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+ servings
5 from 1 vote

Polish Christmas Bread: Makowiec

Delicious, rich in aromas and beautiful to look at, Makowiec is a perfect bread as a holiday treat but also for the rest of the year.
Servings 1 roll
Prep Time 50 mins
Cook Time 50 mins
Leavening 1 hr



  • 125 ml Milk
  • 7 g Instant Yeast
  • 56 g Honey
  • 300 g All Purpose Flour
  • 50 g Lard
  • 2 Yolks


  • 125 g Poppy Seeds
  • 96 g Honey
  • 1 Lemon Peels grated
  • 1 g Orange Peels grated
  • 50 g Raisins
  • 50 Walnuts
  • 1 Vanillin sachet or ½ tsp vanilla extract
  • 155 g Milk hot



  • Heat the milk to warm it, once ready put it in a bowl adding a teaspoon of honey and the dry yeast, mix and let the yeast activate.
    125 ml Milk, 56 g Honey, 7 g Instant Yeast
  • In a bowl put the rest of the honey with the other ingredients for the dough, add the yeast mixed with the milk and knead well. Do not add any more flour.
    56 g Honey, 50 g Lard, 2 Yolks, 300 g All Purpose Flour
  • Cover with a cloth and leave to rise in a warm place for about 1 hour. While the dough rises, prepare the filling.


  • Heat the milk, put the poppy seeds in a pot and add the boiling milk and soak for 10 minutes.
    155 g Milk, 125 g Poppy Seeds
  • Boil for 20-25 min. If they dry, add a little more milk, enough to cover them. After cooking time, drain them well and grind them.
  • Chop the walnuts and raisins. Grate the lemon and orange peels.
    50 g Raisins, 50 Walnuts
  • In a bowl combine all the ingredients for the filling and mix well.
    96 g Honey, 1 Lemon Peels, 1 g Orange Peels, 50 g Raisins, 50 Walnuts, 1 Vanillin, 125 g Poppy Seeds

Preparation and Cooking

  • Turn on the oven to 200 ° C and let it warm up.
  • Roll out the dough (30cm x 25cm) onto a large enough sheet of baking paper so you can roll it up.
  • Place the filling on top of the dough, leaving space on each side. Roll starting from the shorter side, pinch the side ends as you roll it. Up to seal it completely. If you want you can wet the edge with water or egg white for a better seal.
  • Cover each loaf with milk and decorate with poppy seeds. Place in the oven to bake at 200 ° C for 10 minutes, then reduce the temperature to 180 ° C (I baked it at 175) and bake for another 40-45 minutes, depending on the oven.
  • Once out of the oven, cover it with a slightly damp cloth and let it sit for a while to soften it.
  • Serve once cold and cut into slices.
Chef: Taira by R.J.
Calories: 344kcal
Course: Sweets and Desserts
Cuisine: Croatian, Czech, Hungarian, Polish, Serbian, Slovak
Keyword: Baked Sweet, Christmas, Easter, Leavened Sweets
Difficulty: Easy
Temperature: 180 °C/356 °F, 200 °C/392 °F


Serving: 1062g | Calories: 344kcal | Carbohydrates: 456g | Protein: 89g | Fat: 154.9g | Sugar: 175g

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.

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