Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Lightly butter a medium baking dish. Slice the kifli rolls into evenly sized rounds and spread them on a baking tray for 5 to 8 minutes until lightly dry but not browned. Slightly stale bread absorbs the flavoured milk more evenly. Once ready, set aside for the next step.

Pour the milk into a saucepan and add the caster sugar, vanilla pod and seeds, or vanilla extract, along with the lemon zest. Heat gently until steaming, stirring occasionally to dissolve the sugar completely. Remove from the heat and allow the flavours to infuse for a few minutes before straining if using a vanilla pod. Continue with preparing the poppy seed mixture.

In a bowl, combine the finely ground poppy seeds with the icing sugar and stir until evenly mixed. Traditional Hungarian recipes rely on freshly ground poppy seeds for the richest aroma and flavour. Set the mixture beside your prepared bread for easy assembly.

Place the sliced bread into a large mixing bowl and gradually pour the warm vanilla milk over it, gently turning the bread with a spoon so every piece absorbs the liquid without becoming mushy. The bread should remain soft while still holding its shape. Once evenly soaked, move on to layering.

Transfer half of the soaked bread into the prepared baking dish and sprinkle generously with half of the sweetened poppy seed mixture. Repeat with the remaining bread and finish with the remaining poppy seeds. Drizzle the melted butter evenly over the top to encourage a beautifully golden finish during baking.

Bake for 20 to 25 minutes until the pudding is heated through and the top begins to colour lightly around the edges. The centre should remain moist and tender while the surface develops a delicate crust. While the pudding bakes, prepare the optional vanilla custard.

Whisk together the egg yolks, caster sugar and cornflour until smooth. Warm the milk with the vanilla extract until just below boiling, then slowly whisk it into the egg mixture. Return everything to the saucepan and cook over a gentle heat, stirring continuously until the custard thickens into a smooth pouring consistency. Remove from the heat and keep warm for serving.

Remove the baked Mákos Guba from the oven and allow it to rest for about 5 minutes. Resting helps the pudding settle, making it easier to serve while allowing the flavours to fully develop before plating.

Spoon generous portions onto warm serving plates and dust lightly with icing sugar. Serve with warm vanilla custard poured over each portion or alongside in a jug. A little extra lemon zest adds freshness, while a cup of coffee or hot tea completes this comforting Hungarian dessert beautifully.