Makovnjaca recipe

Ingredients:

2 yeast cakes.
2 egg yolks.
3 ½ cups of flour.
¾ cup of milk.
¼ cup of sugar.
6 tablespoons of butter, melted.
1 teaspoon of lemon rind, grated.
¼ teaspoon of salt.

Filling:
2 cups of ground poppy seeds.
½ cup of sweet cream.
½ cup of sugar.
4 tablespoons of honey.
3 tablespoons of raisins.
1 tablespoon of rum.
1 teaspoon of lemon rind.
½ teaspoon of cinnamon.

Preparation Instructions:

Allow the yeast to rise in one quarter cup of warm milk until doubled in size.

Sift the flour into a deep bowl.

Make a well in the middle and put the yeast in the well.

Add the remaining milk, sugar, egg yolks, lemon rind, vanilla, butter and salt.

Mix together thoroughly and beat with a wooden spoon until blisters begin to form on the dough.

Place in a greased bowl, cover with a damp towel and allow to rise in a warm place for 60 minutes.

Divide the dough into two sections. Roll each section out very thin, brush with melted butter and fill with poppy seed filling.

Roll like a savijaca by filling the edge of the tablecloth on which the dough was rolled out.

Place the two sections of Makovnjaca on a well greased baking sheet and allow to rise in a warm place for another 30 minutes.

Brush the rolls with a well beaten egg white and bake at 350°F (175°C) for about an hour until they become golden.

Cool before slicing and serving.

Filling:

Mix the finely ground poppy seeds, the lemon rind, raisins, sugar and cinnamon.

Spread this mixture over the rolled out dough.

Heat the cream.

Combine the cream, honey and rum and pour this mixture over the poppy seeds.

Roll the Makovnjaca up like a Sajivaca.

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