Mulled Wine Infused Makowiec For Christmas (Poppy Seed Roll)

Today I’m excited to share this perfectly swirled Makowiec for Christmas (poppy seed roll recipe) featuring dark filling spiraling through pillowy dough like a winter night’s sky studded with stars.

This Polish Christmas recipe transforms the traditional favorite with an ingenious twist – a warming infusion of mulled wine that elevates the classic poppy seed filling into something magical.

Mulled Wine-Infused Makowiec (Poppy Seed Roll)-finished

Dating back generations, Makowiec recipe has graced holiday tables across Poland, but this version adds a sophisticated flourish that makes it perfect for modern celebrations.

Each bite wraps you in the comfort of traditional baking while surprising your senses with notes of spiced wine, citrus, and honey-sweetened poppy seeds.

Ingredients

This mulled wine-infused makowiec takes all the heartwarming spices of traditional Polish food and gives it a festive twist, perfect for Christmas cooking, here’s what you’ll need.

For the Dough:

2 ½ cups all-purpose flour
1/4 cup sugar
1 tsp active dry yeast
1/4 cup warm milk (about 110°F)
1/2 tsp salt
1 large egg
1/4 cup unsalted butter, melted
1/2 tsp vanilla extract

For the Mulled Wine Poppy Seed Filling:

1 cup poppy seeds
1/2 cup red wine (choose a dry red for the best flavor infusion)
1/4 cup honey
1/4 cup sugar
1/4 cup raisins
1/4 cup chopped dried figs
1/4 cup chopped walnuts
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
2-3 whole star anise
Zest of 1 orange
Zest of 1 lemon

For the Glaze:

1/2 cup powdered sugar
1-2 tbsp warm milk
1/4 tsp vanilla extract
A pinch of cinnamon

Step 1: Prepare the Mulled Wine Poppy Seed Filling

Start by creating the fragrant filling, where traditional Polish food meets holiday magic.

The poppy seed mixture, infused with a mulled wine reduction, will become the rich, spicy heart of this Polish Christmas recipe.

Grind the Poppy Seeds

Using a coffee grinder or food processor, pulse the poppy seeds until they reach a sandy, slightly coarse texture.

This step is essential in releasing the poppy seeds’ nutty flavor, a cornerstone in traditional holiday foods in Poland.

Make the Mulled Wine Reduction

Pour the red wine into a small saucepan. Add cinnamon, cloves, nutmeg, and star anise.

The idea here is to bring this solution or mixture to a simmer over high-medium heat.

Keep it gently simmering until the wine reduces by half, becoming a concentrated syrup infused with holiday spices.

This reduction infuses the filling with warmth and depth, characteristic of Polish cuisine during Christmas.

Combine Filling Ingredients

Once the wine is reduced, remove the star anise.

In a medium mixing bowl, combine the ground poppy seeds, honey, sugar, raisins, dried figs, walnuts, orange and lemon zest, and the mulled wine reduction.

Stir everything together until evenly combined.

The result is a filling bursting with festive flavors, making it a true celebration of Polish Christmas recipes and festive Polish dishes.

Let It Sit: Set the filling aside to let the flavors meld while you prepare the dough.

Step 2: Make the Dough

The makowiec dough should be soft, pillowy, and just a bit sweet, creating a delicate contrast to the rich, spiced filling.

This dough will be the perfect envelope for our mulled wine-infused poppy seed mixture.

Activating the Yeast

In a small bowl, combine the warm milk, yeast, and a pinch of sugar (Don’t overdo it a pick of sugar should suffice)

After that, leave the heated milk and yeast combination for fifteen minutes or until the yeast has activated and started to foam.

This step is crucial in traditional Polish recipes for ensuring a well-risen dough.

Mix Dry Ingredients: Next up, take a large mixing bowl, sift together the flour, sugar, and salt.

Whisking The Wet Ingredients Together: In a separate bowl, vigorously mix the egg, fragrant vanilla extract, and warm melted butter.

Form the Dough

Now form a nice dough, you can do so by combining the wet ingredients and yeast mixture with the dry ingredients in the bowl and then mix everything using a wooden spoon, until a shaggy dough forms.

Post that, transfer it to a lightly floured surface and knead for about 10 minutes and you may need to extend it for a while to get that smooth, elastic, and slightly tacky to the touch feeling.

Let It Rise

The next step is to make the dough rise and in order to do so just place the dough in a greased bowl followed by covering with a damp cloth and placing it in a warm place.

Allow the dough to rest for 1 to 2 hours, or until it has doubled in size (I prefer 2 hours) as this gives it a chance to develop its flavor and texture

A slow, steady rise gives the dough a tender crumb, perfect for holding that luscious mulled wine poppy seed filling.

Step 3: Assemble the Makowiec

Now, for the fun part! Rolling, spreading, and shaping our makowiec transforms the kitchen into a hub of holiday meal ideas and Christmas cooking.

Roll Out the Dough

Once the dough has risen, press it down gently to release excess air and roll it out on a floured surface into a rectangle about ¼-inch thick, roughly 10 X 14 inches.

This shape makes it easy to roll and creates an even layer for the filling.

Spread the Filling

Generously spread the fragrant mulled wine-infused poppy seed filling over the dough, maintaining a ½-inch margin around the edges.

The aroma of this filling brings to life the festive spirit of traditional Polish cuisine with each spread.

Roll and Shape

Tightly roll the dough into a log, beginning with the longest side and pinch the edges to seal, and tuck in the ends so the filling doesn’t escape during baking (You should have a nice, compact roll).

Rest the Roll

Lay the rolled dough seam-side down on a baking sheet covered with paper.

Cover with a kitchen towel and let it rest for 20-30 minutes to allow the dough to relax before baking.

Step 4: Bake the Makowiec

Preheat the Oven: Set your oven to 350°F (175°C), giving it time to heat fully while the makowiec rests.

Egg Wash (Optional): For a golden finish, brush the roll with a thin layer of egg wash before baking.

Bake: Place the makowiec in the oven and bake for about 30-35 minutes, or until it’s golden brown and sounds hollow when tapped on the bottom.

Step 5: Prepare the Glaze

While the makowiec cools, whisk together the powdered sugar, warm milk, vanilla extract, and a pinch of cinnamon for the glaze.

This light glaze adds a delicate sweetness that enhances the mulled wine notes in the filling.

Step 6: Glaze and Serve

Cool and Drizzle: Once the makowiec has cooled slightly, drizzle the glaze over the top, letting it run down the sides for an artisanal look. For a truly festive finish, sprinkle a pinch of additional cinnamon on top.
Slice and Enjoy: Slice into thick, spiraled pieces and serve warm or at room temperature. This Polish Christmas recipe is ideal for sharing with family and friends, capturing the essence of holiday recipes with a unique twist.

Serving Suggestions

Mulled Wine-Infused Makowiec (Poppy Seed Roll)-served

Makowiec is traditionally enjoyed as part of a Polish holiday spread, often accompanied by a glass of mulled wine or warm tea.

This recipe, with its mulled wine-infused filling, is versatile enough to serve alongside other festive Polish dishes or even as a breakfast treat on Christmas morning.

For a complete experience in Polish cuisine, pair it with other traditional holiday foods, like cabbage rolls (golabki), beet soup (barszcz), or smoked kielbasa sausages.

Tips and Tricks

Quality Poppy Seeds: Fresh poppy seeds make all the difference. If possible, get whole poppy seeds and grind them yourself for maximum flavor, a hallmark in traditional Polish cooking.
Wine Choice: Use a dry red wine that you enjoy drinking; a quality wine gives the filling a deep, rich taste.
Make-Ahead Tip: You can prepare the poppy seed filling up to 2 days in advance, allowing the spices to infuse even more.
Storage: You can freeze it for longer storage, just be sure to wrap it well to avoid freezer burn.