Makowiec (Poppy Seed Bread)

Description: Many different cultures have different kinds of bread, but this Polish poppy seed dessert bread can’t be beat! As addictive as this dish can be it is only exclusively served usually on Poland’s Christmas Eve dinner making it that much more special. Poppy seed rolls are also found in many other countries like Germany and Hungary with each country having its own special twist on the bread. After all poppy seeds have been around thousands of years in many different civilizations.

Ingredients:

1 package active dry yeast

2 cups warm milk

8 cups all-purpose flour

3/4 cup sugar

1 teaspoon salt

5 eggs

1 stick butter, melted

2 (11-ounce) cans poppy seed filling

Directions:

1. In a small heatproof bowl, dissolve yeast in 1/2 cup of the warm milk.

2. In the bowl of a stand mixer or a large bowl, combine flour, sugar, salt and eggs. Add remaining 1 1/2 cups warm milk, butter and yeast mixture. With the paddle attachment, or by hand, beat until smooth. Dough will be sticky at this point.

3. Scrape dough into a clean, greased bowl. Sprinkle the top with a little flour and cover. Let stand in a warm place for 1 hour or until double in size, or follow this Quick Tip to cut the rise time.

4. Punch down dough and turn out onto a floured surface. Divide dough in half and shape each half into a rectangle.

5. Spread 1 can or half of the filling you made on each rectangle of dough and roll up like a jelly roll. Turn ends under so filling will not leak out.

6. Place on a parchment-lined or greased pan, cover and let rise again until double in size.

7. Heat oven to 350 degrees. Brush tops of rolls with additional melted butter. Bake 45 to 60 minutes or until rolls are golden brown.

8. Remove from oven and cool. Sprinkle rolls with confectioners' sugar, if desired.