Poppy Seed Roll (Makowiec)

Name: Poppy Seed Roll (Makowiec)
Cook time: 215 min
Total time: 215 min
Yield: 10 servings
Cuisine: Eastern European
Ingredients: 40g Unsalted Butter; 300g All-purpose Flour; 120ml Whole Milk, lukewarm; 50g Unsalted Butter, melted and cooled; 40g Granulated Sugar; 2 Egg Yolks; 7g Instant Yeast, or 2¼ tsp active dry yeast; 1 tsp Vanilla Extract; 1 tsp Lemon Zest, finely grated; 1/4 tsp Salt, fine; 250g Poppy Seeds, dry, rinsed; 250ml Whole Milk; 60g Honey, about 3 tbsp; 60g Granulated Sugar; 80g Raisins; 80g Walnuts, finely chopped (or blanched almonds); 50g Candied Orange Peel, finely chopped; 2 Egg Whites, beaten to soft peaks; 1 tsp Vanilla Extract; 1 tsp Orange Zest, finely grated; 1 tbsp Fine Dry Breadcrumbs, to absorb excess moisture; 120g Powdered Sugar; 2 tbsp Lemon Juice, freshly squeezed; 1 1/2 tbsp Hot Water, as needed to reach a thick pourable consistency; 1 pinch of Salt, fine

A tender, yeasted Poppy Seed Roll (Makowiec) filled with a sweet, nutty poppy seed mixture studded with raisins and candied peel. The soft enriched dough envelopes a moist, aromatic filling, then it's baked until golden and finished with a glossy lemon glaze—perfect for holiday tables or a special afternoon treat.

A tender, yeasted Poppy Seed Roll (Makowiec) filled with a sweet, nutty poppy seed mixture studded with raisins and candied peel. ... Show more

Traditional Eastern European Recipe

Health Grade

D · Occasional

Time

3 hrs30 min

Price

1,10 €

Calories

555 kcal

vegetarian

kid friendly

comfort food

potluck

Method

Rinse the seeds

Tip the poppy seeds into a fine-mesh sieve and rinse them under cold running water, rubbing them lightly with your fingers. Shake off the excess water and let them drain well.

Simmer the filling

Set the drained poppy seeds in a medium saucepan with the whole milk. Bring the mixture to a gentle simmer over medium heat, then stir in the honey, granulated sugar, unsalted butter, and a pinch of fine salt. Keep cooking, stirring often, until the milk is mostly absorbed and the filling is thick and spoonable, about 15 minutes.

Finish the filling

Scrape the hot mixture into a wide bowl and let it cool for 20 minutes, until it is only warm. While it cools, whisk the egg whites in a clean bowl until they hold soft peaks. Fold them into the filling with the vanilla extract, orange zest, raisins, walnuts, candied orange peel, and fine dry breadcrumbs until the mixture looks fluffy and spreadable.

Make the dough

In a large bowl, mix the all-purpose flour, instant yeast, egg yolks, and finely grated lemon zest. Add the remaining milk, the melted and cooled unsalted butter, the remaining sugar, the vanilla, and the salt, then mix until a shaggy dough forms. Turn it onto a lightly floured surface and knead for 8 to 10 minutes until smooth, soft, and elastic.

Proof the dough

Shape the dough into a ball, set it in a bowl lightly greased with a little butter, cover it, and let it rise in a warm place for 60 to 90 minutes, until doubled in size.

Shape the roll

Punch down the dough and roll it out on a lightly floured surface into a rectangle about 10 by 14 inches. Spread the filling evenly over the dough, leaving a narrow border on all sides, then roll it up tightly from a long side into a log. Pinch the seam and the ends closed, and place the roll seam-side down on a parchment-lined baking sheet.

Proof and preheat

Cover the shaped roll loosely and let it rise for 30 to 40 minutes, until puffy. During the last 15 minutes, heat the oven to 350° F.

Bake the roll

Bake for 30 to 35 minutes, until the crust is deep golden brown and the roll feels firm in the center. If the top starts browning too quickly, tent it loosely with foil for the last part of baking.

Cool the loaf

Transfer the baked roll to a wire rack and let it cool for 30 minutes, or until it is just barely warm to the touch.

Mix the glaze

Whisk the powdered sugar with the lemon juice, then add the hot water a little at a time until you have a thick but pourable glaze that ribbons off the whisk.