The Fresh Loaf

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Makowiec (Poppy Seed Roll)

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Makowiec (Poppy Seed Roll)

Makowiec (pronounced "Ma-KOH-viets") isn't, strictly speaking, a holiday bread. But it is a classic Polish dessert or tea bread that is commonly served around the holidays. And it is delicious.

Almost all of the moisture in this dough comes from the sour cream, butter, and eggs. There is no primary fermentation: it is one rise and in the oven. This suprised me enough that I verified the recipe in 3 different Polish cookbooks. All of them used this same technique.

Makowiec (Strucle z Makiem)

Makes 2 large rolls

Filling
1 lb. poppy seeds
3/4 cup sugar
1 teaspoon vanilla extract
2 tablespoons butter
1 egg
1/4 cup honey
1/4 cup candied orange peel
1 teaspoon grated lemon rind
1/4 cup chopped walnuts
1/4 cup chopped almods
1/2 cup golden raisins
2 egg whites

Dough:
1 tablespoon instant yeast
1/4 cup warm water
5 cups all-purpose flour
3/4 cup butter
2 eggs
2 egg yolks
1/2 cup sour cream
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 teaspoons grated lemon peel

Glaze:
1 cup powdered sugar
1 tablespoon lemon juice

To prepare the filling: Put poppy seeds in a small saucepan. Cover with water and bring to a boil. Remove from heat and let stand until cool. Strain the poppy seeds through a fine strainer.

Combine the poppy seeds, walnuts, and almonds in a blender or food processor and grind.

Melt the butter in a skillet. Add the poppy seed mixture and sugar to the skiller and simmer over low heat for 10 to 15 minutes. Stir in the egg, honey, orange peel, lemon peel, and raisins. Whip the egg whites until stiff and then folk into the poppy seed mixture. Let cool.

makowiec filling

To make the dough: Prime the yeast in the warm water. Cut the butter into the flour until the mixture resembles course crumbs. Mix in the salt, and sugar, then mix in the yeast, eggs, egg yolks, sour cream, vanilla extract, and lemon rind. Once the ingredients are mixed and can form a ball of dough, turn out onto a work surface and knead for 8-10 minutes (or use a stand mixer to knead for 5-8 minutes) until the dough is smooth and satiny.

To make the rolls: Divide the dough in two. Roll out each piece into a thin, roughly square shape.

makowiec

Spread half of the filling onto each piece and then roll the dough up, sealing the seam and ends as tightly as you can.

makowiec

Place each roll onto a baking sheet.

makowiec

Cover with a damp towel or place the baking sheets into plastic garbage bags and set aside to rise for approximately 90 minutes.

Bake in an oven heated to 350 for 30-35 minutes, until the exterior is golden brown. Allow to cool for at least 15 minutes then glaze.

makowiec

Smacznego!

Related Recipe: Stollen.

Comments

breadnerd's picture
breadnerd

Beautiful! And it looks tasty! The filling looks soo good.

 

I love making traditional breads like this for christmas, I'll have to try the stollen this year, as it's been a while.

 

Last year I made several buche de noels (buches des noel?) for the bakery I was working at, and this year I think I'll make one just for me! :)

PMcCool's picture
PMcCool

Floyd,

Your Makowiec looks very similar to Povitica. The primary difference appears to be that the povitica dough is rolled extremely thin before being spread with filling and is then baked in loaf pans after being rolled up. My first encounter with povitica was here in Kansas City. There's a local bakery that specializes in povitica: http://www.povitica.com/

I enjoy both their poppyseed and walnut versions, which are the old traditional types. In looking at their website today, it appears that they have expanded their product line.

PMcCool

Ricardo's picture
Ricardo

Good try

I like this poppy seed roll and others stuffed with cherries and other berries are found all over Eastern Europe included The Balkan countries they take local names this one mak means poppy

Paddyscake's picture
Paddyscake

of poppy seeds..WOW. Is there anywhere around here that I can purchase in bulk at a reasonable price? It looks very, very good.

Floydm's picture
Floydm

If you have a Russian, Polish, or other Slavic market in your area, they usually have poppy seeds available by the pound. That is where I got them.

Song Of The Baker's picture
Song Of The Baker

Floyd, have you found any Slavic markets locally in the lower mainland?

John

 

Floydm's picture
Floydm

I haven't yet, but I haven't really looked yet either.  I'll let you know if I find anything.

We caught the Polish dance troupe at the Vancouver Christmas Market last weekend and heard quite a few Polish speakers, which is a good sign.

Best,

-Floyd

maxamilliankolbe's picture
maxamilliankolbe

Maybe you are already familiar with them, but Penzeys Spices sells poppy seeds for $6.80 a pound both online and in their stores. So far they are the most reasonable I have found. I'm not sure where you live, but they have 36 stores nationwide. Their website is www.penzeysspices.com. I have been using their spices for several years (since I was a kid, really), and I loved them so much I decided to work their a few days a week! Their vanilla extract is superb, as well. A friend of mine is convinced that their cocoa powder is the best available (especially for the price!) since it does not clump when sifted like Hersheys and others tend to do.

I forgot to mention -- they will also grind them for you if you don't have a grinder or don't want to put up with the mess it can be.  I can't remember the exact price - you have to call them to find it out since it is not on their website, but I believe it is around $9.00 a pound.

Anyway, that's my plug. I love the place!

Paddyscake's picture
Paddyscake

I like that they will grind them for you..I'm going to check it out. Thanks again!

leostrog's picture
leostrog

it's a very  important - before purchasing to check s  poppyseeds  freshness.  Are the  haven't smell and taste of rancid fat. Poppyseeds fat quickly exposed to rancidification.

maggie664's picture
maggie664

Am really curious about this recipe, but a bit hesitant to use such a large amount of poppy seeds. Has the filling got a gritty texture and what flavour do the poppy seeds contribute in that quantity? The loaf/log looks very tempting. Floydm, what did your chief taster think of it (what is his name)?

Meg's picture
Meg

Most recipes for this type of bread call for the poppy seeds to be simmered in milk.  The first time I tried my late mil's recipe (which did not include even basic instructions, simply a list of ingredients...) I simmered the seeds.  O, what a gritty mess.  Flinging them through the food processer didn't help, and the blender was marginally successful.  Before the next batch of poppy seed rolls, I purchased a poppy seed grinder and ground the seeds before simmering them in milk.  It is also possible to purchased canned/prepared poppy seeds. 

The recipe I use doesn't call for any lemon, but it sounds nice!

Meg

Floydm's picture
Floydm

Yeah, Meg is on the money. Your options are to grind the seeds as best you can or buy a paste.

Having cooked them a bit to soften them up and then ground them in a blender, I found the filling seedy but not gritty. It wasn't ground fine enough that I'd call it a paste, but the seeds didn't seem to bother anyone, including my picky four year old.

syso's picture
syso

Floyd, what a beautiful poppy seed roll :-) I am Polish and must say it's one of my family's favourite cake. It's a traditional bake at Christmas so I'll be making mine soon. I would advise to first simmer the poppy seeds in milk, then put them on a sieve, let it stand for half an hour so it's not so moist and. I use a meat grinder with a special fine disc for that job. Enjoy your Makowiec!! :-))

SeashoreOldies's picture
SeashoreOldies

My husband and I have been searching for this and SUCCESS!  We are both of Polish ancestry and my husband and my mother both remember this tasty treat.  However, we cannot seem to find poppy seeds in a can in area on the East coast.  If anyone can recommend a source, we would appreciate the contact.  Thanks and Happy New Year from DE, USA

maxamilliankolbe's picture
maxamilliankolbe

Solo pie filling is what my family uses for our "coffee cake" which is very similar to this, though it is a yeasted dough.  I guess I'd be surprised if they didn't sell it in DE... hmm...

Detroit Polak's picture
Detroit Polak

You might be able to order the paste in large cans from Wally's Vegetables on Route 110 in Haverhill, MA.  Good luck, it's worth it!

Floydm's picture
Floydm

There are plenty of places to order them online. Maxamillian Kolbe suggests Penzey's Spices, and I see many other sellers through Amazon.

Good luck!

Doeyo's picture
Doeyo

Dear Floyd,   Where are you getting your reference to Maxamilliam Kolbe from?   He is a deceased Catholic martyr who attained sainthood status.    I didn't know he was also a baker.    Or are you refering to another person by the exact same name?  Please and thanks,   Joey the Doeyo

Floydm's picture
Floydm

I've been to Oświęcim and am familiar with the story of Maxamillian Kolbe, but if you look up the thread you'll see that there was a user here named maxamilliankolbe.

-Floyd

SylviaH's picture
SylviaH

I've had my champion juicer for over 30 yrs. and it still works great..never thought about grinding poppy seeds in it. 


A hotel I once worked in years ago made the best poppy seed braided roll I have ever had..everyone loved it...I wish I had the recipe.  I keep sayiing I will try to duplicate it one of these days!


Sylvia

Doeyo's picture
Doeyo

Then why are there posts, other than mine, that are dated 12-5-11?    J

SylviaH's picture
SylviaH

This brings back some memories!  Your poppy seed roll looks delicious. 


Sylvia

Przytulanka's picture
Przytulanka

I made them for Christmas 2009


I used  and changed  a litlle the recipe from http://mimicooks.wordpress.com/2009/08/20/destructive-desire/ .


3 cups  white whole whet  flour


1 cup bread  flour


½ cup honey


1 tsp salt


1 cup buttermilk


½ cup unsalted butter, melted


½ cup cooked, mashed potato


1 cup sourdough starter


2 eggs, beaten


Fiiling:


500 g poppy seeds (soaked for 12 h in hot water, drained and ground in blender)


500 g mix of dried fruit and nuts (cut)


1 tablespoon honey and butter

Natalie5732's picture
Natalie5732

Is this a sweet dough?  Is the glaze on top necessary?  Thanks!  I am going to make this using poppy seed pie filling for a shortcut - do you think that will work?

Floydm's picture
Floydm

The dough is slightly sweet, no, the glaze isn't necessary, and, yes, I would imagine poppy seed pie filling would work fine.  Good luck!

Ania's picture
Ania

Hi, I am Polish and had quite a few of those in my life :-) We eat a lot of them during Xmas time.

I just wanted to tell you that the ones you made look just perfect!

Will be coming to your site,

Best reagards

Song Of The Baker's picture
Song Of The Baker

This reminds me so much of my childhood! My grandmother used to make this a lot. I am surprised how many of her recipes turned out to be of Polish/Jewish origin. She was of Serbian/German decent so I guess it would make sense. I grew up having things like this Poppy Seed Roll, Knedle Soup, Potato pancakes. All of which all this time I thought were Serbian/Croatian or German, but turned out to be more like Jewish origin.  Thanks for this blast from the past memory maker :)

Oh, and I was never a fan of this as a child but in my later teen years before she passed away, I learned to love it.  What I would do for a slice now.

John

LLHB's picture
LLHB

This is an interesting twist to an old family favorite. Our family made this or even individual little rolls with the poppyseed filling in the inside made like a turnover. I always let the dough rise at least once and then rise again a bit before baking. I have found that I need to put fork pricks into the roll before it rises, or else the loaf splits. I have tried to post a picture of the bread I made this year for the holidays. My Paternal Grandparents were of German decent but the family had lived in what is now a part of Ukraine, for 400 years so I think that some of her recipes had a bit of a local flavor.

 

czyha's picture
czyha

Just made this today and while it tastes great, the middle was still a little doughy even after cooking it for 40 minutes at 350. Anyone else have this experience? The outside was perfect and I think would have been dry if I had continued to cook the loaves any longer. Any suggestions to avoid a doughy middle? I used 2 cups whole wheat flour finely ground, and 3 cups of white flour, could that have done it? I used a poppy seed filling that had fruits and nuts in it, just lightened it up with the egg whites. I didn't use the glaze because it's sweet enough for me without.

Thank you.

jkandell's picture
jkandell

I've been compiling recipes for this pastry (makowiec aka beigli, aka povitica) and there are a zillion different recipes. I've noticed the Polish versions use icing. The Hungarian versions tend to add sour cream (though yours does too).  BTW, you can grind the poppy seeds several tablespoons at a time with a spice grinder.  A non-traditional flavoring I found works well with this is orange water.