Makowiec

Method

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1. Mix the flour, caster sugar, yeast and salt, then work in the warm milk and egg yolks.

   Mark done

2. Knead 8 minutes, work in the softened butter, and knead 4 minutes more. Prove 90 minutes.

   Mark done

3. Simmer the poppy seeds in the filling milk for 25 minutes, then drain thoroughly.

   Mark done Start 25 min timer

4. Grind the drained seeds, then grind them a second time — they should turn dark and pasty.

   Mark done

5. Cook the ground seeds with the filling sugar, honey and butter for 8 minutes, stirring.

   Mark done Start 8 min timer

6. Stir in the raisins, walnuts and candied peel and cool completely.

   Mark done

7. Whisk the egg whites to soft peaks and fold them into the cooled filling.

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8. Roll the dough into a 40 x 30 cm rectangle and spread the filling to within 2 cm of the edges.

   Mark done

9. Roll up tightly from the long side, tuck the ends under and lay seam-down on a lined tray.

   Mark done

10. Prove 40 minutes, brush with egg, bake at 180C for 45 minutes, then cool and drizzle with icing sugar mixed with lemon juice.

    Mark done Start 45 min timer

Chef’s Tips

• Grind the poppy seeds twice.
• Cool the filling completely before it meets the dough.
• Roll tightly or the spiral has gaps.

Pairing Suggestions

• Strong tea
• Christmas Eve
• Compote

Storage & Reheating

Keeps 5 days wrapped and improves after a day. Freezes 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.