Name: Poppy Seed Kolache
Prep time: 1 h
Cook time: 1 h
Yield: 16
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 -; 1 teaspoon salt -; 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 -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Poppy Seed Kolache

1. 4 to 4-1/2 cups all-purpose flour, divided -

2. 1 package active dry yeast -

3. 1/2 teaspoon ground mace or ground nutmeg -

4. 1 cup milk -

5. 1/2 cup butter -

6. 1/4 cup granulated sugar -

7. 1 teaspoon salt -

8. 2 eggs -

9. 1 teaspoon vanilla extract -

10. 1 teaspoon lemon zest -

11. Canned poppy seed filling (or make your own*) -

12. Raisins (Optional) -

13. 1 egg -

14. 1 tablespoon milk -

15. Filling Ingredients (if you want to make your own filling, otherwise, you can use canned) -

16. 1 cup poppy seed -

17. 1/2 cup milk -

18. 1/4 cup honey -

19. 1/3 cup chopped dates -

20. 1/3 cup chopped nuts -

21. Dash cinnamon -

How to cook deliciously - Poppy Seed Kolache

1. Stage

Mix 2 cups of the flour with the yeast and nutmeg: Combine 2 cups of the flour, plus the yeast and nutmeg or mace in a large mixing bowl. Set aside.

2. Stage

Make the dough: In a medium saucepan over medium heat, heat the milk, butter, sugar, and salt just until warm to the touch (120°F to 130°F) and butter is melted. Pour the warm milk mixture into the flour mixture mixture. Add the 2 eggs, vanilla, and lemon zest and beat with an electric mixer on low to medium speed for 30 seconds (if using a stand mixer, use the paddle attachment). Scrape the side of the bowl, then beat on high speed for 3 minutes.

3. Stage

Knead dough and let rise: Switch to the dough hook (if using a stand mixer) and on low speed, beat in as much of the remaining flour as needed to make a soft, supple dough. Knead on medium speed until smooth and elastic, 3 to 5 minutes. Place the dough in a lightly greased bowl, turning once to grease the surface. Cover; let rise in a warm place until double in size, about 1 to 1 1/2 hours.

4. Stage

Make the filling: Meanwhile, if you are making the poppy seed filling from scratch, combine the filling ingredients in a saucepan. Cook over medium-low heat, stirring constantly, until thick, about 5 minutes. Set aside to cool.

5. Stage

Deflate and divide the dough: Gently deflate the dough and turn it out onto a lightly floured surface. Divide the dough in half. Cover; let rest 10 minutes. Grease 2 baking sheets.

6. Stage

Roll out the dough and cut into squares: Roll each dough half into a 16x8-inch rectangle. Cut each rectangle into eight 4x4 squares.

7. Stage

Shape the kolache: Place 1 heaping tablespoon of poppy seed filling onto the center of each square. If you want, add a few raisins on top of the filling. Brush the four corners of each square with water. Draw the corners up and gently press together. Secure with a toothpick.

8. Stage

Proof the shaped kolache: Preheat the oven to 375°F. Place the kolache on the greased baking sheets, 2 inches apart. Cover; let rise in a warm place until nearly double, about 35 minutes.

9. Stage

Brush with the egg wash: Beat the remaining egg with 1 tablespoon of milk. Lightly brush the egg wash over the kolache.

10. Stage

Bake: Bake at 375°F for 12 to 15 minutes, or until golden. Transfer to wire racks; cool completely. Remove toothpicks.