Makowiec – Polish Poppy Seed Roll for Christmas

Ingredients:

Preparation mode:

👉 Makowiec is the Polish poppy seed roll that appears on almost every Christmas table in Poland: a soft, slightly sweet yeast dough rolled around a thick, dark layer of poppy seeds with honey, raisins and orange peel, then baked until golden and finished with a white glaze. Poppy seeds are a symbol of abundance and good luck in Polish tradition, which is why makowiec is served on Christmas Eve (Wigilia) and throughout the holidays. The swirl of black filling in every slice makes it as beautiful as it is delicious.

How to Make Makowiec

1. Prepare the poppy seeds. Cover the poppy seeds with boiling water and leave for 30 minutes (or simmer in milk for 15 minutes). Drain very well in a fine sieve, then grind twice in a poppy seed grinder, food processor or spice grinder until moist and paste-like.
2. Make the dough. Mix the flour, yeast, sugar, salt and lemon zest. Add the lukewarm milk, egg yolks and melted butter and knead for 8–10 minutes into a soft, smooth, elastic dough. Cover and leave in a warm place for about 1 hour, until doubled.
3. Cook the filling. Melt the butter with the honey and sugar in a pan, add the ground poppy seeds and cook over low heat for 5 minutes, stirring. Take off the heat and stir in the raisins, orange peel and almond extract. Cool completely.
4. Add the egg whites. Whisk the egg whites to stiff peaks and gently fold them into the cooled poppy seed mixture – this keeps the filling light and stops it separating from the dough.
5. Roll and fill. Roll the dough on a floured surface into a rectangle about 30 × 40 cm. Spread the filling evenly, leaving a 2 cm border on all sides, then roll it up tightly from the long side and pinch the seam and ends closed.
6. Second rise. Place the roll seam side down on a baking tray lined with baking paper (or wrap it loosely in greased paper so it keeps its shape). Cover and leave to rise for 30 minutes.
7. Bake. Brush with beaten egg and bake at 180°C (350°F) for 40–45 minutes, until deep golden. If it browns too quickly, cover loosely with foil.
8. Glaze. Cool completely, then mix the powdered sugar with the lemon juice and drizzle over the roll. Decorate with orange peel and slice thickly.

Tips for the Best Makowiec

• Drain the poppy seeds very well – a wet filling makes the roll crack and leaves a gap under the dough.
• Roll tightly and keep the seam underneath so the roll doesn’t open while baking.
• Let the makowiec cool completely before slicing for clean, neat spirals.

FAQ

Why does my makowiec crack?
Usually the filling was too wet or the dough was rolled too thin. Drain the poppy seeds well, fold in whipped egg white and wrap the roll loosely in baking paper so it rises upwards, not sideways.

Can I use ready-made poppy seed filling?
Yes. Canned poppy seed filling (masa makowa) saves time – just mix in the zest, raisins and whipped egg white.

When is makowiec eaten?
Makowiec is a traditional Christmas and Easter cake in Poland, especially on Christmas Eve, but many families bake it all winter.

👉 More festive baking: Polish Christmas Eve dishes, Ukrainian kutia, Russian medovik and Georgian gozinaki.

Footnotes:

Short on time? Use a 250 g can of ready-made poppy seed filling (masa makowa) mixed with the orange zest, raisins and whipped egg white.
Makowiec keeps for 4–5 days wrapped at room temperature and freezes well for up to 2 months.