Poppyseed Rolls Recipe – Drożdzówki Makowe Zwijane

If you are looking for a more “snackable” version of the classic Polish Makowiec, look no further. These Poppy Seed Rolls (Drożdżówki Makowe) use the exact same rich, citrus-scented filling and fluffy yeast dough as the traditional roll, but they are shaped like Swedish or American cinnamon rolls.

This technique is perfect for those who want a higher ratio of soft dough to filling and a beautiful, swirled presentation that is pre-portioned and ready to share.

Why Use the “Cinnamon Roll” Technique?

• No Recipe Changes: You don’t need to learn a new set of measurements; use your favorite trusted Makowiec recipe.
• Foolproof Baking: Unlike the large rolls, these small buns bake evenly and won’t crack or burst in the oven.

How To Make The Poppyseed Rolls?

Step 1 – Make The Dough

You will have 4 egg whites left from the dough, and you will use it for the filling.

When you are making yeast dough, you need to remember about the following things:

• always use room-temperature or warm ingredients (they cannot be hot, though, because that will kill the yeast)
• knead the dough using your hands or a food processor
• place the dough in a warm, draft-free place to let it double or triple its size. Alternatively, place the dough in the fridge to let it grow overnight.

This recipe calls for 1 cup of warm milk, 4 egg yolks, 1 stick (110g) of melted butter, 4 cups (600g) of all-purpose flour, 1 tbsp (7g) of instant yeast, ½ cup (100g) of sugar, and ½ tsp of salt.

You just need to knead all the ingredients, place the dough in a large bowl. Cover the bowl with a clean kitchen cloth and simply wait for the dough to rise.

Step 2 – Prepare The Filling

You will have 4 egg whites left from the dough, and you will use them for the filling.

But first, you need to grind your poppyseed (4 cups / 400g). In Poland, it’s easy to buy poppyseed that is already ground, and it makes the cooking process so much easier!

Bring 1 ½ cups of milk to almost-boil, then add ground poppyseed to the milk. Cook for a few minutes, stirring from time to time.

The final step is to add 2 tbsps of honey, 4 tbsps of butter, 1 cup (200g of sugar, and raisins, candied fruits, and nuts. It is optional; however, I think they add the cake more flavor. Allow to cool.

I recommend adding beaten egg whites to the poppyseed filling right before rolling the cake, so we will get back to you in the next step.

Step 3 – Beat Egg Whites And Add To The Poppyseed Filling

When your dough has risen (it needs about 90 minutes), prepare a pastry board and a rolling pin.

Beat egg whites with a pinch of salt until stiff, then, using the spoon, add them to the poppyseed filling. Do it very carefully. You want your filling to be fluffy and sticky so gentle stirring will make it perfect.

Step 4 – Assemble The Rolls

The first thing you need to do is to preheat the oven to 350°F / 175°C. Next, divide the dough into 2 pieces.

Roll the first piece out onto a floured surface to just under ½” thickness.

Now spread the filling onto the dough, avoiding the edges.

Roll up the pastry, starting at one of the long ends.

Slide a dental floss under the roll, then wrap it around the top. Pull tightly in opposite directions to pull the floss through the roll. Repeat, slicing at about 2″ intervals.

Step 5 – Bake

Transfer the rolls into the baking tray lined with parchment paper.

Repeat the process with the second part of the dough and the filling.

Bake for 25 minutes. Allow to cool before decorating.

Step 6 – Decorate The Rolls

When your rolls are cold, decorate them however you like!

I recommend the best toppings below. My favorite is sugar glaze (1 cup of powdered sugar + 4 tbsps of water) and some dried nuts, fruits, or candied orange peel on top.

Poppyseed Rolls Recipe – Drożdzówki Makowe Zwijane