View Map


Whilst technically the kūčiukai are served in a poppy seed infused milk (aguonų pienas), the Game of Thrones fan in me refuses see this as anything else other than milk of the poppy.  Because this precious milk appears frequently in GOT and because it is really tasty it therefore follows that Azor Ahai is a Lithuanian.  Unwittingly whilst trying to find some good grub I have stumbled across a major clue for the biggest puzzle of our age. 

If you like dragons you’ll love kūčiukai su aguonų pienas. 

 You’re welcome.

Makes Dulcie's List   Makes Cosmin's List


Aguonu Pienas (poppy seed milk)
  • 2 litres milk (3.5 pints / 8.3 cups)
  • 140g poppy seeds (4.9oz / 1.1 cups)
  • Sugar to taste
  • 500g plain flour (17.6oz / 4 cups) (All-purpose flour)
  • 250ml lukewarm water (0.4 pints / 1 cup)
  • 15g dried yeast (0.5oz / 1.5tbsp)
  • 60g poppy seeds (2.1oz / 0.5 cups)
  • 50g caster sugar (1.8oz / 0.4 cups) (superfine sugar, can be substituted with granulated)
  • 2 tbsp sunflower oil
  • 1 tsp salt


  • Calories | 455
  • Fat | 16.5g

Serves | 10 portions

Prep Time | 2 hours (plus overnight soaking)

Cooking Time | 10 minutes


  1. To make the poppy seed milk, soak the poppy seeds in boiling water overnight. Drain and grind in a food blender until you have a smooth paste, you may need to add a couple of tablespoons of the milk for the blender to do its thing.
  2. Boil the milk and allow to cool. Stir in the poppy seed paste and leave covered for 1 hour.  Strain through a muslin, reserving the milk and discarding the poppy seeds.  Sweeten with sugar to taste.
  3. To make the kuciukai. Stir the sugar and yeast into the warm water until dissolved.  Cover and leave to activate in a warm draft-free place for 10 minutes.
  4. In a large bowl stir together the flour, poppy seeds and salt, make a well in the centre and pour in the yeast mix and oil, whisking with a fork from the inside out gradually incorporating the liquid into the flour mixture until you have a dough. Turn out onto a floured surface and knead for approximately ten minutes until smooth.
  5. Transfer to a clean bowl, cover and leave to rise in a warm draft-free place for approximately one hour until doubled in size.
  6. Roll the dough into thin sausages and cut into small discs approximately 2cm at the diametre.
  7. Bake in batches in a preheated oven at 180°c/355°f for 9-10 minutes until golden.
  8. Both can be consumed separately but they go particularly well together. Only mix when ready to eat to avoid soggy breads (just like cereal)

Based on recipes found at and

Trackback from your site.