Makowiec (Polish Poppy Seed Roll)

🧂 Ingredients

• 7 g Active dry yeast(or 2.5 tsp)
• 150 ml Warm milk(about 40-45°C (105-115°F))
• 50 g Granulated sugar(for the dough)
• 500 g All-purpose flour(plus more for dusting)
• 75 g Unsalted butter(softened)
• 2 large Egg yolks
• 1/2 tsp Salt
• 300 g Poppy seeds
• 150 g Honey
• 100 ml Milk(for the filling)
• 100 g Raisins
• 100 g Chopped walnuts or almonds(or a mix)
• 50 g Orange peel(finely chopped, or zest of 1 large orange)
• 1 egg Egg wash(beaten with 1 tbsp milk or water)

👨‍🍳 Instructions

1. 1

   Activate the yeast: In a small bowl, combine the warm milk (ensure it's not too hot, or it will kill the yeast), 1 tsp of the granulated sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy and bubbly. This indicates the yeast is active.

   ⏱️ 10 minutes
2. 2

   Make the dough: In a large mixing bowl, combine the flour, remaining granulated sugar, and salt. Make a well in the center. Pour in the activated yeast mixture, softened butter, and egg yolks. Mix with a wooden spoon or in a stand mixer with a dough hook until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes (or 5-7 minutes in a stand mixer) until the dough is smooth, elastic, and no longer sticky. It should spring back when gently poked.

   ⏱️ 15 minutes
3. 3

   First rise: Lightly grease a clean bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. The dough should feel light and airy.

   ⏱️ 1.5 hours
4. 4

   Prepare the poppy seed filling: While the dough is rising, grind the poppy seeds using a food grinder or spice grinder until finely ground. Be careful not to over-grind into a paste. In a saucepan, combine the ground poppy seeds, honey, and milk. Cook over medium-low heat, stirring constantly, for about 5-10 minutes until the mixture thickens slightly. Remove from heat and stir in the raisins, chopped nuts, and orange peel. Let the filling cool completely.

   ⏱️ 30 minutes
5. 5

   Shape the roll: Once the dough has doubled, punch it down gently to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 30x40 cm (12x16 inches) and about 0.5 cm (1/4 inch) thick. Spread the cooled poppy seed filling evenly over the dough, leaving a 2 cm (3/4 inch) border along one of the long edges. Carefully roll up the dough tightly from the long edge opposite the border, like a Swiss roll. Pinch the seam to seal.

   ⏱️ 20 minutes
6. 6

   Second rise: Gently transfer the rolled dough, seam-side down, to a baking sheet lined with parchment paper. Cover loosely with plastic wrap or a damp towel. Let it rise in a warm place for another 45-60 minutes, or until visibly puffed up. Preheat your oven to 180°C (350°F) during the last 15 minutes of rising.

   ⏱️ 1 hour
7. 7

   Bake the Makowiec: Brush the top of the risen roll evenly with the egg wash. Bake in the preheated oven for 45-55 minutes, or until the roll is golden brown and sounds hollow when tapped on the bottom. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.

   ⏱️ 50 minutes
8. 8

   Cool and serve: Let the Makowiec cool completely on a wire rack before slicing. This is important for the filling to set properly and for clean slices. Slice thickly to reveal the beautiful spiral pattern.

   ⏱️ 1 hour (cooling)

💡 Pro Tips

• ✓For the best texture, grind the poppy seeds just before using them. A food grinder or a powerful spice grinder works well.
• ✓Makowiec is a beloved Christmas tradition in Poland, often served alongside other festive cakes and pastries.
• ✓When slicing, use a sharp serrated knife for clean cuts that showcase the distinctive spiral of the poppy seed filling.
• ✓Ensure your milk for activating the yeast is warm, not hot. Too hot and it will kill the yeast; too cool and it won't activate properly.

🔄 Variations

• Use different nuts such as pecans or hazelnuts for a varied flavor profile.
• For an extra rich roll, consider a 'double roll' technique: roll out the dough, spread filling, roll up, then roll out the log again and spread a thinner layer of filling before the final roll.
• Add candied fruit or dried cranberries to the filling for extra sweetness and chewiness.

🥗 Nutrition

Per serving