Giant spiral with poppy seed filling

This is traditional Polish Christmas cake called ‘makowiec’. Made of yeast dough (sweet bread – brioche like) filled with poppy seeds mixture. In a classic version (usually made) is baked as a Swiss roll shape. I tried some new shape – giant spiral and it works fantastic. The filling is more connected to the dough and for me it causes more taste in every bit. The filling is packed with poppy seeds, raisins, almonds and honey. You may also add nuts and candied orange zest if desired. Try some new cake on your festive table. Enjoy!

 

springpan ø 9 inch

 

Dough:

  • 180 ml lukewarm milk
  • 4 teaspoons dried yeast
  • ½ cup sugar
  • 2 eggs
  • 1 egg yolk
  • 3 cups bread flour
  • 1 teaspoon salt
  • 2/3 cup butter, softened

Filling:

  • 350 g poppy seeds
  • 200 ml milk
  • 7 tablespoons honey
  • 30 g almonds, chopped finely
  • 30 g raisins
  • 30 g golden raisins
  • 1 teaspoon pure almond extract
  • 1 tablespoon butter, softened

Sugar icing:

  • ½ cup icing sugar
  • 1-2 tablespoons warm water

 

 

Place the poppy seeds in a bowl and pour over the milk. Stir with a spoon to sink all poppy seeds. Set aside for 3-4 hours.

Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. Add eggs and egg yolk and stir until smooth. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Make a hole in the center and pour the yeast mixture in.  Mix on medium speed until dough is smooth. Stop mixer, scrap the bowl sides. On the low mixer speed add butter – 1 tablespoon at a time. Add the next tablespoon butter only when the previous is fully incorporated. When you use all butter and the dough is ready (smooth and glossy) shape it in a ball and place in an oiled bowl. Let stand in a warm place for 1 hour until doubled in size.

Make the filling: drain poppy seeds, discard milk. Process seeds in a food processor for 3-4 minutes until become soft and velvety. Add remaining filling ingredients and mix until well incorporated. Try and add more honey or other nuts if you wish.

Grease springpan and line the bottom with parchment paper.

Place the dough on a floured surface and roll out into a 18 x 12 inch rectangular. Rotate the rectangular in order the wider side is its base closest to you. Cut into five straps (each 3 3/5 inch wide and 12 inch high). Spread the filling even on all straps. Roll the first strap into a roll. Place the roll on the beginning of the second strap and roll together with filling. Place this roll on the beginning of the third strap and roll together. Continue with remaining straps. The last strap do not encompass the whole big roll you got. Carefully lift the giant spiral (help yourself with a spatula), rotate 90° and place it in the sprinpan (the cut surface up). The center of the cake should be in the center of the pan. On sides stays empty space for rising. Let stand in a warm place for 1 hour to rise and reach the sides of the pan. Bake in preheated oven in 400°F for 45-55 minutes. After 25 minutes cover the cake with aluminium foil to avoid scorching. After baking cool in the pan then transfer to a wire rack.

Make icing: beat together icing sugar and water until smooth. If the icing is too solid add more water. Pour the icing over the top of the cake.


 

Category: Yeast cakes.

Tags: almonds, Christmas, poppyseed, raisins, yeast.