Polish Poppy Seed Roll

Name: Polish Poppy Seed Roll
Prep time: 30 min
Cook time: 25 min
Total time: 85 min
Ingredients: 12 tbsp unsalted butter; 1 1/4 cup milk; 2/3 cup sugar; 1 packet rapid rise yeast; 2 large eggs; 6 cups all purpose flour; 1 tsp salt; 12.5 oz can poppy seed filling; 1/4 cup honey; 1 tbsp almond paste; 1 tbsp vanilla bean paste; 1 large egg; 1 splash milk ((or water)); 1 cup powdered sugar; 1 tbsp milk

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Polish Poppy Seed Roll is a yeasted sweet dough filled with a poppy seed paste, baked and topped with a sweet glaze.

Disclaimer: This post is sponsored in conjunction with #SpringSweetsWeek. I received products samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are my own.

Close up image of poppy seed roll slice, showing the filling swirled around the bread.

Last fall my aunt spent a couple of days with me and at some point she mentioned a poppy seed roll dessert she hadn't had since she was a kid. Of course I immediately began looking up recipes so we could make one.

Recently glazed rolls sit side by side on a parchment lined baking sheet.

What is Polish Poppy Seed Roll?

Polish Poppy Seed Roll (Makowiec) is a sweet yeasted dough filled with a sweetened poppy seed paste. It is rolled up like a cinnamon roll and baked. The pastry can be topped with a glaze and slivered almonds or walnuts.

The filling can either be made from scratch, by milling poppyseeds and the cooking them into a paste, or a premade filling can be purchased. The filling can be used alone, or dried fruits and nuts can be added for additional flavor.

Poppy Seed Roll is often served on Easter or Christmas.

Ingredients

unsalted butter
milk
sugar
rapid rise yeast
large eggs
all purpose flour
salt
canned poppy seed filling
vanilla bean paste
almond paste
honey powdered sugar

Instructions

Preparing the dough and filling:

First, melt the butter and prepare the filling. Transfer butter to a microwave safe dish and microwave for 30-45 seconds, until melted. Set aside to cool slightly. Then combine poppy seed filling, vanilla bean paste, almond extract and honey together in a medium bowl. Set aside. Next, transfer milk to a microwave safe dish and microwave for 30-60 seconds until warmed and at about 110 degrees F.

Process shot - melted butter, warmed milk. poppy seed filling mixed.

Then prepare the dough. In the bowl of a stand mixer, add the milk, sugar and yeast. Let sit for 2-3 minutes until the yeast becomes foamy. Then whisk two egg and add then into the stand mixer along with the melted butter and salt. Slowly add in the flour, about a cup at a time until a soft dough forms.

Process shot - dough ingredients in bowl of stand mixer.

Let the dough rise. Transfer the dough to a greased bowl, cover with a towel and let sit for 15 minutes in a warm space. Meanwhile, preheat the oven to 350 degrees and line a large baking sheet with parchment paper.

Filling the dough and baking:

Next, roll out and fill the dough. Divide dough into 2 evenly sized pieces and roll each into a rectangle, approximately 9x11 inches. Place the dough so the shorter ends are at the top and bottom. Use a knife to cut strips into the bottom half of the dough, about 1 inch thick and going 4-5 inches up into the dough. Divide the poppy seed filling onto the top half and spread out into an even layer. Roll the dough from the top down, tucking in the ends so the filling doesn't escape when baking. Fold the strips over the dough. Let rise 15 minutes.

Process shot collage - dough divided, dough rolled out, filling added, strip over dough.

After that, egg wash and bake the poppy seed rolls. Whisk together an egg with a splash of milk and brush over both pieces of dough, making sure to fully coat. Bake for 25 minutes, or until golden brown and then remove from the oven and let cool on a wire rack.

Process shot - egg wash brushed over dough, ready to go in the oven.

Then prepare the glaze. Whisk together powdered sugar and milk to form a thick glaze. Drizzle on top of the poppy seed rolls.

Finally, slice and serve the rolls. Slice rolls with a serrated knife in 2 inch pieces.

Optional Toppings for Poppy Seed Roll

powdered sugar and milk glaze
chopped nuts (almonds or walnuts)
chopped dried fruit, such as raisins
add lemon or orange zest to glaze (this can also be added to the filling)

Slices of the roll cake sit on a pale pink platter.

FAQ

Where did poppy seed roll originate?

Versions of the recipe can be found all over Europe; with Poland, Germany, Russia, Hungary and many other countries having their own name for the yeasted pastry. In Polish, it is called Makowiec - a flat or rolled cake filled with poppy seed paste.

Do you need to refrigerate Polish Poppy Seed Roll?

No, you don't need to refrigerate it. Instead, once it's fully cooled you can transfer it to an airtight container and it will keep for a few days.

Can you freeze poppy seed roll?

Yes, once fully cooled and sliced, tightly wrap each roll in plastic wrap before transfering to an airtight container and freezing for 2-3 months. You can thaw the roll either in the fridge overnight or at room temperature.

Slices of cake sit on a black plate on a wooden background.

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