From German castles to Serbian villagers, this history-rich Makovnjaca recipe will become your favorite comfort dessert.
Things to know about Makovnjaca Recipe
Strudels are originally from Central Europe, but in Serbia, they came from Germany and Austria during World Wars. Strudels became a staple in Vojvodina Cuisine and Croatian Cuisine, that is because they were part of Austria for a long time.
In Vojvodina, Poppy Seed Roll or strudel became very popular and the recipe remained to this day. Makovnjaca means “made out of poppy.” This dessert was made in time for harvesting wheat, so this is usually a late summer recipe even though housewives now make it more times throughout the year.
Makovnjaca is made from sourdough that is rolled thinly and quite dry. But that is why the filling is juicy and made out of poppy seeds, sugar, and milk.
Delicious Serbian Traditional Poppy Seed Roll from Banat. Authentic Recipe of Makovnjaca.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 550 grams (1.21 lb) Pastry Flour – Fine Flour
- 30 grams (1.06 oz) Fresh Yeast
- 4 tbsp White Sugar – Regular Sugar – Granulated Sugar
- 100 grams (3.53 oz) Pork Fat
- 2 pcs Egg Yolk
- 1 pc Lemon Peel
- 300 grams (10.58 oz) Grounded Poppyseed
- 200 ml (6.76 floz) Milk
- 200 grams (7.05 oz) White Sugar – Regular Sugar – Granulated Sugar
- 10 grams (0.35 oz) Vanilla Sugar
- 1 pc Egg White
- 1 pc Lemon Juice
- 1 pc Egg Yolk
- 1 tbsp Milk
- 1 tbsp Icing Sugar – Powdered Sugar – Confectioners Sugar
- In the lukewarm milk break out the yeast and add a tablespoon of sugar. Let it sit for 5 minutes.
- In a mixer bowl, add pork fat, egg yolks, and remaining sugar. Mix well.
- Add the yeast mixture, grated lemon zest, and flour. Mix using a dough hook.
- Knead the dough for 5 minutes then let it rise for another 15 minutes.
- Mix poppy seeds with sugar and vanilla sugar until combined.
- Warm the milk and pour hot milk over the poppy seeds mixture.
- Mix it with egg whites and lemon juice.
- Divide the dough into two.
- With a rolling pin thin out the dough.
- Put half of the filling on the thinned dough and roll it, repeat the process with another part of the dough.
- Preheat the oven at 180°C/360°F.
- To make the topping, mix egg yolk with milk and powdered sugar.
- Transfer the rolls on a baking sheet and brush the topping on top.
- Bake the rolls for 35minutes or until golden brown.
- When they’re done you can sprinkle them with powdered sugar.
— Specific Atributes of This Recipe:
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