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Video:How to Make a Polish Poppyseed Roll (Makowiec)

with Krystyna Rittichier

Polish poppyseed roll, or Makowiec, is an impressive dessert that's sure to wow guests. Make this fluffy sweet bread at home with the instructions in this how-to video from About.com.See Transcript

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Transcript:How to Make a Polish Poppyseed Roll (Makowiec)

Hi! I'm Krystyna Rittichier with About.com, and today I'll show you how to make a Polish poppyseed roll, or Makowiec. These sweet bread has a great flavor and includes yeast and a sweet poppyseed filling. 

Ingredients for a Polish Poppyseed Roll, or Makowiec

For the dough you will need:

  • 1 package active dry yeast
  • 2 cups warm milk
  • 8 cups all purpose flour
  • ¾ tsp sugar
  • 1 tsp salt
  • 5 eggs
  • 1 stick butter, melted
  • 2 cans prepared poppyseed filling

How to Make the Dough for a Poppyseed Roll, or Makowiec

Dissolve the yeast in ½ cup of warm milk. In a large bowl mix the flour, sugar and salt until well blended. In a separate bowl beat the eggs. Add the yeast mixture, remaining milk and the butter and stir well. Add the wet ingredients to the dry ingredients and stir until you have formed a sticky dough. 

Grease a large bowl, then add the dough to this bowl. Sprinkle the dough with a small amount of flour, cover with a towel and let the dough rise in a warm place for one hour or until it has doubled in size. 

How to Form the Poppyseed Roll

Punch the dough down, and divide it in half. Turn the first half onto a floured surface. Roll the dough out into a large rectangle. Cover the dough with half the poppyseed filling, then roll the dough up like a jelly roll with the seam side facing down. Turn the ends under, and place the roll on a lined baking sheet. Repeat these steps with the other roll. Allow the rolls to rise for 1 hour, or until they are doubled in size. 

Baking the Poppyseed Roll

Preheat the oven to 350 degrees. Brush the rolls with melted butter, then bake them on the baking sheet for 45 to 60 minutes. The rolls are done when they are a warm golden brown. 

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