In November, it is a tradition in Bohemia for St. Martin to show up on a white horse. During the celebration of his feast day, the Czechs roast a goose and bake sweet pastries that look like horseshoes or crescent rolls. Today's recipe is all about those horseshoe pastries in honor of St. Martin.
➜ What are the Czech St. Martin's poppy seed horseshoes?
Horseshoe rolls are a Czech pastry made from yeast dough and baked on St. Martin's Day, which falls on November 11th. These pastries have a poppy seed filling and are shaped like horseshoes. After baking, they are sprinkled with icing sugar.
When I baked the horseshoes this year, they came out in a fair XXL version. One St. Martin's horseshoe could easily feed two souls. On the other hand, there were those who had no problem eating a whole horseshoe in one sitting and even asked for more!
MY TIP: Do you know Škubánky, a Czech treat that kids love? If not, check it out!
➜ Pronunciation
The Czech name for this recipe is "Martinské podkovy." In Czech, it is also known by other names like "rohlíky," "zahýbáky," or "roháče." Czech is indeed a rich language! If you would like to get an idea of how to pronounce "Martinské podkovy," you can listen to the audio clip I have recorded for you.
➜ Ingredients
Below are the labeled ingredients for St. Martin's rolls. For clarity, I have divided them into those you need for the yeast dough and those that go into the poppy seed filling.
✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.
Yeast dough:
- All-purpose flour
- Egg yolks; keep some of the egg whites aside to coat the rolls before they go in the oven
- Lukewarm milk; should be warm to encourage the yeast to activate
- Granulated sugar
- Active dry yeast; or fresh yeast, see recipe card below
- Oil; Canola or sunflower oil, these oils always work best for my my baking adventures.
- Salt; for taste contrast
- Lemon zest; freshly grated. Ideally, from an organic lemon or a lemon with a carefully washed surface. I grate on a hand grater in small holes. Grate only the outer yellow rind; the white layer tends to be bitter.
- Nutmeg; grated. Nutmeg was a favorite spice of Czech grannies, who liked to add more flavor to the dough. If you don't have nutmeg, you can leave it out.
You also need some powdered sugar for the final sprinkling on the baked rolls.
Poppy seed filling:
- Poppy seeds; ground
- Granulated sugar
- Full-fat yogurt; with a fat content of around 10 %
- Rum; for flavoring. The Czechs have a special fondness for "tuzemak", although it is not exactly a genuine rum. If you are in the United States, I suggest trying Kirkland spiced rum from Costco or Austrian Stroh 54; these options closely resemble the flavor of Czech "tuzemak" rum.
- Ground cinnamon
You can also add some crushed cloves or a spoonful of spicy jam.
➜ How to make poppy seed horse shoe rolls
Yeast dough preparation
A few important points: I prepare the dough without activating the yeast first. To make the yeast dough, I use a stand mixer with a kneading hook attachment (a dough hook), which is a convenient method for those who may not have much baking experience. Kneading the dough by hand in a bowl with a kitchen spoon is better suited for experienced bakers.
STEP 1/6: In a mixing bowl, combine the flour, warm milk, egg yolks, sugar, lemon zest, nutmeg, salt, and yeast. Use a mixer to knead the mixture briefly until everything is roughly combined, typically on level 2-3 for about a minute or two.
Next, add the oil and allow the dough to knead at medium speed for 10 minutes.
STEP 2/6: Using a plastic spatula, remove the smooth dough from the mixing bowl and put it on a lightly flour-dusted working board. Shape the dough into a rough ball and transfer it to a clean bowl. Sprinkle a bit of flour on top, cover it with a clean tea towel, and let it sit until it doubles in volume.
TIP: The rising time depends on the room conditions. In a warm environment, it may be ready in an hour, while in a cold environment, it may take up to three hours. Or try this safe and quick tip for rising the dough in the oven.
Making poppy seed filling
STEP 3/6: While the dough is rising, prepare the poppy seed filling. In a bowl, mix the ground poppy seeds with the sugar and cinnamon by hand. Add the yogurt, raisins, and rum and stir to combine. Leave to rest, the filling will thicken slightly.
Finishing
STEP 4/6: Roll out the dough into as regular a rectangle as possible. Divide it in half from top to bottom and in thirds across.
Spread a little poppy seed filling on the longer side of the rectangle. Roll up the rectangle so that it ends with the seam side down. Press the ends together to keep the filling from leaking out. Bend the rolls into a horseshoe shape. Continue until you have made all the horseshoes.
STEP 5/6: Place the shapes on a buttered baking sheet. Cover with a clean tea towel and leave in a warm place to rise for a further 30 minutes.
STEP 6/6: Before you start baking, preheat the oven to 350°F (180°C). Then, take a bit of the egg white you have left from making the dough and brush it on top of the horseshoes. The egg wash makes the rolls glossy. Now, put the horseshoes in the oven and bake them for 20 minutes until they turn golden brown on the outside.
➜ Serving
Take the baked horseshoe rolls off the baking sheet and let them cool, preferably on a wire rack. When they are cool, sprinkle some powdered sugar on top, and enjoy them with a nice cup of coffee or tea.
➜ Storage
At room temperature: Once cooled, cover with a clean tea towel or cover with plastic wrap and use within three days. If you store the pastries in the fridge, you will extend their shelf life to five days.
In the freezer: After the rolls have cooled down, put them in an airtight container and keep them in the freezer. Make sure to use them within three months.
➜ Useful tips
- If you follow the measurements on the recipe card, you will end up with 6 large horseshoes. But if you prefer smaller ones, simply divide the rolled-out dough into 8 rectangles.
- Let the poppy seed filling stand at room temperature after mixing. Any filling should not come out hot or cold on the yeast dough.
More Czech poppy seed recipes:
- Poppy seed roll (Makový závin)
- Poppy seed crescent rolls (Loupáčky)
- Poppy seed cake with lemon icing (Makovec)
- Noodles with poppy seed (Nudle s mákem)
- Poppy seed kolache (Makové koláče)
Tried this recipe?
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Czech Poppy Seed Horseshoe Rolls (Martinské podkovy)
Tap or hover to scale
Ingredients
Yeast dough:
- 3 cups all-purpose flour
- 1 cup warm milk 110-115°F (42°C)
- ¼ cup granulated sugar
- 2 teaspoons instant yeast
- 2 egg yolks save the whites for eggwash
- 1 Tablespoon lemon zest freshly grated
- ½ teaspoon nutmeg grated
- 3 Teaspoons sunflower oil (or canola)
- ½ teaspoon salt
Poppy seed filling:
- 1 cup ground poppy seeds
- 1 cup white yogurt 10% fat /or use a sour cream
- ⅓ cup raisins
- ⅔ cup granulated sugar
- 2 Tablespoons rum such as Costco's spiced Kirkland or Stroh 54
- ¼ teaspoon ground cinnamon
Misc.
- 2 egg whites for eggwash
- 2 Tablespoons powdered sugar to sprinkle on top
Instructions
- In a mixing bowl, combine 3 cups all-purpose flour, 1 cup warm milk, 2 egg yolks, 1/4 cup granulated sugar, 1 Tablespoon lemon zest, 1/2 teaspoon nutmeg, 1/2 teaspoon salt, and 2 teaspoons instant yeast. Use a mixer to knead the mixture briefly until everything is roughly combined, typically on level 2-3 for about a minute or two.
- Next, add 3 Teaspoons sunflower oil and allow the dough to knead at medium speed for 10 minutes.
- Using a plastic spatula, remove the smooth dough from the mixing bowl and put it on a lightly flour-dusted working board. Shape the dough into a rough ball and transfer it to a clean bowl. Sprinkle a bit of flour on top, cover it with a clean tea towel, and let it sit until it doubles in volume.
- While the dough is rising, prepare the poppy seed filling. In a bowl, mix 1 cup ground poppy seeds with 2/3 cup granulated sugar and 1/4 teaspoon ground cinnamon by hand. Add 1 cup white yogurt, 1/3 cup raisins, and 2 Tablespoons rum and stir to combine. Leave to rest, the filling will thicken slightly.
- Roll out the dough into as regular a rectangle as possible. Divide it in half from top to bottom and in thirds across.
- Spread a little poppy seed filling on the longer side of the rectangle. Roll up the rectangle so that it ends with the seam side down. Press the ends together to keep the filling from leaking out. Bend the rolls into a horseshoe shape. Continue until you have made all the horseshoes.
- Place the shapes on a buttered baking sheet. Cover with a clean tea towel and leave in a warm place to rise for a further 30 minutes.
- Before you start baking, preheat the oven to
350 °F. Then, take a bit of 2 egg whites you have left from making the dough and brush it on top of the horseshoes. The egg wash makes the rolls glossy. Now, put the horseshoes in the oven and bake them for 20 minutes until they turn golden brown on the outside. - If desired, spinkle the horseshoes with 2 Tablespoons powdered sugar before serving.
Notes
- The basic recipe makes 6 big horseshoe rolls.
- SERVING: Take the baked horseshoe rolls off the baking sheet and let them cool, preferably on a wire rack. When they are cool, sprinkle some powdered sugar on top, and enjoy them with a nice cup of coffee or tea.
- The rising time depends on the room conditions. In a warm environment, it may be ready in an hour, while in a cold environment, it may take up to three hours.
- STORAGE: At room temperature: Once cooled, cover with a clean tea towel or cover with plastic wrap and use within three days. If you store the pastries in the fridge, you will extend their shelf life to five days. In the freezer: After the rolls have cooled down, put them in an airtight container and keep them in the freezer. Make sure to use them within three months.
- If you follow the measurements on the recipe card, you will end up with 6 large horseshoes. But if you prefer smaller ones, simply divide the rolled-out dough into 8 rectangles.
Jackie Deveau
What is a good way to grind the poppy seeds?
Jackie Deveau
Petra Kupská
Hi Jackie, I use a special Czech hand mill to grind poppy seeds. I know in the US people use a clean coffee grinder and grind poppy seeds in small batches.
Erin
Delightfully fluffy and so tasty! I had some leftover poppyseed filling (the standalone recipe you have elsewhere on this site) and decided to use it for these. I think I overfilled them, but they are delicious.
I was a bit worried because the dough seemed very sticky before its first rise, but it rose and rolled out beautifully, not sticky at all.
I couldn't quite wrap my mind around the prefect shape to roll the dough to make 8, so I cut it in thirds each way and made 9. They're perfect! Can't wait to share them!
Petra Kupská
Thank you, Erin, for your kind comment! I am glad the recipe turned out well, and it is absolutely fine that you adjusted the number of horseshoe-shaped pastries according to your preference. I mentioned in the recipe that it made 6 really large Podkovy horseshoes, so having 9 just-right sized pastries is great!