A variation on the classic Czechoslovakian pastry with poppy seed filling.
(kindly God, in my next life, could I have my father’s metabolism?)
My father makes these kolaches with canned poppy seed filling.
Elise Bauer
Poppy Seed Kolache
Adapted from a recipe in Better Homes and Gardens, 1997.
Pour the warm milk mixture into the flour mixture mixture.
Scrape the side of the bowl, then beat on high speed for 3 minutes.
Elise Bauer
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.
Cook over medium-low heat, stirring constantly, until thick, about 5 minutes.
Set aside to cool.
Simple Tip!
Gently deflate the dough and turn it out onto a lightly floured surface.
Divide the dough in half.
Cover; let rest 10 minutes.
Elise Bauer
Grease 2 baking sheets.
Roll each dough half into a 16x8-inch rectangle.
Cut each rectangle into eight 4x4 squares.
Elise Bauer
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.
Elise Bauer
Draw the corners up and gently press together.
Secure with a toothpick.
Place the kolache on the greased baking sheets, 2 inches apart.
Elise Bauer
Cover; let rise in a warm place until nearly double, about 35 minutes.
Beat the remaining egg with 1 tablespoon of milk.
Lightly brush the egg wash over the kolache.
Elise Bauer
Bake at 375F for 12 to 15 minutes, or until golden.
Transfer to wire racks; cool completely.
Elise Bauer
