Poppy Seed Kolaches
Yield
3 dozenPrep
40 minCook
25 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
yeast, active dry
|
*
|
| ¼ | cup |
water
warm, 105 - 115 degrees F |
|
| ½ | cup |
butter
or margarine, |
|
| 1 | cup |
milk
|
|
| 1 | each |
eggs
plus 2 egg yolks |
|
| ¼ | cup |
sugar
|
|
| ¾ | teaspoon |
salt
|
|
| ¼ | teaspoon |
mace
|
|
| 1 | teaspoon |
lemon zest
|
|
| 3 | cups |
all-purpose flour
|
|
| Poppy seed filling | |||
| ¾ | cup |
poppy seed
|
*
|
| ½ | cup |
water
|
|
| ½ | cup |
milk
|
|
| ¼ | cup |
raisins, seedless
|
|
| ½ | cup |
sugar
|
|
| 2 | teaspoons |
butter
or margarine |
|
| ½ | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
cinnamon
ground |
|
| ¼ | cup |
graham cracker crumbs
|
*
|
| 1 | x |
powdered sugar
glaze |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
yeast, active dry
|
*
|
| 59 | ml |
water
warm, 105 - 115 degrees F |
|
| 118 | ml |
butter
or margarine, |
|
| 237 | ml |
milk
|
|
| 1 | each |
eggs
plus 2 egg yolks |
|
| 59 | ml |
sugar
|
|
| 3.8 | ml |
salt
|
|
| 1.3 | ml |
mace
|
|
| 5 | ml |
lemon zest
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| Poppy seed filling | |||
| 177 | ml |
poppy seed
|
*
|
| 118 | ml |
water
|
|
| 118 | ml |
milk
|
|
| 59 | ml |
raisins, seedless
|
|
| 118 | ml |
sugar
|
|
| 1E+1 | ml |
butter
or margarine |
|
| 2.5 | ml |
vanilla extract
|
|
| 1.3 | ml |
cinnamon
ground |
|
| 59 | ml |
graham cracker crumbs
|
*
|
| 1 | x |
powdered sugar
glaze |
*
|
Directions
In a mixing bowl, dissolve yeast in water.
Add the next 7 ingredients and 2 cups of flour; beat until smooth.
Add enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Shape into walnut size balls; roll each into a 2- ½ circle.
Place 2 inches apart on greased baking sheets; brush with butter.
Cover and let rise until doubled, about 30 minutes.
Meanwhile, in a saucepan, bring poppy seeds and water to a boil; boil 1 minute or until thickened.
Add milk and raisins; simmer for 10 minutes.
Add sugar, butter, vanilla and cinn amon; simmer for 5 minutes.
Remove from the heat; stir in crumbs.
Make a depression about 1½ inches; in diameter in the center of each roll; fill with2 teaspoons of filling.
Bake at 400℉ (200℃) for 7 to 10 minutes or until golden brown.
Cool on wire racks. Drizzle with glaze if desired.
