Makowiec

Makowiec Recipe - Traditional Polish Pastry with Poppy Seeds, Raisins, and Almonds

Region / culture: Poland | Preparation time: 2 hours | Cooking time: 50 minutes | Servings: 8

Introduction

Makowiec is a traditional Polish pastry that is typically served during holidays and special occasions. This sweet bread is filled with a delicious mixture of poppy seeds, sugar, butter, raisins, almonds, and honey, creating a unique and flavorful dessert.

History

Makowiec has been a popular dessert in Poland for centuries, with its origins dating back to the Middle Ages. The use of poppy seeds in pastries can be traced back to ancient times, and the combination of poppy seeds with other ingredients in a sweet bread became a staple in Polish cuisine. Today, Makowiec is enjoyed by many as a festive treat during Christmas, Easter, and other celebrations.

Ingredients

Dough

4 tsp active dry yeast
1 tbsp sugar
1 pinch salt
1 cup warmed milk
3 cups flour
1 egg
1 egg yolk
4 tsp vanilla extract
4 tbsp melted butter

Filling

0.5 lb (227 g) rinsed poppy seeds
0.5 cup sugar
4 tbsp butter
0.25 cup raisins
0.75 cup ground almonds
0.25 tsp vanilla extract
4 tbsp honey
1 egg white
1 lightly beaten egg white

How to prepare

Dough

In a large bowl, mix together yeast, sugar, and salt.
Pour in milk and stir until dissolved.
Whisk in 1 cup of flour, cover the bowl, and let the mixture rise in a warm place until it doubles in size, which should take about 15 minutes.
Stir in the egg, egg yolk, and vanilla extract.
Knead the remaining 2 cups of flour and butter into the yeast mixture, adding each alternately a little at a time.
Continue kneading until the dough becomes smooth and elastic, which should take about 15 minutes.
Place the dough in a large bowl, cover it, and let it rise until it doubles in size, which should take about 1 hour.

Filling

Simmer the poppy seeds in a medium pot filled with water until they become soft, which should take about 40 minutes.
Drain the poppy seeds and puree them in a food processor for about 4 minutes.
Return the poppy seed puree to the same saucepan.
Add sugar, butter, raisins, almonds, vanilla extract, and honey to the saucepan.
Cook the mixture over medium-low heat, stirring constantly, for 15 minutes.
Set the mixture aside to cool.
To cook the cake, preheat the oven to 350°F (177°C).
Roll out the dough into a rectangle measuring 16" x 12".
Whisk the egg white in a bowl until it forms stiff peaks, then fold it into the poppy seed filling.
Spread the filling over the dough, leaving a 1" border all around.
Fold the dough lengthwise in thirds to form a long log.
Pinch the ends to seal them.
Place the cake on a nonstick baking sheet, brush it with beaten egg white, and bake it until it sounds hollow when tapped, which should take about 50 minutes.
Allow the cake to cool before serving.

Variations

Add a sprinkle of powdered sugar on top of the baked Makowiec for a decorative touch.
Substitute the almonds with walnuts or pecans for a different flavor profile.
Mix in dried cranberries or apricots to the filling for a fruity twist.

Cooking Tips & Tricks

Make sure to knead the dough thoroughly to ensure a smooth and elastic texture.

- Allow the dough to rise in a warm place to double in size before shaping and filling.

- Be patient when simmering the poppy seeds and cooking the filling to achieve the right consistency and flavor.

- Brushing the cake with beaten egg white before baking will give it a shiny and golden crust.

- Let the Makowiec cool completely before slicing and serving to allow the flavors to meld together.

Serving Suggestions

Makowiec is best enjoyed with a cup of hot tea or coffee. Serve it as a sweet treat during holiday gatherings or as a special dessert for family and friends.

Cooking Techniques

Kneading the dough until smooth and elastic is key to achieving the right texture for the Makowiec.

- Folding the dough into a log shape with the filling inside ensures a beautiful presentation when sliced.

Ingredient Substitutions

Use instant yeast instead of active dry yeast for a quicker rise.

- Replace the raisins with dried cherries or currants for a different taste.

Make Ahead Tips

Makowiec can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 1 month and reheated in the oven before serving.

Presentation Ideas

Slice the Makowiec into thick pieces and arrange them on a platter for a beautiful display. Dust with powdered sugar or drizzle with a glaze for an extra touch of sweetness.

Pairing Recommendations

Enjoy Makowiec with a glass of sweet dessert wine or a cup of hot mulled cider for a delightful pairing. Fresh fruit or whipped cream can also complement the flavors of this pastry.

Storage and Reheating Instructions

Store leftover Makowiec in an airtight container at room temperature for up to 3 days. To reheat, place slices in a preheated oven at 350°F (177°C) for 10-15 minutes until warmed through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 6g per serving

Proteins

Protein: 7g per serving

Vitamins and minerals

Calcium: 6% of daily value per serving

Iron: 10% of daily value per serving

Alergens

Contains: Wheat, eggs, nuts

Summary

Makowiec is a rich and indulgent dessert that is high in carbohydrates and fats. It also provides a good amount of protein and essential vitamins and minerals.

Summary

Makowiec is a delicious and festive Polish pastry filled with a sweet and nutty mixture of poppy seeds, sugar, butter, and almonds. This dessert is perfect for special occasions and holiday celebrations, offering a unique and flavorful treat for family and friends to enjoy.

How did I get this recipe?

The moment I found this recipe is one I won't soon forget. It was a sunny afternoon in the small village where I grew up. I was visiting my neighbor, Mrs. Kowalski, a sweet old woman who was renowned for her baking skills. As I entered her cozy kitchen, the aroma of freshly baked bread and sweet pastries filled the air.

Mrs. Kowalski greeted me with a warm smile and beckoned me over to the kitchen table. She had a twinkle in her eye as she rummaged through a worn recipe book, its pages yellowed with age.

"Ah, here it is!" she exclaimed, pulling out a tattered piece of paper. "This is the recipe for Makowiec, a traditional Polish poppy seed roll. It's been in my family for generations."

I watched in awe as Mrs. Kowalski deftly mixed together flour, yeast, milk, and sugar to create a smooth dough. She then rolled out the dough into a thin rectangle and spread a generous amount of poppy seed filling across the surface.

As she carefully rolled up the dough and placed it in a greased baking pan, I couldn't help but ask, "Could you teach me how to make this recipe, Mrs. Kowalski?"

Mrs. Kowalski smiled warmly at me and nodded. "Of course, dear. I would be happy to pass on this recipe to you. It's a family tradition, and I believe it should be shared with those who appreciate it."

And so, Mrs. Kowalski took me under her wing and taught me the art of making Makowiec. She showed me how to make the poppy seed filling from scratch, grinding the seeds to a fine paste and sweetening it with honey and sugar. She also taught me the importance of patience and precision when working with dough, ensuring that each roll was perfectly shaped and baked to golden perfection.

As I watched Mrs. Kowalski work her magic in the kitchen, I couldn't help but feel a sense of nostalgia wash over me. The sight and smell of the Makowiec baking in the oven reminded me of my own grandmother, who had passed down her own recipes to me when I was just a young girl.

I remembered the hours we spent in her kitchen, kneading dough, rolling out cookies, and stirring pots of bubbling soup. My grandmother's hands were always busy, but her heart was always open, ready to share her culinary knowledge with anyone who showed an interest.

And now, as I stood in Mrs. Kowalski's kitchen, learning the secrets of her family recipe for Makowiec, I felt a deep connection to my own past. I realized that cooking was more than just a way to nourish the body - it was a way to nourish the soul, to connect with loved ones, and to preserve traditions that spanned generations.

As the Makowiec emerged from the oven, its golden crust glistening with melted butter and sugar, Mrs. Kowalski and I shared a proud smile. The sweet aroma filled the kitchen, drawing in neighbors and friends who had heard of our baking adventures.

And as we sat down to enjoy a slice of warm Makowiec with a steaming cup of coffee, I knew that this recipe would always hold a special place in my heart. It wasn't just a dessert - it was a symbol of friendship, tradition, and the joy of sharing something truly special with those we love.

And so, dear reader, I pass on this recipe to you with the hope that you will enjoy it as much as I have. May it bring you comfort, joy, and a taste of the past that will live on in your memories for years to come. Bon appétit!