Traditional Lithuanian Kūčiukai
Step into the humble world of Lithuanian Kūčiukai, where simplicity meets tradition in every bite. These miniature poppy seed wonders are crafted from basic, time-tested ingredients, echoing the resourcefulness of Lithuanians throughout history. Imagine golden spheres of delight, each a crunchy nod to the modest pantry staples that have graced Lithuanian Christmas Eve tables for generations.
Ingredients
- 200 g (1⅓ cup) all-purpose flour
- 100 ml (⅓ cup + 2 tbsp) milk
- 25 g (2 tbsp) poppy seeds
- 25 g (2 tbsp) granulated sugar
- 2 tablespoon odourless oil
- ¼ teaspoon salt
- 3.5 g fast-action yeast
Instructions
- Warm the milk on low heat until it reaches 37-38°C (100°F) - it should be just warmer than your body temperature.
- Take it off the heat and stir in the sugar, yeast and oil.
- Add half of the flour, and mix well. Then cover the bowl with a tea towel or plastic wrap and leave the dough to proof in a warm spot for an hour, or until it doubles in volume.
- Once doubled, add the remaining flour and poppy seeds, and knead until you have a smooth and elastic dough. The dough should be sticky, so add a little more flour if needed.
- Grease a clean mixing bowl with a little oil, place your dough in it, cover it with plastic wrap or a damp kitchen towel and leave the dough for its second proof. The dough should, once again, double in volume.
- Preheat the oven to 180°C (350°F). Line a large baking sheet (or two) with baking parchment.
- Once the dough is ready, on a floured surface, roll the dough with the palms of your hands into a thin strand, measuring about 0.5cm (⅕ in) in diameter.
- Cut the strand into small pieces. Arrange Kūčiukai on the baking sheets, leaving a little space in between to allow them to rise.
- Bake them in the centre of the oven for 15 minutes. When done, you should have golden brown tops! Allow them to cool down on the baking sheet!