Makowiec

Discover the history of Makowiec.

1. Brioche Dough

   • 350 g of strong flour
   • 150 g of whole milk
   • 110 g of butter
   • 50 g of egg yolks (3 units)
   • 50 g of white sugar
   • 12 g of fresh yeast
   • 5 g of salt
   • 3 g of orange zest

   • In the mixing bowl, start by combining the flour, egg yolks, milk, sugar, fresh yeast, orange zest, and salt until all the ingredients are fully incorporated.
   • Next, knead at medium speed for 10 minutes until the flour develops gluten and becomes elastic.
   • Gradually add the cold butter in small pieces and knead for another 10 minutes until the dough pulls away from the sides of the bowl and becomes smooth, shiny, and uniform.
   • Turn the dough out onto your work surface, shape it into a ball, and place it in the fridge overnight.
   • Allowing the dough to ferment in the cold slows the proving process but makes it more consistent over time, resulting in enhanced flavours and aromas, as well as a better crumb texture once baked.

2. Poppy Seed Filling

   • 280 g of poppy seeds
   • 120 g of egg whites (3 units)
   • 100 g of walnuts
   • 60 g of butter
   • 60 g of white sugar
   • 60 g of raisins
   • 60 g of candied oranges
   • 45 g of honey
   • 25 g of rum or water
   • 3 g of salt

   • Boil water and pour it over the poppy seeds in a large bowl, fully covering them. Set aside for 20 minutes to allow them to hydrate properly.
   • Meanwhile, soak the raisins in the slightly warm rum and optionally toast the walnuts for about 15 minutes at 150º C.
   • After the time has passed, transfer them to a large saucepan along with the water and cook over medium heat for another 20 minutes until soft and tender. Drain and let cool for about 10 minutes.
   • Transfer the seeds to a tea towel and finish draining all the water by wrapping the seeds in the towel and squeezing out as much liquid as possible.
   • In a saucepan, melt the butter over medium heat and add the well-drained poppy seeds, chopped walnuts, raisins with the rum, candied orange cut into small pieces of about 3-4 mm, honey, and salt. Cook for about 5 minutes until all the ingredients are fully combined. Turn off the heat and let cool at room temperature.
   • Once cooled, whisk the egg whites with the sugar until soft peaks form. Do not over-whisk the meringue, as it will not bind well later.
   • Gently fold the meringue into the previous mixture in two additions using a spatula. Set aside.

3. Assembly

   • 100 g of icing sugar
   • 45 g of syrup or orange juice
   • 30 g of poppy seeds
   • 30 g of walnuts
   • 30 g of candied orange

   • Remove the brioche dough from the fridge, divide it into two equal halves, place them on your lightly floured work surface, and roll them out with a rolling pin to form rectangles of 35 x 20 cm.
   • Spread a layer of poppy seed filling about 6-8 mm thick over the surface of each rectangle, leaving 2 cm clear along one of the long edges and 1 cm along the short edges. Brush the edges with a little water to help seal the roll once it is rolled up.
   • Carefully roll each rectangle from the long side where the filling reaches the edge. Once rolled, press the edges where the dough was brushed with water to ensure the roll is properly sealed and the filling does not leak during baking. Fold each end of the roll under itself, leaving the seam side down.
   • Place the rolls well apart on a baking tray and leave to prove for about 30 minutes.
   • Bake in a preheated oven at 175º C for 50 minutes with top and bottom heat. Once baked, let cool at room temperature on a wire rack.
   • Once cooled, mix the icing sugar with the orange syrup used to preserve the fruit and glaze each roll using a pastry brush.
   • Optionally, decorate the top by sprinkling with chopped walnuts, candied orange pieces, and poppy seeds.
   • This step should be done immediately after glazing the rolls to help the toppings adhere, as the glaze will set after a few minutes.
   • Store in a cool, dry place until ready to eat. If not consumed the same day, cover with cling film to prevent drying out.

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