serves: 10 servings
Ingredients
- 3 cups all-purpose flour
- 1 cup milk
- 1/2 cup sugar
- 1/4 cup butter
- 1 packet active dry yeast
- 1 egg
- 1 cup ground poppy seeds
- 1/2 cup honey
Instructions
- In a small bowl, warm the milk until it is lukewarm (about 100°F or 38°C). Make sure it is not too hot, as this can kill the yeast. Sprinkle the active dry yeast over the milk and let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the all-purpose flour and sugar. Make a well in the center and add the softened butter, egg, and the frothy yeast mixture. Mix together until a dough begins to form.
- Once the dough starts to come together, knead it on a lightly floured surface for about 5-7 minutes until it is smooth and elastic. If the dough is too sticky, you can add a little more flour as needed.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 30 minutes, or until it has doubled in size.
- While the dough is rising, prepare the poppy seed filling. In a medium bowl, combine the ground poppy seeds and honey. Mix well until you achieve a thick paste-like consistency. You can adjust the amount of honey to taste, depending on how sweet you want the filling.
- Once the dough has risen, punch it down to release any air bubbles. Roll it out on a floured surface into a rectangle, approximately 1/4 inch thick.
- Spread the poppy seed filling evenly over the rolled-out dough, leaving a small border around the edges. This will help the filling stay inside when you roll it up.
- Starting from one of the long edges, carefully roll the dough into a tight log. Make sure to roll it evenly to ensure the filling is distributed throughout the roll.
- Place the rolled dough seam-side down on a greased baking sheet. You can shape it into a spiral or leave it as a straight log, depending on your preference.
- Cover the dough again with a kitchen towel and let it rise for an additional 15-20 minutes while you preheat the oven to 350°F (175°C).
- Once the dough has risen, bake it in the preheated oven for about 30 minutes, or until it is golden brown on top and sounds hollow when tapped on the bottom.
- Remove the poppy seed roll from the oven and let it cool on a wire rack before slicing. Serve it warm or at room temperature, and enjoy your delicious Makovnjaca!
Tips
- • Use fresh, high-quality poppy seeds for the most intense flavor • Ensure your yeast is fresh and active for proper dough rising • Let the dough rise in a warm, draft-free area for best results • Don't overwork the dough while kneading to keep it soft and tender • Allow the roll to cool slightly before slicing to help it hold its shape • For extra shine, brush the top with egg wash before baking • Store in an airtight container and enjoy within 2-3 days for maximum freshness
Nutrition Facts
Calories: 320kcal
Carbohydrates: 52g
Protein: 8g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 45mg
