I have been so inspired by this delicious Easter bread from Ukrainian cook Olia Hericules, who has joined forces with her friend Alissa Timoshkina to launch #cookforukraine – a global innovative to raise money for Unicef UK – the money raised will go to help the people of Ukraine. We recently organised an online baking class and raised just over £2450. Thank you.
This recipe is based on ‘makoviy rulet’, a poppyseed roll which has different versions all over Ukraine and Eastern Europe. Olia based this version on her family’s version which she considered the best because of the ample filling. In Olia’s version, she used pecans, but I since I had walnuts, I used them, I can see that pecans would also be delicious. Olia also added apples, and this provides a beautiful sweetness and texture.
My interpretation is below. I made two out of her recipe – one for my family and one to share with others – at my pottery class
Thank you Olia, you are an inspiration to me and so many.
200ml warm whole milk,(scalded and cooled)
7g fast action yeast – I used Doves
60g demerara sugar
1 tsp sea salt
1 tsp vanilla extract
400-450g plain flour – I ended up using 450g (I added an extra 20g whilst bringing the dough together and the rest was used when extra flour was called for)
200ml whole milk
100g poppy seeds
100g pecans or walnuts, lightly toasted
100g demerara sugar – you could use other types
2 tsp vanilla extract
80g lightly salted butter
2 apples, peeled, cored and dived.
2 egg yolks
2 tbsp of milk
Meanwhile, make the filling
Back to the dough!
Rolling out -Make sure your surface is well floured.
For both variations
Preheat the oven to 180C fan.
I had mine with a cup of tea.
For the dough