Ah, Poppy Seed Roll (Makowiec in Polish, Mohnstrudel in German) — a classic Eastern European dessert 🌿✨: a soft, sweet yeast dough rolled with a rich, nutty, poppy seed filling. It’s perfect for holidays or any special occasion.
🌰 Poppy Seed Roll (Makowiec)
Ingredients (makes 1 large roll)
For the dough:
- 2¼ tsp (1 packet) active dry yeast
- ½ cup (120 ml) warm milk
- ¼ cup (50 g) granulated sugar
- 2½ cups (315 g) all-purpose flour
- 2 tbsp unsalted butter, softened
- 1 large egg
- Pinch of salt
For the poppy seed filling:
- 1 cup poppy seeds
- ½ cup sugar (adjust to taste)
- ¼ cup milk
- 2 tbsp unsalted butter
- ¼ cup raisins (optional)
- 1 tsp vanilla extract
- 1 tbsp honey (optional)
- 1–2 tbsp chopped nuts (walnuts or almonds, optional)
For brushing:
- 1 egg, beaten
Directions
Step 1: Prepare the dough
- Dissolve yeast in warm milk with 1 tsp sugar. Let sit 5–10 minutes until foamy.
- In a large bowl, combine flour, sugar, salt, butter, egg, and yeast mixture. Knead until smooth and elastic (about 8–10 minutes).
- Cover and let rise 1–1.5 hours, until doubled in size.
Step 2: Make the filling
- Grind poppy seeds finely (coffee grinder or food processor) to release flavor.
- In a small saucepan, combine poppy seeds, sugar, milk, butter, honey, and vanilla. Cook 5–7 minutes until thickened.
- Stir in raisins and nuts if using. Let cool slightly.
Step 3: Assemble the roll
- Roll dough into a rectangle (~12×9 inches / 30×23 cm).
- Spread poppy seed filling evenly, leaving a 1-inch border.
- Roll tightly from the long edge to form a log. Pinch edges to seal.
Step 4: Bake
- Place roll on a parchment-lined baking sheet. Brush with beaten egg.
- Let rise 20–30 minutes.
- Preheat oven to 350°F / 175°C.
- Bake 30–35 minutes, until golden brown.
Step 5: Cool & serve
- Let cool completely before slicing.
- Optional: dust with powdered sugar before serving.
Tips
- Grinding poppy seeds is key — it makes the filling rich and aromatic.
- Can add orange zest or a splash of rum for extra flavor.
- Rolls can be made ahead and stored at room temperature for 1–2 days or frozen for longer.
- For a softer, sweeter dough, replace part of the milk with cream.
If you want, I can also give a “quick poppy seed roll” version using pre-made puff pastry — much faster but still delicious.
Do you want that version?
