Makowiec – Polish Poppy Seed Roll Recipe

Assemble the Makowiec:
Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a rectangle, about 1/4 inch thick. Spread the poppy seed filling evenly over the dough, leaving a small border around the edges. Roll the dough tightly, starting from one of the longer sides, to form a log.

Bake the Makowiec:
Preheat the oven to 180°C (350°F). Place the rolled dough onto a greased baking sheet and brush with the beaten egg for a glossy finish. Bake for 30-35 minutes, or until the Makowiec is golden brown and a toothpick inserted into the center comes out clean.

Cool and slice:
Allow the Makowiec to cool completely before slicing. This will help the filling set and make slicing easier.

Serving and Storage Tips:
Serve Makowiec sliced into thick pieces, perfect with a cup of tea or coffee.
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also freeze Makowiec for up to 1 month. To thaw, let it sit at room temperature for a few hours or heat in the oven for a few minutes.
Variations:
Nutty twist: Add crushed walnuts or almonds to the poppy seed filling for a different texture and flavor.
Fruit filling: Substitute raisins or dried fruits with fresh berries or diced apples for a fruity version of Makowiec.
Vegan option: Replace the butter and eggs with plant-based alternatives like coconut oil and flaxseed eggs.
FAQs:
Q: Can I use store-bought poppy seed filling?
A: Yes, you can use a ready-made poppy seed filling if you’re short on time. However, homemade filling offers a more authentic flavor.

Q: Can I prepare Makowiec in advance?
A: Yes, you can prepare the dough and filling a day ahead. Simply assemble the Makowiec and refrigerate it overnight before baking.

Q: Can I make Makowiec gluten-free?
A: While it’s possible to make a gluten-free version of Makowiec by substituting the flour with a gluten-free blend, the texture and rise may be slightly different than with traditional wheat flour