Around the World in 80 Doughs: #3 - Lithuanian Kūčiukai

The Story

Lithuania is a country rich in tradition, especially at Christmas time. One of Lithuania's great Christmas traditions is their Christmas Eve meal. Fresh straw symbolizing the manger that the Christ child was placed in is spread across the table and then a table cloth is put over it before setting and decorating the table. Places are set for loved ones who are away or have passed away in the previous year and a candle is lit on their plate. The belief is that their spirits would be present at the family meal. 

The Christmas meal itself does not include milk products, meat (except for fish), or eggs. Even so, there is a wealth of delicious foods served in twelve courses signifying the twelve apostles. Among the many plates served that night is a traditional poppy seed bread called Kūčiukai (pronounced Koo-Choo-Kaye). Since milk products are not allowed, a special milk is made by boiling poppy seeds and the Kūčiukai is eaten by soaking the small breads in the poppy milk.

The Bread

In keeping with the traditions surrounding the Christmas Eve meal, the Kūčiukai are made without any milk or eggs. Although recipes vary slightly, they are often a sweet bread baked with a hard crust on the outside and a softy chewy inside. They are also usually very small, usually only an inch or so cubed once baked. 

As mentioned above, the Kūčiukai is eaten during the Christmas Eve meal by putting several into a bowl or cup and soaking them in a special milk, called Aguonpienis (pronounced Ah-guon-pien-is), made by blending and squeezing poppy seeds boiled in water.

The Recipe

Ingredients for the Kūčiukai:

• 1/2 Cup of warm water
• 2 Tablespoons sugar
• 1 Teaspoon dry yeast
• 2 Cups flour
• 1 Teaspoon salt
• 1 Tablespoon cooking oil
• 1/4 Cup poopy seeds

Dissolve the sugar into the warm water and add the dry yeast. Let this stand for a few minutes so that the yeast can cultivate. In the meantime, sift the flour into a large bowl and add the salt and poppy seeds. Mix the dry ingredients well. Add the oil and yeast mixture and knead together for about ten minutes until consistent. Let rise until the dough has doubled in size. 

Preheat oven to 350 degrees F. Cut dough into four equal parts. roll each part into long strands about 1/2 inch in diameter. Cut each strand into small cubes and place on a buttered cookie sheet. Bake for 15 to 20 minutes. 

Ingredients for the Aguonpienis:

• 1/2 Lb. poppy seeds
• 2 Cups boiling water
• 1/4 Teaspoon almond extract
• 1 Tablespoon honey

In a bowl or cooking pot, place the poppy seeds and our the boiling water over the seeds. Let stand for one hour. Afterwards, pour poppy seed mixture into a blender and add almond extract and honey. blend on high for three or four minutes until the mixture turns a white-ish brown color. Layer several layers of cheese cloth and pour a portion of the mixture into the cheese cloth. roll the cheese cloth around the mixture and squeeze tightly until all of the juice, or "milk", has been squeezed out. Throw the pulp out and repeat the process until all of the milk has been pressed out of the mixture. Refrigerate until serving time. 

To serve, place several Kūčiukai into a small bowl or mug and pour the Aguonpienis over them. Let the Kūčiukai soak before eating.