Makowiec (Polish Poppy Seed Roll)

Ingredients

Active dry yeast

1 packet (2 1/4 teaspoons)

All-purpose flour

4 cups

Milk

1 cup, warmed

Unsalted butter

1/2 cup, softened

Granulated sugar

1/4 cup

Powdered sugar

for dusting

Eggs

2 large

Vanilla extract

1 teaspoon

Ground poppy seeds

1 cup

Raisins

1/2 cup

Chopped almonds

1/2 cup

Instructions

1. In a small saucepan, heat the milk until it is warm but not boiling. Remove from heat.
2. In a large mixing bowl, combine the flour and active dry yeast, mixing well.
3. Make a well in the center of the flour mixture and add the warmed milk, eggs, softened butter, granulated sugar, and vanilla extract. Mix until a dough forms.
4. Transfer the dough to a floured surface and knead for about 5 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Meanwhile, prepare the filling: In a separate bowl, combine the ground poppy seeds, softened butter, granulated sugar, raisins, chopped almonds, and vanilla extract. Mix until well combined.
7. Preheat the oven to 350°F (175°C).
8. Once the dough has risen, punch it down and roll it out into a rectangle shape on a floured surface.
9. Spread the poppy seed filling evenly over the dough, leaving a small border around the edges.
10. Roll up the dough tightly, starting from one of the long sides, and pinch the edges to seal.
11. Place the roll seam-side down on a greased baking sheet and let it rise for another 15-20 minutes.
12. Bake in the preheated oven for 40-45 minutes, or until the roll is golden brown and sounds hollow when tapped.
13. Remove from the oven and let it cool completely before dusting with powdered sugar. Slice and serve.