Makowiec
Ingredients
- Dough: 240 ml warm milk, 4 egg yolks, 110 g melted butter, 600 g flour, 7 g instant yeast, 100 g sugar, pinch of salt
- Filling: 300 g poppy seeds, ground, 100 g sugar, 50 g raisins, 50 g chopped nuts, candied orange peel, honey
Traditionally baked for Christmas and other holidays as a symbol of prosperity, makowiec wraps an enriched yeast dough around a generous filling of ground poppy seeds cooked with nuts, dried fruit and citrus peel. Sliced crosswise, it reveals a distinctive spiral of dark poppy-seed filling running through the pale dough.
Method
Boil the poppy seeds in water for about 5 minutes, then drain and let cool.
Grind the poppy seeds finely (a food processor or dedicated poppy-seed grinder works), then combine with sugar, raisins, nuts, candied peel and a little honey; cook briefly to meld and thicken slightly.
Dissolve the yeast in warm milk with a little sugar; let it foam.
Combine the flour, remaining sugar, egg yolks, melted butter, salt and yeast mixture into a smooth, elastic dough.
Let rise in a warm place until doubled, about 1-1.5 hours.
Roll the dough into a large rectangle and spread the poppy seed filling evenly over it, leaving a small border.
Roll up tightly into a log, pinch the seams to seal, and place seam-side down on a lined tray.
Let rise briefly, then bake at around 180°C (350°F) for 35-40 minutes until deep golden.
