Traditional Polish Poppy Seed Roll / Tradycyjny Makowiec Zawijany
This is a traditional recipe for a homemade poppy seed roll made for Christmas Eve, Christmas day and present on most Polish tables. It is very soft, moist , aromatic and a must have on my to do list for Christmas. This recipe yields 2 poppy seed rolls, 35 cm long each. The good thing about the poppy seed rolls is, that they can be frozen if you are lucky enough to have left overs.
Servings: 16 Servings
Calories: 380kcal
Ingredients
Yeast dough
- 300 grams all purpose flour (sifted)
- 120 milliliters milk
- 100 grams sweet butter
- 4 egg yolks
- 14 grams dry yeast or 20 grams of fresh yeast
- 4 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon spirytus or any grain drinking alcohol
Poppy seed filling
- 400 grams ground dry poppy seeds
- 500 milliliters milk (may use water)
- 300 grams honey
- 100 grams butter
- 4 egg whites beaten
- 1 teaspoon almond extract (optional)
- 1 teaspoon rum extract (optional)
- 100 grams almonds (chopped)
- 100 grams walnuts (chopped)
- 100 grams raisins (presoaked in alcohol or in water)
- 100 grams candied orange peel
Instructions
- Gather all your ingredients.
- Heat the milk. I always check the milk with my finger making sure it's not too hot. Do not boil!
- In a mixing bowl place sifted flour, yeast, sugar, salt and egg yolks. Save the egg whites for the poppy seed filling. While mixing, add alcohol and warm milk slowly. While the dough is mixing melt butter. Keep mixing the dough for about 10-15 minutes. At the end, add butter and mix again until uniform consistency forms.
- Cover the dough with a clean cloth and set in a warm place to rise for about 1 to 1.5 hours or until it doubles it's volume.
- When the dough is well risen, it will look like this.
- Place on a board pre-sifted with flour and form in to one long roll.
- Divide the dough in to 2 equal halves by cutting it in the middle.
- Roll one of the halves of the dough in a rectangular shape about 3-4 millimeters in thickness. Spread the poppy seed filling on the dough leaving the edges free of filling by about 1.5 cm.
- Tuck all edges inward to seal the filling inside. Now roll all inward evenly. Make sure the seam in underneath. Follow the same with the other half of the dough.
- Place the rolls on parchment paper, cover them all around and leave 1-1.5 cm space in between the paper and the roll, This helps prevent the dough from splitting during baking when it rises even more.
- Make sure ends are tucked in and the seam of the roll is on the bottom.
- Bake at 325 F for about 50 minutes in a preheated oven.
- I spread icing all over the top. Calories calculated do not include icing.
- Drizzle with candied orange peel, poppy seed, powdered sugar or if you prefer just plain. It tastes great with or without the icing/drizzle on it.
- For my poppy seed filling please follow the link below: Enjoy!go to https://mypolishcuisine.com/2022/03/26/poppy-seed-filling-from-dry-ready-ground-poppy-seeds-masa-makowa-z-suchego-mielonego-maku/
Notes
| Nutrition Facts | |
|---|---|
| Serving size: Servings | |
| Servings: 16 | |
| Amount per serving | |
| Calories | 380 |
| % Daily Value* | |
| Total Fat 17.2g | 22% |
| Saturated Fat 4.9g | 24% |
| Cholesterol 69mg | 23% |
| Sodium 148mg | 6% |
| Total Carbohydrate 49.8g | 18% |
| Dietary Fiber 3.6g | 13% |
| Total Sugars 29.2g | |
| Protein 10g | |
| Vitamin D 8mcg | 42% |
| Calcium 184mg | 14% |
| Iron 2mg | 14% |
| Potassium 316mg | 7% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie per day is used for general nutrition advice. This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional information to change. My calculations are intended as a guide only. |
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Wyszedł super. Fajnie wytłumaczony przepis krok po kroku
Dziekuje bardzo, to jest moj ulubiony przepis na makowiec.