Makowiec is a beloved Polish pastry featuring a soft, yeasted dough filled with a rich poppy seed mixture, honey, raisins, and walnuts. This festive treat is traditionally served during holidays and special occasions, bringing warmth and nostalgia to every bite.
Why You’ll Love This Makowiec Recipe
- Authentic Polish flavors with a perfectly balanced texture
- A stunning centerpiece for holiday tables
- Perfect for pairing with tea or coffee
Authentic Makowiec Recipe
Yield: 8 Servings
Prep Time: 2 hours (including dough rising)
Cook Time: 45 minutes
Total Time: 2 hours 45 minutes
Ingredients
the Dough:
- 500g all-purpose flour
- 1½ tablespoons dry active yeast
- 100g sugar
- 150ml warm milk
- 50g butter, melted
- 1 whole egg + 2 yolks
- A pinch of salt
Poppy Seed Filling:
- 500g raw black poppy seeds
- 100g raisins, drained
- 100g walnuts, chopped
- 250g sugar
- 4 tablespoons honey
- 100g butter
- 2 egg whites
- A pinch of salt
Glaze:
- ½ cup sugar glaze (powdered sugar mixed with a little milk or water)
Step-by-Step Instructions for Making Makowiec
1. Prepare the Dough
- Soak the raisins in hot water for 10 minutes, then drain and set aside.
- In a small bowl, mix warm milk, sugar, and dry yeast. Let sit for 10 minutes until frothy.
- Melt the butter and let it cool slightly.
- In a large mixing bowl, add flour, 1 whole egg, and 2 yolks.
- Pour in the activated yeast mixture and mix. Add the melted butter and knead until a soft, elastic dough forms.
- If the dough is too dry, add a few tablespoons of milk. If too sticky, add a little more flour.
- Form the dough into a ball, cover, and let rise for 1 hour in a warm place.
2. Prepare the Poppy Seed Filling
- Soak the poppy seeds in water for 10 minutes, then bring to a boil for 20-25 minutes.
- Drain well and allow to cool.
- Grind the poppy seeds twice using a food processor or grinder.
- In a pan, melt butter, then add ground poppy seeds, raisins, sugar, and honey. Stir constantly until the sugar dissolves.
- Add the chopped walnuts and mix well.
- In a separate bowl, whip the egg whites with salt until stiff peaks form.
- Gently fold the egg whites into the poppy seed mixture. Set aside.
3. Assemble the Makowiec
- Divide the risen dough into two equal parts.
- Roll each portion into a rectangle (12” x 9”).
- Transfer one rolled dough onto parchment paper.
- Spread half of the poppy seed filling evenly over the dough, leaving a small border.
- Roll the dough tightly from the longer side, like a log.
- Wrap the roll loosely in parchment paper, allowing room for it to expand while rising.
- Repeat with the second dough and remaining filling.
- Let the rolled dough rise for 30 minutes before baking.
4. Bake the Makowiec
- Preheat oven to 350°F (175°C).
- Bake for 45 minutes, or until golden brown.
- Let cool before removing parchment paper.
5. Add the Sugar Glaze
- Prepare a sugar glaze by mixing powdered sugar with a small amount of water or milk.
- Drizzle the glaze over the cooled Makowiec.
- Slice and serve!
Pro Tips for the Perfect Makowiec
- For extra richness, add a splash of rum to the poppy seed filling.
- Make ahead: Prepare the filling a day in advance for better flavor.
- For a softer crust, cover the baked rolls with a clean towel while cooling.
Frequently Asked Questions (FAQs)
Q: Can I use canned poppy seed filling instead of homemade?
A: Yes, but homemade filling has a fresher and richer taste.
Q: How do I store Makowiec?
A: Wrap in plastic wrap or foil and store at room temperature for up to 3 days.
Q: Can I freeze Makowiec?
A: Yes! Wrap tightly and freeze for up to 2 months. Thaw and warm before serving.
Try More Traditional Recipes
- Pierogi Ruskie – Polish dumplings filled with potatoes and cheese
- Sernik (Polish Cheesecake) – A creamy and rich dessert
Enjoy your homemade Makowiec, a sweet and nutty Polish holiday favorite!