Poppy Seed Roll (Polish Makowiec)
A classic Polish poppy seed roll is prepared with either fresh or canned poppy seed filling.
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Instructions
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Preheat oven to 350 F.
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Grind poppy seeds if using fresh, then combine them with sugar, butter, milk, and lemon zest to create the filling.
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Dissolve yeast in 1/2 cup warm milk.
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In a large bowl, combine flour, sugar, salt, eggs, remaining 1 1/2 cups warm milk, 1/2 cup melted butter, and the yeast mixture; beat until smooth.
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Transfer the dough to a greased bowl, cover, and let rise for 45-60 minutes until doubled.
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Punch down the dough and divide it in half. On a floured surface, shape each half into a rectangle.
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Spread half of the filling onto each dough rectangle, then roll up and tuck the ends to seal.
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Place the rolls on parchment-lined baking trays, cover, and let rise again until doubled.
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Brush the tops of the rolls with remaining melted butter and bake for 45-60 minutes until golden brown.
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Cool the baked rolls, then dust with confectioners' sugar and slice to serve.