Yeast-dough rolls called Loupacky or Makovky are a traditional sweet treat in the Czech Republic. Crescent in shape, these pastries are sprinkled with poppy seeds. The finest way to enjoy a freshly baked batch of Loupacky is with some butter and a steaming mug of cocoa.
½stickunsalted butter(55 g) softened at room temperature
1pinchsalt
1egg yolk
For finishing:
1eggfor egg wash
1Tablespoonpoppy seedsto sprinkle
Instructions
First, prepare the yeast starter. Stir half a cup of lukewarm milk with sugar and pour into a warmed saucepan or mug. Mix one tablespoon of flour with the active dry yeast and add to the sweetened milk. Stir well. Let it sit in a warm place for about 10–15 minutes until bubbles form on the milk's surface.
Pour the flour into the bowl, add the rest of the lukewarm milk, including the blooming starter, sugar, and egg yolk. Mix briefly. Add the softened butter and salt and knead into a soft, smooth dough.
Cover the bowl with a clean tea towel and let rise in a warm place until doubled in size. Depending on environmental conditions, it takes between an hour and an hour and a half.
Briefly knead the raised dough and divide in half. Form each half into a ball. On a lightly floured work surface, roll one dough ball into a round, flat shape about ⅙ inch (4 mm) thick. Cut into six triangles; I used a plastic dough cutter.
Roll out each triangle even more with a rolling pin. To make the crescents, begin at the wide end of a triangle and roll your way to the point. Once the point is tucked under the roll, just bend the roll into a curved crescent form.
Grease a cookie sheet with a solid fat (unsalted butter or Crisco) and place the crescent rolls on the sheet. Be sure to leave at least 1 ½ inches (4 cm) of space between the rolls. Repeat with the other half of the dough. Cover the sheet of rolls with a clean tea towel and place it in a warm place to rise for 40 minutes.
Whisk an egg in a bowl with a fork and brush the egg wash over the rolls on all sides. Then sprinkle their surface with poppy seeds.
Bake in a 350°F (177°C) preheated oven for 15–18 minutes, until their surface turns golden.
Notes
Makes 12 Loupacky crescent rolls.
SERVING: Czech Loupacky crescent rolls make the perfect breakfast any day of the week. With a cup of hot cocoa and some unsalted butter or jam on top, these crescent rolls are the perfect treat for a lazy weekend morning in bed.
How long will homemade crescent rolls keep? These rolls taste best the same day they are baked. If you have any leftovers, place them in a resealable plastic bag after they have completely cooled. They will last about three days.
FREEZING: Loupacky rolls freeze very well. Once completely cooled, place them in a resealable bag suitable for the freezer and put in the freezer. They will last for about three months.