If there’s one showstopper you simply must bake this season, it’s Polish Poppy Seed Cake (Makowiec). A beloved classic in Polish homes, this striking rolled cake is generously stuffed with aromatic poppy seeds, nuts, raisins, and kissed with citrus zest. Every soft, sweet slice reveals a gorgeous spiral, fragrant with vanilla and honey, dusted with powdered sugar for the perfect finishing touch. Whether for a festive holiday spread or a simple afternoon treat, Polish Poppy Seed Cake (Makowiec) is guaranteed to fill your kitchen with sweet, buttery aromas and gather everyone around the table for “just one more piece.”
Ingredients You’ll Need
Don’t let the stunning swirls fool you—every ingredient in this cake is incredibly approachable and easy to work with. The combination of everyday pantry staples and a few special touches creates deep flavor, beautifully tender texture, and that iconic poppy seed color and taste.
- 2 cups poppy seeds 🌱: These are the heart and soul of Polish Poppy Seed Cake (Makowiec), giving the filling its inimitable aroma, nutty flavor, and signature texture.
- 1¼ cups sugar 🍬: Sweetens both the dough and filling, making every bite perfectly balanced.
- 1 cup milk 🥛: Used to soak the poppy seeds and enrich the dough; gentle heat brings out the seeds’ full flavor.
- 3 tablespoons butter 🧈: Adds richness and a soft, tender crumb to the dough.
- 1 cup all-purpose flour 🌾: The backbone of the dough, providing structure without being heavy.
- 1 packet (2¼ teaspoons) active dry yeast 🍞: Helps the cake rise and brings a delicate, satisfying chew.
- 2 eggs 🥚: Bind everything together and give the dough richness.
- 1 teaspoon vanilla extract 🌼: Compliments the poppy seeds with subtle floral notes.
- 1 tablespoon honey 🍯: Adds gentle sweetness and helps the filling stay delightfully moist.
- ¼ cup raisins 🍇: Little bursts of sweetness studded throughout, classic in Makowiec.
- Zest of 1 lemon 🍋: Brightens up the flavor and brings a little spark to the rich filling.
- 1 teaspoon salt 🧂: Enhances all the other flavors and keeps the sweetness in check.
- ½ cup chopped walnuts 🌰 (optional): Add a lovely crunch and pairs beautifully with poppy seeds.
- Powdered sugar for dusting ❄️: That pretty snow-like finish that always wows!
How to Make Polish Poppy Seed Cake (Makowiec)
Step 1: Soak and Prepare the Poppy Seeds
This first step is all about unlocking the full potential of the poppy seeds. Pour the warm milk over them and allow them to soak for about an hour. This softens the seeds and ensures your filling will be luscious, never gritty. After soaking, drain off any extra liquid and pulse the seeds in a food processor until they form a fragrant, spreadable paste.
Step 2: Bloom the Yeast
Just as important as the filling is the rise of your dough! Dissolve your active dry yeast in a quarter cup of warm water and let it sit for about five minutes. You’ll see it become foamy and aromatic—this quick step ensures your Polish Poppy Seed Cake (Makowiec) will be light and airy.
Step 3: Make the Dough
Now, in a large bowl, cream together the softened butter and sugar until the mixture is pale and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract. Stir in the proofed yeast mixture, flour, and salt until you have a soft, slightly tacky dough. Cover and let it rest for about 30 minutes; it should start to rise and look pillowy.
Step 4: Prepare the Filling and Combine
Gently fold your poppy seed paste, honey, raisins, lemon zest, and walnuts (if using) into the dough. This mixture is the magic of Makowiec, offering flavor and texture in every bite. Be patient and fold carefully to keep the dough’s soft structure intact.
Step 5: Shape, Rest, and Bake
Preheat your oven to 350°F (175°C). On a floured surface, roll your dough into a rectangle. Starting with one of the longer edges, roll it up tightly into a log, forming those beautiful spirals. Place the log seam-side down on a parchment-lined baking sheet. Give it another 15-minute rest so the dough relaxes before baking. Slide it into the oven and bake for 35-40 minutes, until it’s deeply golden and smells absolutely irresistible.
Step 6: Cool and Finish
Let the cake sit until it’s completely cool—this helps everything set up for clean, gorgeous slices. Don’t forget a blizzard of powdered sugar on top! It adds visual drama and a final kiss of sweetness, making your Polish Poppy Seed Cake (Makowiec) truly unforgettable.
How to Serve Polish Poppy Seed Cake (Makowiec)
Garnishes
You can never go wrong with a classic dusting of powdered sugar. For a festive touch, sprinkle a few extra lemon zest strands or scatter some chopped walnuts on top. Even a drizzle of simple icing (powdered sugar and milk) works if you like an extra hint of sweetness and shine.
Side Dishes
Polish Poppy Seed Cake (Makowiec) is lovely solo, but it pairs beautifully with a cup of hot black tea, robust coffee, or even a glass of sweet dessert wine for a special occasion. Fresh berries or a dollop of lightly whipped cream make fantastic accompaniments if you want to serve it as a plated dessert.
Creative Ways to Present
Sliced into neat spirals, Makowiec looks spectacular on a wooden board or a pretty platter. For a holiday brunch, try cubing the slices and threading them onto skewers with fresh fruit for a fun, unexpected presentation. Mini Makowiec rolls are also a crowd-pleaser—just divide the dough into smaller logs before baking!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (lucky you!), wrap Polish Poppy Seed Cake (Makowiec) tightly in plastic wrap or store in an airtight container. It stays moist at room temperature for up to three days and is perfect for enjoying with your morning coffee.
Freezing
Makowiec freezes exceptionally well! Once fully cooled, tightly wrap the whole cake or individual slices in a double layer of plastic wrap, then foil. It’ll keep its flavor and texture for up to three months. Thaw overnight in the fridge for best results.
Reheating
If you like your slice a little warm, gently reheat it in the microwave for 10-15 seconds or in a 300°F oven for about 5 minutes. You’ll bring back the fresh-baked aroma, and the filling will taste extra luscious!
FAQs
Do I need to grind the poppy seeds, or can I use them whole?
Grinding the poppy seeds is essential for Polish Poppy Seed Cake (Makowiec). It transforms them into a tender, flavorful paste that blends perfectly with the dough and prevents any gritty texture in the filling.
Can I make this recipe without nuts or raisins?
Absolutely! The walnuts and raisins are traditional but entirely optional. If you prefer a smooth poppy seed filling or have allergies, simply omit them. Your cake will be just as delicious and classic.
Why did my cake crack during baking?
This sometimes happens if the dough is rolled too tightly or dries out during baking. Be sure to shape the log gently, let it rest before baking, and avoid overbaking. A few surface cracks are totally normal, and a dusting of powdered sugar hides them beautifully.
Is this recipe good for making in advance for holidays?
Polish Poppy Seed Cake (Makowiec) is actually perfect for preparing ahead of time! It keeps its flavor and texture for days, and even improves as the flavors meld. You can bake it a day or two before your gathering for less last-minute stress.
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast without any major adjustments. Just skip the blooming step and mix it directly with your dry ingredients before adding the wet mixture.
Final Thoughts
There’s a certain joy that comes from making Polish Poppy Seed Cake (Makowiec) at home—watching the golden loaf emerge from the oven and sharing those beautiful, nut-studded spirals with friends and family. If you’ve never tried baking this classic, I can’t recommend it enough. It’s rich with tradition, surprisingly easy to make, and guaranteed to become a new favorite for holidays and every cozy occasion in between!
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Polish Poppy Seed Cake (Makowiec) Recipe
- Total Time: 2 hours 10 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
Indulge in the rich, nutty flavors of a traditional Polish Poppy Seed Cake, known as Makowiec. This sweet treat is a delightful combination of poppy seeds, raisins, and walnuts wrapped in a soft, fluffy dough, perfect for any occasion.
Ingredients
Instructions
- Soak and Grind Poppy Seeds: Warm milk, pour over poppy seeds, let soak, then grind into a paste.
- Prepare Yeast Mixture: Dissolve yeast in warm water and let it bloom.
- Make Dough: Cream butter and sugar, beat in eggs and vanilla, then mix in yeast, flour, and salt.
- Add Flavorings: Fold in poppy seed paste, honey, raisins, lemon zest, and walnuts.
- Shape and Bake: Roll dough, form a log, let it rise, then bake until golden.
- Finish and Serve: Dust with powdered sugar before serving.
Notes
- You can customize the filling by adding dried fruits or different nuts.
- This cake is best enjoyed fresh but can be stored in an airtight container for a few days.
- Prep Time: 1 hour 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 45mg
