Polish Poppyseed Roll is a strudel-like, yeast poppy seed cake that’s one of Poland’s most popular desserts.
Makowiec (pronounced: Mak-ov-yetz) is a deliciously yeasty poppy seed cake that’s fabulous for breakfast, any day of the year. Polish Poppyseed Roll has it’s filling rolled between light layers of yeasty sweet dough. Inside, it’s stuffed with finely-ground poppy seeds, honey, butter, raisins and walnuts.
When made right, the cake is absolutely delicious, and not too sweet. It’s safe to say that many a poppy-seed cake lover would agree that the more filling, the better.
And that really depends on your family’s recipe. Everyone tweaks the recipe just a bit, to make it there very own. But whatever amount of poppy seed filling, Makowiec is one of the most traditional foods in Poland, and is a must-have during Easter and Christmas.
In our family, my Babcia also made a nut version of this sweet roll, stuffed with a sweet walnut filling.
Both versions are just fabulous when slathered with fresh sweet butter formed into adorable “Butter Lambs” for the Easter Dinner table. You’ll find them in the master post: Celebrating A Traditional Polish Easter
I can honestly say that this is one of the easiest yeast dough recipes to make in my repertoire. Through the years I’ve experienced plenty of “failures” testing different types of yeast dough recipes, but this is not one of them.
Once you decide that a “raised dough” isn’t going to intimidate you, the process is quite simple. And this dough isn’t fussy at all. In fact, you really just dump all the ingredients together once you’ve given the yeast time to “bloom”. Making the filling during a portion of the “rising” time, keeps the recipe’s progress moving.
The really nice thing about this recipe is that it can easily be doubled or tripled if desired. In fact, my recipe is for 6 rolls, but I didn’t want to freak you out!
If you’ve never made Polish Holiday Poppyseed Roll before, working with a single batch of sweet dough is the best place to start.
YOU’LL FIND THE RECIPE CARD AT THE BOTTOM OF THIS POST
You won’t want to miss out on the rest of my Traditional Polish Easter recipes & holiday ideas!
CLICK HERE TO READ THE POST! Celebrating a Traditional Polish Easter
Here’s some of the incredible Easter entertaining ideas you’ll find here at Ingredients For A Fabulous Life!
Wait till you see the adorable Easter invitations with matching Guest Place Cards and Napkin Rings! They really add some holiday panache to your Easter dinner tablescape. It’s just another one of our fabulous Easter entertaining ideas.
Looking for some Easter dessert inspiration? Why not have a “Pretty in Pink” Easter Dessert Table that features BOTH the Roasted Strawberry Banana Buttermilk Sherbet and Raspberry Petit Fours? Talk about a color coordinated dessert table!
And while you’re planning this year’s Easter Celebration, you might want to take a moment to check out this fabulous Easter post too: Easter Dinner Recipes + Printable Invites-Place Cards-Napkin Rings
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1. Heat milk to 110 degrees F (use candy thermometer) and pour into a large bowl.
2. Stir in the sugar, and yeast and let sit for 5 minutes.
3. Add the flour, salt, egg yolks, butter and vanilla to the milk mixture. Stirring and then hand-kneading the flour into a rough dough.
4. Cover the bowl with a clean kitchen towel and let rise until doubled in size. (approx. 1 1/2 hours)
5. While dough is rising, drain the poppyseeds, using a cheesecloth-lined colander. Grind the seeds (spice grinder, clean coffee grinder, meat grinder, food processor) into a rough paste and put in a medium bowl.
6. In a food processor, process the plumped raisins by pulsing several times. Add to the poppyseeds.
7. Add sugar, butter, egg whites, honey, orange juice concentrate, almond extract and orange zest to the poppyseeds and raisin mixture. Stir well to combine filling ingredients. Cover and let sit at room temperature until ready to assemble rolls.
8. When dough has fully risen, punch it down, and divide in half. Roll each piece in to 14" x 10" rectangle.
9. Spread half the filling onto each rectangle, leaving a 1" border around the edges. Roll up the long side, pinching to seal the ends, then tucking them underneath the rolls.
10. Place the rolls on a parchment-lined baking sheet, seam side down. Cover with a clean kitchen towel and let rise in a draft-free location for 40 minutes.
11. Preheat the oven to 350 degrees F. Beat egg with oil and brush tops of rolls.
12. Bake on center rack of the oven for 35 minutes, or until lightly browned. Cool on a wire rack.