Spruce Eats' Poppy Seed Polish Makowiec
We love this recipe from Spruce Eats by Barbara Rolek. This recipe is fun and makes absolutely gorgeous slices of poppy seed swirl, delicious sweet breakfast treat or after dinner dessert - a wonderful gift to make
- coffee grinder
For Poppy Seed Filling
Make Poppy Seed Filling
- In a medium bowl, combine the sugar, butter, milk, and lemon zest. Beat well.
- Add the ground poppy seeds to the butter mixture, stir well to combine, and set aside.
Make the Dough
- In a small heatproof bowl, dissolve the yeast in 1/2 cup of the warm milk.
- In the bowl of a stand mixer or another large bowl, combine the flour, sugar, salt, eggs, the remaining 1 1/2 cups of warm milk, 1/2 cup of melted butter, and the yeast mixture.
- With the paddle attachment, or by hand, beat until smooth. The dough should be sticky at this point.
- Scrape the dough into a clean greased bowl. Sprinkle the top with a little flour and cover. Let stand in a warm place for 1 hour or until double in size.
Shape the Rolls and Bake
- Punch down the dough and turn it out onto a floured surface. Prepare two baking trays, layering them with parchment paper or a silicon mat.
- Divide the dough in half and shape each half into a rectangle.
- Spread half of the filling onto each half of dough.
- Roll each rectangle up like a jelly roll.
- Tuck the ends of each roll under so the filling will not leak out.
- Place the rolls on the prepared trays. Cover with a clean kitchen towel and let rise again until double in size.
- Preheat the oven to 350 F. Brush the tops of the rolls with the remaining melted butter.
- Bake for 45 to 60 minutes, or until rolls are golden brown. Remove the rolls from the oven and cool.
- Dust rolls with powdered sugar, if desired. Cut the rolls into 1/2-inch slices and serve.
Tried this recipe?Let us know how it was!