A sweet yeasted bread rolled around a dense, dark poppy seed filling, sliced into swirled rounds for holidays.
Makowiec is a real, traditional Polish dish, known as Polish Poppy Seed Roll. A sweet yeasted bread rolled around a dense, dark poppy seed filling, sliced into swirled rounds for holidays.\n\nMakowiec is a traditional centerpiece of Polish Christmas and Easter tables, its dense poppy seed filling reflecting a Central European baking tradition that spread across Poland, Austria and neighboring countries.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Polish home cooking, not a generic stand-in for a search term.
Serves 12
Mix flour, sugar, yeast and salt, add warm milk, melted butter and eggs, and knead for 8 minutes until smooth. Rise covered for 1 hour until doubled.
Simmer ground poppy seeds with milk, sugar and butter for 10 minutes until thickened, then stir in raisins and walnuts and let cool.
Roll the risen dough into a large rectangle.
Spread the cooled poppy seed filling evenly over the dough, then roll tightly into a log from the long edge.
Place the log seam-side down on a lined tray, cover, and let rise for 30 minutes.
Brush with beaten egg and bake at 180°C (350°F) for 35 to 40 minutes until deep golden brown; cool completely before slicing.
Simmer the poppy seed filling until genuinely thick — a runny filling will squeeze out and make rolling the dough messy.
Roll the dough tightly for the classic spiral pattern when sliced.
Let the loaf cool completely before slicing, or the filling will smear rather than hold its swirl.
Add a spoonful of orange zest to the filling for a bright citrus note.
Some bakers swirl a thin layer of apricot jam into the filling for extra sweetness.
A version glazed with a simple powdered sugar icing is common for festive occasions.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Makowiec is a traditional centerpiece of Polish Christmas and Easter tables, its dense poppy seed filling reflecting a Central European baking tradition that spread across Poland, Austria and neighboring countries.
Yes, canned poppy seed filling is a convenient shortcut widely used in Polish baking and works well here.
The filling was likely too thin — simmer it longer until it holds its shape on a spoon before spreading it on the dough.
Yes, the baked and cooled roll freezes well for up to 2 months; thaw at room temperature before slicing.
Per serving (120g / 4.2 oz) · 12 servings total
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