Here’s a classic poppy seed roll (makowiec-style), soft yeast dough with a rich poppy seed filling—old-fashioned and family-favorite worthy 🌼🍞
🌼 Poppy Seed Roll
Ingredients
Dough
- 3½ cups (440 g) all-purpose flour
- 1/3 cup (65 g) sugar
- 2¼ tsp (1 packet) active dry yeast
- ½ tsp salt
- ½ cup (120 ml) warm milk
- ¼ cup (60 g) butter, melted
- 2 large eggs
Poppy Seed Filling
- 1 cup poppy seeds
- ½ cup milk
- ½ cup sugar
- 2 tbsp honey
- 1 tsp vanilla extract
- Optional: ¼ cup raisins or chopped nuts
Optional Glaze
- ½ cup powdered sugar
- 1–2 tsp milk or lemon juice
Instructions
- Make the dough
- Dissolve yeast in warm milk with 1 tsp sugar; let sit 5–10 minutes until foamy.
- In a large bowl, mix flour, sugar, and salt.
- Add yeast mixture, butter, and eggs.
- Knead 8–10 minutes until smooth and elastic.
- Cover and let rise 1–1½ hours until doubled.
- Prepare filling
- Grind poppy seeds finely (very important for smooth texture).
- In a saucepan, combine poppy seeds, milk, sugar, and honey.
- Cook on low heat, stirring constantly, until thick.
- Stir in vanilla and optional raisins or nuts. Cool completely.
- Assemble roll
- Roll dough into a rectangle (about 12×16 inches).
- Spread filling evenly, leaving a small border.
- Roll tightly from the long side.
- Pinch seams and ends; place seam-side down on a lined baking sheet.
- Second rise
- Cover and let rise 30–45 minutes.
- Bake
- Preheat oven to 350°F (175°C).
- Bake 35–40 minutes until golden brown.
- Cool completely before glazing.
- Glaze (optional)
- Mix powdered sugar with milk or lemon juice.
- Drizzle over cooled roll.
Tips for an Old-World Result
- Always grind poppy seeds—unground seeds make the filling gritty.
- Don’t overfill or the roll may crack.
- For shine, brush with melted butter right after baking.
If you want, I can also share:
- a no-yeast (quick) poppy seed roll
- a Hungarian or Polish family-style version
- or tips to prevent cracking every time
Just tell me 😊
