This lovely Hungarian dessert is made of the crescent shaped Hungarian bread-roll “kifli”, grinded poppy seeds, milk, vanilla and honey. A favoured pudding at the Christmas festivities as the plentiful of little poppy seeds traditionally were believed to bring luck and fortune.
- 300g sweet bread, like milk loaf, brioche – or 7-8 Hungarian “kifli” if available
- 450 ml half fat milk
- 4 tablespoon of honey
- 1 vanilla pod seeds and shell
- 40 g butter
- 75 g poppy seed grinded
- 75 g icing sugar
- grated rind of 1 lemon
- 1 cup of morello cherry (preserved is fine)
How to make
- Preheat oven
- Grind the poppy seeds, a coffee or spice grinder will grind the poppy seeds, poppy seeds are oily and they add a little granulated sugar to make it more manageable, less paste like
- Slice the bread into disks
- Place the vanilla seeds and the pod shell into the milk, add the honey and warm it up to simmering point.
- Pour the sweet milk onto the sliced bread and carefully roll the pieces around so they are soaked in the milk evenly but don’t get too soggy. Lift the milky bread onto a medium ovenproof dish.
- sprinkle with the grinded poppy seeds and carefully fold around so it is covred evenly.
- Place the prepared “makos guba” into a medium sized ovenproof dish, approximately 25cm x 17cm size.
- Tuck in a few morello cherries if using, it is delicious with poppy seeds.
- Place a few butter shavings on top and bake it in a hot oven for about 15 minutes.
- Serve warm with vanillia custard.