I love the classic Polish cake Makowiec - a sweet bready cake, rolled like a swiss roll, with a poppy seed filling. It's a classic bake for me at Christmas, but this year I decided to vary things, and instead made a yeasted sweet dough (like in my recent cinnamon rolls post), and filled it with the poppy seed paste. After proving and baking, I drizzled over some icing, and they were done! They are lovely to have as a midday treat, and everyone really seemed to enjoy them.
Once these are cool, keep them in an airtight container and they should stay moist for 3-4 days.
Makes c. 12 big swirls
Ingredients:
For the dough:
- 475g strong white bread flour, plus an extra handful for dusting
- 25g cornflour
- 7g dried fast-action yeast
- 50g light soft brown sugar
- 1/2 tsp ground cardamom
- 1/2 tsp salt
- 300ml soy milk
- 75g dairy-free (I used a soy-based) margarine
For the filling:
- 400g poppy seed paste
- 50g mixed dried fruit
- 25g glace cherries (Plus 20g for decoration, optional)
- 1 tbsp ground cinnamon
For the icing:
- 150g icing sugar
- 1-2 tbsp water
Method:
1. Tip the bread flour and cornflour into the bowl of a stand mixer, fitted with a dough hook. To one side of the bowl add the yeast, and to the other side add the sugar, cardamom and salt.
2. Heat the soy milk in the microwave for 30 seconds - 1 minute, until warm but not hot to the touch. Pour over the flour and add the margarine.
3. Turn on the stand mixer and leave to knead for around 8 minutes, until it is very soft.
4. Cover the bowl with cling film and leave to rise in a warm place for about 1 hour, or until the dough has at least doubled in size.
5. Roll the dough out on a lightly floured surface until it is about 20 x 30 cm. In a bowl, beat together the poppy seed paste, cinnamon and dried fruit, and then spread evenly over the dough.
6. Along the long edge, roll the dough into a tight spiral. Slice into 12 swirls.
7. Grease and line the base of two baking trays, and then place the spirals on the trays, with at least 3cm between each swirl. Cover and leave to prove for around 45 minutes.
8. Preheat your oven to 180c (160c fan)/355f/gas mark 4.
9. Bake the swirls for 25-30 minutes, or until golden and firm to the touch. Check after 20 minutes and if browning too much, cover with foil.
10. Leave to cool.
11. Beat together the sifted icing sugar and water until it is a thick but droppable consistency. Once the swirls have cooled, pipe or drizzle over. If wanted, halve the glace cherries and place on the icing to stick.
12. Enjoy!
