I got this recipe from my mum who got it from my grandma who made it like HER mother. It can’t get any more traditional than this! My family has been making this Silesian dessert for generations, usually around Christmas time.
A glimpse into recent Silesian history
A little history class for those of you who don’t know where or what Silesia is. Most people in Germany know but I get asked very often when I travel. Silesia was part of the former eastern territories of Germany in the 20th century. Let’s have a look at a map of Germany from the year 1941, when my grandma was 12 years old. Silesia is circled in red:
Then, World War II happened.
In 1945, Silesia was captured by the Soviet Red Army and Polish People’s Army and put under Polish administration.
3,588,000 people were expulsed from Silesia, of which 435,000
lost their lives on the way.
In this province once lived 4,751,000 Germans in 3934 settlements.
Read more about the Silesian history here.
Today Silesia is part of Poland:
My parents, who were born in the 60s, were brought up in Silesia and therefore speak Polish as their first language. My grandparents, who grew up speaking German and Silesian, had to learn Polish and speak it in everyday life. Speaking German was forbidden. However, the Germans who stayed in their homes kept their traditions which are slightly different to Polish traditions. Therefore my family doesn’t identify themselves as Polish, they call themselves Silesians.
Makówka, traditionally called Mohnklöße in German, is a very old typical Silesian Christmas dessert. Ever since I was a little child, my mum has been making this every year at Christmas time.
When I turned vegan about 2.5 years ago, I had the idea of modifying the recipe to make it 100% cruelty-free (and much healthier). Last year I used rice milk which was not suitable at all because the consistency was too liquid. This year I replaced cow milk with oat milk and sugar with coconut sugar and it turned out absolutely perfect. I’m sure soy milk and almond milk would work well too. Oat milk is naturally sweet so it goes perfectly with the poppyseed-bread mixture.
A healthier recipe
The five main ingredients of traditional Makówka are:
- Poppy seeds
Start with the poppyseed mixture. Simply combine poppy seeds, raisins, coconut sugar and milk in a pot and bring to boil, then simmer at low to medium heat until the poppy seeds become soft and soak up most of the liquid.
The aromas are ESSENTIAL in this recipe because they make the whole taste experience very interesting. My mum likes to add a little bit of everything, but she says bitter almond is the most important one. Others would probably argue rum is the most important ingredient. I guess whatever floats your boat. I’ll just give you the recipe my mum makes every year (just veganized and healthified).
Very important: Don’t boil the aromas. Add them at the very end, right before pouring the poppyseed mixture onto the bread rolls.
While the poppyseed mixture is cooking, you continue by chopping the bread rolls into slices or chunks.
Then you put part of them into a bowl. Bread and poppyseed-milk-raisin mixture have then to be layered alternately.
Finally, pour another half a litre of milk on top to ensure the bread roll slices are entirely covered with liquid. They need to soak, baby, soak ?
We want to have a delicious BREAD PUDDING in the end
Now all that’s left to do is decoration. Almond slices make a very delicious topping but I think any nuts would work.
If you make this recipe, please send me a picture via Instagram message or tag me with @laurafruitfairy (important: tag me in the picture, not just in the caption – otherwise I might miss the notification and perhaps won’t see your post at all…). I can’t wait to see your recreation!!
Vegan Makówka - Silesian poppyseed bread pudding
- 200 g ground poppy seeds
- 130 g raisins
- 50 g coconut sugar
- 300 g bread rolls (I recommend wholegrain, spelt or gluten-free)
- 1.5 kg oat milk
- aroma bitter almond, rum and vanilla aroma
- almond slices
- Start with the poppyseed mixture. Simply combine poppy seeds, raisins, coconut sugar and 1 litre oat milk in a pot and bring to boil, then simmer at low to medium heat until the poppy seeds become soft and soak up most of the liquid. This should take no longer than 10-15 minutes. Important: KEEP STIRRING.
- While the poppyseed mixture is simmering, chop bread rolls into slices or chunks.
- Turn off the stove and add 1/2 phial bitter almond aroma and 1/2 phial rum aroma to the pot. Optional: A few drops of arrack, vanilla or lemon aroma.
- Layer bread roll slices and poppyseed mixture alternately and pour the remaining half a litre of cold oat milk on top evenly.
- Sprinkle almonds on top.
- The bread rolls should soak within a few minutes, so you can enjoy the dessert right away. It tastes great both cold and warm!