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Sliced makowiec on a wooden board showing a dark poppy seed spiral under a thin lemon glaze

Polish Makowiec Roll with Honey Poppy Seed Filling

Makowiec is a Polish yeast roll with a simmered spiral of poppy seeds, honey, raisins and walnuts. It makes 12 slices and keeps for 3 days at room temperature.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 3 hours 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: polish
Calories: 257
Ingredients Method Notes

Ingredients
  

Dough
  • 300 g all-purpose flour plus extra for dusting
  • 7 g instant yeast about 2 1/4 tsp
  • 50 g granulated sugar
  • 1/4 tsp fine salt
  • 1 tsp lemon zest from about 1/2 lemon
  • 120 ml whole milk warm, about 35 C / 95 F
  • 1 large egg room temperature
  • 1 egg yolk save the white for the filling
  • 50 g unsalted butter melted and cooled
Poppy seed filling
  • 200 g ground poppy seeds
  • 180 ml whole milk
  • 60 g granulated sugar
  • 2 tbsp honey (40 g)
  • 40 g unsalted butter
  • 40 g raisins
  • 40 g walnuts finely chopped
  • 1 tsp orange zest
  • 1/2 tsp almond extract
  • 1 egg white reserved from the dough
Egg wash and glaze
  • 1 large egg for the wash
  • 1 tbsp whole milk for the wash
  • 60 g powdered sugar
  • 1 1/2 tbsp lemon juice add more 1/2 tsp at a time if too thick

Method
 

Make the dough
  1. Whisk the flour, yeast, 50 g sugar, salt and lemon zest in a 4-quart / 3.8 L bowl. Add the warm milk, 1 egg, 1 egg yolk and melted butter, and stir until a shaggy dough forms. Refrigerate the leftover egg white for the filling.
  2. Knead on a lightly floured counter for 8 to 10 minutes until smooth and slightly tacky, adding up to 2 tbsp flour only if it sticks to your hands. Return it to the bowl, cover, and let it rise in a warm spot for 60 minutes until doubled.
Cook the filling while the dough rises
  1. Combine the poppy seeds, 180 ml milk, 60 g sugar, honey and 40 g butter in a 3-quart / 2.8 L saucepan. Simmer over medium-low heat for 8 to 10 minutes, stirring constantly so it doesn't scorch, until it forms a thick paste that holds a spoon trail.
  2. Scrape the paste into a bowl and cool to room temperature, about 30 minutes. Stir in the raisins, walnuts, orange zest, almond extract and the reserved egg white. The filling should be spreadable, not runny.
Shape, rise and bake
  1. Line a 33 x 46 cm / 13 x 18-inch sheet pan with parchment. Roll the risen dough on a floured counter into a 30 x 40 cm / 12 x 16-inch rectangle about 4 mm thick, with a 40 cm side facing you.
  2. Spread the filling evenly over the dough, leaving a 2 cm / 3/4-inch border on all sides. Roll up tightly from the 40 cm edge, pinch the seam and both ends closed, and set the roll seam-side down on the pan. A loose roll or a filling that reaches the edge is what splits the seam.
  3. Whisk the remaining egg with 1 tbsp milk and brush half over the roll. Let it rise uncovered in a warm spot for 30 minutes until puffy, and heat the oven to 175 C / 350 F while it rises.
  4. Brush the roll with the rest of the egg wash. Bake on the center rack for 40 minutes, until deep golden brown and an instant-read thermometer pushed through the end of the roll into the center reads 190 F / 88 C. If the top darkens early, tent it loosely with foil for the last 10 minutes.
Glaze and slice
  1. Cool the roll on the pan for 30 minutes. Whisk the powdered sugar with the lemon juice into a thick drizzle and pour it over the roll. Slice into 12 pieces about 2.5 cm / 1 inch thick with a serrated knife.

Notes

  • Cool the filling fully before spreading, or the dough tears and the layers go gummy.
  • Roll the dough no thinner than 4 mm so it carries the weight of the filling.
  • Taste a pinch of the poppy seeds first, since old ones taste bitter and sugar won't fix that.
  • Bake on the center rack at 175 C / 350 F and check for 190 F / 88 C.
  • Cool 30 minutes, then slice with a serrated knife for clean spirals.