Makowiec (Polish Poppy Seed Roll)
In short: A soft yeast roll swirled with sweet poppy seed, honey and raisin filling and a lemon glaze, the Polish Christmas and Easter classic. It takes about 1 h 45 min in total and makes 16 servings.
- Prep
- 45 min
- Cook
- 1 h
- Resting
- 1 h 30 min
- Total
- 1 h 45 min
- Servings
- 16
- Difficulty
- Medium
- Calories
- 335 kcal
Makowiec is a swirled yeast roll filled with a thick paste of ground poppy seeds, honey, raisins and nuts, and it is a staple of Polish Christmas and Easter tables. The poppy filling is dark, sweet and slightly nutty, rolled in soft dough and finished with a thin lemon glaze. Poppy seeds are said to bring prosperity, so no Polish Christmas Eve is complete without a few slices.
Instructions
- Mix the flour, yeast, sugar and salt. Add the warm milk, egg yolks, melted butter and lemon zest, and knead for 8 minutes, until smooth. Cover and let rise for 1 hour, until doubled.
- For the filling, bring the milk to a simmer in a saucepan. Stir in the poppy seeds, honey, sugar and butter and cook on low heat for 10 to 15 minutes, stirring often, until very thick.
- Take the pan off the heat and cool for 15 minutes. Stir in the raisins, walnuts, orange zest and vanilla. Whisk the egg white to soft peaks and fold it in.
- Heat the oven to 180°C (350°F) and line a baking tray with baking paper. Roll the dough on a floured surface into a rectangle about 30 x 40 cm (12 x 16 in).
- Spread the filling over the dough, leaving a 2 cm (3/4 in) border. Roll up tightly from a long side, pinch the seam closed and set the roll on the tray, seam side down.
- Cover and let it rise for 30 minutes. Brush with the egg wash and prick the top lightly in several places with a skewer so steam can escape.
- Bake for 40 to 45 minutes, until deep golden and the roll sounds hollow when tapped. Cover with foil after 25 minutes if it browns too fast.
- Cool on a rack, then brush with the lemon glaze and slice.
Tips
- Poppy seeds must be ground fine, or the filling is gritty. Use a poppy seed grinder, or grind in small batches in a spice or coffee grinder. Canned poppy filling is a time-saving shortcut.
- Roll tightly and seal the seam well so the roll does not burst. For a glossy crust, brush with egg wash twice, 10 minutes apart, just before baking.
Questions and answers
Where do I find ground poppy seeds?
Buy whole poppy seeds, which are cheap in bulk, and grind them at home. Some delis sell ready-ground seeds or tinned poppy filling.
How long does makowiec keep?
Up to 5 days, wrapped, at room temperature. Freeze slices for up to 2 months.
Why does my poppy filling taste bitter?
Old poppy seeds can taste bitter. Taste the seeds before using, buy them fresh, and scald them in boiling water for a few minutes before grinding if in doubt.
How long does it take to make Makowiec (Polish Poppy Seed Roll)?
About 1 h 45 min in total: 45 min of preparation and 1 h of cooking.
How many calories are in Makowiec (Polish Poppy Seed Roll)?
About 335 kcal per serving, with 8 g of protein, 41 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 335 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 41 g |
| Fat | 16 g |
| Fiber | 4 g |
| Sugar | 22 g |
| Sodium | 110 mg |
Estimated values, calculated from the ingredients.
