Poppy Seed Roll (Makowiec) & Bread Machine Method
photo by Rita1652
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
2 loafs
- Serves:
- 16
ingredients
- 1⁄2 cup buttermilk
- 1⁄2 cup sugar
- 1 teaspoon salt
- 1⁄4 cup shortening or 1/4 cup butter, softened
- 2 (1/2 ounce) packages dry yeast
- 1⁄2 cup warm water (body temp)
- 3 eggs, beaten
- 5 cups all-purpose flour (Don`t pack the flour. Each cup should weight 4 ounces)
- 2 (12 1/2 ounce) cans poppy seed filling, if you are like my dh and others that enjoy lots go ahead and use twice the amount of solo filling
directions
- Scald milk and stir in sugar, salt and shortening or butter.
- Cool to lukewarm.
- Dissolve yeast in warm water.
- Stir until dissolved, then stir into the lukewarm milk mixture.
- Add beaten eggs and 3 cups flour.
- Beat until smooth and stir in an additional 2 cups flour.
- Turn dough out onto lightly floured board and knead until smooth and elastic.
- Place in a greased bowl and brush top with vegetable oil.
- Cover and let rise in a warm place, free from draft, until double in bulk (about 1 hour).
- Punch down and turn out onto lightly floured board.
- Cut into 2 rounds or 4 to make smaller loafs.
- Roll out one dough into a rectangle about 12x9.
- Spread 1 can of filling within 1 inch of sides.
- Roll up long side into a roll.
- Pinch seams tight so no filling escapes. You can use egg slightly beaten to seal. I always have poppy seed escape.
- A Hint if you want it to keep the shape of the roll place it in parchment paper securing the seams of the parchment and make sure the seam of the dough is down. I prefer to bake in loaf pans as you see in the pictures I posted here.
- Place on pan and let rise 1 hour until doubled.
- Bake in a preheated oven at 425°F for 30 minutes.
- Until nicely browned.
- Remove parchment if using and let cool.
- You can top with a powdered sugar glaze or slice and spread some sweet butter on it.
-
Alternative Bread machine Method:
- Place the eggs, room temperature buttermilk, and 1/2 water in first unless your machine has wet last then reverse. Cover with 2 cups flour add butter and salt top with the rest of the flour and sugar. Make a small indent in the flour and place yeast in (Using 2 1/2 teaspoons Rapid Rise Active yeast for bread machines).
- Set on dough cycle and let process for a bit if it needs more water slowly add. Then follow with rolling and filling as above. I found that the last rising was 15 minutes with this method!
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Reviews
-
Absolutely fantastic! Made it for Christmas Day brunch and it was heavenly. First time I have attempted a poppy seed roll of any kind. Mine too seemed to be cooking too fast at 425 though, so I did adjust the temp half way through. I also went the easy route and used pre made poppy seed filling. Looks like I am making one tomo for New Years Day too! Everyone's begging for more. Thanks Rita!
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I thought this was very good. May have like it more if I didn't have to make my own filling. Too much labor is a downer in a recipe. I don't know that this will get me hooked on poppy seeds but I enjoyed it. Directions were excellent. I had trouble with my homemade filling...this was very difficult to roll up. I just ended up doing the best I could and throwing it in a loaf pan. Could have baked less time then the 30 minutes. Family liked it. Thanks for posting. Made for my Babes for ZWT4.
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Awesome recipe! I made this for a traditional Polish Easter dinner and EVERYONE raved about it! I added some ground almonds to the poppy seed filling along with about 1/4 cup raisins and a tiny bit of honey. I had to bake it on a cookie sheet as I couldn't find those wonderful pans that Rita uses - it worked well! Thanks Rita!!!
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey