Poppy Seed Roll (Polish Makowiec)

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 10/26/22
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Poppy Seed Polish Makowiec

The Spruce / Julia Estrada
Prep: 30 mins
Cook: 45 mins
Proving : 105 mins
Total: 3 hrs
Servings: 40 servings
Yield: 2 large rolls
Nutrition Facts (per serving)
254 Calories
12g Fat
32g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 40
Amount per serving
Calories 254
% Daily Value*
Total Fat 12g 15%
Saturated Fat 5g 23%
Cholesterol 40mg 13%
Sodium 102mg 4%
Total Carbohydrate 32g 12%
Dietary Fiber 3g 11%
Total Sugars 10g
Protein 6g
Vitamin C 0mg 2%
Calcium 195mg 15%
Iron 2mg 13%
Potassium 149mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A symbol of wealth and prosperity, poppy seeds are largely used in Eastern European baking because their consumption is associated with a bright future. Many recipes feature these tiny seeds, but Polish makowiec is one of the most famous and beautiful to look at when sliced. Its yeasted dough is filled with a sweet poppy seed spread and rolled for baking, and a pretty black and white swirl results when cutting the pastry.

Made during the holidays and found everywhere in Poland, makowiec is a family tradition. Each household has a favorite recipe. In general, the flavor shouldn't be overly sweet, but some add apricot, raisins, honey, or fruit peel. It's usually eaten as a snack with a cup of coffee or tea.

The traditional recipe calls for poppy seeds ground from scratch. There are manual poppy and grain seed mills that will do the trick, but instead, use a clean electric coffee grinder or buy one labeled for grinding spices, nuts, and coffee. A food processor is also a good alternative, as are a mortar and pestle, even if they require a lot more physical effort. For convenience, use poppy seed paste, available in the baking or international aisle of most supermarkets. For this recipe, you'll need 25 ounces of poppy seed filling.

"The poppy seed rolls were soft and flavorful. I used a bullet-style blender with milling blade to grind the poppy seeds (in small amounts) and it did an excellent job. " —Diana Rattray

Recipe Test: Polish Poppy Seed Roll
A Note From Our Recipe Tester

Ingredients

For the Poppy Seed Filling:

  • 1 pound poppy seeds, or 25 ounces poppy seed filling

  • 1 cup granulated sugar

  • 6 ounces (3/4 cup) unsalted butter, softened

  • 1 cup hot milk

  • 1 tablespoon lemon zest

For the Dough:

  • 2 (0.25-ounce) packets active dry yeast (4 1/2 teaspoons)

  • 2 cups warm milk (105 to 115 F), divided

  • 8 cups (1 kg) all-purpose flour

  • 3/4 cup granulated sugar

  • 1 teaspoon fine salt

  • 5 large eggs, at room temperature

  • 4 ounces (1/2 cup) melted unsalted butter, plus more to brush over loaves

For Serving:

  • 1/4 cup confectioners' sugar, optional

Steps to Make It

Make the Poppy Seed Filling

  1. Gather the ingredients.

    Poppy seed filling ingredients

    The Spruce / Julia Estrada

  2. If grinding the seeds from scratch, place half of the poppy seeds in a coffee, seed, or spice grinder or in your food processor, without overcrowding. Process until the seeds have released some of their oil; pulse at high speed a few times. Repeat the process until all of the poppy seeds have been processed. Reserve.

    Poppy seeds in a food processor

    The Spruce / Julia Estrada

  3. In a medium bowl, combine the sugar, butter, milk, and lemon zest. Beat well.

    Medium bowl with sugar, butter, milk, and lemon zest

    The Spruce / Julia Estrada

  4. Add the ground poppy seeds to the butter mixture, stir well to combine, and set aside.

    Add the ground poppy seeds to the butter mixture

    The Spruce / Julia Estrada

Make the Dough

  1. Gather the dough ingredients.

    Poppy seed roll dough ingredients

    The Spruce / Julia Estrada

  2. In a small heatproof bowl, dissolve the yeast in 1/2 cup of the warm milk.

    Dissolve the yeast in warm milk

    The Spruce / Julia Estrada

  3. In the bowl of a stand mixer or another large bowl, combine the flour, sugar, salt, eggs, the remaining 1 1/2 cups of warm milk, 1/2 cup of melted butter, and the yeast mixture.

    Combine the flour, sugar, salt, eggs, the remaining warm milk, melted butter, and the yeast mixture

    The Spruce / Julia Estrada

  4. With the paddle attachment, or by hand, beat until smooth. The dough should be sticky at this point.

    Dough in the bowl of a stand mixer

    The Spruce / Julia Estrada

  5. Scrape the dough into a clean greased bowl. Sprinkle the top with a little flour and cover. Let stand in a warm place for 45 minutes to 1 hour or until nearly doubled in size.

    Dough in a bowl, covered with a towel

    The Spruce / Julia Estrada

Shape the Rolls and Bake

  1. Punch down the dough and turn it out onto a floured surface. Prepare 2 baking trays, layering them with parchment paper or a silicone mat.

    Dough on a floured surface

    The Spruce / Julia Estrada

  2. Divide the dough in half and shape each half into a rectangle.

    Divide the dough in half and shape each half into a rectangle

    The Spruce / Julia Estrada

  3. Spread half of the filling onto one of the rectangles.

    Spread half of the filling onto one of the dough rectangles

    The Spruce / Julia Estrada

  4. Roll the rectangle up like a jelly roll.

    Roll the rectangle up like a jelly roll

    The Spruce / Julia Estrada

  5. Tuck the ends of the roll under so the filling will not leak out. Repeat with other dough and remaining filling to create 2 large rolls.

    Tuck the ends of the roll under so the filling will not leak out

    The Spruce / Julia Estrada

  6. Place the rolls on the prepared trays. Cover with a clean kitchen towel and let rise again until double in size.

    Place the roll on a prepared tray to rise

    The Spruce / Julia Estrada

  7. Preheat the oven to 350 F. Brush the tops of the rolls with the remaining melted butter.

    Brush the tops of the roll with melted butter

    The Spruce / Julia Estrada

  8. Bake for 45 to 60 minutes, or until rolls are golden brown. Remove the rolls from the oven and cool.

    Baked poppy seed roll on a baking sheet

    The Spruce / Julia Estrada

  9. Dust rolls with confectioners' sugar if desired. Cut the rolls into 1/2-inch slices and serve.

    Poppy seed Polish makowiec with confectioners' sugar on top

    The Spruce / Julia Estrada

Tips

  • This recipe makes 2 very large rolls. If desired divide the dough and filling into thirds to make 3 smaller rolls.
  • To keep the roll from losing its shape, try wrapping and baking it in a sheet of parchment paper. Wrap the parchment paper around the rolls, leaving about 1/2-inch of space to allow for expansion. Some people bake the rolls in loaf pans to keep them intact.

Recipe Variations

  • For a decorative look, finish the poppy seed roll with a vanilla glaze or thin lemon icing.
  • For a fruit and nut filling, add about 3/4 cup of chopped dried fruit and 1/2 cup of chopped toasted nuts to the poppy seed filling.

How to Store and Freeze a Poppy Seed Roll

  • Transfer the cooled rolls to covered containers and store them at room temperature. A poppy seed roll should last about 4 days at room temperature.
  • To freeze the roll, wrap it in foil or plastic wrap and place it in a freezer bag. Label the bag with the name and date and freeze it for up to 2 months. Take it out of the freezer about 3 hours before serving.