Makowiec (Poppy Seed Cake)

Makowiec from Polish Cooking (Ex Libris Books)

Rinse poppy seeds, scald with hot water and let sit overnight. The next day, prepare dough as for yeast-raised Babka but a little more firm and let it rise. Drain the poppy seeds in a sieve, grind at least three times. Melt butter in a pot, add sugar, poppy seeds, honey, raisins, nuts and candied orange peel and fry a few minutes on a low flame, still mixing. When slightly cooled, add egg whites whisked into a froth and mix. Divide the dough and the poppy seed mixture into three parts. Roll out each part of the dough, lightly sprinkled with flour. Evenly spread poppy seed mixture on the dough, roll up the dough and place in long, app. 18-inch loaf pans. The edges should be tucked under the dough roll. Let the rolls rise in a warm place covered with a towel, then brush with an egg mixed with 1 t. milk. Bake in a moderate oven (360) for 35-40 minutes. Check if ready with a toothpick, which should remain dry. When slightly cooled, take out of the pans and glaze.


1 lb. flour
1 cup sugar
3/4 c. margarine
3 egg yolks
1 c. milk
1 oz. yeast
butter and bread crumbs to grease the cake form

1 lb. poppy seeds
1 c. sugar
2 T. honey
1 rounded T. butter
2 egg whites
vanilla sugar
3/4 c. raisins
1 c. chopped walnuts
1 T. finely chopped candied orange peel

1 egg

1 c. powdered sugar
1 T. lemon juice
1-2 T. boiling water