Polish Poppy Seed Roll {Makowiec}

Polish Poppy Seed Roll is a traditional Polish pastry served at the holidays. Sweet yeast bread is rolled around a dense sweet poppy seed filling that features sweet citrus and nutty flavors. In Polish it is know as Makowiec.

Course Dessert

Cuisine Polish

Keyword honey,poppy seeds,orange peel,vanilla extract,walnuts

Prep Time 20

Cook Time 30

Rising time 1 30

Total Time 50

Servings Loaves

Calories 157kcal

Author Nicole Crocker

Ingredients

For the poppy seed filling

2 Cups Poppy seeds ,ground
3/4 Cup Hot, boiled water
1/2 Cup Walnuts (almonds or pecans) ,ground
1 Cup Sugar
2 Tablespoons Honey
1 teaspoon Vanilla extract
Zest from one orange or lemon

For the dough

1/2 Cup Unsalted butter ,softened
1/2 Cup Sugar
4 Large Egg yolks
1 Cup Milk ,scalded
1 package Yeast
1/4 Cup Luke warm water
5 Cups All purpose flour ,separated
1 teaspoon Salt

For the egg wash

1 Large Egg
2 Tablespoons Water

Instructions

For the Poppy Seed Filling

Grind poppy seeds in batches in a coffee grinder or spice grinder. If you don't have either you can try using a small food processor or single serve container of a blender.
Place ground poppy seeds in a large mixing bowl and pour hot boiled water over them and stir together.
Set aside for at least 30 minutes to soak uncovered. While it's soaking I usually make the dough for the bread.
Place remaining ingredients into the poppy seed mixture and stir well to combine. Set aside until you're ready to spread on bread.

For the Sweet yeast dough

Sprinkle yeast packet on top of your lukewarm water, stir a little bit and then let sit to activate.
*To scald you milk pour into a small saucepan and heat on medium heat until milk is just about to boil. Remove from heat and let cool.
Meantime in a large mixing bowl of a stand mixer with paddle attachment mix butter and sugar together. Add salt to the egg yolks and mix together, add to butter and sugar mixture. Scrape sides and mix to incorporate.
Add your activated yeast mixture and mix well. Add 4 cups of the flour alternately with scalded milk in batches until all is incorporated. Mix for about 5-7 minutes until dough is smooth.
Remove the paddle and scrape any of the dough that is stuck to it off. Place dough on a floured board or work surface. **It will be sticky but will become less sticky as you work in remaining 1 cup of flour.
Work the remaining 1 cup of flour into the dough until it is no longer sticky and there are no lumps. This should not take long. It should already be quite smooth from the mixer.
Cut the dough into two equal pieces. Cover one with plastic wrap and set aside.
Roll dough out on a floured surface to about a 10x12 rectangle.
Spread half of your poppy seed mixture almost to the edges of the dough.
Starting on the short edge roll the dough up to form a log.
Pinch the open ends of the dough on each side and tuck under the roll to seal and prevent filling from coming out.
Place Roll on a parchment lined baking sheet and repeat with second piece of dough.
Cover each Roll with a towel and place in a warm place. **I like to heat oven to about 100-170 Degrees F then turn off. Place the towel covered rolls in the warm oven for about 1 and half hours or until the dough has doubled in size.
Scramble the egg and water together to create egg wash.
Gently brush egg wash all over the top of the rolls with a pastry brush.**Careful not to pierce the bread or the filling may come out as it bakes.
Preheat oven to 350 Degrees F. Bake roll for 35 minutes.
Remove from oven and let cool before cutting.

Notes

**Bread can be wrapped in plastic wrap and placed in a zip lock freezer bag and frozen for up to 3 months.

**Recipe makes 2 loaves. Approximately 20 slices.

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