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Polish Poppy Seed Roll

Polish Poppy Seed Roll is a yeasted sweet dough filled with a poppy seed paste, baked and topped with a sweet glaze.
Prep Time30 minutes
Cook Time25 minutes
Rising Time30 minutes
Total Time1 hour 25 minutes
Course: Baking & Sweets
Cuisine: Polish
Keyword: easy polish poppy seed roll, makowiec cake, polish poppy seed cake, polish poppy seed roll
Servings: 24 slices
Calories:
Author: NicholeL

Ingredients

Dough

  • 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

Filling

  • 12.5 oz can poppy seed filling
  • ¼ cup honey
  • 1 tablespoon almond paste
  • 1 tablespoon vanilla bean paste

Egg Wash

  • 1 large egg
  • 1 splash milk (or water)

Glaze

  • 1 cup powdered sugar
  • 1 tablespoon milk
Makes: 9 x 11inch rectangle

Instructions

Preparation:

  • 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

Dough:

  • 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

Nutrition

Serving: 1slice