Makivnyk

Name: Makivnyk
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 12 servings
Cuisine: Ukrainian
Ingredients: 3 cups all-purpose flour; 1 cup whole milk, warmed; 2 1/4 tsp active dry yeast; 2 tbsp granulated sugar; 4 tbsp unsalted butter, softened; 2 large eggs, beaten; 1/2 tsp salt; 1 cup poppy seeds, ground; 1/2 cup honey; 1/2 cup whole milk (for filling); 2 tbsp unsalted butter (for filling), melted

80 minMediumServes 12300 cal/serving

UkrainianDessertOvenVegetarian

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Ingredients

3 cups all-purpose flour
1 cup whole milk, warmed
2 1/4 tsp active dry yeast
2 tbsp granulated sugar
4 tbsp unsalted butter, softened
2 large eggs, beaten
1/2 tsp salt
1 cup poppy seeds, ground
1/2 cup honey
1/2 cup whole milk (for filling)
2 tbsp unsalted butter (for filling), melted

Instructions

1

Stir 2 1/4 tsp active dry yeast and 2 tbsp granulated sugar into the warm whole milk. Let it foam for about 5 minutes.
2

Beat in 2 beaten large eggs and softened unsalted butter. Mix in 3 cups all-purpose flour and 1/2 tsp salt to form a soft dough, then knead 8 minutes until smooth. Rise until doubled, about 1 hour.
3

Simmer 1 cup ground poppy seeds, 1/2 cup honey, and 1/2 cup whole milk (for filling) over low heat for 5 minutes until thick. Stir in 2 tbsp melted unsalted butter (for filling) and cool.
4

Roll the dough into a rectangle about 12 by 9 inches. Spread the poppy filling over it, leaving a 1-inch border.
5

Roll up from the long side, pinch the seam closed, and set it seam-side down on a parchment-lined sheet. Rise 30 minutes.
6

Bake at 350°F for 30 to 35 minutes, until deep golden. Cool before slicing.

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Questions

What is Makivnyk?

Makivnyk is a Ukrainian yeast roll rolled around a sweet ground poppy seed filling with honey and butter, baked golden and sliced. It is a traditional holiday sweet. Plan ahead: let the dough rise about 1 1/2 hours in total. This reference files it under Ukrainian dessert: made in the oven, rated medium and about 80 minutes start to finish.

What oven temperature does Makivnyk need?

For Makivnyk, the oven is set to 350 F (about 175 C) in step 6. The longest stretch at that heat is 35 minutes, in step 6.

Is there a substitute for yeast in Makivnyk?

The entry for Makivnyk calls for 2 1/4 tsp active dry yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Can I make Makivnyk dairy-free?

Yes. The dairy in Makivnyk is 1 cup whole milk, warmed, 4 tbsp unsalted butter, softened, 1/2 cup whole milk (for filling), 2 tbsp unsalted butter (for filling), melted. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Which part of Makivnyk can be done ahead?

Everything up to step 2. Step 2 is a built-in pause of 1 hour: "Rise until doubled, about 1 hour." Do everything up to that point ahead of time and pick up at step 3 when you are ready to finish.

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