Poppyseed Strudel-Raisa

This is the rich, golden poppyseed bread known across Poland and the Czech Republic as makowiec, the kind of holiday baking that fills a kitchen with the smell of warm yeast and toasted nuts. A buttery enriched dough wrapped around dark, faintly sweet poppy seed filling, then baked into two long pinwheel-spiraled loaves.

The dough is the foundation. Six egg yolks and a half pound of butter give it a tender, almost brioche-like crumb that bakes up rich and golden. The trick is patience, knead until the surface develops blisters (a sign the gluten is fully developed), then let it rise a full hour to build flavor.

The filling combines canned poppy seed paste with extra yolks for richness, raisins for sweet pockets, chopped walnuts for crunch, and a thread of honey for floral depth. Roll the dough finger-thick, spread the filling evenly, and roll snug from the long edge.

Pro Tips

• The yeast amount looks high (¼ lb), but check your source. Most modern versions use 2 packages of dry yeast for this much dough
• Roll the dough into an even rectangle, uneven dough makes uneven slices when sliced
• Pinch the seam shut tightly so the filling doesn’t leak during baking
• Cool completely before slicing, the spiral shows up beautifully on cleanly cut slices

Variations

• Swap walnuts for almonds or hazelnuts for a different nutty note
• Brush the loaves with egg wash before baking for a deeper bronze color
• Drizzle the cooled loaves with a thin powdered sugar glaze for a more festive finish