Try my traditional recipe for Loupáčky, Czech Poppy Seed Crescents, a beloved pastry from the Czech and Slovak Republics. These semi-sweet yeast rolls feature a golden crescent shape and a generous poppy seed topping. Soft and fluffy, they are perfect enjoyed with coffee, cocoa, or jam. Follow our simple steps to bring this authentic taste to your kitchen.
Tom the Chef Founder
Let’s talk about important parts of the recipe before you start…
I am thrilled to share my personal and traditional recipe for Loupáčky Czech Poppy Seed Crescents. As the founder, Tom the Chef, I have crafted this guide to help you bake a beloved Czech pastry that is a staple in both the Czech and Slovak Republics. These semi-sweet yeast rolls are iconic for their golden crescent shape and the delightful crunch of a poppy seed topping. Whether you are looking to elevate your baking breakfast routine or simply want a sweet treat with your afternoon coffee, cocoa, or jam, this traditional recipe delivers soft and fluffy results every time. Let’s dive into the process of making this delicious yeast dough creation.
The foundation of any great Loupáčky Czech Poppy Seed Crescents lies in the preparation of the yeast dough. In my recipe, I start by placing bread flour, active dry yeasts, granulated sugar, and salt into a kitchen mixer. It is crucial to skip the salt if you are using salted butter later on. I stir these dry ingredients shortly with a hand whisk just enough to combine them. The liquid components are vital here; I use lukewarm milk (preheated to about 90 to 100°F), eggs, and room-temperature butter. Using lukewarm milk ensures the yeasts activate properly without being killed by heat. I knead on low speed first to partially incorporate the ingredients, then increase to medium-high to fully combine them into a smooth dough for these semi-sweet yeast rolls.
Patience is key when making this Czech pastry. After the dough forms, I remove the bowl from the mixer and cover it with plastic wrap or a plate. I let the dough rise in a warm place until it has doubled or tripled in size, which usually takes about 1 to 2 ½ hours. This step allows the active dry yeasts to work their magic, creating the fluffy texture we desire in Loupáčky Czech Poppy Seed Crescents. If you need flexibility, you can even increase the rising time for up to four hours based on your convenience, ensuring the yeast dough is perfectly aerated before shaping.
Achieving the iconic golden crescent shape requires a specific technique. I divide the dough into balls and then roll each into a circle on a clean, flour-free surface—since the dough contains butter, it usually won’t stick. I cut the circles into triangles and then gently roll them into the loupáček shape, starting from the wider side. To get the best results for this traditional recipe, I recommend flattening the triangle with a rolling pin before rolling it up. This helps obtain longer and more even triangles. Once rolled, I bend them into that classic crescent shape and place them on the baking sheet. Uniform thickness (about ¾” to 1”) is important for even baking.
To achieve the beautiful finish on these Loupáčky Czech Poppy Seed Crescents, I use a two-step brushing process. First, I prepare a brushing mixture of egg and milk and brush all the rolls before the second proofing. I let them proof in a warm place until they have about doubled in size, watching carefully to prevent over-proofing. This step is critical for the texture of the semi-sweet yeast rolls. Right before baking breakfast time, I gently brush them again with the remaining mixture. This second coat acts as the glue for the poppy seed topping, ensuring the seeds stick and the crust turns a rich, glossy brown.
The final step in this traditional recipe is baking. I preheat the oven to 380°F and bake the crescents until a nice and rich golden color is reached, which indicates the rolls are done. This usually takes about 15 to 20 minutes. It is helpful to rotate the baking sheets in the middle of baking to ensure even color on all your Loupáčky Czech Poppy Seed Crescents. I always test with a toothpick to be sure. Once out of the oven, letting them cool on a cooling grate ensures the crumb sets perfectly, resulting in the ultimate Czech pastry experience.
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