For me, Christmas has been synonymous with Kuciukai for as long as I can remember, so when I started experimenting with sourdough baking, I knew I wanted to come up with a sourdough version of Kuciukai. You know that modern commercial yeast and I just don’t get along.
This recipe is also perfectly safe for those on the Low FODMAP diet. Kuciukai are these tiny crunchy balls with poppy seeds that look beautiful and are a great snack. Traditionally, they are eaten with poppy seed milk on Christmas Eve.
Here’s what you’ll need for Kuciukai:
- 550g wheat or spelt flour
- 200ml water
- 108g sourdough starter (here’s how to make it from scratch)
- 50ml rice syrup (or any other sweetener that you like but then you’ll need to add 50ml of water to get the same consistency)
- 40g melted butter (or mild olive oil)
- 1 egg (completely optional – traditional recipes don’t contain eggs)
- 2.5 tbsp poppy seeds
- a pinch of salt (I use around 1/2 tsp but find what works for you)
Mix all the ingredients together. Knead until smooth and very pliable. Leave to ferment for 8-12 hours until double in size. Divide into 8 pieces, roll into rope-like shapes, and slice to form tiny pillows.
Place on a buttered cookie tray and bake at 180 degrees C (356 degrees F) for 20 minutes or until golden and slightly brown. Store in an airtight container for a few weeks. Enjoy!
Here’s me making Kuciukai in a video: