Best 3 Makowiec Poppy Seed Cakeroll Recipes

OLD WORLD POPPY SEED ROLL

Steps:

• Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
• Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
• Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
• Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
• Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
• Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
• Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
• Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
• Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
• Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
• Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

POPPY SEED ROLL (MAKOWIEC) & BREAD MACHINE METHOD

Steps:

• Scald milk and stir in sugar, salt and shortening or butter.
• Cool to lukewarm.
• Dissolve yeast in warm water.
• Stir until dissolved, then stir into the lukewarm milk mixture.
• Add beaten eggs and 3 cups flour.
• Beat until smooth and stir in an additional 2 cups flour.
• Turn dough out onto lightly floured board and knead until smooth and elastic.
• Place in a greased bowl and brush top with vegetable oil.
• Cover and let rise in a warm place, free from draft, until double in bulk (about 1 hour).
• Punch down and turn out onto lightly floured board.
• Cut into 2 rounds or 4 to make smaller loafs.
• Roll out one dough into a rectangle about 12x9.
• Spread 1 can of filling within 1 inch of sides.
• Roll up long side into a roll.
• Pinch seams tight so no filling escapes. You can use egg slightly beaten to seal. I always have poppy seed escape.
• A Hint if you want it to keep the shape of the roll place it in parchment paper securing the seams of the parchment and make sure the seam of the dough is down. I prefer to bake in loaf pans as you see in the pictures I posted here.
• Place on pan and let rise 1 hour until doubled.
• Bake in a preheated oven at 425°F for 30 minutes.
• Until nicely browned.
• Remove parchment if using and let cool.
• You can top with a powdered sugar glaze or slice and spread some sweet butter on it.
• Alternative Bread machine Method:.
• Place the eggs, room temperature buttermilk, and 1/2 water in first unless your machine has wet last then reverse. Cover with 2 cups flour add butter and salt top with the rest of the flour and sugar. Make a small indent in the flour and place yeast in (Using 2 1/2 teaspoons Rapid Rise Active yeast for bread machines).
• Set on dough cycle and let process for a bit if it needs more water slowly add. Then follow with rolling and filling as above. I found that the last rising was 15 minutes with this method!

MAKOWIEC (POLISH POPPY SEED ROLL)

Steps:

• To prepare the filling: Put poppy seeds in a small saucepan. Cover with water and bring to a boil. Remove from heat and let stand until cool. Strain the poppy seeds through a fine strainer. Combine the poppy seeds, walnuts, and almonds in a blender or food processor and grind. Melt the butter in a skillet. Add the poppy seed mixture and sugar to the skiller and simmer over low heat for 10 to 15 minutes. Stir in the egg, honey, orange peel, lemon peel, and raisins. Whip the egg whites until stiff and then folk into the poppy seed mixture. Let cool. 2.)To make the dough: Prime the yeast in the warm water. Cut the butter into the flour until the mixture resembles course crumbs. Mix in the salt, and sugar, then mix in the yeast, eggs, egg yolks, sour cream, vanilla extract, and lemon rind. Once the ingredients are mixed and can form a ball of dough, turn out onto a work surface and knead for 8-10 minutes (or use a stand mixer to knead for 5-8 minutes) until the dough is smooth and satiny. To make the rolls: Divide the dough in two. Roll out each piece into a thin, roughly square shape. 3.)Spread half of the filling onto each piece and then roll the dough up, sealing the seam and ends as tightly as you can. 4.)Place each roll onto a baking sheet. Cover with a damp towel or place the baking sheets into plastic garbage bags and set aside to rise for approximately 90 minutes. 5.)Bake in an oven heated to 350 for 30-35 minutes, until the exterior is golden brown. Allow to cool for at least 15 minutes then glaze.