Kūčiukai Recipe (Lithuanian Poppy Seed Christmas Cookies)
Kūčiukai (also called šližikai) are the tiny, crunchy poppy seed bites every Lithuanian family puts on the table on Christmas Eve, Kūčios. They’re lightly sweet, made from a simple yeast dough, and baked until golden and crisp. Traditionally they’re served with poppy seed milk (aguonų pienas) poured over just before eating, so they soften slightly but keep their bite.
Ingredients you’ll need
All-purpose flour: regular US all-purpose flour works perfectly, no special flour needed.
Whole milk: warmed to lukewarm (about 100°F). For a dairy-free Kūčios table, use water or oat milk instead (see FAQ).
Yeast: active dry or instant both work. Check the expiry date, because old yeast is the number one reason the dough won’t rise.
Sugar or honey: honey gives a more traditional, slightly floral flavor.
Poppy seeds: find them in the spice aisle. They’re much cheaper in bulk at Polish or Eastern European delis, or online. Smell them first: fresh poppy seeds smell nutty, and stale ones smell bitter or like paint.
Sunflower or canola oil: sunflower oil is what most Lithuanian kitchens use, but any neutral oil works.
Salt: just a pinch to balance the sweetness.
How to make Kūčiukai (quick overview)
1. Make a sponge. Mix lukewarm milk, yeast and sugar with part of the flour, and let it rest for 30 minutes.
2. Knead the dough. Add the rest of the flour, the poppy seeds, salt and oil, and knead until smooth.
3. Let it rise in a warm spot until doubled, about 1–1½ hours.
4. Shape. Roll the dough into finger-thick ropes and cut them into ½-inch bites.
5. Bake at 380°F for 10–12 minutes until golden, then let them dry overnight for extra crunch.
Full ingredients and step-by-step instructions are in the recipe card below.
FAQ
What are kūčiukai?
Small, crunchy yeast-dough bites with poppy seeds, served on Kūčios, Lithuanian Christmas Eve. In some regions they’re called šližikai.
Are kūčiukai supposed to be hard?
Yes. They’re meant to be crunchy, almost like a tiny cracker. The poppy seed milk softens them slightly when you serve them.
How do I serve kūčiukai?
The traditional way is in a bowl with poppy seed milk (aguonų pienas) poured over just before eating. Ground poppy seeds are steeped in hot water, strained and sweetened with honey. They’re also a great snack on their own, like crackers.
Can I make kūčiukai dairy-free?
Yes. Many families keep Kūčios meatless and dairy-free, so swap the milk for the same amount of lukewarm water or oat milk. Use sugar instead of honey if you want them fully vegan.
How far ahead can I make them?
Once fully dried, they keep for several weeks in an airtight tin or jar at room temperature, so you can bake them in early December.
What if I can’t find some ingredients in US food stores?
You can find most food ingredient substitutes on my page here.
Poppy Seed Kūčiukai (Lithuanian Christmas Eve Bites)
Ingredients
Equipment
Method
- Prep the flour. Add 3 cups of flour. Set aside 1 cup
- Warm the milk. Heat the milk gently until it feels lukewarm on your wrist, about 100°F. If it’s too hot, it will kill the yeast.
- Activate the yeast. For active dry yeast, mix it with sugar (or honey) and add in the warm milk, then wait 5–10 minutes until it foams. For instant yeast, just stir it into all of the milk.
- Make a sponge. Stir in a little under half of the flour with the yeast mixture. You’ll get a thick, sticky batter that’s too soft to knead. Cover it with a towel and let it rest somewhere warm for 30 minutes.
- Knead. Add the remaining flour and the poppy seeds and bring everything together into a dough. Knead for at least 5 minutes, until it’s smooth and slightly glossy and doesn’t stick to your hands. If it’s too tacky, add a little more flour, one spoonful at a time.
- Let it rise. Cover the dough and leave it somewhere warm until it has doubled, about 1 to 1½ hours.
- Preheat and prep. Heat the oven to 380°F and lightly oil your baking sheets.
- Shape. Punch the dough down. Working with small pieces, roll thin ropes about as thick as a finger, then cut them into ½-inch pieces. Spread them out on the pans so they aren’t touching.
- Bake. Bake for 10–12 minutes, until golden. Start checking at 8 minutes if your bites are small.
- Cool and dry. Let them cool completely. For extra crunch, leave them out uncovered overnight, then store them in an airtight tin or jar.
New to Lithuanian cooking?
See my US food substitutes guide and the Lithuanian kitchen essentials I use every day.
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Greta
Grew up in Lithuania, shares family recipes passed down generations adapted for American kitchens.
