Poppy Seed Roll

Makowiec is the poppy seed roll that has to be on the table for Wigilia, Polish Christmas Eve, and it turns up at just about every other gathering through the year besides. Soft, buttery yeast dough gets rolled around a thick layer of ground poppy seed sweetened with sugar and butter, then baked until it sets into the dark spiral you see the moment a slice comes off the end. The top is finished with a thin powdered-sugar glaze and a scattering of poppy seeds.

If you've never had it, the filling is the part worth knowing about. Ground poppy seed is dense and dark and faintly nutty, closer to a rich almond or chestnut filling than to anything in an American bakery case, and the sweetness stays gentle.

And if there was someone in your family who used to make this, you'll recognize it before you taste it.

Baked to the traditional recipe and shipped frozen to your door. Left wrapped on the counter overnight, it's ready by morning.

8-inch half roll, about 20 oz (565 g).

Ingredients

butter, poppy seed, eggs, sugar, salt, wheat flour.

How to defrost

Polana’s bakery products are shipped in frozen condition to preserve their good quality and great taste! When you are ready to enjoy your poppy seed roll from Polana.com, simply place the cake on plate on the kitchen counter and allow it to thaw out for about 6-12 hours, or leave out overnight (it will be ready to enjoy by morning!). Always keep the cake wrapped while it thaws.

Smacznego!