Makowiec

Ingredients

Instructions

1. 1

   Line a small baking tray or loaf tin with baking paper and preheat the oven to 180°C. In a bowl, combine the flour, yeast, sugar and salt. Add the lukewarm milk, egg yolk and melted butter, then mix into a shaggy dough. Knead for 8-10 minutes until smooth, elastic and only slightly tacky; if properly developed, it should stretch thinly without tearing easily.

2. 2

   Cover the dough and let it rise in a warm place for about 20 minutes, until slightly puffy. Because this is a small enriched dough and the recipe is time-limited, it does not need to fully double, but it should visibly relax and expand.

3. 3

   Meanwhile, make the filling. In a small saucepan, warm the milk with the honey and butter just until the butter melts and the mixture is hot but not boiling. Stir in the ground poppy seeds, raisins, vanilla and lemon zest. Cook over low heat for 2-3 minutes, stirring constantly, until thick and spreadable. Transfer to a bowl and cool for 5 minutes so it is warm, not hot.

4. 4

   Beat the egg white to soft peaks, then fold it gently into the warm poppy seed mixture. This lightens the filling so the roll stays tender rather than dense. The finished filling should be thick enough to hold its shape and not run.

5. 5

   Roll the dough on a lightly floured sheet of baking paper into a rectangle about 24 x 18 cm. Spread the poppy seed filling evenly over the surface, leaving a 1.5 cm border on all sides. Starting from a long edge, roll it up tightly but without compressing the layers. Pinch the seam closed and place seam-side down on the tray or in the tin.

6. 6

   Brush the top lightly with melted butter. Bake for 25-28 minutes until deep golden brown and the centre feels set; if tapped, the loaf should sound lightly hollow. If it browns too fast, loosely cover with foil for the final 8 minutes.

7. 7

   Let the makowiec rest for 10 minutes before glazing; this prevents the icing from melting away completely. Stir the icing sugar with lemon juice to make a thick but pourable glaze, then drizzle over the warm roll. Slice with a serrated knife and serve slightly warm or at room temperature.

Nutrition per serving

Notes

• •Using ground poppy seeds keeps the recipe within the time limit; whole poppy seeds would need soaking and grinding.
• •If the filling seems too loose, cook it 1-2 minutes longer before adding the egg white.
• •A small loaf tin helps the roll keep a neat shape for a 2-serving batch.
• •Makowiec is excellent with black tea or coffee, and leftovers keep well for 2 days wrapped airtight.

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