:max_bytes(150000):strip_icc()/polish-poppy-seed-roll-recipe-makowiec-1136412-hero-01-7fbbcafd25044411b2a9b871db32380b.jpg)
The Spruce / Julia Estrada
Nutritional Guidelines (per serving) | |
---|---|
10960 | Calories |
557g | Fat |
1,283g | Carbs |
248g | Protein |
Nutrition Facts | |
---|---|
Amount per serving | |
Calories | 10960 |
% Daily Value* | |
Total Fat 557g | 714% |
Saturated Fat 241g | 1,207% |
Cholesterol 1835mg | 612% |
Sodium 5532mg | 241% |
Total Carbohydrate 1283g | 467% |
Dietary Fiber 118g | 422% |
Total Sugars 380g | |
Protein 248g | |
Vitamin C 17mg | 86% |
Calcium 7855mg | 604% |
Iron 96mg | 532% |
Potassium 6017mg | 128% |
*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. |
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, so 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. Beyond being tasty, poppy seeds have great levels of thiamin, magnesium, calcium, phosphorus, and zinc.
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.
Ingredients
For the Poppy Seed Filling:
-
1 pound poppy seeds (or 25 ounces os poppy seed filling)
-
1 cup sugar
-
3/4 cup butter (softened)
-
1 cup milk (hot)
-
1 tablespoon lemon zest
For the Dough:
-
1 packet dry active yeast
-
2 cups milk (warm; divided)
-
8 cups all-purpose flour
-
3/4 cup sugar
-
1 teaspoon salt
-
5 large eggs (room temperature)
-
1 cup butter (melted; divided)
For Serving:
-
Optional:
1/4 cup powdered sugar
Steps to Make It
Note: while there are multiple steps to this recipe, this poppy seed roll recipe is broken down into workable categories to help you better plan for preparation and cooking.
Make the Poppy Seed Filling
-
Gather the ingredients.
The Spruce / Julia Estrada
-
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.
The Spruce / Julia Estrada
-
In a medium bowl, combine the sugar, butter, milk, and lemon zest. Beat well.
The Spruce / Julia Estrada
-
Add the ground poppy seeds to the butter mixture, stir well to combine, and set aside.
The Spruce / Julia Estrada
Make the Dough
-
Gather the dough ingredients.
The Spruce / Julia Estrada
-
In a small heatproof bowl, dissolve the yeast in 1/2 cup of the warm milk.
The Spruce / Julia Estrada
-
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.
The Spruce / Julia Estrada
-
With the paddle attachment, or by hand, beat until smooth. The dough should be sticky at this point.
The Spruce / Julia Estrada
-
Scrape the dough into a clean greased bowl. Sprinkle the top with a little flour and cover. Let stand in a warm place for 1 hour or until double in size.
The Spruce / Julia Estrada
Shape the Rolls and Bake
-
Punch down the dough and turn it out onto a floured surface. Prepare two baking trays, layering them with parchment paper or a silicon mat.
The Spruce / Julia Estrada
-
Divide the dough in half and shape each half into a rectangle.
The Spruce / Julia Estrada
-
Spread half of the filling onto one of the rectangles.
The Spruce / Julia Estrada
-
Roll the rectangle up like a jelly roll.
The Spruce / Julia Estrada
-
Tuck the ends of the roll under so the filling will not leak out. Repeat with other dough and remaining filling to create two rolls.
The Spruce / Julia Estrada
-
Place the rolls on the prepared trays. Cover with a clean kitchen towel and let rise again until double in size.
The Spruce / Julia Estrada
-
Preheat the oven to 350 F. Brush the tops of the rolls with the remaining melted butter.
The Spruce / Julia Estrada
-
Bake for 45 to 60 minutes, or until rolls are golden brown. Remove the rolls from the oven and cool.
The Spruce / Julia Estrada
-
Dust rolls with powdered sugar, if desired. Cut the rolls into 1/2-inch slices and serve.
The Spruce / Julia Estrada
Recipe Tags: