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.
Smacznego!
Lois
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A soft yeast bread wrapped around a poppy seed filling
Ingredients
- 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 egg
- 1 tablespoon oil
- for glaze (optional);
- 2 cups powdered sugar
- 1/4 cup milk
Instructions
- 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
- Cool
- (Optional) stir milk into powdered sugar and pour/drizzle over the rolls
- Cut into 1/2 inch slices
I boil the poppy seed in water for 20 minutes, drain then boil it for another 30 minutes in milk. Just another way of accomplishing the same task. Here In Ottawa, we can buy canned poppy seed from Poland that has already been boiled and ground. I have to admit that I am using this more and more. Makes the process much easier. Thanks Lois.
I was just thinking that I’d make this more often if I used a canned filing! 😉
I remember discussing this kind of roll with you when we had coffee together! (We are due for another coffee date soon!) I like that it isn’t too sweet, and plan to make this for Christmas… and maybe a nut roll, too!
Looking forward to our next coffee!
Me, too! After October is done!
Both my families (mom’s & dad’s) are Polish. I’m the second generation in both. My dad’s family made Halushki. One item in the ingredients was stressed, the potatoes to be grated were to be red skinned “snow whites”. Since, at the time I lived in the mountains of western PA which was potato growing land, I had no trouble getting them. Now that I live in Florida, I just buy new red potatoes. They do keep whiter longer. Who wants to eat grey or black potato dumplings? Hope this helps with the potato pancakes.
Andrea, that makes good sense. I believe tthe new red potatoes have less starch. Thanks for the tip.
Makowiec is a favorite for our little Wigilia crew. I used 14 grams of yeast (which is the equivalent of two standard packets) rather than the 40 grams listed above, and it was more than enough for this batch of dough.
Hi Lois, I just tried printing your recipe for the poppyseed roll, but it’s not letting me expand the file and when I print it, I only get what you see printed in the dotted line box….mmmmm……
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I don’t know what happened there. The recipe plug-in had gone wonky! I’ve copied and pasted into a fresh, new recipe box, so I hope it’s better now.
My grandmother ground the poppy seed in a Porkert poppy seed grinder I purchased from the Czech Republic without boiling it. We only put poppy seed and sugar in our filling.
I make this every holiday and made 48 coffee cakes for my grandson’s wedding, serving it on the groom’s table. It was a Polish wedding.
Thanks for the tip, Carolyn. Sounds like a lovely wedding. ❤️
My grandmother made Potica, very similar to this. She made both poppy seed (using 1-2 cans Solo Ground Poppy Seed, depending on how large a roll she was making)) and walnut (without raisins). Instead of rolling the dough (usually a double batch), she would begin with the roller but then switch to using her fingers to stretch the dough thin enough to see light through it but no holes. It covered the top of the kitchen table. After spreading the filling over the whole thing, not too thin, not too thick (it breaks through the dough during baking). She would then take her fingers along one edge of the dough, long side and just barely get a roll going. She would then take the table cloth underneath and whip across the table. I was always afraid it would fall off the other side, but, it was was Grandma and it always stopped with just enough dough on the other side to pinch closed. She buttered a 9x13x3-inch pan and holding the roll (part of it was still on the table) she began to twist it into the pan. With only a small space between the rows, when the dough raised, it went mostly up and filled the pan almost to overflowing! She only made it at Christmas and Easter and the whole family enjoyed the holidays that much more. Thank you for sharing your recipe and bringing back those wonderful memories!
Your grandmother’s Potica sounds like an amazing labor of love. Thanks for sharing! <3
Thank you for the wonderful poppy seed bread recie
pe. My mother adele czezlock suitch was from weedville pa. In desolate tyler county. She made these wonderful breads for the holidays. I just happened to stumble on this wonderful website. Thank you agaon. I cant wait to try this one and many others. Johnny suitch
Delighted to connect you with happy memories!
Can I used the powdered (packet yeast)?
Would I dissolve it first? Or would I just add the powder straight in?
Thank You for the amazing recipe!!!
I also use the packets of powdered yeast. You add it to the warm milk and sugar. It will dissolve in the liquid. Happy baking!
Wonderful!!! Thank You so much!
Is the flour sifted? My dough seems to be dry.
I usually don’t sift. Add a little more liquid if it seems to need it. Sometimes flour is more dry than others, but I do recall the dough being a little on the dry side.
My mom taught me to use this canned filling, but my Baba boiled her poppyseeds. I admit to using the canned like my mom. I’m not much of a corner-cutter, I just like them better. A childhood thing, I guess. Thanks for this great recipe!
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I agree, Asher, I think in this case the canned filling is really good!
Thank you for your recipe. I am using dry yeast in a can. Will 5 Table spoons of dry yeast be enough for the dough? I love Makowiec so do my kids. It reminds us of our family tradition. Thank you again. Happy New Year. Halina
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Hi Halina, 4 1/2 teaspoons would be the same as two packets called for in this recipe. Happy baking!
My family came from the area around the Black Forest we have a tradition ( in my family) of poppyseed kuchen. It seems similar to the Makowiec only it’s a sweet dough rolled out to large rectangle ( jelly roll sheet pan ) filled with good amount of filling, dough is pulled over filling- pinch edges) then topped with psipka? ( mixture of butter sugar and flour. Is this familiar to you??im thinking the topping I might be something added once they immigrated to Minnesota?