Serbian · Dessert

Štrudla sa makom

This Serbian-style poppy-seed strudel uses a soft enriched yeast dough and a cooked milk-and-poppy filling, rolled into two loaves and baked until deeply golden.

Serbian National Dishes
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Štrudla sa makom
Yield 2 rolls / 12 servings
Preparation time 35 minutes
Cooking time 40 minutes
Passive time 110 minutes
Ingredients ↓
Overview

Štrudla sa makom — soft yeast roll with a dense poppy-seed filling

Štrudla sa makom is the Serbian home-baking expression of a broader Central European strudel tradition. Here the word strudel does not imply a paper-thin stretched pastry. The familiar sweet version is a yeast-raised roll: a soft, lightly enriched dough is spread with a generous poppy-seed filling, rolled into a cylinder and baked until the crust is browned and the interior spiral is set.

The dough needs enough gluten development to hold the heavy filling without becoming bready or tough. Milk, egg yolks and butter soften the crumb, while a moderate amount of sugar keeps the dough supple. The correct dough feels soft and elastic after kneading. Adding extra flour simply because the dough is tacky at the beginning is a common route to a dry strudel.

Ground poppy seed behaves differently from chopped nuts. It absorbs liquid quickly, so the filling should be moistened with hot milk and butter but not simmered into a loose sauce. Once mixed, it should spread with a spoon and stay where it is placed. A filling that runs at the edges will leak during baking; one that is dry will pull moisture from the dough and produce a crumbly spiral.

Two rises serve different purposes. The first develops the dough enough to roll without springing back. The second allows the shaped rolls to recover after rolling and filling, which gives a more even crumb around the poppy layer. The rolls need not double again; they only need to look fuller and slightly lighter before the egg-yolk glaze is applied.

At 180 °C the goal is an evenly browned shell and a fully set centre, not a dark crust hiding underbaked dough. Cooling is part of the method because hot filling is soft and can drag through the crumb when sliced. Once the steam has settled, a serrated knife reveals a clean, moist spiral with no large hollow pocket between filling and bread.

Practical

Practical

  • Give the shaped rolls the full second riseThis reduces dense bands beside the filling.
Ingredients

Ingredients

Dough

  • 500 g plain wheat flour
  • 7 g instant dry yeast
  • 250 ml whole milk, lukewarm
  • 80 g granulated sugar
  • 80 g unsalted butter, melted and cooled
  • 2 large egg yolks
  • 5 g fine salt

Poppy-seed filling

  • 300 g ground poppy seeds, freshly ground if possible
  • 250 ml whole milk
  • 120 g granulated sugar
  • 50 g unsalted butter
  • 10 g vanilla sugar

Glaze

  • 1 large egg yolk, beaten
  • 15 ml whole milk
Directions

Directions

Dough

  1. Start the enriched doughCombine the flour, yeast, sugar and salt, then add the lukewarm milk, yolks and butter. Mix for about 10 minutes until the dough comes together smooth and soft without becoming fluid.

  2. Knead to elasticityContinue kneading for 6–8 minutes, either in the mixer or on the work surface. The dough is ready when a small piece can stretch thin before tearing instead of breaking immediately.

  3. Give the dough its first riseCover the dough and leave it in a warm room for about 60 minutes, until it is roughly doubled. A light fingertip mark should return slowly rather than springing straight back.

Filling and shaping

  1. Cook the poppy-seed fillingWarm the milk, sugar, vanilla sugar and butter over medium-low heat for about 5 minutes, then stir the hot mixture into the ground poppy seeds. The filling should be thick, moist and spreadable, not runny.

  2. Roll and fillDivide the risen dough into two pieces and roll each into a rectangle. Spread half of the poppy-seed filling over each piece in an even layer, taking about 10 minutes and leaving only a narrow clear edge for sealing.

  3. Shape the rollsRoll each rectangle firmly from a long side, seal the ends and set the rolls seam-side down on the lined baking tray. Aim for even cylinders that will bake at the same rate; shaping should take about 5 minutes.

  4. Let the rolls rise againCover the shaped rolls lightly and leave them in a warm room for 30 minutes. They should look visibly fuller while still holding their shape.

Bake

  1. Glaze and bakeBrush the risen rolls with the egg-yolk and milk mixture, then bake at 180 °C for 35 minutes. The tops should be deep golden and the centres should feel set rather than soft when gently pressed.

  2. Cool before slicingMove the baked rolls to a wire rack and leave them at room temperature for 20 minutes. Slice only after the strong steam has subsided, so the crumb does not compress under the knife.

Practical

Practical

Serving

Cut the cooled rolls into slices about 2 cm thick. The poppy filling is rich enough that no icing is needed, and a clean slice shows the spiral more clearly than a dusting applied while the loaf is hot.

Making ahead

Bake the rolls a day in advance if convenient. Once completely cool, wrap them well so the exposed cut surface does not dry out.

Storage

Keep the rolls at cool room temperature for the first day. For longer storage, refrigerate at 4 °C or below for up to 3 days and let portions lose their refrigerator chill before eating.

Control points

Control points

  • If the filling squeezes out while rolling, it is either too loose or spread too thickly near the edgeGuidance: Leave a narrow clean border and cool the filling slightly more.Adjustment: —
Nutrition

Nutrition

  • Serving size1 thick slice, 1/12 of batch
  • Calories440 kcal
  • Carbohydrates53 g
  • Protein12 g
  • Fat21 g
  • Fibre6 g
  • Sodium170 mg

These figures are approximate; ingredient brands, edible yield, absorption and portioning can shift the final values.

Allergens and food safety

Allergens and food safety

Allergens: Wheat/gluten, milk, egg; poppy seed can be an allergen for some individuals. Because the dough, glaze and filling contain milk and egg, refrigerate leftovers at 4 °C or below if keeping longer than one day.

FAQ

FAQ

Can fresh yeast replace dry yeast?

Yes. Use 20 g fresh yeast in place of 7 g instant dry yeast and disperse it in a little of the lukewarm milk before mixing the dough.

Why is the filling cooked with milk first?

Hot milk hydrates the finely ground poppy seed quickly, giving a cohesive filling that can be spread without scattering dry seed through the dough.

Result: A golden roll with a tender crumb and a thick, moist poppy spiral that slices cleanly.

Key: Keep both the dough and filling soft but controlled, then allow a second rise before the 180 °C bake.