Makovník and orechovník: Slovak poppy seed and nut rolls

Tip: tap a step to mark it as done.

1. Dough

   Dissolve the sugar in the lukewarm milk, add the yeast and let the starter rise. Add the egg yolks to the risen starter, whisk, and stir in the melted butter.

   Add the mixture to the flour and knead the dough with a mixer, or preferably by hand. Divide it into 4 equal portions and let them rest for 30 minutes.

2. Poppy seed filling

   While the dough rests, boil the sugar and water into a syrup to the thread stage. Stir the hot syrup into the poppy seeds and add 100 ml of rum and about 3 strips of lemon zest. Let the filling cool.

3. Walnut filling

   Make a syrup from the sugar and water for the walnut filling the same way. Stir it into the walnuts while hot, add about 3 strips of orange zest and let cool.

4. Filling the rolls

   Remove the strips of zest from the fillings. On a floured board, roll out each portion of dough into a rectangle. Divide the fillings into equal portions, because where there is too much filling, the roll would crack. Spread two of the sheets with the poppy seed filling and sprinkle them with raisins, and spread the other two with the walnut filling.

   Roll up the sheets and place the rolls seam side down on a baking sheet lined with parchment paper.

5. Baking

   Brush the rolls with 3 coats of the beaten whole egg and finally with 1 coat of egg yolk. Bake in an oven preheated to 160 °C (325 °F) for 40–45 minutes.

Tip: Between brushings, always let the egg dry in a cool place; the surface of the rolls will then crack slightly into a glossy marbled pattern as they bake.

This recipe was translated from the Slovak original: Makovník a orechovník podľa starého račianskeho receptu