Poppy Seed cake (makowiec) is traditionally served in Poland on Christmas Eve and Easter. It is a yeasted, enriched bread that’s rolled into an impressive festive centrepiece. The poppy seed filling may contain ground poppy seeds, raisins, honey, rum and vanilla.
Last week I saw challenge on Instagram to bake star shaped makowiec. Of course I had to try it 🙂 It looks stunning! I used recipe from popular Polish blog kwesta smaku.
30g fresh yeast
1 egg to spread on the dough
300 g poppy seed filling
icing: 1 tablespoon of hot lemon juice + approx. 1/2 cup of powdered sugar
Place flour into the bowl, make a hole, crush yeast into it and sprinkle with sugar. Gradually pour warm milk into the hole, stirring it with the yeast and a few tablespoons of flour. Cover with a cloth and leave to rise for 10 minutes.
Add eggs and gently stir all the ingredients with a spoon. Add melted warm butter. Knead the dough for 10-15 minutes until it is smooth and elastic. Cover and leave for about 45 minutes to rise.
Shape the dough into a ball and divide into 4 parts. Roll out the first dough part on a circle (25 cm diameter). Place it on a large baking tray lined with baking paper sheet. Spread 1/3 of the poppy seed filling, leaving approx. 1 cm of free edge.
Roll out the second piece of dough and put it on the first cake. Spread the poppy seed again and put 3 dough circle on the top. Spread the rest poppy seed filling and cover with the last circle.
And now the tricky part: Cut the dough into 16 parts without cutting it to the middle. Twist each piece twice, alternating in pairs (one piece rotated 2 times to the right, then other rotated 2 times to the left). Twisted pieces from each pair should be stuck at the end. Set aside for about 20 minutes to rise.
Heat the oven to 180 degrees C. Gently spread the top with a beaten egg and put in a preheated oven. Bake for approx. 25 minutes for a golden colour. Remove from the oven cool down the star cake, and finally pour icing (hot lemon juice mixed with gradually with added powdered sugar, in an amount to obtain an appropriate consistency of icing).