Makovi Külinji - Croatian Poppy Seed Rolls

Ingredients

• For the dough: For the dough:
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 50g (¼ cup) granulated sugar 50g (¼ cup) granulated sugar
• 240ml (1 cup) warm milk 240ml (1 cup) warm milk
• 60g (¼ cup) unsalted butter, melted 60g (¼ cup) unsalted butter, melted
• 1 tsp vanilla extract 1 tsp vanilla extract
• ½ tsp salt ½ tsp salt
• For the filling: For the filling:
• 200g (1 ½ cups) ground poppy seeds 200g (1 ½ cups) ground poppy seeds
• 100g (⅓ cup) honey 100g (⅓ cup) honey
• Zest of 1 lemon Zest of 1 lemon
• For the glaze: For the glaze:
• 1 egg, beaten 1 egg, beaten
• 1 tbsp milk 1 tbsp milk
• For the topping: For the topping:
• Powdered sugar Powdered sugar

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 38g, 12g
• Protein: 6g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, and sugar.
2. 2.
   Add the warm milk, melted butter, vanilla extract, and salt to the bowl. Mix until a dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 5 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   In the meantime, prepare the filling by mixing the ground poppy seeds, honey, and lemon zest in a bowl until well combined.
6. 6.
   Once the dough has risen, punch it down to release the air. Roll it out into a rectangle shape, about ½ cm thick.
7. 7.
   Spread the poppy seed filling evenly over the dough, leaving a small border around the edges.
8. 8.
   Starting from one long side, tightly roll the dough into a log shape.
9. 9.
   Cut the log into individual rolls, about 5 cm wide.
10. 10.
    Place the rolls on a baking sheet lined with parchment paper, leaving some space between them.
11. 11.
    Cover the rolls with a kitchen towel and let them rise for another 30 minutes.
12. 12.
    Preheat the oven to 180°C (350°F).
13. 13.
    In a small bowl, whisk together the beaten egg and milk to make the glaze.
14. 14.
    Brush the glaze over the risen rolls.
15. 15.
    Bake the Makovi Külinji for 20-25 minutes, or until they turn golden brown.
16. 16.
    Remove from the oven and let them cool for a few minutes.
17. 17.
    Dust the rolls with powdered sugar before serving.

Treat your ingredients with care...

• Poppy seeds — Make sure to use ground poppy seeds for the filling. If you can't find ground poppy seeds, you can grind them yourself using a coffee grinder or food processor. Grinding them releases their oils and enhances their flavor.

Tips & Tricks

• For an extra touch of sweetness, you can drizzle the rolls with a simple glaze made of powdered sugar and lemon juice.
• If you prefer a more pronounced lemon flavor, add a teaspoon of lemon juice to the filling.
• These rolls are best enjoyed fresh on the day they are baked, but you can store them in an airtight container for up to 2 days.

Serving advice

Serve the Makovi Külinji warm or at room temperature. They are perfect for breakfast or as a sweet treat with a cup of coffee or tea.

Presentation advice

Arrange the Makovi Külinji on a platter, dusted with powdered sugar. You can also sprinkle some additional ground poppy seeds on top for an extra poppy seed flavor.