Poppy Seed or Walnut Roll

Name: Poppy Seed or Walnut Roll (Makovník a ořechovník/Makovník a orechovník)
Cuisine: Czech
Ingredients: 25 g/1 oz fresh yeast, or 1 sachet active dried yeast; 25 g/1 oz fresh yeast, or 1 sachet active dried yeast; 300 g/11 oz/scant 3 cups plain (all-purpose) flour, plus extra for dusting; 5 ml/1 tsp baking powder; 1 egg, beaten; pinch of salt; 50 g/2 oz/¼ cup unsalted butter, softened; 15 ml/1 tbsp oil, plus extra for greasing; 1 egg yolk, beaten; 150-200 g/5-7 oz ground poppy seeds; 150-200 g/5-7 oz walnuts, crushed; 115 g/4 oz/1 cup icing (confectioners’) sugar, or to taste; 50-100 ml/2-3½ fl oz/¼/scant ½ cup milk

Makovník a ořechovník/Makovník a orechovník

Preparation info

Serves
4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

This is a classic teatime cake with either a poppy seed or walnut filling, and is loved in both countries. A Slovak alternative, called tvarožník, uses a sweet curd cheese spread on the dough instead of rolled up inside it.

Ingredients

150 ml/¼ pint/⅔ cup milk
25 g<

Europe
Czech Republic
Slovakia
Snack
Cake
Vegetarian
Eastern Europe

Method

Warm up the milk, pour it into a bowl and add the yeast and 15ml/1 tbsp icing sugar. Whisk. Cover and leave in a warm place for 10-15 minutes, until frothy.
Sift the flour and baking powder into a bowl. Stir in the remaining icing sugar, the egg, salt, butter and yeast. Gather the dough together (add cold water if you feel it is too solid). Knead on a floured s