Makowiec Polish Poppy Seed Roll, is very popular in southwestern Pennsylvania where Ed grew up. My mother-in- law, and most other bakers in the area, would often make Makowiec and similar rolls with a nut or apricot filling.
It’s a must have for Easter and Christmas in Polish homes, but it’s not saved for these special occasions. You might see it offered regularly for drugie śniadanie, second breakfast. It’s jus the time to have with coffee or a cup of tea.
Janet recently asked on the PH Facebook page if I had a Makowiec recipe, which prompted this post. This recipe is adapted from OlgaSmile.com, a popular Polish food blog.
Makowiec, especially this truly Polish version, isn’t very sweet, so American palates may prefer it with a little glaze poured over the top to add a little sweetness to each bite.
Like all traditional recipes, every family will put their own spin on Makowiec Polish Poppy Seed Roll. I even had a glazed twisted donut like pastry in Poland that reminded me of Makowiec. You’ll find variations in the recipe notes, and this is a similar (but different) rolled pastry from my kitchen.
A soft yeast bread wrapped around a poppy seed filling
- for the dough:
- 1 cup (250 ml) milk
- 4 teaspoons (15 g) sugar
- 2 packets (14 g) yeast
- 4 cups (500 g) all-purpose flour
- 1 teaspoon salt
- 2 egg yolks
- 1/4 cup (50 g) butter
- 1 teaspoon vanilla
- for the filling:
- 10 ounces (300 g) poppy seeds
- 1/2 cup (100 g) sugar
- 2 teaspoons butter
- 2 egg whites
- 3 tablespoons honey
- 1 cup raisins
- 1/2 teaspoon almond extract
- 1 egg
- 1 tablespoon oil
- for glaze (optional);
- 2 cups powdered sugar
- 1/4 cup milk
- Cover the poppy seeds in boiling water and let sit for a few hours or overnight
- Heat the milk to 110 F (43 C), pour into a large bowl
- Stir in the sugar and the yeast, let sit for 5 minutes
- Stir in the flour, salt, egg yolk, butter, and vanilla, kneading my hand to work in all of the flour
- Cover the bowl with a dish towel and let rise until doubled in size about 90 minutes
- While the dough rises, strain the water from the poppy seeds using a paper towel lined colander
- Grind the poppy seeds in a spice (clean electric coffee grinder) or a food processor, you’ll get the best results with a spice grinder, but you’ll have to process in batches
- Mix sugar, butter, egg whites, honey, ground raisins (process in your spice grinder or just add to the food processor and mix) and almond extract
- Punch down the dough, and divide in two
- Roll each piece into a 14 inch x 10 inch rectangle
- Spread half of the poppy seed filling in each rectangle, avoiding the edges
- Roll up (on the long side), pinching to seal the dough, tucking the end underneath and pinching to keep the filling from leaking out
- Place the rolls on a parchment lined baking sheet, seam side down
- Cover with dish towel and let rise 35-40 minutes
- Preheat over to 350 F (175 C)
- Brush with egg beaten with oil, bake for 35 minutes
- (Optional) stir milk into powdered sugar and pour/drizzle over the rolls
- Cut into 1/2 inch slices
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.