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Poppy Seed Kolache
Poppy Seed Kolache
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Prep Time:
60 minutes
Cook Time:
15 minutes
Total Time:
210 minutes
Classic Czech kolache with poppy seed filling, folded sweet yeasted pastry, reminiscent of Minnesota-style.
Ingredients:
  • 4 to 4-1/2 cups all-purpose flour, divided
  • 1 package active dry yeast
  • 1/2 teaspoon ground mace or ground nutmeg
  • 1 cup milk
  • 1/2 cup butter
  • 1/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • Canned poppy seed filling (or make your own*)
  • Raisins (optional)
  • 1 egg
  • 1 tablespoon milk
  • Filling Ingredients (if you want to make your own filling, otherwise, you can use canned)
  • 1 cup poppy seed
  • 1/2 cup milk
  • 1/4 cup honey
  • 1/3 cup chopped dates
  • 1/3 cup chopped nuts
  • Dash cinnamon
Instructions:
  • In a large mixing bowl, combine 2 cups of flour with the yeast and nutmeg or mace. Set aside.
  • Prepare the dough: Heat milk, butter, sugar, and salt in a saucepan until warm (120°F to 130°F) and butter is melted. Pour the warm mixture into the flour. Add eggs, vanilla, and lemon zest. Beat with an electric mixer on low to medium speed for 30 seconds, scrape the sides, then beat on high for 3 minutes using a stand mixer's paddle attachment.
  • Use the dough hook attachment (if using a stand mixer) to incorporate the remaining flour into the dough until it becomes soft and supple. Knead on medium speed for 3 to 5 minutes until the dough is smooth and elastic. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place until it doubles in size, about 1 to 1 1/2 hours.
  • Prepare the filling: For homemade poppy seed filling, mix all filling ingredients in a saucepan. Simmer over medium-low heat, stirring continuously, until thickened, about 5 minutes. Allow to cool.
  • Gently press down the dough and transfer it to a lightly floured surface. Divide the dough in half, cover, and let it rest for 10 minutes. Grease 2 baking sheets.
  • Roll out the dough into a 16x8-inch rectangle, then cut each rectangle into eight 4x4 squares.
  • Assemble the kolache: Spoon 1 generous tablespoon of poppy seed filling onto the center of each square. To enhance the flavor, sprinkle a handful of raisins over the filling. Moisten the four corners of each square with water. Fold the corners up and gently seal them together, securing with a toothpick.
  • Let the kolache rise on greased baking sheets, spaced 2 inches apart, in a warm place until nearly doubled in size, about 35 minutes. Preheat the oven to 375°F before baking.
  • Prepare the egg wash: Whisk together the last egg and 1 tablespoon of milk until smooth. Gently coat the kolache with the egg wash.
  • Place in the oven at 375°F for 12 to 15 minutes, or until golden brown. Let them cool on wire racks and then carefully remove the toothpicks.

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