Polish Poppy Seed Roll (Makowiec)

Ingredients

• 3 cups all-purpose flour
• ¾ cup whole milk, warmed
• 3 tablespoons sugar
• 3 tablespoons butter, melted
• 2.5 teaspoons instant yeast
• ½ teaspoon salt
• 2 cups poppy seed filling (canned or fresh)
• 2 tablespoons honey

Instructions

1. 1

   Pour the warmed milk into a large mixing bowl, then add the sugar, melted butter, instant yeast, and salt and stir with a spoon until the yeast dissolves, about 30 seconds.

2. 2

   Add 3 cups of flour to the bowl, one cup at a time, stirring with a wooden spoon after each addition until a shaggy dough forms.

3. 3

   Turn the dough out onto a clean work surface and knead by pushing it away from you with the heel of your hand, folding it back toward you, and rotating it a quarter turn; repeat for 8 to 10 minutes until the dough is smooth and elastic.

4. 4

   Oil a large bowl lightly, place the dough inside, cover with a damp kitchen towel, and set in a warm place (like near a sunny window) for 45 to 60 minutes until doubled in size.

5. 5

   Preheat the oven to 375°F and wait until the indicator light or beep confirms it is fully heated, about 10 minutes.

6. 6

   Punch down the risen dough with your fist, then turn it out onto a lightly floured surface and use a rolling pin to roll it into a rectangle roughly 16 inches long, 10 inches wide, and 0.25 inches thick.

7. 7

   Spread the poppy seed filling evenly over the entire dough rectangle with the back of a spoon, leaving a 0.5-inch border uncovered on all sides.

8. 8

   Drizzle the 2 tablespoons of honey over the poppy seed filling and gently spread it with the back of a spoon to distribute evenly.

9. 9

   Starting from the long edge closest to you, roll the dough tightly into a log shape by lifting the edge and folding it toward the far edge, then pressing and rolling until you reach the opposite side.

10. 10

    Place the rolled log seam-side down on a parchment-lined baking sheet and cover loosely with a damp kitchen towel.

11. 11

    Let the shaped dough rest in a warm place for 20 to 25 minutes until it feels slightly puffy and jiggles gently when the pan is shaken.

12. 12

    Place the baking sheet in the preheated oven and bake for 35 to 40 minutes until the top is deep golden brown, the edges sound hollow when tapped, and an instant-read thermometer inserted into the center reads 190°F.

13. 13

    Remove the makowiec from the oven and let it cool on the baking sheet for 10 minutes, then transfer it to a wire cooling rack and cool completely before slicing.

Tools you’ll need

• large mixing bowl
• wooden spoon
• clean work surface
• damp kitchen towel
• rolling pin
• parchment paper
• baking sheet
• oven
• instant-read thermometer
• wire cooling rack
• serrated bread knife

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