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Makowiec
Polish Poppy Seed Roll
A traditional Polish poppy seed roll, often made for Christmas. This dense and sweet cake features a rich poppy seed filling swirled within a soft yeast dough, creating a beautiful spiral pattern when sliced. It's a labor of love that's well worth the effort.
đ§ Ingredienser
- 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)
đšâđł Instruktioner
- 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.
â±ïž 10 minutes - 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.
â±ïž 15 minutes - 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.
â±ïž 1.5 hours - 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.
â±ïž 30 minutes - 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.
â±ïž 20 minutes - 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.
â±ïž 1 hour - 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.
â±ïž 50 minutes - 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.
â±ïž 1 hour (cooling)
đĄ Proffstips
- âFor the best texture, grind the poppy seeds just before using them. A food grinder or a powerful spice grinder works well.
- âMakowiec is a beloved Christmas tradition in Poland, often served alongside other festive cakes and pastries.
- âWhen slicing, use a sharp serrated knife for clean cuts that showcase the distinctive spiral of the poppy seed filling.
- âEnsure 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.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.