Mákos Guba, is a kind of bread pudding that is eaten traditionally on Christmas Eve in Hungary. It’s made with leftover bread along with eggs, milk, sugar and poppy seed. For this recipe, I’ve added a meringue on top to make it more elegant and festive. It’s actually how we make our Mákos Guba in my family and it tastes delicious. Enjoy!
Note: You can use shop-bought rolls or you can bake your own (just be sure to let the bread dry out for a few days).
For the yeast rolls (makes 5 rolls):
300 grams plain flour
pinch of salt
100 ml milk
75 ml water
1 tsp sugar
10 grams fresh yeast
35 grams butter, melted
For the pudding:
3 egg yolks
500 ml milk
3 tbsp icing sugar
grated zest of 1 lemon
a few drops of vanilla paste or extract
150 grams ground poppy seed
100 grams icing sugar
For the meringue:
3 egg whites
100 grams sugar
For greasing the tin:
1 tsp butter
For the yeast rolls, sprinkle the yeast and sugar in lukewarm milk. Set aside and let it rise, it takes approx. 5 mins until it gets foamy. Sift the flour into a large mixing bowl, add all the ingredients and knead until it is soft and pliable. If you find it too sticky just add a bit more flour. Cover the bowl and let is rise for 30 minutes.
Divide the risen dough into 5 equal parts and roll each parts out onto a thin rectangular on a lightly floured surface. Roll them up lengthwise and place onto a large baking tray lined with grease proof paper. Leave them to rise again for 20 mins. Brush the rolls with water and place them in 190 degrees oven ( not preheated) so they can still rise until the oven gets warm. Bake them for 15-20 mins until golden on top.
For the pudding separate the eggs. Mix the yolks with 3 tbsp icing sugar until pale and fluffy, then add vanilla, lemon zest and milk. Slice the rolls and soak them in this mixture for a few minutes. In a little bowl mix the ground poppy seed and the icing sugar then start to layer the pudding: place half of the soaked rolls at the bottom of a greased oven proof dish ( I used a 15 cm round cake tin), sprinkle with half of the poppy seed-icing sugar mix. Then another layer of rolls and another layer of poppy seed. If there is any egg-milk mixture left just pour it over the dessert.
For the meringue whisk the egg whites until they form soft peaks then gradually add the sugar, whisking well after each addition. Spread it carefully on top of the pudding ( or use a piping bag ) and bake in 160 degrees oven until it is slightly colored on top.
Let it cool, then slice and serve as it is or with extra vanilla custard.
About the Author (Author Profile)
My interest for baking started a few years ago when I moved from Hungary to London. Since then, I’ve been baking almost every day from cookies, cakes to tarts and pies. I enjoy all types of cuisines including French, Italian, American but my favourite is Hungarian (of course!). My food blog in Hungarian is “Szofika a konyhában” and it can be found on Facebook as well.