Hungarian · dessert

Mákos Guba (Poppy Seed Bread Pudding)

Mákos Guba (Poppy Seed Bread Pudding) reads sweetness 8.0, floral 5.0 and richness 4.7 on Palate's 0–10 flavor X-ray — a Hungarian dessert, about 50 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Sweetness 8.0 · Floral 5.0 · Richness 4.7 · Citrus 4.4 · Nutty 2.5 · Umami 1.6 · Fruity 1.4 · Sourness 1.3 · Earthy 1.3 · Herbaceous 0.9 · Bitterness 0.7 · Salinity 0.6

What's in it (9)

Time & effort: about 50 min (15 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 350.3 kcal, 16.5 g protein, 9.7 g fat, 50.3 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (4 steps)

  1. Slice the stale rolls and soak briefly in sweetened warm milk with vanilla until soft but not falling apart.
  2. Layer the soaked bread in a buttered baking dish, scattering each layer with a mixture of ground poppy seeds stirred together with sugar, honey, and lemon zest.
  3. Dot with butter and bake at 170°C for 25 to 30 minutes until the edges are golden.
  4. Dust with powdered sugar and serve warm.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.