Polish poppy seed roll, also called Makowiec is a cherished Polish pastry that's often made during the holiday season. The tender dough boasts specks of vanilla and filled with a sweet poppyseed filling, dressed up with fresh citrus zest.
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About This Recipe
This Polish poppyseed roll, also called makowiec is a cherished Polish treat that is popular during the holiday season. The pastry showcases a tender, sweetened dough infused with specks of vanilla, but the star of the show is the sweetened poppy seed filling, elevated with a generous scraping of fresh citrus zest.
Rolled into a perfect spiral and baked to golden perfection, cutting into makowiec is like pure art. Each layer is spiraled and airy and is just so beautiful to see and devour.
📋 Ingredients
- Active Dry Yeast: If buying yeast in the small packets, use 1 packet or 2 teaspoons worth.
- All Purpose Flour
- Sugar: White Sugar is used in the dough and if you have, dust powdered sugar onto the baked poppy seed roll.
- Milk: Whole milk adds moisture to the dough. Gently warm the milk with a split vanilla bean before adding to the dry ingredients.
- Vanilla Bean and Vanilla Extract: The vanilla bean is split open and steeped in the milk and the vanilla extract is added to the poppy seed filling. If vanilla bean isn't available, substitute with a teaspoon of vanilla extract.
- Vegetable Oil: Use a neutral flavored oil to not overpower the other ingredients.
- Poppy Seed Filling: To make the poppy seed roll even easier, I like using a sweetened canned poppyseed filling and add even more layers of flavor with citrus and vanilla.
- Citrus Zest: Both lemon zest and orange zest pair well with the poppy seeds and vanilla offers a layer of brightness.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Add Nuts: Mix chopped nuts, such as walnuts or almonds into the poppyseed filling to add a crunchy texture.
- Drizzle Icing: Instead of dusting the makowiec with powdered sugar, make icing by whisking together ½ cup powdered sugar with 1-2 tablespoons of milk and drizzle on top of the baked poppyseed roll.
⏲️ Instructions
Step 1. In the bowl of a stand mixer, add the flour, yeast, sugar and salt and stir to combine.
Step 2. In a small pot, add milk and vanilla bean with seeds. Heat milk until its about 110 degrees Fahrenheit. Once ready, remove the vanilla bean to discard.
Step 3. To the flour mixture, add the warm milk, oil and egg and mix until dough forms, then knead by hand until dough is smooth. Let the dough rest and make the filling.
Step 4. While dough rests, add the poppy seed filling to a bowl with vanilla extract, orange and lemon zest and mix everything well.
Step 5. On a lightly floured surface roll out the dough balls to about a 8 x 10 rectangle and spread half of the poppy seed filling onto each dough, in an even layer, leaving about an ½ inch border around the sides.
Step 6. Roll the poppyseed roll "jelly roll" style, tucking the ends in and continue rolling into a log.
Step 7. Place the rolls onto lined baking sheet, seam side down and let rise for 1-½ hours. Brush with egg wash all over the top and sides.
Step 8. Bake the poppyseed roll at 350 degrees Fahrenheit for 25-30 minutes or until golden brown. Let cool slightly, then slice and dust with powdered sugar.
📍 Recipe Tips
- Roll Dough Evenly: Roll out the dough evenly to achieve a consistent thickness throughout the roll.
- Evenly Spread the Filling: Distribute the poppyseed filling evenly over the rolled-out dough, leaving a small border around the edges.
- Cool Before Slicing: Allow the makowiec to cool completely before slicing to ensure clean and neat slices.
Recipe FAQs
Instead of poppy seed filling, you can add marzipan, apricot jam or chopped nuts and dried fruit.
Yes, you can freeze both the unbaked roll and the baked roll. If freezing the unbaked roll, let it thaw and rise before baking.
You can mix and knead the dough by hand. It might take a bit more effort, but the results will still be delicious.
More Holiday Baking Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Polish Poppy Seed Roll (Makowiec)
LittleFerraroKitchen.com
Equipment
Ingredients
Dough
- 2 teaspoons active dry yeast 1 packet
- 2 ½ cups flour + more for dusting
- ¼ cup sugar
- ½ teaspoon Kosher salt
- ⅔ cup Whole milk
- 1 vanilla bean split open and seeds removed
- 2 tablespoons vegetable oil
- 1 egg + splash of water whisked, for egg wash
- Powdered sugar optional, for garnish
Filling
- 12 ounce canned poppy seed filling
- 1 teaspoon vanilla extract
- 1 small orange zested
- 1 small lemon zested
Instructions
- In the bowl of a stand mixer, add the flour, yeast, sugar and salt and stir to combine.
- In a small pot, add the milk and split vanilla bean with seeds. Heat the milk until 10 degrees Fahrenheit. Once ready, remove the bean to discard.
- Add the warm milk, vegetable oil and egg to the flour mixture and begin to beat at medium-high speed until mixture begins to come together.
- If the mixture is too sticky, gradually add up to ¼ cup more flour until dough forms into a ball. Once ready, place dough on a lightly floured surface and hand knead for about 2 minutes. It should be very smooth and if you press a finger in the dough, it should bounce back easily.
- Divide the dough into 2 balls and cover with a clean dish towel to rest, while you make the poppy seed filling.
- To a medium sized bowl, add the sweetened canned poppy seed filling, as well as vanilla extract and orange and lemon zest. The premade filling is already sweetened, so no need to add any more sugar. Mix everything together, it will be a bit sticky and thick.
- On a lightly floured surface, roll out each ball of of dough to a 8 x 10 rectangle and divide the poppy seed filling onto each dough. Use a spatula or spoon to spread the poppy seed filling in an even layer, leaving about an ½ inch border around the sides.
- Next, roll the bread "jelly roll" style, tucking the end closest to you in, and rolling into a log. Then place the rolls onto parchment lined baking sheet, seam side down and brush with egg wash all over the top and sides.
- Cover the poppy seed roll with a clean towel and let rise in a warm spot for 1-1 ½ hours. Meanwhile, preheat oven to 350 degrees Fahrenheit.
- Once the rolls are just about doubled in size, bake for 25-30 minutes or until golden brown. Check at about 20 minutes, if bread is browning too quickly, cover with foil and continue baking.
- Once done, let the poppy seed rolls rest for at least 15 minutes before slicing. When ready to serve, slice and dust with powdered sugar.
Notes
- Roll Dough Evenly: Roll out the dough evenly to achieve a consistent thickness throughout the roll.
- Evenly Spread the Filling: Distribute the poppyseed filling evenly over the rolled-out dough, leaving a small border around the edges.
- Cool Before Slicing: Allow the makowiec to cool completely before slicing to ensure clean and neat slices.
- Yields 2 loaves
Sarah says
Really liked the consistency of the dough and the tip of adding fresh orange zest to the canned Solo poppyseed filling, which is what my babcia always used. (The canned poppyseed filling from Poland also has candied orange zest and is a good alternative!)
Samantha Ferraro says
Hi Sarah, Thank you so much, thanks to you, we are ordering Bakalland Poppy Seed Filling with the Candied Orange. Nothing better than the real deal. Have a great weekend, Samantha.
Joanne says
Im in australia and we dont have poppyseed in can do u have a recipe for it
Samantha says
I don't have a recipe for the filling, as the can is so much easier. But this recipesounds promising! http://natashaskitchen.com/2014/09/22/how-to-make-poppy-seed-filling/
Janis says
U can also make it w/walnuts (chopped fine) brown sugar & cinnamon. My Czech Gma made hers w/poppyseed & also (the sane but substituted) the walnut mix, same dough & cooking. YUMMY either way