QiMeal
Drożdżówki z makiem
Drożdżówki z makiem · ready in 2 h 45 min · 20 servings · 472 kcal per serving · medium · 10 ingredients
Soft Polish yeast buns swirled with rich masa makowa, the kind found in home kitchens and bakery windows, with yogurt keeping the dough tender longer.
- Prep
- 2 h 10 min
- Cook
- 25 min
- Total
- 2 h 45 min
- Serves
- 20
- kcal
- 472
- Difficulty
- medium
Ingredients · 20 servings
- 1000 gWheat flour
- 50 gFresh yeast, crumbled
- 400 gNatural yogurt, room temperature
- 200 gButter, softened
- 4Egg, room temperature
- 100 gSugar
- 8 gSalt
- 850 gPoppy seed paste
- 80 gWalnut, chopped (optional)
- 100 gDried fruit, chopped (optional)
Equipment
oven, kitchen scale, large bowl, rolling pin, knife, baking tray, parchment paper, kitchen towel, spatula, work surface, spoon, oven rack
Instructions
- Prepare Ingredients
Gather and weigh all ingredients; set out a large bowl, kitchen scale, rolling pin, knife, baking tray, parchment, towel, and oven. · 10 min
What to look for: All ingredients are measured and tools are within reach.
- Combine Dough
Combine flour, crumbled yeast, sugar, yogurt, softened butter, eggs, and salt in the bowl; mix until a shaggy dough forms. · 10 min
What to look for: The mixture looks rough, damp, and gathered into uneven clumps.
- Knead Dough
Knead the dough for 10 minutes on the work surface until smooth, elastic, and only lightly tacky. · 10 min
What to look for: The dough becomes smooth and stretches without tearing quickly.
- First Rise
Cover the bowl with a towel and leave the dough in a warm place for 1 hour until doubled and airy. · 1 h
What to look for: The dough is visibly doubled and softly domed.
- Roll Rectangle
Roll the risen dough on a lightly floured work surface into a large rectangle about 0.5 cm thick. · 5 min
What to look for: The dough is even, thin, and roughly rectangular.
- Spread Filling
Spread the poppy seed paste evenly over the dough, leaving a narrow clean edge for sealing. · 5 min
What to look for: The paste covers the surface in an even dark layer.
- Add Extras
Scatter the chopped walnut and dried fruit over the paste if using, keeping the layer even. · 3 min
What to look for: Optional pieces are evenly dotted over the poppy seed paste.
- Shape Rolls
Roll up the dough tightly from the long side, seal the edge, and cut it into 20 even rounds. · 7 min
What to look for: Each round shows a clear spiral of dough and poppy seed filling.
- Second Prove
Arrange the rounds on a parchment-lined tray, cover loosely, and prove for 20 minutes until puffy. · 20 min
What to look for: The buns look swollen, soft, and slightly touching in places.
- Heat Oven
Heat the oven while the rolls finish proving, placing a rack in the center for even browning. · 10 min
What to look for: The oven is fully heated before the tray goes in.
- Bake Buns
Bake the buns for 20-25 minutes until deep golden, risen, and set in the center. · 25 min
What to look for: The tops are deep golden and the filling looks set, not wet.
- Cool Serve
Cool the buns on a wire rack for 10 minutes, then serve warm or at room temperature for a soft poppy seed breakfast. · 10 min
What to look for: The buns are warm, tender, and easy to lift without breaking.
Nutrition (per serving)
| kcal | 472 |
|---|---|
| Protein | 11 g |
| Carbohydrates | 67 g |
| of which sugars | 25 g |
| Fat | 18 g |
| of which saturated | 7 g |
| Fibre | 5 g |
| Sodium | 199 mg |
Nutri-ScoreD
Allergens
Contains: gluten, milk, eggs, nuts
Ingredient substitutions
Natural yogurt
- Water: The dough will be less rich and may stale faster than the yogurt version.
Butter
- Sunflower oil: Use only if needed; the buns will be softer but less buttery.
Egg
- Natural yogurt: Use 50 g yogurt per 1 egg only if an egg-free dough is required.
Walnut
- Dried fruit: Use chopped dried fruit for sweetness instead of crunch.
Dried fruit
- Walnut: Use chopped walnut for a more nutty, less sweet filling.
