INGREDIENTS

INSTRUCTIONS

Allow the yeast to rise in one quarter cup of warm milk until doubled in
size. Sift the flour into a deep bowl. Make a well in the center and place
the yeast in the well. Add the remaining milk, sugar, egg yolks, lemon
rind, vanilla, butter and salt. Mix together well and beat with a wooden
spoon until blisters begin to form on the dough. Place in a greased bowl,
cover with a damp towel and allow to rise in a warm place for about an hour
or until doubled in bulk. Divide the dough into two sections. Roll each
section out very thin, brush with melted butter and fill with poppy seed
filling. Roll like a savijaca* by filling the edge of the table-cloth on
which the dough was rolled out. Place the two sections of MAKOVNJACA on a
well greased baking sheet and allow to rise in a warm, draft-free place for
another half hour. Brush the rolls with a well beaten egg white and bake at
350 F for about an hour until they become golden. Cool before slicing and
serving. Filling: Mix the finely ground poppy seeds, the lemon rind,
raisins, sugar and cinnamon. Spread this mixture over the rolled out dough.
Heat the cream. Combine the cream, honey and rum and pour this mixture over
the poppy seeds. Roll the MAKOVNJACA up like a sajivaca.
* savijaca is 'a roll' in Croatian.
Recipe by: Croatian Cuisine by Alojzije and Ruzica Kapetanovic
Posted to Digest bread-bakers.v097.n075 by snardo@onramp.net on Nov 23,
1997

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