poppy seed roll

Here’s a classic Poppy Seed Roll (often called Makowiec or poppy seed roulade) — lightly sweet bread with a rich poppy filling 🌾

Poppy Seed Roll

Ingredients

Dough

• 3½–4 cups all-purpose flour
• ¼ cup sugar
• 1 packet (2¼ tsp) active dry yeast
• ½ cup warm milk (not hot)
• ½ cup butter, melted and cooled
• 2 eggs
• ½ tsp salt
• 1 tsp vanilla or lemon zest (optional)

Poppy Seed Filling

• 1½ cups ground poppy seeds
• ½ cup milk
• ½ cup sugar (to taste)
• 1 tbsp butter
• 1 tsp vanilla
• Optional add-ins:
  • ¼ cup raisins
  • ¼ cup chopped walnuts
  • Lemon or orange zest

Instructions

1. Activate yeast
   • Mix warm milk, 1 tsp sugar, and yeast.
   • Let sit 5–10 minutes until foamy.
2. Make dough
   • In a large bowl, combine flour, sugar, and salt.
   • Add yeast mixture, eggs, butter, and vanilla/zest.
   • Knead until smooth and elastic (8–10 minutes).
   • Place in greased bowl, cover, and let rise 1–1½ hours until doubled.
3. Prepare filling
   • In a saucepan, heat milk, sugar, butter, and poppy seeds.
   • Simmer 5–7 minutes until thick.
   • Stir in vanilla and optional add-ins. Cool completely.
4. Roll & fill
   • Roll dough into a rectangle (~12×16 inches).
   • Spread filling evenly, leaving a ½-inch border.
5. Shape
   • Roll tightly from the long side like a jelly roll.
   • Pinch seam and ends closed.
6. Bake
   • Place seam-side down on lined baking sheet.
   • Let rest 20–30 minutes.
   • Bake at 350°F (175°C) for 35–40 minutes, until golden.
7. Cool & slice
   • Cool completely before slicing for clean cuts.

Optional Glaze

• 1 cup powdered sugar + 2–3 tbsp milk or lemon juice
• Drizzle once roll is cool.

Tips

• Grind poppy seeds finely for the smoothest filling.
• Don’t overfill or it may crack.
• Slice with a serrated knife.

If you’d like, I can give you a no-yeast version, a chocolate-poppy filling, or a holiday-style recipe 😊