Makowiec is a delightful sweet treat that features a tender, yeast-based dough rolled around a generous filling of ground poppy seeds mixed with honey, sugar, and sometimes nuts or dried fruits and nuts.

The dough provides the perfect canvas to showcase the richness and depth of the poppy seed filling. The roll is typically baked until golden brown, and then often dusted with powdered sugar for an added touch of sweetness.

Cultural background

Makowiec is a staple during festive occasions and holidays, especially Christmas and Easter. It is a symbol of good luck and prosperity, and its presence on the dessert table is a delight for everyone.

According to tradition, the poppy seed cake on the festive table will provide fortune  and abundance at home.

There is not much of a story behind it. No one really knows where it came from apart from the fact that it got way more popular across the entire country of Poland after World War II.

Many Central and Eastern European countries make this poppy seed roll for Christmas and Easter. It is called mákos bejgli in Hungary, mohnkuchen or mohnstriezel in Austria, wienerbrød in Denmark, makový závin in Czechia, makovník in Slovakia, makivnyk in Ukraine, makovnjača in Serbia, makavy rulet in Belarus, coarda cu mac in Romania, magonmaizite in Latvia, and rulet s makom in Russia. Surprisingly, it is very popular in southwestern Pennsylvania, USA, since many Poles as immigrants to the USA, grew up.

Culinary background

The Polish poppy seed roll or makowiec is also called strucla, which is the generic name for these types of sweet yeast rolls with different fillings.

It can also be filled with jams, jelly, sweet fruit fillings, chopped almonds, chopped walnuts, candied peel, or sweet cheese.

Makowiec, especially this truly Polish version, isn’t very sweet, so many palates may prefer it with a little glaze poured over the top to add a little sweetness to each bite.

It’s a must have for Easter and Christmas in Polish homes, but it’s not saved for these special occasions. You might see it offered regularly for breakfast or brunch. It’s just the time to have coffee or a cup of tea.

• Exploring world flavors, ingredients, and cooking methods to honor heritage while bridging cross-border connections.

• To learn about nations, its traditions and make bonds with the people who share the same values.

• To discuss flavors using chemical concepts

• To measure ingredients in terms of mathematical concepts

• To explain the processes involved in dough as an example of a sequence of chemical reactions

• Using mathematical calculations

• To convert temperature

• To change quantities

• To fix weight

• To determine cooking time

• Analyzing label facts on food labels

• To use nutrition facts provided on labels to make quick, informed food choices

• Developing intake allowances plan based on Recommended Dietary Allowance (RDA)

• To analyze the levels of intake of essential nutrients 

• To prepare the dietary plan to live more consciously

• Educational materials:

Cookery books, articles on cuisine, and online content about cultural history and a number of recipes for the perfect dish 

• Audio-Visual tools:

Use of instructional videos and visual presentations on preparation and significance of makowiec 

• Interactive and collaborative Tools:

Group worksheets and digital platforms for collaborative learning and regulatory discussions.

• Assessment Tools:

Evaluation forms and quizzes to assess students’ understanding of makowiec cultural, nutritional, and scientific aspects.

• Discovering the processes in the human body related to metabolism 

• Familiarization with the concept of acceptable intake  based on Recommended Dietary Allowance (RDA) 

• Learning about different meat and vegetable substitutes

• Study of aspects of vitamin and micronutrient abuse and deficiency in relation to biological processes in the human body.

• Determining mathematical terms for measuring ingredients and understanding proportions in recipes.

• Applying knowledge of chemistry and math to make calculations and understand chemical reactions.

• Exploring food culture around the world

Preparing makowiec:  

• Cover the poppy seeds in boiling water and let sit for a few hours or overnight.

• Heat the milk to 110 F (43 C), pour into a large bowl.

• Stir in the sugar and the yeast, let sit for 5 minutes.

• Stir in the flour, salt, egg yolk, butter, and vanilla, kneading it to work in all of the flour.

• Cover the bowl with a dish towel and let rise until doubled in size about 90 minutes.

• While the dough rises, strain the water from the poppy seeds using a paper towel lined colander.

• Grind the poppy seeds in a spice (clean electric coffee grinder) or a food processor, you’ll get the best results with a spice grinder, but you’ll have to process in batches.

• Mix sugar, butter, egg whites, honey, ground raisins (process in your spice grinder or just add to the food processor and mix) and almond extract.

• Punch down the dough, and divide in two.

• Roll each piece into a 14 inch x 10 inch rectangle.

• Spread half of the poppy seed filling in each rectangle, avoiding the edges.

• Roll up (on the long side), pinching to seal the dough, tucking the end underneath and pinching to keep the filling from leaking out.

• Place the rolls on a parchment lined baking sheet, seam side down.

• Cover with a dish towel and let rise for 35-40 minutes.

• Preheat the oven to 350 F (175 C).

• Brush with egg beaten with oil, bake for 35 minutes.

• Cool.

• (Optional) stir milk into powdered sugar and pour/drizzle over the rolls.

• Cut into 1/2 inch slices.