Poppy Seed Kolaches
|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|
|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)|
|Vanilla extract||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Graham cracker crumbs||1⁄4 Cup (4 tbs)|
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.