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Makovnjača is a traditional Croatian pastry that feels both humble and festive. At first glance, it looks like a simple rolled cake, yet inside it holds a rich, dark filling of poppy seeds that offers both sweetness and depth. It is often baked for holidays, family gatherings, or Sunday tables.
What makes it special is the way it balances softness and richness. The dough is tender and slightly sweet, while the filling is dense, nutty, and gently spiced. Slices reveal striking spirals that hint at the care behind its preparation.
It is a pastry that connects generations, appearing in kitchens where recipes are often passed down by hand. Each family may adjust the filling or the spice, yet the essence of Makovnjača remains recognisable and warmly familiar.
What Is Makovnjača?
Makovnjača is a yeast based rolled cake filled with sweetened poppy seeds. The dough is stretched, spread with a generous layer of filling, and then rolled into a log before baking. Once cooled, it is sliced to reveal its signature swirls.
The pastry is part of a wider group of nut or seed filled rolls that are popular across Central and Eastern Europe. In Croatia, poppy seeds take centre stage, offering a distinctive taste that sets this version apart.
It can be baked in large loaves or smaller rolls, making it adaptable for both special occasions and everyday enjoyment. Whether shared at Christmas or served with coffee, it carries both comfort and ceremony.
Ingredients and Taste
The dough is made from flour, yeast, milk, eggs, butter, and sugar, producing a texture that is both light and slightly chewy. It is soft enough to hold the filling, yet sturdy enough to slice cleanly once baked.
The filling is the heart of Makovnjača. Poppy seeds are ground finely, mixed with sugar, milk, and sometimes honey. A touch of lemon zest or cinnamon may be added, giving a brightness or warmth that enhances the natural earthiness.
When baked, the pastry develops a golden crust, while the filling becomes moist and fragrant. The taste is nutty and slightly floral from the poppy seeds, sweet without being overwhelming, with hints of citrus or spice depending on the recipe.
Served in slices, it pairs beautifully with tea or coffee. Each bite offers a balance between the light dough and the dense filling, making it satisfying yet not overly heavy. It is both a dessert and a snack, enjoyed slowly and often shared.
A Taste of History
Makovnjača’s history reflects Croatia’s position within Central Europe, where seed and nut filled pastries are a long-standing tradition. The use of poppy seeds stretches back centuries, valued both for flavour and for their role in festive baking.
It became especially associated with winter holidays, when families gathered to bake in large quantities. The spiral shape was thought to symbolise continuity, making it a fitting addition to celebrations that looked towards the future.
While similar pastries exist in Hungary, Austria, and Slovenia, the Croatian version has its own character. The filling is often more generous, and the dough slightly sweeter, reflecting local tastes and traditions.
Today, Makovnjača is still prepared in homes across Croatia, though it is also sold in bakeries throughout the year. It remains a symbol of hospitality and heritage, offering both flavour and memory in every slice.
Eating Makovnjača is not just about enjoying a pastry. It is about taking part in a tradition that connects the present with the past. Each roll carries with it a story of family kitchens, festive tables, and the enduring appeal of simple, thoughtful baking.
How to Make Makovnjača (Poppy Seed Roll Cake)
Makovnjača is a cherished Croatian sweet bread filled with rich poppy seeds, often enjoyed during holidays and family gatherings. Expect a tender yeast dough wrapped around a fragrant filling, creating a beautiful swirl. The process requires patience, but the reward is a slice of tradition. See the recipe card at the bottom for printable directions
Ingredients
For the dough
- 300g plain flour
- 7g dried yeast (or 20g fresh yeast)
- 120ml warm milk
- 50g sugar
- 40g unsalted butter, melted
- 1 egg yolk
- Pinch of salt
For the filling
- 150g ground poppy seeds
- 120ml warm milk
- 60g sugar
- 1 tbsp honey
- 1 tsp vanilla sugar (or extract)
- Zest of 1 lemon
- 40g raisins (optional)
- 20g unsalted butter
For finishing
- 1 egg, beaten (for brushing)
- Icing sugar (optional, for dusting)
Cooking Instructions
Step 1: Activate the yeast
To begin, warm the milk gently until lukewarm. Stir in a teaspoon of sugar and the yeast. Leave to activate for 10 minutes until frothy. Move to dough preparation.
Step 2: Make the dough
In a large bowl, combine flour, remaining sugar, and salt. Add the yeast mixture, melted butter, and egg yolk. Mix until a soft dough forms. Knead for 8–10 minutes until smooth and elastic. Transition to proofing.
Step 3: Proof the dough
Place the dough in a lightly oiled bowl, cover with a cloth, and leave in a warm place for 1 hour or until doubled in size. Meanwhile, prepare the filling.
Step 4: Prepare the poppy seed filling
In a small saucepan, heat milk, sugar, honey, and butter. Stir in the ground poppy seeds, lemon zest, vanilla sugar, and raisins if using. Cook gently until thick and spreadable. Allow to cool before use.
Step 5: Roll out the dough
Once risen, punch down the dough and roll it out on a floured surface into a rectangle about 0.5 cm thick. Transition to filling.
Step 6: Spread the filling
Spread the cooled poppy seed mixture evenly across the dough, leaving a small border around the edges. This ensures clean sealing when rolling.
Step 7: Shape the roll
Starting from the longer side, roll the dough tightly into a log. Pinch the seam and tuck the ends under. Place seam side down on a lined baking tray. Transition to second proofing.
Step 8: Second proofing
Cover the shaped roll with a cloth and allow to rise for another 30 minutes. During this time, preheat the oven to 180°C (fan 160°C).
Step 9: Brush and bake
Brush the top of the roll with beaten egg for a glossy finish. Bake for 30–35 minutes until golden brown and firm to touch. Move to cooling.
Final Step: Cool and serve
Allow Makovnjača to cool on a wire rack before slicing. Dust lightly with icing sugar if desired. Serve with coffee or tea for a traditional experience.
Variations and substitutions
- If poppy seeds are hard to find, use ground walnuts for Orehnjača, another Croatian classic.
- Replace raisins with chopped dried figs or apricots.
- Fresh yeast can be substituted with dried yeast at a 3:1 ratio.
- Vanilla sugar can be swapped for vanilla extract or paste.
Cooking Tips for Perfect Makovnjača
- Always allow the filling to cool fully before spreading to prevent soggy dough.
- Roll the dough evenly to avoid thin patches that may tear.
- Use freshly ground poppy seeds for the most aromatic flavour.
- Do not rush the rising stages, the slow proofing builds texture and taste.
Croatian Makovnjača (Poppy Seed Roll Cake)
Ingredients
For the dough
- 300 g plain flour
- 7 g dried yeast or 20g fresh yeast
- 120 ml warm milk
- 50 g sugar
- 40 g unsalted butter melted
- 1 egg yolk
- Pinch of salt
For the filling
- 150 g ground poppy seeds
- 120 ml warm milk
- 60 g sugar
- 1 tbsp honey
- 1 tsp vanilla sugar or extract
- Zest of 1 lemon
- 40 g raisins optional
- 20 g unsalted butter
For finishing
- 1 egg beaten (for brushing)
- Icing sugar optional, for dusting
Instructions
- To begin, warm the milk gently until lukewarm. Stir in a teaspoon of sugar and the yeast. Leave to activate for 10 minutes until frothy. Move to dough preparation.
- In a large bowl, combine flour, remaining sugar, and salt. Add the yeast mixture, melted butter, and egg yolk. Mix until a soft dough forms. Knead for 8–10 minutes until smooth and elastic. Transition to proofing.
- Place the dough in a lightly oiled bowl, cover with a cloth, and leave in a warm place for 1 hour or until doubled in size. Meanwhile, prepare the filling.
- In a small saucepan, heat milk, sugar, honey, and butter. Stir in the ground poppy seeds, lemon zest, vanilla sugar, and raisins if using. Cook gently until thick and spreadable. Allow to cool before use.
- Once risen, punch down the dough and roll it out on a floured surface into a rectangle about 0.5 cm thick. Transition to filling.
- Spread the cooled poppy seed mixture evenly across the dough, leaving a small border around the edges. This ensures clean sealing when rolling.
- Starting from the longer side, roll the dough tightly into a log. Pinch the seam and tuck the ends under. Place seam side down on a lined baking tray. Transition to second proofing.
- Cover the shaped roll with a cloth and allow to rise for another 30 minutes. During this time, preheat the oven to 180°C (fan 160°C).
- Brush the top of the roll with beaten egg for a glossy finish. Bake for 30–35 minutes until golden brown and firm to touch. Move to cooling.
- Allow Makovnjača to cool on a wire rack before slicing. Dust lightly with icing sugar if desired. Serve with coffee or tea for a traditional experience.
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