Dessert

Makowiec (Polish Poppy Seed Roll)

Name: Makowiec (Polish Poppy Seed Roll)
Prep time: 1 h
Cook time: 40 min
Total time: 3 h 40 min
Yield: 8 servings
Cuisine: polish
Ingredients: 300 g all-purpose flour; 7 g active dry yeast; 50 g granulated sugar; 120 ml milk lukewarm; 1 pcs egg large; 50 g unsalted butter melted and cooled; 1 tsp vanilla extract; 0.5 tsp salt; 200 g poppy seeds; 120 ml milk; 75 g granulated sugar; 2 tbsp honey; 20 g unsalted butter melted; 50 g walnuts finely chopped; 50 g raisins; 1 tsp orange zest; 1 pcs egg large, for egg wash; 100 g powdered sugar; 2 tbsp lemon juice

Makowiec is a traditional Polish dessert, a sweet yeast bread rolled with a rich, nutty poppy seed filling. This recipe creates a moist and flavorful roll, perfect for holidays or special occasions.

An original recipe by Forkin

Total time: 3 hr 40 min
Serves: 8
Difficulty: Hard
Per serving: 540 kcal

Vegetarian

Allergen information: may contain eggs, gluten, milk, nuts, sulphites, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

300 gall-purpose flour
7 gactive dry yeast
50 ggranulated sugar
120 mlmilk, lukewarm
1 pcsegg, large
50 gunsalted butter, melted and cooled
1 tspvanilla extract
0.5 tspsalt

filling

200 gpoppy seeds
120 mlmilk
75 ggranulated sugar
2 tbsphoney
20 gunsalted butter, melted
50 gwalnuts, finely chopped
50 graisins
1 tsporange zest

egg wash

1 pcsegg, large, for egg wash

glaze

100 gpowdered sugar
2 tbsplemon juice

Equipment

saucepan · food processor or meat grinder (optional) · rolling pin · wire rack · baking sheet · parchment paper · whisk · small bowl · large mixing bowl

The method

Step by step

1
In a small bowl, combine the lukewarm milk, granulated sugar, and active dry yeast for the dough. Let it sit for 5-10 minutes until foamy.
About 10 min
Cook’s note: Ensure your milk is not too hot, as it will kill the yeast.
2
In a large mixing bowl, whisk together the all-purpose flour and salt.
About 1 min
3
Add the proofed yeast mixture, egg, melted unsalted butter, and vanilla extract to the flour mixture. Mix until a shaggy dough forms.
About 2 min
4
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
About 10 min
Cook’s note: The dough should spring back when lightly poked.
5
Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
About 1 hr 30 min
Cook’s note: A slightly warm oven (turned off) can be a good place for rising.
6
While the dough is rising, prepare the poppy seed filling. Place the poppy seeds in a saucepan and cover with milk. Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally, until the milk is absorbed and the seeds are softened.
About 20 min
7
Remove from heat and let the poppy seeds cool slightly. If you have a meat grinder or food processor, grind the poppy seeds twice for a smoother texture. If not, mash them well with a fork or potato masher.
About 10 min
Cook’s note: Grinding the poppy seeds is key for a traditional texture.
8
In a bowl, combine the ground poppy seeds with granulated sugar, honey, melted unsalted butter, finely chopped walnuts, raisins, and orange zest. Mix well to combine.
About 5 min
9
Once the dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 12x16 inches (30x40 cm).
About 5 min
10
Spread the poppy seed filling evenly over the dough, leaving a 1-inch border on all sides.
About 2 min
11
Starting from one long side, carefully roll the dough tightly into a log. Pinch the seam closed to seal.
About 3 min
Cook’s note: Rolling tightly helps prevent air pockets.
12
Transfer the roll to a baking sheet lined with parchment paper, seam-side down. Cover loosely with plastic wrap or a clean towel and let it rise for another 30-45 minutes.
About 45 min
13
Preheat your oven to 180°C (350°F).
About 15 min
14
In a small bowl, whisk the egg for the egg wash. Gently brush the top of the risen makowiec with the egg wash.
About 1 min
Cook’s note: This gives the roll a golden, shiny crust.
15
Bake for 35-40 minutes, or until golden brown and cooked through.
About 40 min
Cook’s note: If the top browns too quickly, you can loosely tent it with foil.
16
Remove from the oven and let it cool completely on a wire rack.
About 1 hr
Cook’s note: Cooling completely prevents the filling from spilling when sliced.
17
To make the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled makowiec.
About 2 min
Cook’s note: Adjust lemon juice for desired glaze consistency.

Per serving

Nutrition

58%Score

Calories: 540.4kcal
Protein: 12.8g
Carbs: 72.4g
Fat: 20.6g
Fibre: 2.3g
Sugar: 37.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover makowiec tightly wrapped in plastic wrap or in an airtight container at room temperature.

Reheating

Makowiec is typically eaten at room temperature, but can be gently warmed in a microwave for a few seconds if desired.