Poppy Seed Roll (Makowiec)

Nov 3, 2026 · By VanillaGoods

Baking Quick breads Medium

A soft yeast dough is rolled around a thick, honeyed poppy seed, walnut and raisin filling and baked in a spiral. This version finishes with a thin lemon glaze. Makes 2 rolls in about 2 hr 55 min.

Prep 40 min

Cook 45 min

Cooling 1 hr 30 min

Total 2 hr 55 min

Yield 2 rolls

Ingredients

Adjust yield

rolls

3 ¼ cups (400 g)all-purpose flour
⅓ cup (60 g)granulated sugar, for the dough
¼ oz (7 g)instant yeast
½ tsp (3 g)salt
¾ cup (170 ml)whole milk, warm, for the dough
¼ cup (60 g)unsalted butter, melted and cooled, for the dough
1 (50 g)egg, room temperature
1 (18 g)egg yolk
1 ¾ cups (250 g)ground poppy seeds, fresh, finely ground
¾ cup (200 ml)whole milk, for the filling
3 tbsp (40 g)unsalted butter, for the filling
½ cup (100 g)granulated sugar, for the filling
3 tbsp (60 g)honey
½ cup (60 g)raisins, soaked in hot water, drained and chopped
7 tbsp (50 g)walnuts, finely ground
2 tsp (4 g)lemon zest
1 (33 g)egg white, whipped to stiff peaks
¾ cup (100 g)powdered sugar
1 ½ tbsp (20 ml)lemon juice

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Instructions

Stir the flour, sugar, yeast and salt together. Add the warm milk, melted butter, egg and yolk and knead 8 minutes until smooth and slightly tacky. Cover and let rise 1 hour until doubled.
For the filling, simmer the ground poppy seeds with the milk, butter, sugar and honey over low heat, stirring, for 8 to 10 minutes until thick and spoonable.
Stir in the raisins, walnuts and lemon zest and cool completely. Fold in the whipped egg white gently so the filling stays light.
Divide the dough in two. Roll each half to a rectangle about 12 by 9 inches (30 by 23 cm), keeping the long side facing you.
Spread half the filling over each rectangle, leaving a 1/2-inch (1 cm) border. Roll up tightly from the long side and seal the seam by pinching.
Place the rolls seam side down on a parchment-lined sheet, prick the tops all over with a fork, cover and let rise 30 to 40 minutes.
Heat the oven to 350 F (175 C). Bake 40 to 45 minutes until deep golden; the center of the roll should register at least 190 F (88 C).
Cool completely, then stir the powdered sugar and lemon juice into a thick glaze and spread it thinly over the tops. Slice with a serrated knife.

Tips

Grinding the seeds finely is the key to a smooth, not gritty, filling; buy ground poppy seed or use a spice mill.
Pricking the tops lets steam escape so the roll does not split.
Dough scraps can be shaped into small buns and baked alongside.
Good with coffee or hot tea.