My initial thought when I saw this theme was to do some more experimenting with sourdoughs. I’ve been having lotso fun with Kip (my starter) and some specialty flours I nabbed from school after my bread baking class.
My dad’s side of the family is Polish, Hungarian, German, among tons of other Eastern European things so I thought that this Makowiec (ma-KOH-viets) would be a perfect bread to double dip in the Bread Baker event and for my homework. I was able to make it at school and take it home for blogging purposes. 🙂
First off, for people who don’t know… Makowiec is the Polish take on a common European poppy seed roll bread made with a sweet enriched yeast dough wrapped around a delicious citrus-y filling (made with an obscene amount of poppy seeds. Like… SO. many. A pound.).
It’s got candied orange peel, almonds, honey. So much flavor. The filling is admittedly a little time intensive, and you can buy canned fillings in the ethnic isles of some grocery stores. But homemade filling can’t be beat.
It’s a realllyyy unique bread in that the filling is twice as thick as the bread, and it’s all about the poppy seeds. When I was researching for my homework assignment, I learned that the bread is really common around the holidays because the poppy flower is seen as a symbol of good fortune and fertility.
Eating this bread studded with poppy seeds around the holidays was supposed to bring prosperity to the new year! But, in Poland this bread is found year round and very typically enjoyed with tea. 🙂
Ingredients: (Recipe adapted from The Cooking Channel)
6 ounces unsalted butter, cold
5 cups ap flour
1 cup powdered sugar
2 tablespoons instant yeast
1/4 cup water
1 tablespoon granulated sugar
2 egg yolks (keep the whites)
1/2 cup sour cream
1 teaspoon vanilla
1 tablespoon lemon zest
1 pound poppy seeds
1/2 cup chopped almonds
4 ounces butter
1 cup granulated sugar
1/2 cup golden raisins
1 teaspoon vanilla
1/2 cup honey
1/4 cup candied orange peel
1 teaspoon lemon zest
1 egg, beaten
2 egg whites
Milk and poppy seeds for glazing
1 cup powdered sugar
2 tablespoons lemon juice (or enough for desired consistency)
Dough: In the bowl of your stand mixer, combine the butter and flour. Using a pastry cutter, or your finger tips work the butter into the flour. Then add the powdered sugar and lemon zest, and mix until combined. In a separate bowl, add the yeast, granulated sugar, eggs, egg yolks, sour cream and vanilla and mix to combine. Add the wet to the dry and mix on low with a dough hook for 5 to 8 minutes until you have a smooth dough. Place in an oiled bowl in a warm place to rise for 2 hours. While rising, make the filling.
Filling: Place the poppy seeds in a sauce pan and cover with water. Bring to a boil and cook for 40 minutes. Drain through a fine mesh sieve and transfer to a food processor. Blend the seeds for 4 minutes. Add the raisins, orange peel, almonds and lemon zest and pulse until you have a paste. Melt the butter in the same sauce pan on the stove and add the sugar, honey, vanilla and paste mixture. Cook on medium low, stirring frequently for about 10 minutes. Allow the mixture to cool slightly before adding the beaten egg. In the bowl of your stand mixer (or by hand like I did :-P) beat your whites to stiff peaks. Fold into the poppy seed mixture. Store the refrigerator until the dough is ready.
Assembly and bake: After the dough has doubled in size, knock it down gently and knead in the bowl a couple times. Transfer to a work surface and divide in 4. Roll each portion into a rectangle and divide the filling evenly among the 4. Jelly roll it, and then decide if you want to do a different shape. Transfer to a greased or parchment lined baking sheet. Allow to proof for 1 hour (until it springs back slowly when poked gently). Preheat the oven 350 degrees. Brush with milk and sprinkle with poppy seeds. Bake for about 30 minutes until golden brown. Allow to cool for about 5 minutes before glazing.
Yep, that filling takes a bit more effort than I anticipated. And a lot of ingredients. That’s why I was so happy to make this bread at school where we had candied orange peel made, and tons of poppy seeds etc. Made it a lot more fun! 😀 The recipe makes 4 rolls total (so you can definitely halve it). I did two simple logs and two fancier version with the glaze.
So tasty and such a nostalgic set of flavors. Yummy citrus and seedy deliciousness. And there are so many different takes on how to make this bread. If you love poppy seeds as much as I do, give this guy a go!
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. This month’s theme is Seeds, and his hosted by Karen of Karen’s Kitchen Stories. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.
Don’t forget to check out the rest of the delicious breads with seeds:
- Amaranth Banana Nut Quick Bread from Magnolia Days
- Anadama Bread from Baking in Pyjamas
- Bird Seed Bread from Culinary Adventures with Camilla
- Crunchy Seed Braid from A Shaggy Dough Story
- Everything Dutch Oven Bread from Chef Mireille’s East West Realm
- Hearty Seed Dinner Rolls from A Day in the Life on the Farm
- Khobz Mzaweq – Moroccan Decorated Bread from Food Lust People Love
- Lemon Chia Quick Bread from Basic N Delicious
- Lemon Curd Poppy Seed Bread from A Baker’s House
- Lemon Poppy Seed Bread from The PinterTest Kitchen
- Multigrain and Seed Bread Extraordinaire from Karen’s Kitchen Stories
- Multigrain Bread with Flaxseeds from Cooking Club
- Pain Petri (Moroccan Challah) from Passion Kneaded
- Seeded Club Soda Bread from Hezzi-D’s Books and Cooks
- Sesame Studded Grissini from Ruchik Randhap
- Simit – Turkish Ring Bread from Spice Roots
- Six Seed Soda Bread from Bakers and Best
- Sunflower Seed Bread from My Catholic Kitchen
- Sunflower Seed Bread from Kids and Chic