Dessert

Makowiec, Poppy Seed Roll

Name: Makowiec, Poppy Seed Roll
Total time: 120 min
Yield: 10 servings
Ingredients: 450 g Flour; 7 g Baker's yeast; 80 g Sugar; 200 ml tiède Milk; 2 Egg; 80 g fondu Butter; 250 g Poppy seeds; 2 c. à s. Honey; 60 g Raisins; 60 g concassées Walnuts

Preparation time: 2 h
Servings: 10 servings

Ingredients

10 servings

Flour — to buy450 g
Baker's yeast — to buy7 g
Sugar — to buy80 g
Milk — to buy200 ml tiède
Egg — to buy2
Butter — to buy80 g fondu
Poppy seeds — to buy250 g
Honey — to buy2 c. à s.
Raisins — to buy60 g
Walnuts — to buy60 g concassées

Preparation

Make the yeasted dough: mix the flour, yeast and sugar, then work in the warm milk, egg and melted butter, kneading until soft. Cover and let rise for 1 hour, until doubled in size.
Meanwhile, make the filling: finely grind the poppy seeds (or use pre-ground ones), then heat them in a saucepan with the milk and sugar for 8-10 minutes over low heat, stirring, until you get a thick paste.
Off the heat, stir in the honey, raisins and crushed walnuts, mix well and let cool slightly.
Roll out the risen dough into a large rectangle on a floured surface, spread the poppy seed filling over the whole surface, leaving a small border free.
Roll up tightly into a log starting from the long edge, seal the seam, and place the roll seam-side down on a baking sheet lined with parchment paper.
Cover and let rise again for 20-30 minutes, then brush with beaten egg yolk.
Bake at 180°C/350°F for 35-40 minutes, until the makowiec is golden and sounds hollow when tapped on the bottom. Let cool completely before slicing.