Makowiec: Polish Poppy Seed Roll

Tap an ingredient or step to check it off.

1. 1Step 1: Place one stick of butter, 1/2 cup of milk and 1/2 cup of sugar in a saucepan. Warm it up on a low heat until butter melts.
2. 2Step 2: Set the saucepan aside to cool down, roughly to 104°F/40°C - you can check with your finger, it should be slightly warm.
3. 3Step 3: Separate egg whites from yolks, leave egg whites aside.
4. 4Step 4: Move two yolks into a large bowl, add yeast (fresh or dry). Combine together with a fork.
5. 5Step 5: Sift four cups of flour into the bowl, add a pinch of salt and add warm sweet milk mixture.
6. 6Step 6: Knead together for about 5 minutes. I like to knead the dough by hand, but feel free to use a stand mixer with a dough hook.
7. 7Step 7: Form a smooth dough ball, place it in a large bowl and cover with a cloth. Leave in a warm place for 2 hours to rise. Ideally, the dough should triple its size.
8. 8Step 8: If you are using a ready-made Poppy Seed filling from a can - check its taste first. If it’s too wet and/or too loose, fry it on a low heat (without a lid) with one teaspoon of butter. The excess water will evaporate and the filling will thicken. You can also add more chopped nuts and dried fruit to the mass.
9. 9Step 9: When the filling cools down, add the whipped whites of the two eggs. Gently fold in the egg foam into the mixture. Thanks to these egg whites, the filling won’t crumble when the roll is sliced.
10. 10Step 10: Preheat the oven to 360°F/180°C with fan-assist, or to 375°F/190°C without.
11. 11Step 11: Move the dough ball onto your work surface. It shouldn’t stick, but if it does, dust your worktop with some flour.
12. 12Step 12: Roll out the dough into a long rectangle, roughly 0.4-0.6 inch (1-1.5 cm) thick.
13. 13Step 13: Spread the filling on top, leaving a small border around the edges.
14. 14Step 14: Starting at one of the long ends, roll the pastry up as gently and tightly as possible.
15. 15Step 15: Once the roll is assembled, place it on parchment paper. Then, fold the paper over the top of the roll, forming a tunnel with around 0.4 inch (1 cm) of loose space. That will prevent the roll from changing its shape uncontrollably in the oven. Place the wrapped roll onto a baking sheet.
16. 16Step 16: Place the baking sheet on the middle shelf of the oven and bake for 40 minutes.
17. 17Step 17: Once the time is up, switch off the oven and leave its door open for 15 minutes. You can then take the cake out, remove the parchment paper and set aside to cool down completely.
18. 18Step 18: Just fill a small cup with icing/powdered sugar and add a tablespoon of lemon juice. Blend it together with a fork. If the mass is still not smooth, add a few drops of water and mix it with a fork again.
19. 19Step 19: Observe as the frosting changes its texture and adjust the amount of water when necessary. If you add too much and it’s too runny, add more powdered sugar.
20. 20Step 20: Pour the frosting over the Poppy Seed Roll (it should be already cooled!).
21. 21Step 21: Sprinkle a tablespoon of dry poppy seeds - and optionally, chopped candied orange peel. Leave aside for the frosting to set.