Polski Makowiec Dla Was! (Polish Poppy Seed Bread for you!)

I am proud to announce that my entry into the Twin Cities Polish Festival baking contest took first place this past weekend! I made the traditional Makowiec (pronounced "Ma-KOH-viets") 

Photo taken by Scott Knutson, Insideout Studios

It is a classic Polish dessert or tea bread that is commonly served around the holidays. Made from a sweet yeast dough with butter, eggs, and even a bit of sour cream filled with a freshly made poppy seed paste then rolled up and glazed with a simple icing. Little did I know that I chose the most complex out of the three potential categories for the contest, and that you can actually buy poppy seed filling already made, ready to go. But no, I made my own and not just once, but several versions until I found what I thought was the best one. Now, I must say that this bread is soft, unique and quite delicious; but do not enter into this without allowing yourself at least 3 hours. Trust me the efforts are worth it, but man do I wish I had a cute little Polish grandma to make it for me. All the hard work paid off with a pretty blue ribbon and a very proud future mother in-law. Here is my winning recipe, maybe it will be a new tradition for you too.

All the winners of the contest

Note the sweet Polish lady next to my right, said that you could wrap the rolls in parchment paper before baking them to help keep the shape round and the filling tightly together. It sounds like it would work, as this was one of the hardest struggles for me. Don’t worry though even if your roll is not prefect it is still way delicious. 

Enjoy!

Makowiec

Qty      Measure         Ingredient

------------------------------------------------------------

2          Teaspoon       Dried Yeast (same as 1, 7g packet)

2          Teaspoon       Caster Sugar

½         Cup                Milk, lukewarm

1          Pound +         Bread Flour plus more for dusting (3 1/2 cups)

1/2       Cup                Caster Sugar, extra (11g)

1          Teaspoon       Salt

1/2       Cup                Butter, melted and cooled (100g)

1/4       Cup                Sour Cream

2          Each               Eggs, lightly whisked

1          Teaspoon       Vanilla

1          Teaspoon       Orange Zest

2          Tablespoon    vegetable oil to grease the bowl

FILLING

1 1/2       Cups            Poppy Seeds

1/2          Cup              Caster Sugar

1/4          Cup              Butter

1/4          Cup             Milk,

1/4          Cup             Honey

1/4          Cup             Raisins

1/4          Cup             Dried apricots

1             Teaspoon    Vanilla extract

2              Each           Egg whites, slightly beaten

ICING

¾         Cup                 Powdered Sugar      

1          Tablespoon    Butter, melted

1          Tablespoon    Fresh Squeezed Orange Juice

¼         Teaspoon       Vanilla

Instructions:

1. Combine yeast, sugar and half the milk in a bowl. Set aside in a warm, place for 10 minutes or until frothy.

2. Combine the flour, extra sugar and salt in a large bowl. Make a well in the center. Pour in the yeast mixture, butter, sour cream, egg, vanilla, orange zest and remaining milk. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.

3. Turn the dough onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Brush a large bowl with oil to grease. Place the dough in the bowl. Cover with a clean towel. Set aside in a warm,  place for 1 1/2 hours or until doubled in size.

4. For the filling, grind poppy seeds in a coffee grinder place in a bowl and cover with boiling water, set aside for 30min to soften. Drain. In the bowl of a food processor combine the raisins and apricots and process until coarsely chopped. In a saucepan melt the butter and add the raisins, milk, honey, vanilla and poppy seeds . Bring to a simmer over medium heat. Cook, stirring occasionally, for 10 minutes. Set aside to cool.

5. Lightly whisk the egg whites in a bowl. Add to the filling and stir to combine.

6. Preheat oven to 375. Line a large baking tray with non-stick baking paper. Turn dough onto a lightly floured surface. Roll out to a rectangle. Spread filling over dough, leaving a 1-inch wide border. With one short edge facing you, fold the bottom one-third of the dough into the center. Fold again to enclose. Fold ends under. Place on the lined tray. Bake for 35 minutes.

Try wrapping with parchment here for more round looking results

 7. Sift the powdered sugar into a bowl. Whisk in the butter, orange juice,  and vanilla until the icing reaches pouring consistency. spread over the cake. Set aside for 10 minutes or until set.

 

Freezing note: Wrap in plastic wrap and 1 layer of foil. Label, date and freeze for up to 4 months. Thaw overnight at room temperature and frost if desired.

Yields: 2 loaves