Makovnik
A beloved Eastern European classic, Makovnik is a soft, gently sweet yeast roll filled with rich poppy seed paste. This version features Hasho’s double-roasted poppy seed paste and is finished with toasted almond flakes for an elegant crunch. Perfect for holidays, brunches, or any cozy occasion.
Ingredients
For the Dough:
500 g (4 cups) all-purpose flour
200 ml (¾ cup + 1 tbsp) warm milk
100 g (½ cup) sugar
100 g (7 tbsp) unsalted butter, softened
2 eggs
1 packet (7 g) active dry yeast
1 tsp vanilla extract
¼ tsp salt
For the Filling:
250 g (about 1 cup) Hasho Double-Roasted Poppy Seed Paste
50 g (¼ cup) sugar (optional, to taste)
1 egg white (for sealing)
For the Topping:
1 egg yolk + 1 tbsp milk (egg wash)
2–3 tbsp almond flakes
Powdered sugar (optional, for dusting)
Instructions
Make the Dough
In a bowl, combine warm milk and a teaspoon of sugar. Stir in the yeast and let sit for 10 minutes until foamy.
In a separate large bowl, beat the eggs with sugar and softened butter. Add vanilla and salt. Stir in the yeast mixture.
Gradually add flour and knead until smooth and elastic. Cover and let rise in a warm place for about 1.5 hours, or until doubled.Fill and Shape
Preheat oven to 350°F (175°C).
Roll out the dough into a rectangle about ½ inch thick.
Spread Hasho poppy seed paste evenly over the surface, leaving a small border. Add sugar to the paste if desired.
Roll tightly into a log, seal the edges, and place seam-side down on a parchment-lined baking sheet. Let rest for 20–30 minutes.Top and Bake
Brush the roll with egg wash and sprinkle generously with almond flakes.
Bake for 30–35 minutes, or until golden brown. If the almonds begin to darken too much, loosely cover with foil.
Cool on a wire rack.Serve
Once cooled, dust lightly with powdered sugar if desired. Slice and enjoy. Keeps fresh for up to 4 days in an airtight container.
Tip:
For extra richness, toast the almond flakes lightly before sprinkling on top. Want a festive twist? Add orange or lemon zest to the filling.