Makowiec (Polish Poppy Seed Roll)

Dough

• 200 ml Whole milk
• 60 g Caster sugar
• 7 g Instant yeast
• 350 g Plain flour
• 1 tsp Fine sea salt
• 1 Egg
• 60 g Unsalted butter

Poppy seed filling

• 200 g Poppy seeds
• 150 ml Whole milk
• 80 g Honey
• 80 g Raisin
• 1 tsp Dried orange zest
• 1 tsp Vanilla extract

Icing glaze

• 120 g Icing sugar
• 20 ml Whole milk

1. Warm the milk until just lukewarm, then stir in the caster sugar and yeast. Leave for 5 minutes until the surface looks slightly foamy.
2. Put the flour and salt in the bowl of a stand mixer. Add the egg and the milk mixture, then mix with the dough hook on low until a shaggy dough forms.
3. Knead on medium speed for 6 to 8 minutes until smooth and elastic. Add the butter a little at a time and continue kneading for 3 to 4 minutes until fully incorporated and the dough is glossy.
4. Shape the dough into a ball and place in a lightly buttered bowl. Cover and leave in a warm place for 60 minutes, or until doubled in size.
5. Meanwhile, make the filling: tip the poppy seeds into a saucepan with the milk and bring to a gentle simmer. Cook for 8 to 10 minutes, stirring often, until thick and most of the milk is absorbed.
6. Stir in the honey, raisins, dried orange zest and vanilla, then cook for 1 to 2 minutes until sticky and cohesive. Scrape into a bowl and leave to cool to room temperature so it does not melt the dough.
7. Line a baking tray. Tip the risen dough onto a lightly floured surface and roll into a rectangle about 30 x 40 cm, with a long edge facing you.
8. Spread the cooled poppy seed filling evenly over the dough, leaving a 2 cm border along the far long edge. Roll up tightly from the long edge nearest you, pinching the seam to seal and tucking the ends under.
9. Place seam-side down on the tray. Cover and prove for 30 minutes until slightly puffy; meanwhile, heat the oven to 180°C (355°F).
10. Bake for 30 to 35 minutes until deep golden and the roll sounds hollow when tapped underneath. Cool completely on a rack before glazing so the icing sets neatly.
11. Whisk the icing sugar with enough milk to make a thick but pourable glaze. Drizzle over the cooled makowiec and leave for 10 minutes to set before slicing.

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