Makówki – a Silesian Christmas specialty

Ingredients for 16 servings:

• 8 rolls, 1 – 2 days old
• 2 ½ liters of milk
• 400 g poppy seeds, ground
• 300 g sugar
• 400 g raisins

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 35 minutes

The night before: Cut the rolls into slices about 5 mm thick and leave to dry slightly on a baking rack overnight. In the morning: Wash the raisins in hot water and pat dry. Mix the poppy seeds and sugar. Bring the milk to a boil in a saucepan, stirring constantly. Remove from the heat and add the poppy seed and sugar mixture, also stirring. Place the pan back on the heat and let it boil briefly. Turn the heat down and let everything swell for 5-10 minutes. In a large bowl, alternate layers of poppy seed milk (stirring constantly, the poppy seeds will settle to the bottom), bread slices, and raisins. Refrigerate and let it sit for a few hours. Add more sweetened milk if necessary (also for later portions). We traditionally only eat it at Christmas. First after midnight mass on the 24th, and on the following holidays as breakfast, dessert, and in between meals.