Imagine a heavenly pastry that combines centuries of Polish culinary tradition with a rich, nutty filling that will transport your taste buds straight to Eastern Europe! The Polish Poppy Seed Roll, or "Makowiec", is not just a dessert – it's a cultural experience that has been passed down through generations. This luxurious, soft bread rolled with a decadent poppy seed filling is about to become your new obsession, promising a perfect balance of sweet, nutty, and comforting flavors that will make your kitchen smell like a traditional Polish bakery.
Prep Time: 2 hrs
Cook Time: 30 mins
Total Time: 2 hrs 30 mins
Cuisine: Polish
Serves: 1 roll
Ingredients
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1 packet active dry yeast
- 1 cup milk
- 1/2 cup butter
- 1/2 cup poppy seeds
- 3 eggs
- 1 teaspoon vanilla extract
Instructions
- In a small bowl, activate the yeast by dissolving it in warm milk (110°F) with a pinch of sugar. Let it sit for 10 minutes until it becomes frothy and bubbly.
- In a large mixing bowl, combine flour and sugar. Create a well in the center and add the activated yeast mixture, softened butter, 2 eggs, and vanilla extract.
- Knead the dough thoroughly for about 10-15 minutes until smooth and elastic. The dough should be soft but not sticky. If too sticky, add a little more flour.
- Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it doubles in size.
- For the poppy seed filling, grind poppy seeds and mix with honey or sugar, creating a thick paste. You can also add ground nuts or raisins for extra flavor.
- Punch down the risen dough and roll it out on a floured surface into a large rectangle, about 1/4 inch thick.
- Spread the poppy seed filling evenly across the dough, leaving a small border around the edges.
- Carefully roll the dough into a tight log, pinching the seams and ends to seal in the filling.
- Place the rolled dough on a baking sheet lined with parchment paper. Cover and let it rise again for 30 minutes.
- Preheat the oven to 350°F (175°C). Beat the remaining egg and brush the surface of the roll for a golden shine.
- Bake for 25-30 minutes until the roll is golden brown and sounds hollow when tapped.
- Remove from oven and let cool completely on a wire rack. Optionally, dust with powdered sugar before serving.
Tips
- • Ensure your yeast is fresh and active - this is crucial for a light, airy dough • Use warm (not hot) milk when activating yeast to prevent killing the yeast cultures • Let the dough rise in a draft-free, warm area for optimal volume • Grind poppy seeds finely for a smoother, more consistent filling • Don't overwork the dough - knead just until smooth and elastic • Use parchment paper to prevent sticking and ensure easy removal • Brush with egg wash for a professional, golden-brown finish • Allow the roll to cool completely before slicing to maintain its structure • Store in an airtight container to keep fresh for 3-4 days
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 12g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 110mg
