Drożdżówka z makiem

Nutrition · per serving

Steps

1. 1

   Warm the oven very briefly to create a proofing-friendly environment, then switch it off. In a bowl, mix the flour, instant yeast, sugar, and salt. In a second bowl, whisk the lukewarm milk with the egg and melted butter. Pour the wet mixture into the dry ingredients and mix to a shaggy dough, then knead for 8-10 minutes until smooth, elastic, and only slightly tacky. If the dough sticks badly, resist adding much extra flour; a softer dough gives a lighter bun.

   180 g strong white flour4 g instant yeast25 g caster sugar2 g fine salt80 ml whole milk, lukewarm1 medium egg30 g unsalted butter, melted and cooled slightly
2. 2

   Shape the dough into a ball, cover, and let it rise in the switched-off warm oven or another draft-free place for about 25 minutes, until noticeably puffy though not necessarily doubled.

3. 3

   Meanwhile, make the poppy seed filling. In a small saucepan, combine the ground poppy seeds, milk, sugar, raisins, and butter. Cook over low heat for 3-4 minutes, stirring constantly, until thick, spreadable, and no longer wet. Let it cool for a few minutes; the filling should be thick enough not to run when spread.

   70 g ground poppy seeds60 ml whole milk25 g caster sugar25 g raisins10 g unsalted butter
4. 4

   Turn the risen dough onto a lightly floured surface and roll it into a rectangle about 24 x 18 cm. Spread the poppy seed filling evenly over the dough, leaving a 1.5 cm border all around. Roll up tightly from the long side, pinching the seam closed so the filling stays inside during baking.

5. 5

   Transfer the roll seam-side down to a lined baking tray and curve it slightly or leave it straight. Cover loosely and let it proof for 10 minutes while you preheat the oven to 180°C fan / 200°C conventional. A short second rise keeps the crumb light within the 60-minute limit.

6. 6

   Whisk the egg yolk with the milk and brush the bun all over for a glossy finish. Bake for 18-20 minutes until deeply golden brown and the loaf sounds lightly hollow when tapped underneath. If it colours too quickly, tent loosely with foil for the last few minutes.

   1 egg yolk1 tbsp whole milk
7. 7

   Cool for at least 5 minutes before slicing. Serve slightly warm or at room temperature, cutting into 2 generous portions.

Origin & History

Drożdżówka is a classic Polish sweet yeast bake sold in bakeries across the country in many forms, from streusel-topped buns to fruit-filled pastries. Versions filled with mak, or poppy seed paste, are especially associated with festive baking, reflecting the long-standing importance of poppy seeds in Polish desserts.