This sweet Poppy seed roll is consumed all year around in Poland, but it is also traditional to eat makowiec for Christmas and all along the holiday season.

Recipe for 2 large rolls:

For the filling:
  • 1 lb. poppy seeds
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter
  • 1 egg
  • 1/4 cup honey
  • 1/4 cup candied orange peel
  • 1 teaspoon grated lemon zest
  • 1/4 cup chopped walnuts
  • 1/4 cup chopped almonds
  • 1/2 cup sultanas
  • 2 egg whites
For the dough:
  • 1 tablespoon instant yeast
  • 1/4 cup warm water
  • 5 cups all-purpose flour
  • 3/4 cup butter
  • 2 eggs
  • 2 egg yolks
  • 1/2 cup sour cream
  • 1 cup icing sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 teaspoons grated lemon zest
For the Icing:
  • 1 cup icing sugar
  • 1 tablespoon lemon juice
Melt the butter. Combine the poppy seeds, chopped walnuts, and chopped almonds. Add the poppy seed mixture and sugar to the butter and allow to simmer over low heat for 10 to 15 minutes. Stir in the egg, honey, orange peel, lemon zests, and raisins. Whip the egg whites until stiff and fold them into the cooled poppy seed mixture.

Mix the yeast in the warm water. Crumb the butter and the flour. Mix in the salt, and sugar, then mix in the yeast, eggs, egg yolks, sour cream, vanilla extract, and lemon zest. Once the ingredients are mixed, form a ball with the dough. .Put the dough on a well floured surface and knead for 8-10 minutes. Allow to rest for 1/2 hour.

Divide the dough in two. Roll out each piece into a thin, square.

Spread the filling onto each pieces of rolled dough. Roll it on itself and seal both ends.

Place them onto an oven dish and leave to raise in a warm place for 1h30.

Bake in preheated oven at 170 degrees Celsius (350F) for 30-35 minutes.

Take out of the oven and allow to cool. Meanwhile mix well the icing sugar with the lemon juice and spread the icing onto the top of each makowiek.

Suitable for pregnant women, contains nuts, gluten and lactose.