Some people brush the inside of the dough with egg or just egg white before rolling it so that the filling adheres to the dough, but I don’t see the need for this. However, you can try this tip if, for example, the poppy seed filling is peeling off the dough after baking. This can happen if the roll is rolled too loosely or the filling is too wet, but in my opinion, it’s better to have a delicious filling that comes loose than a beautiful but dry poppy seed roll.<\/p>\n\n\n\n
Rolling the makowiec can be difficult at first; the dough continues to rise and is quite loose, just like the filling. Therefore, I recommend making three smaller rolls rather than two large ones. It’s easier to roll them up and transfer them to a baking sheet. Don’t be discouraged by a failed attempt. Practice makes perfect. Even if you roll the poppy seed cake too loosely and it comes out a bit flat or cracks, it will still be delicious, and the icing will cover any cracks.<\/p>\n\n\n\n Recipe Modifications:<\/strong><\/p>\n\n\n\n Do we add eggs to the poppy seed filling?<\/strong> How to make poppy seed filling with dry ground poppy seeds? How to bake poppy seed cake? How to store poppy seed cake? The following proportions make 3 poppy seed cakes, each weighing approximately 1kg. Read the step-by-step recipe for how to make the best rolled Polish makowiec and watch the video below. Also, subscribe to the SaltedPasta YouTube channel and sign up for the newsletter so you don’t miss any recipes!<\/p>\n\n\n![\"Polish](\"https:\/\/saltedpasta.com\/en\/wp-content\/uploads\/sites\/2\/2026\/04\/polish-makowiec-3.jpg\")
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Don’t add whole eggs to the poppy seed filling, but stiffly beaten egg whites. This will make the filling fluffier and moister.<\/p>\n\n\n\n
<\/strong>Ground poppy seeds make the work much easier and faster. Simply cook the poppy seeds in water or milk and add the remaining ingredients (dried fruits, flavorings, honey). When the mixture has cooled, add the beaten egg whites, and it’s ready! However, I recommend cooking the poppy seeds in water rather than milk, as milk dulls the flavor. Cooking in water enhances the poppy seed flavor.<\/p>\n\n\n\n
<\/strong>You need to wrap the poppy seed cake in baking paper to keep it in shape. Try to wrap it tightly, leaving about 5 mm of space on each side. Let the wrapped poppy seed cake rise for a few minutes, then bake it in a preheated oven with the top and bottom heater, without a fan.<\/p>\n\n\n\n
<\/strong>Store the baked poppy seed cake in a tightly sealed container in the refrigerator. You can also bake the poppy seed cake in advance and freeze it.<\/p>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n<\/figure>\n\n\n\n