📝 About This Recipe
Makowiec is the crown jewel of Polish festive baking, a yeast-dough masterpiece traditionally served at Christmas and Easter. This recipe features a soft, buttery brioche-style dough wrapped around a dense, aromatic filling of honey-sweetened ground poppy seeds, crunchy walnuts, and bright citrus zest. It is a sophisticated balance of earthy textures and sweet, floral notes that has delighted families for generations.
🥗 Ingredients
The Yeast Dough
- 3 cups All-purpose flour (sifted)
- 2 teaspoons Active dry yeast
- 1/2 cup Whole milk (lukewarm, about 110°F)
- 1/2 cup Unsalted butter (melted and cooled)
- 1/4 cup Granulated sugar
- 3 Egg yolks (at room temperature)
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
The Poppy Seed Filling
- 3 cups Blue poppy seeds (ground twice in a poppy seed mill or high-speed blender)
- 1/2 cup Honey (wildflower or clover)
- 1/2 cup Walnuts (finely chopped)
- 1/4 cup Raisins (soaked in rum or hot water)
- 1 tablespoon Orange zest (freshly grated)
- 3 Egg whites (whipped to soft peaks)
- 1 tablespoon Unsalted butter (softened)
The Glaze and Garnish
- 1 cup Powdered sugar (sifted)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Whole poppy seeds (for sprinkling)
👨🍳 Instructions
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1
In a small bowl, dissolve the yeast and 1 tablespoon of sugar in lukewarm milk. Let it sit for 10 minutes until it becomes frothy and active.
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2
In a large stand mixer bowl, whisk the egg yolks with the remaining sugar until pale and creamy. Add the yeast mixture and vanilla extract.
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3
Gradually add the sifted flour and salt. Use the dough hook attachment to knead on low speed for 5 minutes, then slowly pour in the melted butter.
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4
Continue kneading for another 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1.5 hours or until doubled in size.
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5
While the dough rises, prepare the filling. If using whole poppy seeds, scald them in boiling water, drain thoroughly through cheesecloth, and grind them twice using a fine-mesh grinder.
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6
In a medium saucepan, combine the ground poppy seeds, honey, chopped walnuts, soaked raisins, orange zest, and 1 tablespoon of butter. Cook over low heat for 5 minutes, stirring constantly. Let the mixture cool completely.
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7
Once the poppy seed mixture is cool, gently fold in the whipped egg whites. This ensures the filling remains light and doesn't separate from the dough during baking.
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8
Punch down the risen dough and divide it into two equal portions. On a lightly floured surface, roll each portion into a rectangle roughly 10x12 inches and 1/4 inch thick.
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9
Spread half of the poppy seed filling over each rectangle, leaving a 1-inch border around the edges.
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10
Starting from the long side, roll the dough up tightly like a jelly roll. Pinch the ends firmly and tuck them under to seal.
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11
Place each roll on a piece of parchment paper. To keep the roll perfectly round, wrap it loosely in the parchment paper, leaving about an inch of space for expansion, and place on a baking sheet.
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12
Preheat your oven to 350°F (175°C). Bake the rolls for 35-40 minutes until the crust is a deep golden brown.
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13
Remove from the oven and let cool slightly. While still warm, whisk the powdered sugar and lemon juice to create a thick glaze. Pour over the rolls and sprinkle with extra poppy seeds.
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14
Allow the Makowiec to cool completely before slicing to ensure the filling has set properly.
💡 Chef's Tips
Always grind your poppy seeds; using whole seeds will result in a gritty texture and less flavor. Ensure all ingredients, especially eggs and butter, are at room temperature to help the yeast dough rise properly. Wrapping the roll in parchment paper during baking is a traditional trick to prevent the dough from cracking or losing its shape. If the filling feels too dry, add a tablespoon of heavy cream or plum jam for extra moisture. To get a clean slice, use a sharp serrated knife and wipe it between cuts.
🍽️ Serving Suggestions
Serve with a strong cup of black coffee or traditional Polish tea with lemon. Pair a slice with a glass of chilled dessert wine or a spiced mead. Accompany with a dollop of unsweetened whipped cream to balance the richness. Great as a breakfast treat alongside fresh seasonal berries. Serve as part of a dessert platter with ginger cookies and dried apricots.