Recipe #3: Makowiec

November 27, 2012

There are few things more enticing than the smell of freshly baked bread wafting through the air. Still, homemade bread making is extremely rare – with even the most avid of bakers, daunted by the whole yeast, knead, rise process, choosing not to participate. Well, that’s all about to change because we have a recipe that is so delicious and so addicting, you won’t be able to ward off the hunger pangs.


Unlike the wimpy poppy seed muffins and bagels available stateside, Makoweic is a classic Polish poppy seed roll that does not skimp on these highly nutritious seeds, or the butter. And though it is most popular during the holiday season, this sweet confection is perfect any time of year, so start practicing now.

Bonus Factoid

Did you know that eating poppy seeds can result in a false positive for opiates in a drug test?

Poppy Seed Filling

2.75 cups poppy seeds
2 egg whites
1 cup sugar
2 Tbsp butter
2 Tbsp honey
1 cup raisins
1/4 cup chopped candied orange peel zest of one lemon


1. Add the poppy seeds to a small of boiling water and cook for 10 minutes. Drain the poppy seeds in a fine-sieve strainer and grind in a food processor so that it becomes a fine paste.


2. Melt butter in a skillet. Add the poppy seeds, sugar, honey, raisins, candied orange peel, lemon zest, and vanilla and simmer over low heat for 10 minutes, stirring constantly. Let cool slightly.


3. Beat the egg whites until stiff and fold into the poppy seed mixture.


4 cups flour
1 packet active dry yeast
1 cup warm milk (110 to 115 degrees)
1/2 cup sugar
7 Tbsp butter, melted
1 egg
2 egg yolks
1 tablespoon vanilla sugar
1/2 tsp salt
1 egg white
1 egg, beaten lightly
1 portion of filling (see below)


1. Dissolve yeast, 1 Tablespoon sugar in the warm milk. Add 3/4 cup flour and let stand in a warm place for 15 minutes.


2. Beat the egg yolk with 1/2 cup sugar light and double in volume. Add the yolk mixture, 1 egg, salt, remaining flour, and butter to the yeast mixture.


3. Knead dough until it becomes smooth and elastic, and stop sticking to your hand. Cover and and let stand in a warm place until it is double in size (about 1 hour).


4. Divide the dough into 2 parts. Roll each piece into a rectangle about 1/4″ thick and brush on the egg white. Spread the poppy seed filling onto each rectangle, leaving a clean 1/2″ border around the edges.


5. Roll up the dough and seal the seams as best as you can. Brush the beaten egg mixture on the tops of the roll and bake for 40 minutes at 400 F.