Polish Poppy Seed Roll is a yeasted sweet dough filled with a poppy seed paste, baked and topped with a sweet glaze.
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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.
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.
- unsalted butter
- rapid rise yeast
- large eggs
- all purpose flour
- canned poppy seed filling
- vanilla bean paste
- almond paste
- honey powdered sugar
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.
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.
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.
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.
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)
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.
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.
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.
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Polish Poppy Seed Roll
- 12 tablespoon unsalted butter
- 1 ¼ cup milk
- ⅔ cup sugar
- 1 packet rapid rise yeast
- 2 large eggs
- 6 cups all purpose flour
- 1 teaspoon salt
- 12.5 oz can poppy seed filling
- ¼ cup honey
- 1 tablespoon almond paste
- 1 tablespoon vanilla bean paste
- 1 large egg
- 1 splash milk (or water)
- 1 cup powdered sugar
- 1 tablespoon milk
- Microwave butter for 30-45 seconds, until fully melted. Set aside to let cool slightly. Then microwave milk for 30-60 seconds until it reaches 110 degrees F. In a medium bowl, stir together the poppy seed filling with the almond paste, vanilla bean paste and honey until fully combined. Set aside.12 tablespoon unsalted butter, 1 ¼ cup milk, 12.5 oz can poppy seed filling, ¼ cup honey, 1 tablespoon almond paste, 1 tablespoon vanilla bean paste
- Add the milk to the bowl of a stand mixer, along with the sugar and yeast. Let sit for 2-3 minutes until the yeast gets foamy. Meanwhile whisk the eggs. Then add the eggs, melted butter and salt to the stand mixer. Add in the flour 1 cup at a time, mixing until a soft dough forms. Dough should be tacky but not sticky.⅔ cup sugar, 1 packet rapid rise yeast, 2 large eggs, 6 cups all purpose flour, 1 teaspoon salt
- Transfer dough to a greased bowl, cover and let sit in a warm spot for 15 minutes.
- Divide dough in half and roll each piece into a rectangle, approximately 9x11 inches. Place dough in front of you with the shorter ends at the top and bottom. Cut 1 inch strips into the bottom of the dough, going 4-5 inches inward toward the center.
- Divide the filling and spread into an even layer on the top half of each piece of dough. Leave a ¼ inch border on the top and sides. Tightly roll the dough, tucking in the ends so the filling doesn't escape until you reach the strips. Fold the strips up and over the dough, tucking them underneath.
- Place rolls on a parchment lined baking sheet and let rest 15 minutes in a warm place. Meanwhile whisk together the egg and milk to form the egg wash and preheat the oven to 350.
- Brush the egg wash all over both pieces of dough, making sure to get in between the strips and down the sides. Bake for 25 minutes or until lightly golden brown. Let cool on a wire rack.1 large egg, 1 splash milk
Glaze and Slice
- Whisk together powdered sugar and milk until a thick glaze forms. Drizzle over the dough. Slice cooled poppy seed roll into 2 inch pieces with a serrated knife.1 cup powdered sugar, 1 tablespoon milk
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
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