Sweets & Baking
Makowiec
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This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Yeast cake with poppy seed filling.
Timing
- Active approx. 40 minutes
- Cooking/Baking: 10 mins poppy seeds, 35-45 mins baking
- Rest/cooling: 60-90 min. walking; 60 min. Cool down
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 795 kcal
- Protein
- ≈ 24.5 g
- Carbohydrates
- ≈ 88 g
- Fat
- ≈ 34.8 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 450 g flour · ≈ 450 g · Assumed quantity / reference product
Weizen Mehl, Type 405 (C214100) - 200 ml milk · ≈ 200 g · Assumed quantity / reference product
Milch fettarm, frisch, 1,5 % Fett, pasteurisiert (M111200) - 20g yeast · ≈ 20 g · Assumed quantity / reference product
Backhefe frisch (Frischbackhefe) (R459000) - 80g sugar · ≈ 80 g · Assumed quantity / reference product
Zucker weiß (Raffinadezucker/Weißzucker) (S111000) - 80g butter · ≈ 80 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000) - 1 egg · ≈ 50 g · Assumed item weight × count; total amount
Hühnerei roh (E111100) - 300 g poppy seeds · ≈ 300 g · Assumed quantity / reference product
Mohn (H450100) - 250 ml milk · ≈ 250 g · Assumed quantity / reference product
Milch fettarm, frisch, 1,5 % Fett, pasteurisiert (M111200) - 80g honey · ≈ 80 g · Assumed quantity / reference product
Honig (S120000) - 60 g raisins · ≈ 60 g · Assumed quantity / reference product
Rosine/Sultanine (Weinbeere getrocknet) (F840100)
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 450 g flour
- 200 ml milk
- 20g yeast
- 80g sugar
- 80g butter
- 1 egg
- 300 g poppy seeds
- 250 ml milk
- 80g honey
- 60 g raisins
Instructions
- Heat the 250 ml milk for the filling, simmer the poppy seeds gently for 10 minutes and then let them swell. Drain, grind finely and mix with honey and raisins; let cool.
- For the dough, heat only the remaining 200 ml of milk until lukewarm. Dissolve the yeast in it and knead it with flour, sugar, butter and egg to form a smooth yeast dough.
- Cover and let rise for 60-90 minutes until the volume has increased significantly. Roll out into a rectangle and spread with the cooled poppy seed filling.
- Roll up, place seam side down on baking paper and bake at 180 °C top/bottom heat for 35-45 minutes. Allow to cool for at least 1 hour before cutting.
Tips
- The two amounts of milk belong in different preparations.
- Nicolaus says: “Whoever stands at the stove has the best smelling place.”
