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Clean recipe · polishfoodies.com

Polish Poppy Seed Roll Makowiec Recipe

A prominent feature at the Christmas table, the Polish poppy seed bread covered with sugar frosting or chocolate is really toothsome. This Polish poppy seed bread is made with a really easy Makowiec recipe!

Original recipe: polishfoodies.com

Yield:
15 servings
Prep:
30 min
Cook:
40 min
Total:
3 hr 10 min
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Polish Poppy Seed Roll Makowiec Recipe

Ingredients

  1. 21 oz / 600g (4 cups) of all purpose flour
  2. 1 cup of milk
  3. 4 egg yolks
  4. 1 stick (4oz/ 110g) of butter
  5. 1 tbsp (7g) of instant yeast
  6. ½ cup (3.5oz/100g) of sugar
  7. ½ tsp of salt
  8. 4 cups (400g) of poppy seeds
  9. 1 (200g) cup of sugar
  10. 1 ½ cup of milk
  11. 2 tbsps of honey
  12. 4 tbsps of butter
  13. 4 egg whites
  14. raisins/ candied fruits/ nuts (optional)

Instructions

  1. Make The Dough

    Melt the butter.
  2. Warm up the milk (don’t make it too hot!)
  3. Knead the dough with all the ingredients except for butter (using your hands or a food processor). The dough may be a bit sticky, but it's ok.
  4. After 3-5 minutes of kneading, add butter and knead for another 2-3 minutes.
  5. Place the dough in a big bowl, then cover it with a clean kitchen cloth.
  6. Leave the bowl in a warm place for about 90 minutes until the dough doubles its size.

  7. Make The Filling

    If your poppy seeds are not ground, grind them in a coffee/meat grinder or food processor. You may need to run the food processor a few times, depending on how strong your grinder is.
  8. Bring the milk to almost a boil.
  9. Add poppy seeds to boiling milk, and cook for about 2 minutes, stirring all the time.
  10. Add sugar, and butter to hot poppy seeds and mix.
  11. Add chopped nuts/dried fruits and mix again. Allow to cool.
  12. Beat the egg whites with a bit of salt until stiff.
  13. Carefully add beaten egg whites to the poppy seeds.

  14. Assemble Makowiec

    Preheat the oven to 350°F / 175°C.
  15. Divide the dough into 2 pieces.
  16. Roll each piece out onto a floured surface to just under ½” thickness.
  17. Spread the filling onto the dough, avoiding the edges.
  18. Roll up the pastry, starting at one of the long ends. Make sure to tuck the ends of the roll under it or fold the short ends before rolling (that will prevent the filling from leaking out).
  19. Brush the rolls with beaten egg or melted butter.
  20. Wrap the rolls tightly in parchment paper.
  21. Transfer to the baking tray.
  22. Bake for 35-40 minutes. Allow to cool before decorating.