Silesian poppyseed bread pudding (makówka)

Silesian poppyseed bread pudding (makówka)

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! This is NOT a Polish dish, it’s a traditional Silesian dessert.

Silesian history

A little history class for those of you who don’t know where or what Silesia is. Silesia is part of the former eastern territories of Germany. 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 were forced 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 would work out as well but I would not recommend nut milks because they’re not sweet enough. Oat milk is naturally sweet so it goes perfectly with the poppyseed-bread mixture.

The recipe

The five main ingredients are:

  • Breadrolls
  • Poppy seeds
  • Milk
  • Sugar
  • Raisins

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 🙂

By the way, I recommend using oat milk by Oatly or Koelln (Swedish/German brands). They’re the best I’ve ever tried. And I’ve tried many oat milk brands. OAT MILK IS THE BEST *-*

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!!

Ingredients

200g ground poppy seeds
130g raisins
50g coconut sugar
300g bread rolls (I recommend wholegrain, spelt or gluten-free)
1.5kg oat milk
aroma bitter almond, rum and vanilla aroma
almond slices
  • Medium

Steps

1
Done

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.

2
Done

While the poppyseed mixture is simmering, chop bread rolls into slices or chunks.

3
Done

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.

4
Done

Layer bread roll slices and poppyseed mixture alternately and pour the remaining half a litre of cold oat milk on top evenly.

5
Done

Sprinkle almonds on top.

6
Done

The bread rolls should soak within a few minutes, so you can enjoy the dessert right away. It tastes great both cold and warm!

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3 Comments

  1. Loredana
    December 28, 2017 / 5:09 pm

    such a nice an interesting traditional recipe i’ve never heard of until now. I will definitely give it a try tomorrow. Thank you for the idea 😀

    • December 29, 2017 / 7:17 pm

      Thank you for the kind words! I’m sure you’ll love it. We make it every year at xmas time! x

  2. Genevieve Rechner
    March 7, 2018 / 6:15 am

    Hi, Thanks for this… I have been trying to find a Christmas cake from my German family heritage – GJ Rechner who was born 29 December 1830 in Liegnitz, Silesia and I understand that they can vary from each area in Silesia. Can you tell me where this recipe originated from in Silesia exactly.