Le poppy seed cake ou makocz is a Polish cake made from a rolled brioche dough filled with poppy seed paste, often garnished with raisins, honey and, sometimes, candied fruit.
It is popular in Central Europe and parts of Eastern Europe, where it is typically eaten at Christmas and Easter.

Easy to prepare, with poppy seeds, a symbol of abundance and fertility and supposed to bring good luck, this cake with a unique flavor can be enjoyed during the end of the year celebrations.

Level of difficulty: easy
Preparation time : 45 min
Rest time : 3 hours
Cooking time : 45 min
Total time : 1 h 30 min + 3 h (raised)
6 people
Dough :
200 g flour
10 g fresh yeast
100 ml of milk
55 g of melted and cooled butter
40 g icing sugar
3 eggs
vanilla extract
Garnish :
200 g powdered sugar
125 g of poppy seeds
30 g raisins
30 g candied orange, diced
20 g walnut kernels
2 eggs
Soupe à 1 honey cuillère
1 tablespoon of vodka or rum
1 tablespoon of butter

Dough :

  • In a bowl, dissolve the yeast with 25 ml of lukewarm milk.
  • Add 1 teaspoon of sugar and 1 tablespoon of flour (taken from the total) and mix. 
  • Cover with plastic wrap and let rise in a warm place for 15 minutes.
  • In a bowl, whisk the egg yolks with the sugar until a creamy mixture is obtained.
  • Add the vanilla, the rest of the flour, the rest of the lukewarm milk, the baking powder and the melted butter and leave to cool. 
  • Knead everything until you obtain a smooth and elastic dough.
  • Cover with plastic wrap and let rise for about 2 hours.

Garnish :

  • Put the poppy seeds in a bowl, cover with boiling water and let stand with a saucer on it for 30 min. 
  • Drain the poppy seeds and wring out in a tea towel, then mix for a few minutes. 
  • Add the crumbled nuts, raisins, candied orange cut into cubes, cooled melted butter and mixed poppy seed vodka.
  • In a bowl, whisk the egg yolks with the sugar and separately whip the egg whites until stiff. 
  • To mix everything.


  • When the dough has risen, roll out with a rolling pin on a floured work surface to a thickness of about 5 mm. 
  • Make a rectangular shape, then cover with garnish up to about 2 cm from the edges. 
  • Gently roll up and place on a baking sheet lined with parchment paper, closure side down.
  • Cover with plastic wrap and let rise for about 30 minutes.
  • Preheat the oven in static mode to 180 ° C.
  • Bake for about 40 to 45 min.
  • Take out of the oven and let cool.
  • Serve and enjoy!

Quote about cooking:

“Cooking is the art of understanding the subtle marriage of foods in order to create an unforgettable smell. "

Gilbert choulet