Gluten-Free Polish Poppy Seed Roll (Makowiec Bez Glutena) Recipe
A gluten-free Polish poppy seed roll, also known as makowiec bez glutena, offers a traditional adaptation for a classic dessert.
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Instructions
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Preheat the oven to 350 degrees F.
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Prepare poppy seed filling; set aside.
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Dissolve yeast in 1/2 cup warm milk.
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In a mixer, combine flour, xanthan gum, sugar, salt, and eggs. Add remaining 1 1/2 cups warm milk, butter, and yeast mixture; beat until smooth.
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Scrape dough into a greased bowl, dust with flour, cover, and let rise in a warm place for 1 hour or until doubled.
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Punch down dough, turn onto a floured surface, divide in half, and shape each into a rectangle.
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Spread half of the filling on each dough rectangle, roll up tightly, and tuck the ends under.
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Place on a lined pan, cover, and let rise again until doubled.
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Brush tops of rolls with melted butter.
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Bake for 45 to 60 minutes until golden brown.
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Remove from oven, cool, and dust with confectioners' sugar if desired.