DessertWinter
Mákos guba with honey (Hungarian poppy seed bread pudding)
Crescent rolls softened in milk, sugared poppy seeds and a good drizzle of honey on top – an old, simple dessert of the Hungarian Christmas Eve table, ready in half an hour.
- Prep:
- 15 min
- Baking/cooking:
- 15 min
- Serves:
- 8 servings
The honey we recommend for this recipe: Acacia honey
Its soft, floral flavour doesn't overpower the poppy seeds, and it's runny, so it trickles nicely between the slices. You'll need about 70 g of honey.
For a different flavour: Wildflower honey – gives a fuller, bolder flavour.
Ingredients
- 8day-old kifli (Hungarian crescent rolls)
- 600 mlmilk
- 50 gbutter, plus a little for the dish
- 1 sachetvanilla sugar
- 150 gground poppy seeds
- 100 gicing sugar
- 1 tspgrated lemon zest
- 70 ghoney (about 3–4 tbsp)(Acacia honey)
Want to make one of your own sugar recipes with honey? Sugar-to-honey converter
Method
- 1
Cut the kifli into rounds about 1.5 cm thick, and put them in a buttered ovenproof dish.
- 2
Warm the milk with the butter and vanilla sugar, then pour enough over the kifli to soften them without falling apart.
- 3
Mix the poppy seeds with the icing sugar and lemon zest, and scatter them over so that half goes between the slices and half on top.
- 4
Drizzle with the honey and bake at 180 °C for 10–15 minutes.
- 5
Serve warm.
In our guides: Honey at a Hungarian Christmas: honey wafers, poppy seed guba and gingerbread
Oszd meg, ha tetszik
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