Zapisz A delightful twist on the classic Polish poppy seed roll, these soft yeasted rolls are filled with a rich poppy seed paste and tangy cherry compote, creating a vibrant, fruity dessert or sweet breakfast treat.
I first made these cherry coded makowiec rolls to surprise my family for Sunday breakfast. The aroma of fresh yeast dough baking with cherries brought everyone to the kitchen before they were even out of the oven.
Ingredients
- Dough: 3 1/4 cups (400 g) all-purpose flour, 1/2 cup (120 ml) warm milk, 1/4 cup (60 g) granulated sugar, 2 1/4 tsp (7 g) active dry yeast, 1/3 cup (75 g) unsalted butter (softened), 2 large eggs, 1/4 tsp salt
- Poppy Seed Filling: 1 cup (150 g) poppy seeds, 1/3 cup (80 ml) whole milk, 1/4 cup (60 g) granulated sugar, 2 tbsp honey, 1/4 cup (30 g) finely chopped walnuts, 1/2 tsp vanilla extract, 1 tbsp unsalted butter
- Cherry Compote: 1 1/2 cups (225 g) pitted cherries (fresh or frozen), 1/4 cup (50 g) granulated sugar, 1 tbsp lemon juice, 1 tbsp cornstarch mixed with 2 tbsp water
- Glaze: 1 cup (120 g) powdered sugar, 2 (or 3) tbsp milk
Instructions
- Prepare the Dough:
- In a small bowl, combine warm milk, yeast, and 1 tbsp sugar. Let sit for 5 (or 10) minutes until foamy. In a large bowl, mix flour, remaining sugar, and salt. Add eggs and yeast mixture. Gradually add softened butter and knead until smooth and elastic (about 8 (or 10) minutes). Cover and let rise in a warm place for 60 (or 90) minutes, or until doubled in size.
- Make the Poppy Seed Filling:
- In a saucepan, combine poppy seeds and milk. Simmer for 15 minutes, stirring frequently. Drain any excess liquid and blend or grind to a coarse paste. Stir in sugar, honey, walnuts, vanilla, and butter. Let cool.
- Prepare the Cherry Compote:
- In a small saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat until cherries release juices (5 (or 7) minutes). Stir in cornstarch slurry and cook until thickened. Cool completely.
- Assemble the Rolls:
- Line a baking sheet with parchment paper. Punch down dough and roll out on a floured surface to a 12x18-inch rectangle. Spread poppy seed filling evenly, then layer cherry compote on top. Roll up tightly from the longer side, pinching seams. Slice into 12 even rolls and arrange on the baking sheet, cut side up. Cover and let rise for 30 minutes.
- Bake:
- Preheat oven to 350°F (175°C). Bake rolls for 22 (or 25) minutes until golden brown. Cool slightly.
- Glaze:
- Whisk powdered sugar and milk until smooth. Drizzle over cooled rolls.
Zapisz This recipe has become a family tradition on spring weekends. We like to gather around the table, eating warm rolls and reminiscing about holidays in Poland.
Required Tools
Mixing bowls, saucepan, rolling pin, baking sheet, parchment paper, stand mixer (optional), sharp knife
Allergen Information
Contains wheat (gluten), eggs, milk (dairy), nuts (walnuts). For nut allergies, omit walnuts. Always double-check ingredient labels for hidden allergens.
Nutritional Information (per roll)
Calories: 275, Total Fat: 9 g, Carbohydrates: 43 g, Protein: 6 g
Zapisz Enjoy these rolls warm with a cup of coffee or tea. The poppy seed and cherry combination makes them truly unforgettable.
Najczęściej zadawane pytania dotyczące przepisów
- → Can I use dried fruit instead of cherries?
Yes, dried cranberries or apricots can substitute cherries for a different fruity flavor.
- → How do I make the poppy seed paste smooth?
Simmer poppy seeds in milk, then blend or grind to a coarse paste before mixing with other ingredients.
- → Is this dessert suitable for nut allergies?
Absolutely. Simply omit the walnuts from the filling for a nut-free option.
- → What is the best way to serve these rolls?
They are excellent served warm, especially with coffee or tea for breakfast or dessert.
- → Can these rolls be made ahead?
Yes, you can prepare the rolls in advance and glaze after baking. Store airtight for freshness.
- → What is the approximate rising time for the dough?
Allow the dough to rise for 60–90 minutes initially, then an additional 30 minutes after shaping.