In the eighties, the loupáčky were very commonplace in the former Czechoslovakia. You could buy them in any store or bakery, together with koblihy (berliners) filled with jam.
Today, stores are filled to the brim with various other types of sweet pastry, often originating from a different country.
A traditional loupáček became quite an old-school food, but it hasn’t lost its appeal and is still a classical Czech baked treat.
What Is Loupáček?
Loupáček (plural loupáčky) is a fluffy sweet bread rolled into a crescent shape (similar to Czech rohlík).
Loupáček is made from yeast dough. Before loupáčky are baked, they are covered with a beaten egg and sprinkled with crunchy poppy seeds.
Loupáček is also sometimes called makovka.
How to Eat Loupáček?
Czechs love loupáčky both alone, or with butter, honey or jam. Old fashioned people like loupáčky as a breakfast, soaked in white coffee.
The taste of a loupáček slightly resembles a brioche or a croissant. Loupáček doesn’t contain any filling, or raisins and other types of dried fruit.
Which Ingredients Do You Need for Making Czech Loupáček?
Loupáčky are baked from sweet yeasted dough, which has to leaven twice. Leavening twice will ensure that the shape and puffiness is perfect when finished.
Pork lard is used instead of butter in loupáček, which gives it its signature taste. If you don’t have lard, use unsalted butter instead.
- all-purpose flour
- granulated sugar
- yeast, fresh or instant dry
You’ll also need beaten eggs to spread over the loupáček and whole poppy seeds to sprinkle the surface before baking.
How to Make Poppy Seed Loupáčky?
Do you have all ingredients? Let’s bake the loupáčky!
Leavening of the dough takes the most time. It’s leavened twice, once for 45 minutes just the dough, then you form the loupáčky and they are leavened for additional 45 minutes.
- Put flour in a bowl, add lukewarm milk, sugar, lard, eggs, salt and yeast.
- Mix everything together and knead out smooth dough.
- Let it leaven for 45 minutes.
- Form loupáčky out of the kneaded dough and let them leaven for additional 45 minutes.
- Spread the beaten eggs over them, sprinkle with poppy seeds and bake until they turn gold.
Can You Freeze Loupáky?
If you have more loupáčky than you can eat, it’s best to freeze them while they’re still fresh.
You can then take one or two from the freezer and let them thaw whenever you want some. Loupáčky taste like if they were fresh.
Extra Bonus: A Recipe From My Grandfather
My grandpa used to make a fabulous meal out of left loupáčky!
He sliced some older loupáčky and put them in a strain. He poured hot milk over them, then he stacked them on a plate and sprinkled with poppy seed and sugar. Then he poured the butter over them. Totally amazing!
Loupáčky – Czech Sweet Crescent Rolls with Poppyseed
Yeasted dough for loupáčky:
- 1 2/3 cups (450 ml) milk lukewarm
- 6 1/2 cups (1 kg) all-purpose flour
- 2/3 cup (120 g) granulated sugar
- 3 1/2 oz (100 g) pork lard
- 1/2 tsp salt
- 2 oz (60 g) fresh yeast or 1 oz dry active yeast
- 1 whole egg
- 1 egg for brushing
- whole poppy seed
- Put the flour into a bowl, add lukewarm milk. Add granulated sugar, lard, salt, eggs. Break the yeast down into the mix.
- Mix and knead everything with your hands until you have a smooth, non-sticky dough.
- Split into 4 equally sized pieces, dust lightly with flour and cover them with a towel. Let it leaven for 45 minutes in a warm place.
- Flatten the pieces with a rolling pin until you have a layer about 1/5 inch (4 mm) in thickness. Cut the piece into 6 triangles.
- Roll the triangle from the wide side to the tip. Press down the tips lightly together, and place it on a baking paper-lined baking tray.
- Bend the loupáčky into a horseshoe shape.
- Let it leaven for additional 45 minutes. Do not skip this step!
- Cover the leavened loupáčky with beaten eggs and sprinkle them with poppy seeds.
- Bake in a 350 °F (180 °C) preheated oven for 15-20 minutes, until the surface turns gold.