Poppy Seed Roll

Makowiec,
Poppy Seed Roll, a Polish Christmas tradition!

The one you'll want to try!

For so many people, the Christmas season is filled with family traditions - memories of Christmases past and the many customs, both big and small, that make ones heritage so personal and so meaningful. For me, it simply wouldn't be Christmas without indulging in a special holiday treat we call Makowiec - also known as Poppy Seed Roll. I have never been through a Christmas or Easter holiday without enjoying this Eastern European and Polish tradition.

My mother would make Makowiec every holiday when I was growing up in Poland. In those days the poppy seed filling would be made from scratch - a labor-intensive exercise to say the least. I can still remember my dad sitting on a chair with a huge bowl on his lap and a big wooden spoon, grinding the poppy seed into a paste. Today bakers have the option to use pre-made poppy seed paste, so you only need to add raisins or walnuts or rum depending on your preferences. In our recipe below we take advantage of modern conveniences and use the pre-made paste, but remember the dough is just as important in making Makowiec.

So lets’ get on with the baking…

This recipe will yield two poppy seed rolls baked in two loaf pans

Ingredients for the Dough:
465 g (about 3 1/4 c) cake flour
1/2 tsp salt
116 g (about 1/2 c) sugar
113 g (1/2 c) butter, unsalted, melted, cooled
2 large eggs
1 large egg yolk

Proofing Yeast:
2 pks of dry yeast
1 tsp sugar
1/2 milk, heated 110-115F

Ingredients for the Filling:
2 jars or 2 cans (670 g) poppy seed cake and pastry filling
about 1 cup (around 160 g) raisins
1/4 c either brandy or vodka

Preheat the oven to 350 F, bake the rolls for about 30 to 35 minutes or until medium brown.

You will need two loaf pans around 4 1/2 in X 10 1/2 in, if you don't have loaf pans, you can bake the rolls on a cookie sheet lined with parchment paper.

Step 1:
Butter the pans, set aside

Step 2:
Prepare the yeast; mix warm milk, sugar, yeast, stir lightly, set a side.

Step 3:
Prepare the filling; combine the poppy seed filling, raisins, brandy or vodka, stir, set aside.

Step 3:
Prepare the dough; in a large bowl, combine the butter and sugar, on a medium speed mix until creamy,

lower the speed and add one egg at a time, blend until well mixed, turn off the mixer and scrape the sides and bottom. Turn the mixer on to low speed and

slowly add the salt and 1/2 of the flour.

Once the flour is incorporated

add the yeast

then slowly add the rest of the flour. Once all the flour is added, scrape the sides and bottom and mix for a couple of more minutes until well blended.

Step 4:
Proofing the dough: scrape the sides so the dough forms a ball in the center,

cover with either plastic wrap or a cloth, set it in a warm, draft free space to rise for about an hour or however it takes to double in size. The temperature and humidity will affect how long it will take for the dough to proof.

Step 5:
Once the dough doubles in size, place it on a floured surface

divide the dough in half,

using a rolling pin, lightly roll the dough into a rectangular shape,

around 11 in X 15 in,

evenly spread half of the filling onto the dough,

starting with the end closest to you, using both hands roll the dough to the end furtherest from you,

using your hands or like in our case two spechulas, place the roll into the buttered pan.

Final step: before baking the rolls, with a pastry brush, brush the tops of the rolls with white wash. To make white wash take one egg white add about one or two tablespoons of water, mix.