Poppyseed Twisted Cake Recipe – Makowiec Zwijany

If you love the flavor of a traditional Polish poppy seed roll but find the rolling and parchment-paper-wrapping technique a bit intimidating, this Poppy Seed Twisted Cake (Makowiec Zwijany or Zaplatany) is the perfect variation for you.

While the ingredients for the fluffy yeast dough and the rich, nutty poppy seed filling remain the same as the classic recipe, the folding technique is different. Instead of a tight roll, the dough is twisted or braided. This not only creates a stunning visual “marble” effect when sliced but also allows the steam to escape more easily, preventing the common problem of the crust separating from the filling.

Why Choose the Twisted Technique?

• Showstopper Look: It looks like a professional braided loaf, making it a beautiful centerpiece for Easter or Christmas.
• No Bursting: Because the dough is twisted rather than tightly rolled in paper, it has room to expand without cracking.
• Perfect Ratio: Every bite has an even distribution of dough and poppy seeds.

How To Make The Poppyseed Twisted Cake?

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 Cakes

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.

Cut the cake in half, lengthwise. Twist the two pieces over one another like a rope.

Step 5 – Transfer To The Pan & Bake!

Transfer the cake into the bread pan (9×13”) lined with parchment paper.

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

Bake for 35-40 minutes. Allow to cool before decorating.

Step 6 – Decorate The Cakes

When your cakes 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 Twisted Cake Recipe – Makowiec Zwijany