Makówki – Silesian Christmas Specialty
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 3 hrs 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
- 8 bread rolls, 1 - 2 days old
- 2 ½ liters milk
- 400 g poppy seeds, round
- 300 g suar
- 400 g raisins
Print Recipe
Pin Recipe Instructions
- The night before:
- Cut the rolls into approx. 5 mm thin slices and let them dry a little overnight on a baking rack.
- Early in the morning:
- Wash the raisins in hot water and pat dry. Mix the poppy seeds and sugar. Bring the milk to the boil in a saucepan, stirring constantly, remove from the plate and pour in the poppy-seed sugar mixture, also stirring. Push the pot back on the plate and let it boil briefly. Turn back the plate and let everything swell for 5 - 10 minutes.
- In a large bowl, alternate layers of poppy-seed milk (stir again and again, the poppy seeds will settle at the bottom), bread slices and raisins. Let it stand in the cold for a few hours.
- If necessary, add the sugared milk (also for the later portions).
- We traditionally only eat it at Christmas. First after the Christmas mass on the 24th and on the following holidays as breakfast, dessert and in between.
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