Hungarian
Mákos guba
A comforting Hungarian dessert made with day-old kifli soaked in warm vanilla milk and folded with sweet ground poppy seeds. It is soft in the middle, lightly crisp at the edges, and often served warm at Christmas or on quiet winter evenings.
Ingredients
- Day-old Hungarian kifli3 pieces, about 150g
- Whole milk250ml
- Unsalted butter30g, plus a little for the dish
- Ground poppy seeds50g
- Powdered sugar40g
- Vanilla sugar8g
- Lemon zest1/2 teaspoon
- Salt1 small pinch
Method
- Heat the oven to 180°C and butter a small baking dish.
- Slice the day-old kifli into 1cm rounds and spread them on a baking tray.
- Toast the kifli slices in the oven for 5 minutes, just until dry and barely golden.
- Warm the milk in a small saucepan with the butter, vanilla sugar, lemon zest, and a pinch of salt until the butter melts; do not boil.
- Mix the ground poppy seeds with the powdered sugar in a bowl.
- Place the toasted kifli slices in a large bowl and pour the warm milk mixture over them gradually, turning gently so they soften without falling apart.
- Sprinkle the sweetened poppy seeds over the soaked kifli and fold carefully until the slices are evenly coated.
- Transfer the mixture to the buttered baking dish and level it lightly without pressing it down.
- Bake for 10 minutes, until warm through with lightly crisp edges.
- Serve warm, with an extra dusting of powdered sugar if desired.
Common questions
Can I substitute the Hungarian kifli with another bread or pastry?
Yes. Use day-old brioche, challah, or plain dinner rolls cut into slices. The texture should be soft but sturdy enough to soak up milk without dissolving. Avoid very crusty bread, which stays too firm.
How long should I toast the kifli slices, and what should they look like?
Toast for about 5 minutes at 180°C, just until dry and barely golden. They should not brown deeply. The goal is to help them hold shape once the warm milk is added.
What are the most common mistakes when making mákos guba?
The biggest mistakes are boiling the milk, over-soaking the kifli, and mixing too vigorously. Boiling can curdle or overheat the dairy, while rough handling turns the slices mushy instead of soft and layered.
Can I make mákos guba ahead of time and store leftovers?
Yes, but it is best fresh. Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a low oven until warm. If it seems dry, add a splash of milk before reheating.
How should I serve mákos guba?
Serve it warm, ideally soon after baking, with a light dusting of powdered sugar on top. It works well as a dessert or sweet breakfast. A spoonful of vanilla sauce or extra warm milk is a nice addition.