• 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



    • 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


    • 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.

  • Madeleines are small French cookies shaped as shells. They are not flaky, rather are kind of small sponges, lightly crunchy outside and fluffy and soft inside. Lemon madeleines are popular taste. I added Meyer lemons which are hybride of lemons and mandarines and have very aromatic, herbal flavour. And a little poppy seed for variety. Almond flour added nice texture and moisture. Cookies turned out very delicious and delicate. Enjoy!


    20 pieces bigger madeleines or 30 standard sized



    • ½  cup + 1 teaspoon (120 g) butter, melted
    • 1 tablespoon Meyer lemon zest
    • 2 tablespoons (30 ml) Meyer lemon juice
    • ½  cup sugar
    • 3 eggs
    • 1 egg yolk
    •  ½ cup + 2 tablespoons (100 g) all purpose flour
    • 6 tablespoons (60 g) almond flour
    • 1 ¼  teaspoons baking powder
    • pinch of salt
    • 1 tablespoon poppy seeds




    Melt the butter. Remove from the heat, add lemon zest and juice. Set aside.

    In a bowl of a stand mixer beat together eggs, egg yolk and sugar until light and fluffy (about 5 minutes). In separated bowl mix together flour, baking powder, salt and poppy seeds. Add to egg mixture and mix with rubber spatula until combined. Stir in melted butter, mix with spatula. Place dough mixture into the fridge for overnight.  

    Next day preheat oven to 380°F (190°C) – preferably on convection oven mode. Grease madeleine pan/s with melted butter and place to the freezer for 10 minutes. Then fill each hole with dough. Place the madeleines pan on the cookie sheet and put together on the upper oven shelf. Bake for 15 minutes (bigger and ticker madeleines) or 10 minutes (standard sized). They should be set and springy when touched in the center. Cool on a wire rack. Before serving you may pour icing over or dust with icing sugar.



    Category: Cookies.

    Tags: Lemon, Poppyseed.

Join my Newsletter

Subscribe to get my latest recipes and tutorials by email.

    We respect your privacy. Unsubscribe at any time.

    Powered By ConvertKit