If you’re looking for a dessert that’s as beautiful as it is delicious, try Polish Poppy Seed Roll (Makowiec). We also call it Strucla Makowa. It is the perfect choice. This traditional sweet strudel is a staple for Christmas in Poland, and sometimes also for Easter. Honestly, it’s so good you’ll want to make it year-round. Makowiec features a soft, slightly sweet dough. It wraps around a rich, nutty poppy seed filling. It is a showstopper at any table.
Growing up, my dad used to make makowiec every holiday season. It was one of the few traditions we always kept alive, and it reminds me of him. In Polish culture, poppy seeds symbolize plenty and good fortune, making this roll not just delicious but meaningful too. Whether you’re continuing family traditions or starting your own, this recipe is sure to impress.
Why You’ll Love This Recipe
- Perfect for any occasion: Makowiec is a must-have for Easter and Christmas. It’s also great for brunches, coffee breaks, or just because.
- Rich in flavor: The poppy seed filling is sweetened with honey. It is packed with orange zest, raisins, and nuts. This combination offers a balance of sweetness and texture.
- Make-ahead friendly: It stays fresh for days when stored in an airtight container. It also freezes beautifully for up to three months.
FAQs
- Can I use store-bought poppy seed filling? Yes! While homemade filling has unbeatable flavor, store-bought options can save time in a pinch.
- How do I prevent cracks in the roll? Be sure to roll the dough tightly and allow it to rise properly before baking.
Poppy seed roll (makowiec)
Traditional Polish Poppy Seed Strudel (Makowiec) is a sweet, nutty dessert often made for Christmas and Easter. Packed with poppy seeds, it’s a symbol of luck and a festive favorite!
Poppy seed filling
- 2 1/4 (12 oz / 330 grams) cup poppy seeds
- 1/2 cup packed (112 grams) light brown sugar
- 1/3 cup (65 grams) raisins or sultanas
- 3 cup (33 grams) chopped walnuts
- 2 Tbsp honey
- 1 tsp almond extract
- 1/2 tsp cinnamon
- 1/2 Tbsp butter, softened
- 1/3 cup candied orange zest
- 4 egg whites
Dough
- 1 packet (14 grams) active dry yeast / 30 grams fresh yeast
- 2 1/2 cups (320 grams) all-purpose flour
- 4 Tbsp sugar
- 1/4 tsp salt
- 1 Tbsp strong alcohol like vodka or rum
- 1 tsp vanilla extract
- 4 egg yolks
- 1/2 cup milk lukewarm
- 7 Tbsp (100 grams) unsalted butter, melted and cooled down
Poppy seed filling
- Place 2 1/4 cups poppy seeds in a medium bowl and cover with boiling water. Let cool completely.
- Drain the water thoroughly and grind the poppy seeds twice using a food processor or meat grinder.
- Add sugar, raisins, walnuts, honey, almond extract, cinnamon, butter, candied orange zest and stir until fully combined.
- In a separate bowl whip egg whites until stiff peaks form; gently fold them into the poppy seed mixture.
Dough
- If you are using fresh yeast – mix yeast with 1 tablespoon of sugar (it will turn into liquid). Add 2 tablespoons of flour and all milk, stir and leave aside for 20-30 minutes until you see bubbles on the surface. Follow the steps below, adding the yeast mixture in place of the milk.
- If you are using dry yeast – in a big bowl mix together yeast, flour and sugar.
- Add alcohol, vanilla paste, egg yolks and milk to yeast mixture. Knead for about 5-10 minutes until smooth.
- Gradually add melted butter while kneading until fully incorporated into the dough.
- Cover dough with a clean kitchen towel and let rise in a warm place for about an hour or until doubled in size.
Assembling
- Divide the dough into two equal portions.
- On a floured surface, roll each portion into a rectangle about 1/8 inch thick (~3 mm).
- Spread half of the poppy seed filling evenly onto each rectangle, leaving about a half-inch border around the edges (~2 cm).
- Roll each rectangle tightly from the long edge like a jelly roll; tuck ends under to prevent filling leakage during baking.
- Place the rolls seam-side down on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 340°F for 30-40 minutes. If the dough browns too quickly, cover it loosely with parchment paper to prevent burning.
- Remove the rolls from the oven and let them cool completely on a wire rack.
- Optional: Drizzle with icing made from powdered sugar and lemon juice, then garnish with candied orange peel if desired.
Looking for more Polish desserts? Try Traditional Polish Cheesecake, rich and creamy with farm cheese. For a unique take on Polish desserts, try Isaura, a decadent cheesecake chocolate cake combination.
I’d love to hear how your Poppy Seed Roll (Makowiec) turned out! Share your experience in the comments below—did you make any tweaks or try it for a special occasion?”
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