Makoviec

Since I was I a child I loved Kozunak, a challah like sweet bread we had in Bulgaria every Easter. Since I read about Makoviec bread I wanted to try it. This was the second time I used poppy seed filling and I liked the result much better than the first which were some Jewish butter cookies (Hamantaschen). I couldn't stop eating it. It is good for breakfast with tea or coffee. I have had it for dessert and afternoon snack, too.


Mokoviec

 Dough:

• 1 egg
• 1-2 tsp. lemon zest
• 1/4 cup yogurt
• 1 tsp. active dry yeast
• 1/3 cup sugar
• flour (2-3) cups

Filling:

• roughly 1/2 cup poppy seed filling
• zest of 1/2 orange
• 1/4 cup walnuts, chopped
• 1/4 cup raisins, chopped

1. Mix the yeast with a little warm water and let rest for 4-5 minutes.
2. In a big bowl mix in the yogurt, flour, zest, and sugar and knead until it becomes springy. I used a hand mixer with a dough hook attachment. It took like 5-10 minutes.
3. Let rest in a warm place covered with a towel until it doubles in size.
4. Punch down. Divide in two balls. Roll each one to 1/4 inch thickness.
5. Prepare the filling by mixing them in a small bowl. 
6. Spread half of the filling over the dough and roll. Repeat with the other half.
7. Put the two rolls in a greased 8x8in baking dish. (I used Pyrex here.)
8. Rest until almost doubled in size.
9. Preheat the oven to 375F. Glaze with yolk and some sugar.
10. Bake for 25 minutes, then lower the heat to 345 and bake 15 more minutes.
    Let cool a bit and enjoy. It is still good the following day.