Poppy seed roll, or “Makowiec,” is a traditional Eastern European pastry that’s as beautiful as it is delicious. This sweet, yeast-based roll features a rich, nutty, and slightly bitter poppy seed filling, often combined with a touch of honey, citrus zest, and dried fruit for extra flavor. The dough is rolled up around the filling, creating a stunning swirl pattern once baked. Light and fluffy on the outside with a moist, flavorful center, poppy seed roll is perfect for special occasions, holidays, or just as a delightful treat with coffee or tea.
Ingredients:
For the dough:
- 2 ½ cups all-purpose flour
- 2 ¼ tsp active dry yeast (1 packet)
- ¼ cup sugar
- ½ cup warm milk
- 1 egg
- 4 tbsp unsalted butter, melted
- ¼ tsp salt
- 1 tsp vanilla extract
For the poppy seed filling:
- 1 cup poppy seeds
- â…“ cup sugar
- 2 tbsp honey
- 1 tsp lemon zest
- ½ tsp vanilla extract
- ¼ cup raisins or chopped dried fruit (optional)
- 2 tbsp milk
For the glaze:
- 1 egg yolk mixed with 1 tbsp milk (for egg wash)
- Powdered sugar for dusting (optional)
Instructions:
- Prepare the dough: In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let it sit for 5-10 minutes until frothy. In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the melted butter, egg, vanilla extract, and the yeast mixture. Mix until a soft dough forms. Knead the dough for 8-10 minutes until smooth and elastic. Cover and let it rise in a warm place for about 1-1.5 hours or until doubled in size.
- Prepare the poppy seed filling: While the dough is rising, grind the poppy seeds using a coffee grinder or food processor. In a saucepan, combine the ground poppy seeds, sugar, honey, milk, lemon zest, and vanilla extract. Cook over low heat for about 5 minutes, stirring continuously, until thickened. Remove from heat and stir in the raisins or dried fruit if using. Let the filling cool.
- Roll out the dough: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle, about ¼ inch thick.
- Fill and roll: Spread the cooled poppy seed filling evenly over the dough, leaving a small border around the edges. Carefully roll the dough up, starting from the long side, into a tight log. Pinch the edges to seal.
- Bake: Preheat the oven to 350°F (175°C). Place the roll seam-side down on a parchment-lined baking sheet. Brush the roll with the egg wash and bake for 30-35 minutes, or until golden brown and cooked through.
- Cool and serve: Let the poppy seed roll cool slightly before slicing. Dust with powdered sugar if desired.
This poppy seed roll is a delightful blend of soft, sweet dough and a flavorful, nutty filling, making it a perfect treat for holidays or anytime you’re craving something special.