This is particularly common in Poznań and in Łódź (Lodz), where Silesian migrants settled during the Industrial Revolution in the 19th century.

[10][11] The main ingredients are sweet white bread and finely ground poppy seeds boiled in milk with butter.

The bread is cut into thin slices and layered in a clay pot or more often a glass or crystal bowl.

After each layer, the sauce of the boiled poppy seeds, with flavouring and nuts, is poured so that the bread is well soaked.

Preparing makówki outside Silesia can be difficult due to the unavailability of finely ground poppy seed (a special mill is usually required).