Quick Recipe Version (TL;DR)
Quick Ingredients
- Dough: 500 g all-purpose flour, plus up to 15 g for dusting; 7 g instant yeast; 75 g granulated sugar; 3/4 teaspoon fine salt; 240 ml whole milk, warmed to 105–110°F (40–43°C); 3 large egg yolks; 85 g softened unsalted butter; 1 teaspoon vanilla extract.
- Filling: 300 g finely ground poppy seeds; 300 ml whole milk; 115 g honey; 50 g granulated sugar; 30 g unsalted butter; 75 g raisins; 75 g finely chopped walnuts; 50 g finely chopped candied orange peel; 2 teaspoons vanilla extract; 3 large egg whites.
- Glaze: 120 g powdered sugar and 30 ml fresh lemon juice.
Do This
- 1. Mix the flour, yeast, sugar, and salt. Add warm milk, yolks, and vanilla, then knead in the butter until smooth and elastic.
- 2. Cover and let rise for 90 minutes, until approximately doubled.
- 3. Meanwhile, cook the ground poppy seeds, milk, honey, sugar, and butter for 10 minutes. Add the raisins during the final 2 minutes, then stir in walnuts, orange peel, and vanilla. Cool for 30 minutes.
- 4. Beat the egg whites to soft peaks and fold into the cooled filling. Divide the dough in half, roll each portion into a 12 × 14-inch (30 × 35 cm) rectangle, spread with half the filling, and roll up from a long edge.
- 5. Place seam-side down in loose parchment sleeves, leaving 3/4 inch (2 cm) of expansion room above each roll. Let rise for 35 minutes.
- 6. Bake at 350°F (175°C) for 35 minutes, open the parchment sleeves, and bake for another 5 minutes, until golden and cooked through.
- 7. Cool on a rack for 60 minutes. Mix the powdered sugar and lemon juice, drizzle thinly over the rolls, and let set for 15 minutes before slicing.
Why You’ll Love This Recipe
- A beautiful Christmas centerpiece: Each slice reveals the distinctive dark poppy-seed spiral of Polish makowiec zawijany.
- Generously filled: Honey, raisins, walnuts, candied orange peel, and vanilla give the filling its rich, festive flavor.
- Soft, tender dough: Egg yolks, butter, and milk create a delicate yeast pastry that complements the substantial filling.
- Perfect for sharing: The recipe makes two rolls, so you can serve one and freeze the other.
Grocery List
- Produce: 1 medium lemon, yielding 2 tablespoons juice.
- Dairy: 540 ml whole milk, 115 g unsalted butter, and 3 large eggs.
- Pantry: All-purpose flour, instant yeast, granulated sugar, powdered sugar, fine salt, poppy seeds, honey, raisins, walnuts, candied orange peel, and vanilla extract.
- Baking Supplies: Baking parchment, a large rimmed baking sheet, and a wire cooling rack.
Full Ingredients
For the most consistent results, use the gram measurements. Separate the eggs while cold: the yolks go into the dough, and the whites lighten and bind the filling.
For the Enriched Yeast Dough
- 500 g all-purpose flour, about 4 cups measured at 125 g per cup
- Up to 15 g all-purpose flour, about 2 tablespoons, for dusting the work surface
- 7 g instant yeast, 2 1/4 teaspoons
- 75 g granulated sugar, 6 tablespoons
- 3/4 teaspoon fine salt, approximately 4.5 g
- 240 ml whole milk, 1 cup, warmed to 105–110°F (40–43°C)
- 3 large egg yolks
- 85 g unsalted butter, 6 tablespoons, softened but not melted
- 1 teaspoon vanilla extract
For the Poppy Seed Filling
- 300 g poppy seeds, about 2 cups measured whole, then finely ground; or 300 g unsweetened, finely ground poppy seeds
- 300 ml whole milk, 1 1/4 cups
- 115 g honey, about 1/3 cup
- 50 g granulated sugar, 1/4 cup
- 30 g unsalted butter, about 2 tablespoons
- 75 g raisins, about 1/2 cup
- 75 g walnuts, about 2/3 cup, finely chopped
- 50 g candied orange peel, about 1/3 cup, finely chopped
- 2 teaspoons vanilla extract
- 3 large egg whites, reserved from the dough ingredients
For the Thin Lemon Glaze
- 120 g powdered sugar, 1 cup, sifted
- 30 ml fresh lemon juice, 2 tablespoons
Step-by-Step Instructions
Step 1: Mix and knead the enriched dough
In a large mixing bowl or the bowl of a stand mixer, combine the flour, instant yeast, sugar, and salt. Add the warm milk, egg yolks, and vanilla. Mix until no dry flour remains, then knead for 3 minutes to bring the dough together.
Add the softened butter in three portions, kneading each portion in before adding the next. Continue kneading for 8–10 minutes with a dough hook on medium-low speed, or 12–15 minutes by hand. The finished dough should be supple, smooth, and slightly tacky rather than dry. A small piece should stretch into a thin membrane before tearing. Plan on about 20 minutes for mixing and kneading.
Step 2: Let the dough rise and prepare the poppy seeds
Shape the dough into a ball, place it in a clean bowl, and cover with a lid or reusable cover. Let rise for 90 minutes in a warm, draft-free spot, ideally 75–79°F (24–26°C), until approximately doubled. A cooler kitchen may require additional time; judge the dough by its expansion rather than the clock alone.
While the dough rises, prepare the filling. If starting with whole poppy seeds, grind them in small batches in a clean spice or coffee grinder, or use a dedicated poppy-seed mill. Stop when the seeds look finely crushed and begin to clump lightly, before they become an oily paste. An ordinary food processor usually cannot grind these tiny seeds finely enough. Skip this grinding step if using unsweetened, finely ground poppy seeds.
Step 3: Cook and cool the filling
Combine the ground poppy seeds, milk, honey, sugar, and butter in a medium, heavy-bottomed saucepan. Heat over medium heat until gently bubbling, about 2 minutes. Reduce the heat to low and cook for 8 minutes, stirring frequently and scraping the bottom to prevent scorching. Add the raisins during the final 2 minutes.
The mixture should be thick and moist, with no loose milk pooling around the edges; a spoon drawn through it should leave a visible track. If necessary, cook a little longer over low heat to evaporate excess liquid. Remove from the heat and stir in the walnuts, candied orange peel, and vanilla.
Spread the filling in a wide, shallow bowl and cool for 30 minutes, until no warmer than room temperature. Keep the egg whites refrigerated until you are ready to beat them. Complete this step during the dough’s first rise.
Step 4: Finish the filling and shape the rolls
Beat the egg whites in a clean, grease-free bowl for 3–4 minutes, until they form soft peaks that gently bend at the tip. Stir one-third into the cooled poppy mixture to loosen it, then gently fold in the remaining whites. The filling will be substantial and spreadable, not fluffy like a mousse.
Gently press the risen dough to release large air bubbles, then divide it into two equal portions. On a lightly floured surface, roll each portion into a 12 × 14-inch (30 × 35 cm) rectangle, approximately 3/16 inch (4–5 mm) thick.
Spread half the filling evenly over each rectangle, leaving a 3/4-inch (2 cm) border on all sides. Starting at a 14-inch (35 cm) edge, roll each rectangle into a snug log without squeezing out the filling. Pinch the long seam closed, tuck the ends under, and place seam-side down on separate sheets of baking parchment, each approximately 18 × 16 inches (45 × 40 cm). Allow about 20 minutes for finishing the filling and shaping both rolls.
Step 5: Wrap loosely and let the rolls rise
Wrap each roll loosely in its parchment to form a sleeve, with the paper overlapping underneath and the pastry seam still facing down. Leave approximately 3/4 inch (2 cm) of expansion room above the dough, and leave the short ends of the parchment open. The sleeves help the rolls hold their shape and limit splitting; they should not fit tightly against the dough.
Transfer both rolls to a large rimmed baking sheet, leaving at least 3 inches (7.5 cm) between them. Let rise for 35 minutes, until noticeably puffy but not doubled. Meanwhile, heat the oven to 350°F (175°C), or 320°F (160°C) fan, with a rack in the center.
Step 6: Bake until golden and cooked through
Bake the rolls in their parchment sleeves for 35 minutes. Carefully open the tops of the sleeves, watching for hot steam, and bake for another 5 minutes to finish coloring the crust. The tops should be golden brown, and a thermometer inserted into a dough layer near the center should read 190–195°F (88–91°C). Avoid measuring only the dense filling.
If the rolls need more time, continue baking in 5-minute increments. If the exposed tops are already well browned, loosely cover them with foil. Small surface cracks are perfectly normal for a generously filled makowiec.
Step 7: Cool the rolls completely
Let the rolls rest on the baking sheet for 10 minutes, then carefully transfer them to a wire rack and remove the parchment. Cool for another 50 minutes, for a total cooling time of at least 60 minutes. If the centers still feel warm, allow additional time before glazing. Cooling lets the filling set and helps the spiral stay intact when sliced.
Step 8: Glaze and slice
Whisk the sifted powdered sugar with the lemon juice until smooth. The glaze should fall from the spoon in a thin ribbon. Drizzle it over the completely cooled rolls, allowing a little to run down the sides while leaving some golden crust visible.
Let the glaze set for 15 minutes. Using a sharp serrated knife and a gentle sawing motion, cut each roll into 12 slices, approximately 1 inch (2.5 cm) thick. Wipe the blade between cuts for the clearest spirals.
Pro Tips
- Ground seeds are essential: Whole, unground poppy seeds will not produce the soft, cohesive filling that makes this pastry special. Purchase unsweetened ground seeds or grind your own.
- Cool the filling before adding egg whites: Warm filling can deflate the whites and soften the dough, making the rolls harder to shape.
- Keep the filling thick: Excess liquid can create gaps between the spiral layers or encourage the pastry to split.
- Roll snugly, not tightly: Aim for close contact between dough and filling, but leave room for the dough to expand during proofing and baking.
- Give it time before slicing: Makowiec cuts most neatly once fully cool and tastes especially good the next day, when the citrus, honey, and poppy flavors have settled together.
Variations
- Rum-raisin filling: Soak the 75 g raisins in 30 ml dark rum for 30 minutes. Drain and pat dry, then stir them into the cooked filling with the walnuts instead of adding them during cooking.
- Nut-free filling: Omit the 75 g walnuts and replace them with an additional 50 g raisins, using 125 g raisins total. Check all ingredient labels if preparing the pastry for someone with an allergy.
- Orange glaze: Replace the 30 ml lemon juice with 30 ml fresh orange juice for a softer citrus finish that echoes the candied orange peel.
Storage & Make-Ahead
Room temperature: Once the glaze has set, wrap the rolls well or place slices in an airtight container. Keep in a cool room for up to 2 days. For longer storage, refrigerate for up to 5 days and bring slices to room temperature before serving.
Freeze: Wrap completely cooled, preferably unglazed rolls tightly, then place in freezer bags and freeze for up to 2 months. Individual slices can also be frozen with parchment between them. Thaw wrapped in the refrigerator overnight, bring to room temperature, and glaze before serving.
Make the filling ahead: Prepare the cooked poppy mixture through Step 3, cool promptly, and refrigerate in an airtight container for up to 2 days. Reserve the egg whites separately in the refrigerator. Bring the filling to room temperature, then beat and fold in the whites just before shaping.
Make the dough ahead: After kneading, cover the dough and refrigerate for 8–12 hours instead of completing the warm first rise. Let it stand at room temperature for 45–60 minutes before rolling; if it has not expanded noticeably, allow additional rising time. Overnight preparation is not included in the listed total time.
Nutrition (per serving)
Estimated for 1 of 24 slices, including the glaze. Values vary with ingredient brands and slice size.
Calories: 294 kcal | Carbs: 44g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Fiber: 3g | Sugar: 23g | Sodium: 95mg | Cholesterol: 36mg
