Ukrainian Shulicks (with poppy seeds and honey) are a tasty and easy baked treat. It’s a dry type of cake or cookie smothered in honey soak.Jump to Recipe
Hello everyone, I hope you all are doing well. It’s almost Easter weekend, so I hope you are ready for egg hunt :) Even though I did not share any Easter recipes, these Ukrainian Shulicks would be an appropriate treat, I think.
Most of you probably have never heard of this dessert. I didn’t know about it until a few months ago, either.
If you don’t like overly sweet things, this dessert is 100% for you!
The dough itself is easy to make with just a few simple ingredients you’re probably already have. It’s just subtly sweet, and I would also describe the cake as quite plain, not rich. The sweetness and flavour mostly come from the honey and poppy seeds soak. Also, the baked cake itself is soft but showy inside and quite dry from the outside, but the transition happens when you smother it in the honey soak. Don’t you worry though – it’s not going to be soggy at all. Very enjoyable texture!
As you can imagine, the flavours are pretty simple. Pleasantly sweet thanks to honey and nutty thanks to poppy seeds. Of course, you can enhance the flavour by adding some aromatics like lemon or orange zest, vanilla, or cinnamon, but I wanted to keep the recipe as authentic as possible.
I hope you like these Shulicks, and you will give then a try soon. If you try it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Ukrainian ShulicksCourse: DessertCuisine: Ukrainian
Ukrainian Shulicks (with poppy seeds and honey) are a tasty and easy baked treat. It’s a dry type of cake or cookie smothered in honey syrup.
5-6 tbsp. honey, divided
5 tbsp. poppy seeds, divided
3 and 1/2 tbsp. (50 gr.) butter – melted and cooled
~ 2 cups (240-260 gr.) all-purpose flour
100 ml. milk (~ 2/3 cup)
1/2 tsp. baking soda
a pinch of salt (optional)
~ 2/3 cup hot water, for soaking poppy seeds
- In a small bowl place the poppy seeds and add the hot water. Soak for about 30 minutes. It will soften and increase in volume a bit. Drain using a fine mesh sieve and set aside.
- In a separate bowl slightly whisk the egg with a whisk, until foamy.
- Add 1 tbsp. of honey and whisk again.
- Stir in 1 tbsp. of drained poppy seeds and mix well.
- Add the melted and cooled butter and milk, mix.
- Stir in, preferably sifted, flour and baking soda. If desired, add some salt. Mix until the dough forms – it will be relatively thick, soft, and lightly sticky to a touch. You can dust with a little of extra flour if necessary, but avoid adding more than a tablespoon.
- Roll out the dough ~3-5 millimeters thick and transfer to a baking tray or pan. Alternatively, just transfer the dough onto a pan and evenly spread it out with your hands. They don’t need to be perfect!
- Bake in the preheated to 180 degrees C (360 degrees F), for about 15 to 18 minutes, depending on the thickness, until nicely golden.
- While they are baking, using a mortar and pestle, crush the remaining poppy seeds for a minute or so (Alternatively, use a blender). Then add the remaining honey and stir to combine. If it’s too thick to your liking, you can also add a little of hot water.
- Remove the cake from the oven and let it cool for a minute or so. While still hot, slice or brake the cake into pieces. Traditionally, Shulicks get broken into different pieces, they don’t need to be perfect!
- Place the hot Shulicks in a bowl or container and pour over the honey-poppy seed soak. Let them stay for about 30 minutes to absorb the soak. You can mix them once or twice, to distribute evenly the soak. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.