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Poppy Seed Kolaches

Chef.at.Home's picture
Ingredients
  Active dry yeast 1⁄4 Ounce (1 Package)
  Warm water 1⁄4 Cup (4 tbs) (110 Degree To 115 Degree)
  Butter/Margarine 1⁄2 Cup (8 tbs), melted
  Egg 1
  Egg yolks 2
  Salt 3⁄4 Teaspoon
  Ground mace 1⁄4 Teaspoon
  Grated lemon peel 1⁄4 Teaspoon
  All purpose flour 3 Cup (48 tbs)
  Melted butter/Margarine 1 Tablespoon (Additional)
  Poppy seeds 3⁄4 Cup (12 tbs)
  Water 1⁄2 Cup (8 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Raisins 1⁄4 Cup (4 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Teaspoon
  Vanilla extract 1⁄2 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Graham cracker crumbs 1⁄4 Cup (4 tbs)
Directions

In a mixing bowl, dissolve yeast in water.
Add the next seven 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 6-8 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 2-1/2-in.circle.
Place 2 in.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 thick-ened.
Add milk and raisins; simmer for 10 minutes.
Add sugar, butter, vanilla and cinnamon; simmer for 5 minutes.
Remove from the heat; stir in crumbs.
Make a depression, about 1-1/2 in.in diameter, in the center of each roll; fill with 2 tea spoons of filling.
Bake at 400° for 7-10 minutes or until golden brown.
Cool on wire racks.
Drizzle with glaze if desired.

Recipe Summary

Cuisine: 
European
Course: 
Snack
Method: 
Baked

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