Poppyseed Biscuit

Mákos Guba (Bobájka)


  • ½ envelope of yeast
  • cups lukewarm milk
  • 1 tablespoon plus ½ cup sugar
  • ½ pound flour
  • 3 egg yolks
  • Pinch of salt
  • 10 tablespoons melted sweet butter
  • Flour for pastry board
  • 1-inch piece of vanilla bean
  • ½ tablespoon grated lemon rind
  • ½ pound poppyseeds, ground


  1. Mix yeast, 2 tablespoons of the milk, 1 teaspoon sugar and 2 tablespoons flour. Let this starter mixture rest for 10 minutes.
  2. Mix 6 tablespoons milk, the egg yolks, salt, 2 teaspoons sugar and remaining flour. Mix well and stir into the starter dough.
  3. Add 2 tablespoons of the melted butter, little by little, to the dough, and knead it in until well incorporated. Let the dough rise for 1 hour. Preheat oven to 350°F.
  4. Cut dough into walnut-sized pieces. Butter a large baking pan and bake these little biscuits in the preheated oven for 12 to 15 minutes, turning the biscuits to make sure all sides are brown. Set aside.
  5. Bring to a boil remaining milk, butter and sugar. Add vanilla bean, lemon rind and poppyseeds; mix well.
  6. Pour hot water over the biscuits. When they are softened, drain and add biscuits to the milk and poppyseed mixture. Bring it to a simmer over very low heat. Remove from heat.
  7. Serve either hot or cold.