Makowiec (Polish Poppy Seed Roll)

Name: Makowiec (Polish Poppy Seed Roll)
Total time: 3 h
Yield: 12
Cuisine: Polish
Ingredients: 500 g Strong white flour; 200 ml Milk, warm; 25 g Fresh yeast; 80 g Caster sugar, for the dough; 80 g Butter, softened; 3 Egg yolks; Salt; 400 g Poppy seeds; 250 ml Milk, for the filling; 3 tbsp Honey; 60 g Butter, for the filling; 100 g Sugar, for the filling; 60 g Raisins; Orange zest; 2 Egg whites, whipped; Icing sugar and lemon juice, to glaze

A sweet yeast dough rolled tightly around a thick, dark, bittersweet paste of ground poppy seeds, honey and raisins, baked into a loaf that reveals a dramatic black-and-gold spiral when you slice it. The centrepiece of the Polish Christmas and Easter table.

Pinagmulan

Recipe ni Polish holiday tables · 🏺 Traditional · Cooking tied to the Polish festive calendar — Christmas Eve (Wigilia) and Easter, when these dishes appear on almost every table

Polish · traditional festive dish — An ownerless traditional dish, so no cook is credited. The title Makowiec (pastry) redirects to the canonical 'Poppy seed roll' article, which describes it as 'a roll of sweet yeast bread with a dense, rich, bittersweet filling of poppy seed', notes it is 'traditional in several cuisines, including Polish' and 'commonly eaten at Christmas and Easter time', and that the poppy filling 'may have raisins'. It treats the walnut filling as a separate variant, which is why the poppy roll here is genuinely nut-free. Quantities and method are this book's own.

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Panoorin habang niluluto · 3 na video

lol its Kimmie Polish Cooking The Whipping Whisk

⏱ 180 min🍽 12 na serving🔥 340 kcal🇵🇱 Poland

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Mga hakbang

Warm the milk to blood heat, crumble in the yeast with a spoon of the sugar, and leave 10 minutes until frothy. Mix into the flour with the rest of the sugar, the yolks, salt and softened butter, then knead 10 minutes to a smooth, elastic dough. Cover and leave to rise until doubled, about 1 hour.
Make the filling: pour hot milk over the poppy seeds and leave 20 minutes, then drain and grind them to a paste (a food processor or a second pass through a fine mincer). Cook the paste gently with the butter, sugar and honey for 10 minutes until thick, then stir in the raisins and orange zest and cool.
💡 The paste must be cool and thick before it meets the dough. Warm, runny filling soaks in and tears the roll.
Whip the egg whites to soft peaks and fold them into the cooled poppy paste to lighten it.
Knock back the risen dough and roll it out on a floured surface into a large rectangle about 1 cm thick. Spread the poppy paste over it, leaving a clear border, then roll it up snugly from a long edge and pinch the seam closed.
💡 Roll it tight. A loose roll leaves gaps and hollow spirals when you slice it.
Lift onto a lined tray seam-side down, cover and prove 30 minutes, then brush with beaten egg and bake at 180°C for 35–40 minutes until deep golden and firm. Cool completely, then drizzle with the lemon glaze and slice to show the spiral.

💡 Mga tip

Buying ready-made poppy-seed filling (masa makowa) in a tin is completely normal in Poland and turns this from an advanced project into a straightforward one.
The walnut roll (orzechowiec) is a separate cake with a ground-walnut filling — it is not this one, and swapping the filling in would break the nut-free tag.