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Polish Poppy Seed Roll Recipe - Makowiec

User Rating 2.5 Star Rating (2 Reviews)

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Polish Poppy Seed Roll - Makowiec

Polish Poppy Seed Roll - Makowiec

Flickr by Agnieszka

An Eastern European dessert table would invariably include something sweet made with poppy seeds, either ground or whole. This poppy seed roll or strudel is made with a yeast dough and is known as makowiec (mah-KOH-vyets) in Polish. Canned poppy seed paste, available in the ethnic aisle of most supermarkets, can be used, but directions are also given if you choose to make your own filling.

Here is a gluten-free Polish Poppy Seed Roll recipe or Makowiec Bez Glutena.

Prep Time: 2 hours

Cook Time: 1 hour

Total Time: 3 hours

Yield: 2 Polish Poppy Seed Rolls

Ingredients:

  • Dough:
  • 1 package active dry yeast
  • 2 cups warm milk
  • 8 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 5 eggs
  • 4 ounces (1 stick) butter, melted
  • 2 (11-ounce) cans poppy seed filling (or make your own, see below)
  • Poppy Seed Filling:
  • 1 pound ground poppy seeds
  • 1 cup sugar
  • 6 ounces softened butter (1 1/2 sticks)
  • 1 cup hot milk
  • 1 lemon rind, grated

Preparation:

  1. If making your own filling, grind the poppy seeds in a poppyseed grinder, then combine all filling ingredients. Beat well and set aside.
     
  2. In a small heatproof bowl, dissolve yeast in 1/2 cup of the warm milk.
     
  3. In the bowl of a stand mixer or a large bowl, combine flour, sugar, salt and eggs. Add remaining 1 1/2 cups warm milk, butter and yeast mixture. With the paddle attachment, or by hand, beat until smooth. Dough will be sticky at this point.
     
  4. Scrape dough into a clean, greased bowl. Sprinkle the top with a little flour and cover. Let stand in a warm place for 1 hour or until double in size, or follow this Quick Tip to cut the rise time.
     
  5. Punch down dough and turn out onto a floured surface. Divide dough in half and shape each half into a rectangle.
     
  6. Spread 1 can or half of the filling you made on each rectangle of dough and roll up like a jelly roll. Turn ends under so filling will not leak out.
     
  7. Place on a parchment-lined or greased pan, cover and let rise again until double in size.
     
  8. Heat oven to 350 degrees. Brush tops of rolls with additional melted butter. Bake 45 to 60 minutes or until rolls are golden brown.
     
  9. Remove from oven and cool. Dust rolls with confectioners' sugar, if desired.
User Reviews

Reviews for this section have been closed.

 4 out of 5
Yum, Member butternutsbubba

The bread itself came out great and my girlfriend had to chase me out of the kitchen before I gobbled down too much of it. We didn't exactly get the poppy seed swirl down but I'll chalk that up to something that comes with practice. And now we have an interesting bread to bring to family or holiday dinners. Plus did I mention I loved it?. Thanks, B + M

15 out of 15 people found this helpful.

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