In the Czech kitchen: Make Eska's poppy-seed crescent rolls at home

Crispy on the outside, soft on the inside, loupák, also called “makovka,” is a Czech breakfast staple. Learn how to make it!

Ambiente

Written by Ambiente Published on 21.09.2024 16:00:00 (updated on 23.09.2024) Reading time: 2 minutes

Food & Drink
Photo: Ambiente/Jan Zima
Photo: Ambiente/Jan Zima
i This article was written in partnership with Ambiente Read our policy

Loupák, also sold under the name “makovka,” is a crescent-shaped roll made from a sweet milk-based dough. It’s sprinkled with poppy seeds and brushed with egg before baking to golden-brown.

The word loupák, which translates as "peeler,” gets its name from its original production technique, where the dough was rolled and could be peeled apart. A good loupák is crispy on the outside with a softy, chewy inside achieved by incorporating fat into the dough.

In Prague, Eska restaurant and bakery is famed for its loupák. They’ve shared their recipe with our readers who can try to make this Czech breakfast staple at home.

Ambiente

Poppy seed crescent rolls by Eska

Ingredients

  • 960 g of plain flour
  • 160 g sugar
  • 30 g vanilla sugar
  • 15 g salt
  • 55 g fresh yeast
  • 480 ml lukewarm milk
  • 2 eggs
  • 150 g butter
  • 1 egg for glazing
  • Poppy seeds for sprinkling
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instructions

  • 1.In a bowl, combine all the dry ingredients: flour, semolina, vanilla sugar, and salt. Mix well. Crumble the yeast into the mixture, then add the milk and two eggs. Turn on the food processor with the kneading hook and knead slowly for 5-7 minutes until the dough becomes compact.
  • 2.Add the diced butter to the dough and continue kneading until a smooth dough forms, usually about 10 minutes, depending on the flour quality. Ensure the butter is fully incorporated.
  • 3.Cover the dough in the bowl with cling film or a clean tea towel. Let it rise in a warm place for about 1 hour, or until it roughly doubles in volume.
  • 4.Roll out the dough into 12 equal pieces (approximately 120 g each). Shape them into loaves, place them on a work surface, and cover with cling film or a damp cloth. Allow them to rise again for 20-30 minutes, until ready for shaping.
  • 5.Shape the risen loaves by first rolling them out and then bending them into a crescent shape. Stack six at a time on a baking sheet lined with baking paper. Preheat the oven to 200°C; the puffs will finish cooking while the oven heats.
  • 6.Brush the pastries with beaten egg, sprinkle with poppy seeds, and bake in the preheated oven for about 20 minutes, or until golden brown.

In the Czech Kitchen is a weekly column written in cooperation with Ambiente's culinary experts. Established in 1995, the Prague-based collective of pubs, restaurants, and fine-dining outlets has transformed the Czech culinary landscape and contributed to the widespread awareness of quality food service and production in Czechia. Follow their socials or book your table at www.ambi.cz.

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