Čokoladna makovnjača sa smokvama – Chocolate poppy seed scroll with figs

Čokoladna makovnjača sa smokvama – Chocolate poppy seed scroll with figs

Figs food styling

I had ideas of how I could utilise the poppy seed filling I had staring at me from the fridge. Eat it on its own or over ice cream? That could work, but it’s barely enough reason to show you here. I had other plans.

Makovnjača.

This semi-sweet bread scroll is one of the more common loaves that may be found in the traditional Croatian household. So allow me to mix it up a bit.

Čokoladne makovnjača sa smokvama {chocolate poppy seed scroll with figs}

Čokoladne makovnjača sa smokvama {chocolate poppy seed scroll with figs}

I’ve added cocoa to the dough, formed it into a spiral and studded it with fresh figs. Traditional? Unlikely. But who cares when something so warm, soft, moist and delicious can come out of the oven.

I sure don’t.

That’s one way to use my poppy seed paste. Now, what else can I do with it?

Čokoladne makovnjača sa smokvama {chocolate poppy seed scroll with figs}

 

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Čokoladna makovnjača sa smokvama - Chocolate poppy seed scroll with figs
I've transformed Croatia's poppy seed filled makovnjača by adding chocolate and fresh figs.
Čokoladne makovnjača sa smokvama {chocolate poppy seed scroll with figs} | heneedsfood.com
Course Dessert
Cuisine Croatian
Servings
servings
Ingredients
Course Dessert
Cuisine Croatian
Servings
servings
Ingredients
Čokoladne makovnjača sa smokvama {chocolate poppy seed scroll with figs} | heneedsfood.com
Instructions
  1. Sprinkle the yeast over the tepid milk and gently mix with 1 teaspoon of of caster sugar from the 60 g sugar. Set aside for 10 minutes as you prepare the dry ingredients.
  2. Place the flour, cocoa, butter and caster sugar into the blow of a food processor. Pulse for about 10 seconds, or until the mixture resembles sand.
  3. Transfer the mixture to a large mixing bowl, add the egg yolk and the milk-yeast mixture. Bring together with your fingers, then drop the dough onto a clean work surface and knead for 8 minutes. Alternatively use a mixer with a dough hook.
  4. Place the dough back into the mixing bowl, cover with a towel and let it rest in a warm place until doubled in size. Mine took about 1½ hours to double.
  5. Remove the risen dough and roll it into a 1-metre long snake. Take your rolling pin and roll the snake until it's about 14 cm wide and about 3-4 mm thick.
  6. Grease and line a 25 cm diameter tin or ovenproof skillet. Set aside.
  7. Spread the poppy seed filling down the length of the dough, leaving about 1½ cm on the sides. Take the edge of the dough and gently roll the sides to form a long cigar, keeping it fairly tight so that air pockets don't form during baking.
  8. Pick up one end of the dough and place it onto the lined baking tray/skillet, starting in the middle and forming a spiral as you lay it down on the greased baking paper. Manipulate the dough so it fits evenly, allowing a 1 centimetre gap between the spiral.
  9. Take the halved figs and gently wedge them into the gaps, starting at the centre and working your way to the end of the spiral. Cover with a towel and set aside in a warm place for the dough to rise a second time. Mine took about 1 hour.
  10. Preheat the oven to 180°C.
  11. Brush the surface of the scroll with the egg wash, then sprinkle over the poppy seeds. Bake on the centre rack .for 40-50 minutes, or until a skewer comes out clean when tested.
  12. Cool completely in the skillet before transferring to a serving board. Dust with icing sugar when serving.
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