Christmas Poppy Seed Roll/Makowiec
There is no Christmas in my house without Poppy Seed Roll, a cherished tradition that marks the beginning of the festivities. Each year, two weeks prior to Christmas, I immerse myself in preparing these fragrant rolls, known in Poland as Makowiec. The term "makowiec" is derived from "mak," which translates to poppy seeds in Polish. The use of poppy seeds in culinary practices can be traced back to ancient times when they symbolized abundance and prosperity.
One of the advantages of this particular recipe for poppy seed rolls is their ability to stay fresh for a couple of weeks, allowing you to manage preparations without feeling overwhelmed by last-minute tasks as guests arrive. The essential ingredients are simple: yeast sweet dough enhanced with butter and sour cream. The inside filling consists of poppy seeds, a selection of dried fruits like raisins, currants, or apricots, and your choice of nuts such as walnuts, almonds, or hazelnuts. This flexibility in the filling allows for a personal touch, making each roll unique. If poppy seeds aren’t readily available at your local supermarket, visiting a European delicatessen can be a great alternative. While there, it’s advisable to pick up a pound (450g) of fresh yeast, which can be effectively stored in the freezer for up to six months—just cut it into smaller cubes, wrap them in cling film, and place them in a quality zip-lock bag for future use.
Before making this scrumptious dessert, prepare the filling by soaking poppy seeds in hot milk overnight, a technique passed down from my mother. The aroma that fills the house during this process is heavenly, embodying the essence of Christmas as we gather around delicious food and celebrate the miraculous season together.
Christmas Poppy Seed Roll
By Zosia Culinary Adventures | Date: December 07, 2024
Preparation Time: 4 hours
Bake Time: 45 minutes
Yield: 4 rolls (30 cm in length each) or 48 slices in total
Ingredients: to make the dough
750 g all purpose flour
300 g unsalted butter, cold and cut up in small cubes
80 g fresh yeast
1 Tbsp. lukewarm water
3 egg yolks
2 tsp. baking powder
200 ml sour cream
3 Tbsp. granulated sugar
pinch of salt
Ingredients: to make the filling
400 g poppy seed
150 g unsalted butter
250 g raw honey
4 tsps. pure vanilla essence
100 g walnuts, chopped
100 g raisins
100 g almonds, sliced
50 g dried apricots, chopped
5 Tbsp. granulated sugar
4 egg yolks
6 egg whites
Ingredients for after baking milk bath glaze:
300 g milk
150 g sugar
Ingredients for final garnish at the point of service: optional
powdered sugar
lemon glaze
crushed walnuts
candied citrus fruits
Instructions:
Soak the poppy seeds in 2 cups of hot milk or boiled water overnight in a covered glass bowl. The next morning, move the soaked seeds to a non-stick pan and cook for about one hour, stirring occasionally until all the liquid is absorbed. In the last 15 minutes of cooking, add the dried fruits and nuts to soften them for a smoother texture when grinding.
Grind the poppy seeds, fruit, and nuts in a manual grain grinder twice for better texture and flavor. If using a food processor, blend until smooth and paste-like, which usually takes about one minute, making sure all ingredients are well mixed for optimal results.
In a large non-stick pan, melt the butter over medium heat. Add the honey and sugar, stirring constantly until the sugar dissolves and the mixture starts to boil. Then, mix in the poppy seeds and vanilla. Next, add the egg yolks and stir until everything is well combined. Remove the pan from heat and let it cool for a bit. Now you can prepare the yeast dough for the next step.
Dissolve the yeast in 1 tablespoon of lukewarm water first, and then add the sugar to the mixture. Allow it to sit and activate for approximately 5 minutes. Meanwhile, in the large stainless steel bowl, sift the flour with baking powder thoroughly and then add the cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine, evenly textured breadcrumbs, ensuring that the butter is well incorporated throughout.
Add the egg yolks and sour cream to the yeast mixture, ensuring they are well combined. Gradually add this mixture to the flour in a large mixing bowl. Using a Danish whisk, whisk the mixture until most of the ingredients are distributed. With the aid of a scraper, carefully transfer the dough onto the clean table top and begin to knead the dough until it becomes smooth and elastic to the touch.
Fill a large bowl with ice-cold water, enough to cover the dough completely. Before adding the dough, place it in a clear plastic bag and seal it with a rubber band to keep water out. Let the dough rise gently to the surface for about an hour. When it floats, remove it from the bag and let any collected water drain off. The dough may have some cracks, which is normal.
Preheat the oven to 350ºF or 180ºC.
Whip 6 egg whites until they reach a stiff foam consistency, then gently fold this light and airy mixture into the cooled poppy seed mixture, ensuring that everything is well combined. Once thoroughly mixed, divide the combined mixture into 4 equal portions for even distribution.
Divide the yeast dough into 4 equal pieces. Cover them with a clean tea towel to keep them moist. Roll each piece on a lightly floured surface into a rectangle. I recommend rolling it thin to create more layers in the poppy seed roll. Brush the top with egg white and spread the poppy seed mixture over each piece, leaving a 1 cm border around the edges. Fold the shorter side over the filling to form a roll, and pinch the ends tightly or tuck them under to seal in the filling while baking.
Prick each roll gently with a toothpick to allow steam to escape during baking. Once the roll is fully assembled, carefully place it on a sheet of parchment paper. Next, fold the parchment paper over the top of the roll, creating a tunnel with approximately 0.4 inch (1 cm) of loose space. This space is essential as it will help prevent the roll from changing its shape uncontrollably while it bakes in the oven. After wrapping the roll, transfer it onto a large baking tray. Allow it to rise for about 30 minutes in a warm part of the kitchen, ensuring the temperature does not exceed 50ºC or 120ºF, as this can affect the dough’s fermentation process.
In meantime, prepare a milk bath, which helps to keep the yeast cake nicely moist and tender before any additional decorative glaze is applied. To create this bath, simply heat up some milk with sugar until the sugar is fully dissolved.
Bake the poppy seed rolls in the oven for approximately 45 minutes, allowing them to achieve a perfect golden brown color. When the baking time is finished, carefully remove them from the oven and gently unwrap them from the parchment paper while they are still sitting on the tray. Finally, brush the warm rolls with a delicious milk glaze to add a rich and shiny finish.
Once the freshly baked poppy seed rolls have completely cooled off, generously drizzle them with glaze made from freshly squeezed lemon juice combined with powdered sugar, or you can opt to sprinkle them lightly with just powdered sugar for a simpler touch. To add a delightful finishing touch, consider decorating the rolls with an assortment of chopped nuts, colorful candied fruits, or even fancy marzipan figurines to enhance their looks.
In order to effectively prevent the delicious poppy seed rolls from becoming dry and losing their ideal texture, carefully wrap each individual roll in the previously used parchment paper. After securing them in the parchment, wrap each roll tightly with saran wrap to ensure no air can escape. Finally, place them in airtight containers to maintain their freshness. Store these delightful treats in the refrigerator until you are ready to serve them to your guests. MERRY CHRISTMAS!
Nutrition Facts per One Slice without icing
Calories 308 | Fat 15.3 g \ Saturated Fat 5.9 g\ Cholesterol 60 mg\ Sodium 23 mg\ Total Carbohydrate 38.7 g\ Dietary Fiber 2.1 g\
Total Sugars 24.7 g\ Protein 6.8 g \ Vitamin D 4 mcg\ Calcium 159 mg\ Iron 2 mg\ Potassium 201 mg