ukrainian poppy seed roll (makivnyk)

Ukrainian Poppy Seed Roll (Makivnyk)
from scratch - makes two

2017 - Canada’s 150th                                                                                                                                                                    submitted by Auntie Pat
                                                                                                                                                                 
Makivnyk is a sweet roll with a poppy seed filling traditionally made for Ukrainian Christmas.  
Baba grew poppies in her garden.  In the Fall, the dried pods would be broken, and the seeds collected for baking.  As a little girl, it was a treat for me to go into the garden, break open a pod and eat the seeds.

Yeast:

¼ cup warm water
1 tsp. sugar
1 pkg. traditional dry yeast
Pour warm water into a small bowl, stir in sugar, then sprinkle yeast on top.  Set aside to rise 10 – 15 minutes.

Dough:

½ cup scalded milk – lukewarm
¼ cup melted butter (cubed)
2 eggs (beaten)
1/3 cup sugar
¼ tsp. salt
½ tsp. vanilla
1 tsp. lemon zest
3 – 3 ½ cups sifted flour (all purpose)

 

  • In a small saucepan, heat milk until it begins to steam and small bubbles appear around edges.  Remove from heat.  Add butter to the hot milk and stir until butter is melted.  Cool to lukewarm.

  • In large bowl beat eggs.  Add and blend in sugar, salt, vanilla and lemon zest.  Slowly pour the lukewarm milk/butter mixture into the egg mixture until blended.  Stir in the yeast.  Add 3 cups sifted flour, a cup at a time, stirring each cup in before adding the next, until a soft dough is formed.   If dough is too sticky, add more flour (about ½ cup).  Knead 5 - 10 minutes.  Dough should be smooth and elastic.

  • Grease a large bowl and roll dough in it.  Cover with a moistened dish towel or plastic wrap.  Let rise in a *warm place until double in bulk:  1 - 2 hours.  Punch down and let rise again until double in bulk.  * TIP:  Warm your oven to the lowest setting, then shut it off.  Place the covered bowl in the oven to rise until double in bulk.  Remove from oven.

 

 

  • When dough is ready, place on floured board.  Divide dough in two.  Cover one half and set aside​.

 

  •  

  • ake the other half, roll it into a rectangular shape about ¼ inch thick.  Spread half of filling on top, not quite to the edges.  Roll like jelly roll.  Pinch edges to seal.  Place on greased baking sheet.  Seam side down.  Cover with moistened dish towel.  Repeat with remaining half of dough.  Place both on same sheet.  Cover and let rise in warm place until double in bulk (about 40 minutes).

  • Brush with beaten egg yolk mixed with 1 tbsp. water.  Tip:  Poke a fork in the side to allow steam to escape or cut slits on top.

  • Preheat oven to 350 degrees and bake 35 minutes or until golden.

 

 

Filling:  Traditional Recipe

Combine ½ lb. *ground poppy seeds (if desired, also add ground walnuts and chopped raisins), 1 tbsp. lemon rind (chopped fine), 1 tbsp. lemon juice, 1 tbsp. orange juice, ½ cup honey or sugar and 1 beaten egg white.  Mix ingredients to make a smooth paste.  Note:  Canned poppy seed filling like the above recipe can be purchased at some specialty stores. 

 

 

To *Grind Poppy Seeds:

Cover seeds with boiling water.  Stir.  Let rest 15 minutes.  Drain.  Repeat two more times.  Drain.  Place small amount in mortar and crush with pestle or use coffee grinder.  Repeat.  Seeds should have milky appearance.  Ground poppy seeds can also be purchased in specialty stores.  I still freshen them up by following the above.

 

About

Patricia Caine (nee Rusnak) is originally from Thunder Bay, ON. Both her parents came to Canada from the Ukraine. She has put these recipes together as a tribute to her parents, for her family and Canada's 150th.

Contact

the.rusnaks.recipes@gmail.com

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