Hazaragi Makowiec

Ingredients

In this adaptation of Makowiec to Hazaragi cuisine, we incorporate the traditional flavors and ingredients of Hazaragi cuisine. The poppy seed filling remains the star of the dish, but we enhance it with the addition of local spices and flavors that are commonly used in Hazaragi cooking. This fusion creates a unique and delightful pastry that pays homage to both Polish and Hazaragi culinary traditions. We alse have the original recipe for Makowiec, so you can check it out.

• For the dough: For the dough:
• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 large eggs 2 large eggs
• For the poppy seed filling: For the poppy seed filling:
• 2 cups (300g) ground poppy seeds 2 cups (300g) ground poppy seeds
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (60ml) honey 1/4 cup (60ml) honey
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/4 cup (57g) unsalted butter 1/4 cup (57g) unsalted butter
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 42g, 18g
• Protein: 7g
• Fiber: 4g
• Salt: 0.2g

Preparation

1. 1.
   In a small bowl, dissolve the yeast and 1 teaspoon of sugar in warm milk. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center and add the melted butter, eggs, and the yeast mixture. Mix until a dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
4. 4.
   In the meantime, prepare the poppy seed filling. In a saucepan, combine the ground poppy seeds, sugar, honey, milk, butter, cardamom, and cinnamon. Cook over medium heat, stirring constantly, until the mixture thickens and comes together, about 10-15 minutes. Remove from heat and let it cool.
5. 5.
   Preheat the oven to 180°C (350°F). Grease a baking dish or line it with parchment paper.
6. 6.
   Punch down the risen dough and divide it into two equal parts. Roll out each portion into a rectangle of about 1/4 inch thickness.
7. 7.
   Spread half of the poppy seed filling evenly over one of the dough rectangles, leaving a small border around the edges. Roll it tightly from the longer side, sealing the edges.
8. 8.
   Repeat the same process with the second portion of dough and the remaining poppy seed filling.
9. 9.
   Place both rolls in the prepared baking dish, seam side down. Bake for 30-35 minutes or until golden brown.
10. 10.
    Remove from the oven and let it cool before slicing. Serve and enjoy!

Treat your ingredients with care...

• Poppy seeds — Make sure to grind the poppy seeds finely for a smooth and consistent filling.
• Cardamom — Use freshly ground cardamom for the best flavor.
• Active dry yeast — Check the expiration date on the yeast package to ensure it is still active.

Tips & Tricks

• For added flavor, you can sprinkle some powdered sugar on top of the baked Makowiec before serving.
• If you prefer a sweeter filling, you can increase the amount of sugar or honey in the poppy seed filling.
• Make sure to let the Makowiec cool completely before slicing to allow the filling to set.

Serving advice

Serve Hazaragi Makowiec as a dessert or a sweet treat with a cup of tea or coffee. It can be enjoyed warm or at room temperature.

Presentation advice

To enhance the presentation, dust the sliced Makowiec with powdered sugar and garnish with a sprinkle of ground cinnamon. Serve on a decorative platter or individual dessert plates.