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Introduction: Makowiec, a traditional Polish poppy seed roll, is a festive dessert that's rich in flavor and history. Its soft, sweet dough filled with aromatic poppy seed filling is a treat loved by many, especially during holidays like Christmas and Easter. This recipe for "Moje Niezawodne Makowce Zawijane" (My Reliable Rolled Makowiec) will guide you step-by-step in making these indulgent pastries at home. With its simple ingredients and clear instructions, this homemade version will surely impress your guests and become a family favorite.
Ingredients: For the Dough:
500g all-purpose flour
200ml milk, lukewarm
7g dry yeast
100g sugar
2 large eggs
100g butter, softened
1 teaspoon vanilla extract
A pinch of salt
1 egg yolk for egg wash
For the Poppy Seed Filling:
200g ground poppy seeds
100g sugar
150ml milk
50g butter
1 teaspoon vanilla extract
50g honey (optional, for sweetness)
100g raisins or chopped dried fruit (optional)
Directions:
Prepare the Dough:
In a small bowl, dissolve the yeast in lukewarm milk with a teaspoon of sugar. Let it sit for about 10 minutes until frothy.
In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the yeast mixture, eggs, butter, and vanilla extract. Mix everything together until the dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until it’s smooth and elastic. Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
Prepare the Poppy Seed Filling:
In a saucepan, heat the milk, butter, sugar, and honey (if using) over medium heat until the butter melts and the mixture is warm.
Stir in the ground poppy seeds and vanilla extract, and simmer for about 5-7 minutes, stirring occasionally. The mixture should become thick and paste-like. If you want to add raisins or dried fruit, mix them in now. Remove from heat and let it cool.
Assemble the Makowiec Rolls:
Once the dough has risen, punch it down and divide it into two equal portions.
Roll each portion into a rectangular shape on a floured surface. Spread half of the poppy seed filling over each rectangle, leaving a small border around the edges.
Carefully roll the dough tightly from one edge to the other, sealing the ends well to prevent the filling from spilling out during baking.
Place the rolled dough on a lined baking tray. Repeat with the second portion of dough.
Brush the rolls with egg yolk to give them a golden, glossy finish.
Bake:
Preheat your oven to 180°C (350°F). Bake the rolls for 25-30 minutes or until golden brown and fully cooked through. You can check by tapping on the bottom of the rolls—if it sounds hollow, they are done.
Serving and Storage Tips:
Serve your makowiec rolls warm or at room temperature. They are delicious on their own or with a dusting of powdered sugar for extra sweetness.
To store, wrap the rolls in plastic wrap and keep them at room temperature for up to 2 days. For longer storage, place them in an airtight container and refrigerate for up to a week. You can also freeze the rolls for up to 3 months. Just ensure they are well wrapped to prevent freezer burn.
Variations:
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