Poppy Seed Roll
Submitted by Myrt
Poppy seed roll: an Eastern European yeasted bread wrapped around a rich poppy seed filling sweetened with honey and orange-lemon zest. Holiday classic.
YIELD
1 batchPREP
45 minCOOK
45 minREADY
1 hrsPoppy seed roll, known as makowiec in Poland, makovnik in the Czech Republic, and beigli in Hungary, shows up on holiday tables across the Slavic world. A tender yeast dough wraps around a dark, slightly bitter, honey-sweet poppy seed filling that looks dramatic when you slice through the loaf and see the tight spiral of black against gold.
The filling is where the recipe earns its respect. Raw poppy seeds are tough and one-dimensional. Blanching them twice with boiling water strips the bitterness, simmering in milk plumps them, and grinding in a food processor until they “release the milk and turn white” breaks down their waxy shells so they actually taste like something. Skipping this step gives you a gritty, flavorless filling that nobody wants.
The butter-rich yeasted dough rolls out to about an inch thick, gets spread with the cooled filling, and rolls up jelly-roll style. Sealing the edges properly is critical. A blown-out seam during baking means a loaf that unrolls and loses its spiral. Brush with an egg wash after baking for that signature glossy, dark-amber crust.
Pro Tips
- Use fresh poppy seeds. Poppy seeds are high in oil and turn rancid within six to nine months. Buy from a store with high turnover or keep them in the freezer.
- Do not skip the grinding step. A proper makowiec filling should look like a dark, smooth paste, not a crunchy sludge. A small food processor or spice grinder works.
- Let the filling cool completely before spreading. Warm filling melts the butter in the dough and gives you a soggy interior.
- Roll tightly and start with the edge closest to you. Any slack in the spiral shows up as gaps in the finished slice.
Variations
- Add a handful of raisins or chopped dried figs to the filling for additional sweetness and a more traditional Central European flavor.
- Stir a tablespoon of dark rum into the filling for a grown-up boozy edge.
- Substitute ground walnuts for half the poppy seeds to make a nut-poppy hybrid roll, a common Polish variation for Christmas Eve wigilia dinners.
Ingredients
Directions
ROLL DOUGH: Dissolve the sugar in the water and milk, then add the yeast, stirring to dissolve, and let sit for 10 minutes. Combine the flour, butter (which has been cut into small pieces), and the yeast mixture, kneading until the dough forms a smooth ball. Or, in a food processor with the machine running, add the butter to the flour, then add the yeast mixture. Process until the dough forms a ball, adding flour or milk as necessary. Let rest for a few minutes, then process 1 minute more. Place in a lightly oiled bowl, turing once to oil the top, cover and let rise until double in bulk.
POPPY SEED FILLING: Pour boiling water over the seeds, let stand for 5 minutes, pour off the water and repeat, draining well. Cover with the milk in a saucepan and bring to a boil, then strain. Grind with the steel blade in a blender or processor until the seeds release the milk and turn white, then add the sugar, honey, and butter. Cook in a heavy skillet for 1 minute over high heat. Cool. When cool, add the egg whites and zests, blending well.
On a lightly floured surface, roll the dough into a long rectangle about 1-inch thick. Spread the filling evenly over the dough stopping 1-inch from one long edge and roll up, making sure that the filling is sealed inside. Place on a non-stick baking sheet, seam side down. Bake in a preheated 350 Degree F. oven for 35 to 40 minutes. Brush with the egg glaze and cool on a wire rack.
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