Makowiec (Polish Poppy‑Seed Roll)

Name: Makowiec (Polish Poppy‑Seed Roll)
Prep time: 50 min
Cook time: 40 min
Total time: 90 min
Yield: 10 servings
Cuisine: Polish
Ingredients: 500 g all-purpose flour; 240 ml milk; 10 g instant yeast; 50 g granulated sugar; 1 piece large egg; 75 g unsalted butter; 1 tsp salt; 1 tsp vanilla extract; 1 tsp lemon zest; 300 g poppy seeds; 240 ml milk; 150 g granulated sugar; 2 tbsp honey; 50 g unsalted butter; 1 tsp vanilla extract; 1 tsp lemon zest; 60 g raisins; 60 g walnuts; 1 piece egg yolk; 15 ml milk; 60 g powdered sugar; 15 ml lemon juice

A classic Polish yeast roll filled with a sweet, fragrant poppy‑seed paste—comforting at home and excellent for holidays or making ahead.

AI image

1 hr 30 min

start to finish

50 min

hands on

Some skill

difficulty

servings

10 servings

Ingredients

For the dough

500 g all-purpose flourabout 4 cups, plus extra for dusting
240 ml milkwarm (about 105–115°F / 40–46°C)
10 g instant yeastabout 2¼ tsp
50 g granulated sugarabout 1/4 cup
1 piece large eggroom temperature
75 g unsalted buttersoftened, about 5 tbsp
1 tsp salt
1 tsp vanilla extract
1 tsp lemon zestfrom 1 small lemon

For the filling

300 g poppy seedsraw whole poppy seeds (see note on grinding)
240 ml milk
150 g granulated sugarabout 3/4 cup
2 tbsp honey
50 g unsalted butterabout 3½ tbsp
1 tsp vanilla extract
1 tsp lemon zestfrom 1 small lemon
60 g raisinssoaked in 2 tbsp rum or hot water, then drained(optional)
60 g walnutscoarsely chopped(optional)

For the finish

1 piece egg yolkfor egg wash
15 ml milkfor mixing with egg yolk
60 g powdered sugarabout 1/2 cup, for glaze
15 ml lemon juiceabout 1 tbsp, for glaze

Contains gluten, dairy, egg. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Roughly, per serving

420 kcal8g protein56g carbs18g fat

An estimate, not a lab analysis.

Method

If using raisins, place them in a small bowl with 2 tbsp rum or hot water to soak while you work.
Grind the poppy seeds to a fine or at least coarsely broken texture using a poppy seed mill, spice grinder, or a food processor (pulse until mostly broken).
If you have canned or jarred poppy‑seed paste (makowa masa), use 400–450 g in place of the raw seeds and skip grinding and the simmer step.
Combine ground poppy seeds, 240 ml milk, 150 g sugar, 2 tbsp honey and 50 g butter in a medium saucepan and bring to a gentle simmer over medium heat.
Simmer the poppy mixture, stirring frequently so it does not stick, until thickened and the milk is mostly absorbed.
15–20 minutes; the mixture should be moist but not runny.
Remove the pan from heat and stir in vanilla, lemon zest and the drained raisins and/or walnuts if using; let the filling cool completely.
Warm 240 ml milk to about 105–115°F (warm to the touch) and stir in the instant yeast and 1 tsp of the sugar; let sit until foamy if your yeast package recommends proofing.
In a large bowl combine the flour, remaining sugar and salt, then add the foamy yeast‑milk, 1 whole egg, 75 g softened butter, vanilla and lemon zest.
Knead the mixture until it forms a smooth, slightly tacky dough (you can do this by hand or with a stand mixer fitted with a dough hook).
Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let it rise in a warm place until doubled in volume.
About 60–90 minutes depending on room temperature.
Preheat the oven to 350°F (180°C) during the last 15 minutes of the dough rise.
On a lightly floured surface roll the risen dough into a rectangle about 30 x 40 cm (12 x 16 in).
Spread the cooled poppy filling evenly over the dough, leaving a 2 cm (¾ in) border along one long edge.
If the filling is very stiff, warm slightly or stir in a tablespoon of milk to make it spreadable.
Starting from the opposite long edge, roll the dough into a tight log and pinch the seam to seal; tuck the ends under.
Place the roll seam‑side down on a parchment‑lined baking sheet (or in a loaf pan), shape into a gentle horseshoe or leave straight, cover loosely and let rest.
Brush the roll with the egg yolk mixed with 15 ml milk.
Bake the roll until deep golden, 35–40 minutes, rotating the pan once if your oven bakes unevenly.
Tent with foil if the top browns too quickly.
Remove from oven and let cool 20 minutes on a rack before glazing.
Whisk powdered sugar with lemon juice to a pourable glaze and drizzle over the warm roll; cool completely before slicing.

Worth knowing

Poppy seeds need breaking so their oils release flavor; if you can only buy whole seeds, grind just before cooking for best aroma.
If short on time, use ready‑made poppy seed filling (makowa masa) — adjust quantity to about 400–450 g and skip the simmer step.
Make ahead: the roll keeps 2–3 days at room temperature in an airtight container and freezes well (slice before freezing for easier portioning).
To check doneness, an instant‑read thermometer in the center should read about 190°F (88°C); internal temperature is less important than a deep golden crust.

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

VegetarianMeal prep

More Polish cooking

An original Restaurant Pro recipe — our own composition in the idiom of Polish cooking, not any restaurant's recipe. Written to be vegetarian as listed.