My Grandmother, full blooded Czech, made this and she called it makový závin. I remember how she made it and baked the two rolls side by side in a cake pan. They looked identical to Otilia's except they stood up a little more due to the cake pan. She had a dedicated Poppy seed mill made in Czechoslovakia which Dad bought her at the local hardware store in Moulton, TX in 1949. It burr grinds the poppy seed into a very fine paste. So fine that the makovy (poppy seed) filling does not have a gritty texture.
I finally turned to using a small spice grinder it worked perfectly. I still continue to cook the mixture in milk and honey. It is everyone's favourite
My grandmother used to make this! She had the recipe in her head and never wrote anything down. Everything was done by hand ~ I love that you are using a Kitchen Aid. It will make the process easier! Thank you for sharing yours ❤
Yes! This is how instructional tutorials are done - no BS and straight to the point. Dakujeme! Just one question - no poking holes on top of rolls before baking? Supposedly to prevent splitting, mama said to the boy...
Made this last night for Slovak husband. But I am American so I made an icing for the top with just milk, powdered sugar, vanilla, and some poppy. 😊🙏🏻Perfect, ďakujem! 👌🏼
Heather, That sounds great. I will have to try it sometime. I would like to see a video where you make it. Is it thin like donut glaze or thicker like Danish pastry icing? Děkuji mnohokrát!
This makos bejgli is the same what my mum used to make throughout my childhood in Budapest! Now I make it on my own at Xmas time continuing this family tradition following her recipe which is really similar to this nice one🌸👍. The only differences are that I use machine to make the dough (much easier 😄) and, because in Spain fresh orange is available all year round I add one orange zest in the poppy seed filling that gives lush wintery flavour to it not to mention its lovely smell, plus I tbs of orange jam. Therefore less sugar needed.
Heather, If your coffee bean grinder is a burr grinder, then you will definitely have a finer ground poppy seed which is not gritty and will extract more of the poppy seed flavor. A bullet blender or food processor has a sharp blade which actually chops up the poppy seed rather than grinds and macerates the tiny seeds. They cannot release the oils in the poppy seed which greatly enhances the flavor of the filling, reduces the gritty texture and makes a smooth, fine paste. Most coffee bean burr grinders have a stronger motor than a bullet blender so that is why your grinder lasts longer without burning up the motor. Thank you for posting your suggestion.
My mom did have the Czech grinder done by hand and yes it did a better job I don't know whatever happened to it. I doubt we brought it with us from Cz. I do use a spice grinder it's ok small amounts not all is as fine as I'd like but o.k. I'm concerned about the crust. Mom's Cz. cookbook fell apart yrs. ago I should have kept the pages though!!. Some use coffee grinder.
Tube pan like a an oblong aluminum pan or like a struessel cake pan? I make them and put them on a flat tray with a little lip, they explode on the sides, not very neat but stil ltastes wonderful. I need to make them again with the trays.
@@garyjordan2019 I agree that an oblong baking pan allows the poppy seed roll to rise up taller. A flat try is more likely going to allow the poppy seed roll to spread out flat and allow the poppy seed filling to explode out the side. I think of a struesel cake pan being used to make makova babovka (poppy seed bundt cake).
If you notice at the end of the video, there are 3 rolls. 2 poppyseed and one nut. That's where the other half of the filling went, and the other 2 pieces of dough.
I made this last night and it was hard as a rock for some reason. Not sure if I killed yeast with a warm milk , didn’t rise at all . Helppppp ! What went wrong?
Yeast dough can be tricky Warm milk is necessary for dough to rise and to activate the yeast. There is nothing quite as good as yeast dough. Keep trying everything must be at least room temperature. Also milk not hot just warm Once risen you can also freeze the dough.
Love it! I use my Aunt's recipe that i got from ym sister. My issue is that my loaf spreads to much and does not have that right "whirlwind" of poppy seed. Your's came out very nice but exploaded a bit on the sides. I watched another video and the women uses an ALuminum tray with high sides ( maybe 3" high)? to keep it contained. What are your thoughts?
I lost my Czech recipe for usual poppy seed roll. The crust here was way too hard more like bread crust. Possibly using the mixer? Filling also way too loose and crumbly. Always used honey instead of sugar I didn't know the equivalent of honey to sugar. All in all very disappointing!!
I use the same as for sugar, honey is roughly the same but gives a nicer fragrance to sugar. I also found the crust somewhat harder than my mom's used to be. This is also my second attempt using a different crust recipe.Will check with my Cz. relatives in Eu see what they say about the kneading. I thought possibly should be kneaded longer.
My husband loves poppyseed rolls. We have made different recipes in the past. My husband wanted to try this out, and we made it according to your video, and followed the directions and it turned out lousy!!!!!!!!!!!!!!!!!!!! Never again!!!!
Yeah, us humble Slovakian are so greatful to your footloose ancestors that they had poppy seeds in their harversacks, when they took the land... Anyway, I don't understand why do you have to put your malignance coments when it comes to a recipe. P.S. I know many Hungarian people and they are just lovely so I really hope you are a very rare kind. Peace
Another Hungarian provocateur. No one cares about your ultra-nationalist emotional outbursts. This poppy seeds roll is a widespread Central and Eastern European food not Hungarian or Slovak.
@@Ignisan_66 not sure where did you take the "ultra-nationalist emotional outbursts" from, but the comment still seems to be standing which you also acknowledged so really not sure what you mean.
@@attilapinter7141 Bejgli is originated from Silesia, a lot of Eastern European countries make them. It's traditionally made in Hungary for Christmas, but that doesn't mean that they invented it.
i love it when it's filled with poppy. the more filling the better
I use only honey and not sugar and no icing topping
@@reealitychick That's how our family makes it, with honey in the filling and no icing on top. I like it loaded with filling. ;-)
My Grandmother, full blooded Czech, made this and she called it makový závin. I remember how she made it and baked the two rolls side by side in a cake pan. They looked identical to Otilia's except they stood up a little more due to the cake pan.
She had a dedicated Poppy seed mill made in Czechoslovakia which Dad bought her at the local hardware store in Moulton, TX in 1949. It burr grinds the poppy seed into a very fine paste. So fine that the makovy (poppy seed) filling does not have a gritty texture.
My grandma was Slovak. She made it too🤗
I finally turned to using a small spice grinder it worked perfectly. I still continue to cook the mixture in milk and honey. It is everyone's favourite
My grandmother used to make this! She had the recipe in her head and never wrote anything down. Everything was done by hand ~ I love that you are using a Kitchen Aid. It will make the process easier! Thank you for sharing yours ❤
Yes! This is how instructional tutorials are done - no BS and straight to the point. Dakujeme!
Just one question - no poking holes on top of rolls before baking? Supposedly to prevent splitting, mama said to the boy...
Made this last night for Slovak husband. But I am American so I made an icing for the top with just milk, powdered sugar, vanilla, and some poppy. 😊🙏🏻Perfect, ďakujem! 👌🏼
I do the same with my Poppy Seed Roll. Make the Glaze for it. Yummmmm
Heather,
That sounds great. I will have to try it sometime. I would like to see a video where you make it. Is it thin like donut glaze or thicker like Danish pastry icing?
Děkuji mnohokrát!
This makos bejgli is the same what my mum used to make throughout my childhood in Budapest! Now I make it on my own at Xmas time continuing this family tradition following her recipe which is really similar to this nice one🌸👍. The only differences are that I use machine to make the dough (much easier 😄) and, because in Spain fresh orange is available all year round I add one orange zest in the poppy seed filling that gives lush wintery flavour to it not to mention its lovely smell, plus I tbs of orange jam. Therefore less sugar needed.
Helpful hint. I use a coffee bean grinder instead of bullet blender, gets the poppy to a finer ground and lessens the risk of motor burnup.
Heather,
If your coffee bean grinder is a burr grinder, then you will definitely have a finer ground poppy seed which is not gritty and will extract more of the poppy seed flavor.
A bullet blender or food processor has a sharp blade which actually chops up the poppy seed rather than grinds and macerates the tiny seeds. They cannot release the oils in the poppy seed which greatly enhances the flavor of the filling, reduces the gritty texture and makes a smooth, fine paste.
Most coffee bean burr grinders have a stronger motor than a bullet blender so that is why your grinder lasts longer without burning up the motor.
Thank you for posting your suggestion.
Yes coffee grinder is good too much like my spice grinder I bought just for the poppy seed
My mom did have the Czech grinder done by hand and yes it did a better job I don't know whatever happened to it. I doubt we brought it with us from Cz. I do use a spice grinder it's ok small amounts not all is as fine as I'd like but o.k. I'm concerned about the crust. Mom's Cz. cookbook fell apart yrs. ago I should have kept the pages though!!. Some use coffee grinder.
These poppy seed strudels are just incredible, I'm impressed with the taste and shape
My mother made this as a child. Though she kneeded the dough by hand. I'm 70 so this was in the days before many of the mi
Už sme vyskúšali recept,kolačik je výborny.ďakujeme.
uz ste stihli? som rada ze vysiel a ze chutil
My mom would put this in a tube pan. She was from Czech origin also.
I think she was doing "makova babovka" if it was in tube pan
My mom also uses a tube pan. Which I don't have tonight so a baking sheet it is for me.
Tube pan like a an oblong aluminum pan or like a struessel cake pan? I make them and put them on a flat tray with a little lip, they explode on the sides, not very neat but stil ltastes wonderful. I need to make them again with the trays.
@@Trissana281 When I search for makova babovka on the internet, it generally shows a poppy seed cake baked in a bundt pan. I enjoy it also.
@@garyjordan2019 I agree that an oblong baking pan allows the poppy seed roll to rise up taller. A flat try is more likely going to allow the poppy seed roll to spread out flat and allow the poppy seed filling to explode out the side.
I think of a struesel cake pan being used to make makova babovka (poppy seed bundt cake).
The best recipe ❤
Modern conveniences we have today. I'm Slovak but my mother was Hungarian.
So you are half Hungarian and isnt Slovak🙂
If you cut the dough in three parts and used half the filling on the first part...
What am I missing?
She also made a nut filling. Probably walnut. That's how I make mine. She just didn't show that part.
If you notice at the end of the video, there are 3 rolls. 2 poppyseed and one nut. That's where the other half of the filling went, and the other 2 pieces of dough.
Krasne..urobime aj my..dakujeme mila Otilia
I made this last night and it was hard as a rock for some reason. Not sure if I killed yeast with a warm milk , didn’t rise at all . Helppppp ! What went wrong?
Milk should not exceed 90 degrees f or you will kill the yeast.
Yeast dough can be tricky Warm milk is necessary for dough to rise and to activate the yeast. There is nothing quite as good as yeast dough. Keep trying everything must be at least room temperature. Also milk not hot just warm Once risen you can also freeze the dough.
Avoid plastic film, use kitchen towel!
Why?
@@bobedwards2391 plastic is toxic and polluting our planet!
Love it! I use my Aunt's recipe that i got from ym sister. My issue is that my loaf spreads to much and does not have that right "whirlwind" of poppy seed. Your's came out very nice but exploaded a bit on the sides. I watched another video and the women uses an ALuminum tray with high sides ( maybe 3" high)? to keep it contained. What are your thoughts?
👍🌹
How much is "1 stick + 3 tbsp"?
That would also be 11 Tablespoons
Your video gave the basics but was very confusing (however I did figure it out). The final results were good - but not great! Thanks for the effort.
Coffe grindervworks beutifully for poppy seeds
ňamka
I lost my Czech recipe for usual poppy seed roll. The crust here was way too hard more like bread crust. Possibly using the mixer? Filling also way too loose and crumbly. Always used honey instead of sugar I didn't know the equivalent of honey to sugar. All in all very disappointing!!
I use the same as for sugar, honey is roughly the same but gives a nicer fragrance to sugar. I also found the crust somewhat harder than my mom's used to be. This is also my second attempt using a different crust recipe.Will check with my Cz. relatives in Eu see what they say about the kneading. I thought possibly should be kneaded longer.
Ez magyar bejgli.
magyar, slovak, polish, serbian, russenian, etc...
this is not slovak.. traditional bejgli form hungary. and come with wallnut and chestnut too. hu.wikipedia.org/wiki/Bejgli
en.m.wikipedia.org/wiki/Poppy_seed_roll
Bejgli is originated from Silesia
bullshit ;)
Does it really matter?? It covers Central to Eastern Eu and it's delicious!!
My husband loves poppyseed rolls. We have made different recipes in the past. My husband wanted to try this out, and we made it according to your video, and followed the directions and it turned out lousy!!!!!!!!!!!!!!!!!!!! Never again!!!!
Guys this is Hungarian and isnt slovak at all.
It's Slovak, Czech, Polish, Hungarian, Latvian, Lithuanian etc....
Has nothing to do with Slovakia. Maybe it was the favorite dish of one of your king's? oh wait....
Yeah, us humble Slovakian are so greatful to your footloose ancestors that they had poppy seeds in their harversacks, when they took the land... Anyway, I don't understand why do you have to put your malignance coments when it comes to a recipe. P.S. I know many Hungarian people and they are just lovely so I really hope you are a very rare kind. Peace
Another Hungarian provocateur. No one cares about your ultra-nationalist emotional outbursts. This poppy seeds roll is a widespread Central and Eastern European food not Hungarian or Slovak.
@@Ignisan_66 not sure where did you take the "ultra-nationalist emotional outbursts" from, but the comment still seems to be standing which you also acknowledged so really not sure what you mean.
@@attilapinter7141 Bejgli is originated from Silesia, a lot of Eastern European countries make them. It's traditionally made in Hungary for Christmas, but that doesn't mean that they invented it.
@@OlujaDoTokija Point me to the part where I said they did. I'll wait.