Poppy Seed Roll with Dried Fruits (Traditional, Yeast) - photo 1
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Poppy Seed Roll with Dried Fruits (Traditional, Yeast)

Desserts Cakes and Bakes 90 min Hard 2 wyświetleń ~56.28 PLN * - (0)
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Description

Traditional Polish yeast poppy seed cake with a rich nut filling: ground poppy seeds, raisins, walnuts, almonds, and candied orange peel, sweetened with honey and sugar. This classic dessert is served during holidays and celebrations, but it also works well as an impressive bake for family gatherings. The cake is delicate and fluffy, while the filling is moist, slightly crunchy from the nuts, and aromatic thanks to cinnamon and orange zest. It can be served warm or cold, drizzled with a simple icing or dusted with powdered sugar. The recipe includes detailed tips for beginners: how to activate the yeast, how to grind the poppy seeds, how to roll and wrap the roll, and how to recognize when the dough and bake are ready.

Ingredients Used

Ingredients (17)

Servings:
10
  • Wheat flour 500 g
  • Fresh yeast 30 g
  • Milk 350 ml
  • Sugar 200 g
  • Chicken egg 4 szt. (~240 g)
  • Butter 130 g
  • Poppy seeds 400 g
  • Honey 50 ml
  • Raisins 100 g
  • Walnuts 100 g
  • Almond 50 g
  • Orange zest 50 g
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Cinnamon 2 g
  • ✨ Opcjonalne
  • Powdered sugar 100 g
  • Rum 30 g
💰 Szacowany koszt dania: ~56.28 PLN (5.63 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Yeast dough

1

Prepare the yeast starter. Heat 100 ml of milk to a temperature of 35-37°C (it should be pleasantly warm, not hot — check with the inside of your wrist). Crumble 30 g of fresh yeast into a small bowl, add 1 tablespoon (about 12 g) of sugar from the total amount and 2 tablespoons of flour (about 30 g). Pour in the warm milk and mix with a fork just until the yeast dissolves, do not whisk. Set aside in a warm place for 10 minutes — bubbles and a frothy cap should appear, indicating active yeast.

Ingredients: Fresh yeast, Milk, Sugar, Wheat flour
Use a small bowl and a kitchen thermometer if you have one. If there is no foam after 10 minutes, start with new yeast. You can replace fresh yeast with 10 g of dry yeast – in that case, mix it directly with the flour.
2

In a large bowl, sift 500 g of wheat flour, add 5 g of salt. Make a well in the center. Pour in the active starter, add 240 g of eggs (about 4 eggs), 60 g of melted butter (set aside part of the total 130 g for the filling) and the rest of the warm milk (about 250 ml). Start mixing with a wooden spoon from the center, gradually combining the flour with the liquids until a sticky dough forms.

Ingredients: Wheat flour, Salt, Butter, Milk, Fresh yeast
Use a wooden spoon for initial mixing, then switch to a dough hook mixer if you have one. The bowl should have a minimum capacity of 3 liters. Do not add all the flour at once — add it gradually to assess the consistency.
3

Knead the dough for 8–10 minutes with a hook mixer on low speed until it becomes smooth, elastic, and slightly sticky. If kneading by hand, use both hands and knead vigorously for 12–15 minutes. The dough is ready when it no longer sticks to your hands and forms a thin membrane when stretched (windowpane test).

Ingredients: Wheat flour, Butter, Salt
Use a stand mixer with a hook if you have one. If the dough is too sticky, wet your hands with water instead of adding a lot of flour — too much flour will make the dough tough.
4

Place the dough in a bowl greased with a teaspoon of butter, cover with plastic wrap or a cloth, and set aside in a warm place for 45–60 minutes, until it doubles in volume. After 30 minutes, gently deflate the dough with your fingers and knead lightly to even out the texture.

Ingredients: Butter, Wheat flour
It's best to use a bowl covered with a cloth and place it in the bathroom after a bath or next to a warm oven. Do not expose the dough to drafts.

Poppy seed filling

5

Prepare the poppy seeds: pour 400 g of poppy seeds into a sieve and rinse under cold water. Transfer to a pot, add 150 ml of milk, and cook over low heat for 5 minutes, stirring to soften the poppy seeds. Drain the excess liquid and set aside to cool slightly.

Ingredients: Poppy seeds, Milk
Use a fine sieve and a large pot. Cooking the poppy seeds helps release the oils and makes them easier to grind. Do not cook for too long — they should be soft, not overcooked.
6

Grind the poppy seeds into a smooth paste. The easiest way is to use a meat grinder with a fine sieve or a food processor/blender with a pulsing function. Transfer small portions, grinding three times for a smooth texture. If you don't have a grinder or a powerful blender, use a coffee grinder in batches (for a longer time).

Ingredients: Poppy seeds
Use a meat grinder with a fine sieve for a traditional effect. The poppy seeds should be finely ground and moist — this is the key to a pleasant filling consistency.
7

To the ground poppy seeds, add 120 g of sugar, 50 g of honey, 50 g of butter (softened), 100 g of chopped walnuts, 50 g of almonds, and 50 g of orange peel. Add 2 teaspoons (about 4 g) of cinnamon and 15 ml of lemon juice. Mix with a spoon, heating everything for 2–3 minutes in a saucepan over low heat just to combine the ingredients — the mixture should be uniform and slightly sticky.

Ingredients: Poppy seeds, Sugar, Honey, Butter, almond, Cinnamon, Lemon juice
Use a wide spoon and a non-stick saucepan. Do not cook for too long — too high a temperature will dry out the mixture. If the mixture is too dry, add 1–2 tablespoons of milk.
8

Soak the raisins: place 100 g of raisins in a small bowl and cover with 30 ml of rum (optional) or warm water. Let it sit for at least 10 minutes, then drain and add to the poppy seed mixture. Taste the mixture and adjust with sugar or honey if needed.

Ingredients: Raisins, Rum
If you are not using alcohol, soak the raisins in warm water or orange juice. Well-drained raisins do not become overly mushy in the mixture.

Assembly and baking

9

Transfer the risen dough to a lightly floured work surface. Roll it out by hand or with a rolling pin into a rectangle about 40x30 cm — thickness 5–7 mm. If the dough shrinks, let it rest for a moment, 5–10 minutes. Spread the poppy seed filling evenly over the rolled-out dough, leaving a 2 cm border free. Tightly roll it up starting from the longer side, using your hands and rolling to shape a compact roll.

Ingredients: Wheat flour, Poppy seeds, Butter, Raisins, almond
Use a rolling pin and lightly sprinkle the work surface with flour, but don't overdo it — too much flour will result in a tougher crust. It's important that the roll is compact, without large air bubbles.
10

Transfer the poppy seed cake to a loaf pan lined with baking paper (30 cm long) or onto a baking sheet lined with paper. Cover with a cloth and let it rest for 20 minutes to rise slightly. In the meantime, preheat the oven to 180°C (top-bottom, without fan).

Ingredients: Wheat flour, Butter
The best is a loaf pan about 30 cm long. If you don't have a pan, shape the roll loosely and bake on a baking sheet. Resting before baking will improve the texture of the cake.
11

Bake in a preheated oven for 35–45 minutes at 180°C. After 25 minutes, cover the top with aluminum foil if it is browning too quickly. The pie is ready when the top is golden and tapping the bottom produces a hollow sound. You can also measure the temperature in the center—it should reach about 90°C.

Ingredients: Wheat flour, Poppy seeds
Use a candy thermometer if you have one. Do not open the oven more than once — temperature drops affect rising.

Glaze and decoration

12

Prepare the icing: if you are using powdered sugar (optional), mix 100 g of powdered sugar with 10–15 ml of lemon juice and 10–20 ml of water until you achieve a thick but pourable icing. After baking and slightly cooling (the cake should be warm but not hot), drizzle with the icing and set aside to set. Alternatively, dust with powdered sugar through a sieve.

Ingredients: Powdered sugar, Lemon juice
Use a small bowl and a whisk or fork. The icing is easy to adjust - add more juice or water for a thinner consistency.
13

Cool the poppy seed cake in the pan for 10 minutes, then remove it to a wire rack and let it cool completely before slicing (at least 1–2 hours). When cutting, use a sharp, serrated knife and saw through with a simultaneous sawing motion to avoid crumbling the filling.

Ingredients: Poppy seeds, Butter
Cooling is important — the poppy seed filling stabilizes and makes it easier to cut clean slices. Use a rack to drain moisture from the bottom.

Fun Fact

💡

Makowiec is one of the oldest desserts in Poland; poppy seeds were valued in old Polish cuisine as a symbol of abundance and were used at weddings and holidays. Traditionally, poppy seeds were ground by hand using a meat grinder.

Best for

Boże Narodzenie Wielkanoc rodzinne spotkanie

Tips

🍽️ Serving

Serve the poppy seed cake sliced into pieces 1.5–2 cm thick. It pairs wonderfully with a cup of strong coffee or tea, and can also be served with a dollop of thick cream or vanilla ice cream. Cut just before serving to avoid drying out the edges.

🥡 Storage

Store at room temperature, wrapped in foil or in a box, for up to 3 days. Poppy seed slices can be frozen for up to 2 months — thaw slowly in the refrigerator, then bring to room temperature. Heat individual slices in the oven for 3–5 minutes at 160°C for freshness.

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