Poppy Seed Kolache Food

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BOHEMIAN KOLACHES



Bohemian Kolaches image

This kolache recipe was given to me by my mother-in-law, who received it from her mother! It was a standard treat in their family, made nearly every week. Now I make these kolaches for my own family for special occasions. -Maxine Hron, Quincy, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 40m

Yield about 28 rolls.

Number Of Ingredients 9

2 packages (1/4 ounce each) active dry yeast
1/2 cup sugar, divided
2 cups warm 2% milk (110° to 115°)
5-3/4 to 6-1/2 cups all-purpose flour
4 large egg yolks, room temperature
1 teaspoon salt
1/4 cup butter, softened
2 cups canned prune, poppy seed, cherry or lemon pie filling
1 large egg white, beaten

Steps:

  • In a small bowl, dissolve yeast and 1 tablespoon sugar in warm milk; let stand 10 minutes. In a large bowl, combine 2 cups flour, remaining sugar, egg yolks, salt, butter and yeast/milk mixture. Mix until smooth. Add enough remaining flour to make a stiff dough. , Turn out onto a floured surface and knead until smooth and elastic, 6-8 minutes. Add additional flour if necessary. Place dough in greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled in bulk, about 1 hour. , Punch dough down and allow to rise again. Roll out on floured surface to 1/2-in. thickness. Cut with large glass or 2-1/2-in. cutter. Place on greased baking sheets; let rise until doubled, about 45 minutes. , Firmly press indentation in center and fill each roll with a heaping tablespoon of filling. Brush dough with egg white. Bake at 350° for 10-15 minutes or until rolls are light golden brown.

Nutrition Facts : Calories 164 calories, Fat 3g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 116mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.

KOLACHE/KOLACKY



Kolache/Kolacky image

Learn the history of Czech kolaches, then try a traditional recipe with fillings and posipka from food historian Gil Marks

Provided by Gil Marks

Categories     Dessert

Time 6h20m

Number Of Ingredients 45

1 package active dry yeast ((¼-ounce/7 grams/2¼ teaspoons), 1¾ teaspoons instant yeast, or 1 cake fresh yeast (0.6-ounce/18 grams))
1 cup warm milk ((105 to 115°F for dry yeast; 80 to 85°F for fresh yeast))
1/2 cup unsalted butter, softened, or ¼ cup butter and ¼ cup shortening ((1 stick/4 ounces/120 grams))
2 large eggs ((6 tablespoons/3.5 ounces/100 grams))
6 tbsp granulated sugar ((3 ounces/80 grams))
1 tsp table salt
1 tsp grated lemon zest and/or ½ teaspoon ground mace or nutmeg ((optional))
4 cups unbleached all-purpose or bread flour ((17 ounces/500 grams))
1 large egg ((beaten))
1 tsp cream, milk, or water
16 oz farmer cheese or cream cheese, softened
1/2 cup granulated sugar or more to taste ((3.5 ounces/100 grams))
2 large egg yolks
2 tbsp all-purpose flour ((optional))
1 tsp vanilla extract ((OR 1 teaspoon grated lemon zest, ½ teaspoon ground cinnamon, or ½ teaspoon grated nutmeg))
2 cups poppy seeds
1 cup milk or water ((8.5 ounces/240 grams))
1 1/2 cups granulated sugar ((10.5 ounces/300 grams))
1 tbsp fresh lemon juice or 3 tablespoons unsalted butter
Pinch salt
1 tsp grated lemon zest ((optional))
1 lb pitted prunes, or 8 ounces pitted prunes and 8 dried pitted cherries ((455 grams/about 36 medium/3 cups))
2 cups water ((17 ounces/485 grams))
1/2 cup granulated sugar ((3.5 ounces/100 grams))
1 tbsp lemon juice or prune juice
1/2 tsp ground cinnamon
1/8 tsp ground cloves ((optional))
2 cups dried apricots ((12 ounces/340 grams))
1 cup orange juice (or 1 cup water and 1 tablespoon lemon juice) ((8.5 ounces/240 grams))
1/2 cup granulated sugar, light brown sugar, or honey ((3.5 ounces/100 grams))
1-2 tbsp lemon juice or dark rum
1/3 cup granulated sugar ((80 mL))
3 tbsp cornstarch ((45 mL))
Pinch salt
Pinch ground cinnamon ((optional))
2 cups blueberries ((about 10 ounces/285 grams))
2 tbsp lemon juice ((30 mL))
1/2 cup granulated sugar ((3.5 ounces/100 grams/120 ml))
1/4 cup cornstarch ((1.25 ounces/35 grams))
1 1/4 cups reserved cherry juice ((300 mL))
28 oz pitted sour cherries ((800 grams/4 cups))
1 cup granulated sugar ((7 ounces/200 grams))
1/2 cup all-purpose flour ((2.125 ounces/60 grams))
1-1 1/2 tsp ground cinnamon ((optional))
1/4 cup butter, melted ((½ stick/2 ounces/60 grams))

Steps:

  • In a small bowl or measuring cup, dissolve the yeast in ¼ cup milk. If using instant yeast, do not dissolve it yet-- reserve.
  • In a large bowl, combine the yeast mixture with the remaining milk, butter, eggs, sugar, salt, and, if using, zest and/or mace. Blend in 1½ cups flour. If using instant yeast, add it now.
  • Gradually add enough of the remaining flour to make a workable dough.
  • On a lightly floured surface or in a mixer with a dough hook, knead the dough until smooth and springy, about 5 minutes.
  • Place in an oiled bowl and turn to coat.
  • Cover with a kitchen towel or loosely with plastic wrap and let rise in warm, draft-free place until nearly doubled in bulk, 2 to 3 hours, or in the refrigerator overnight.
  • Punch down the dough, knead briefly, cover, and let rise in a warm, draft-free place until nearly doubled in bulk, about 1¼ hours.
  • Line a large baking sheet with parchment paper or lightly grease the sheet. Punch down the dough, knead briefly, divide in half, form into balls, and let stand for 10 minutes.
  • On a lightly floured surface, roll out the dough ½ inch thick. Cut into 2½-inch rounds. Reroll and cut out the scraps.
  • Place on parchment paper-lined or greased baking sheets about 1 inch apart, cover with a towel or plastic wrap spritzed with cooking spray, and let rise at room temperature until nearly doubled in bulk, about 1 hour.
  • Position a rack in the center of the oven. Preheat the oven to 375°F (350°F for a convection oven). Using your thumb or the back of a spoon, press 1 large or 2 smaller deep indentations into the center of each round, leaving a ½-inch wide-rim. Brush the edges with the egg wash.
  • Spoon about 1 tablespoon topping into the indentation and, if using, sprinkle lightly with the posipka.
  • Bake until golden brown or the center of the dough registers about 180°F on an instant-read thermometer, about 12 minutes. Transfer to a wire rack and let cool.Kolache are best eaten on the same day they are made, but can be covered with plastic wrap and stored at room temperature for up to 2 days on in freezer for up to 3 months.

Nutrition Facts : Calories 186 kcal, Carbohydrate 24 g, Protein 6 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 56 mg, Sodium 187 mg, Sugar 7 g, ServingSize 1 serving

CZECH POPPY SEED SWEET ROLL (KOLACE) FILLING



Czech Poppy Seed Sweet Roll (Kolace) Filling image

This recipe for Czech poppy seed roll or kolace filling calls for freshly ground poppy seeds, milk, corn syrup, sugar, and butter.

Provided by Barbara Rolek

Categories     Ingredient

Time 2h40m

Number Of Ingredients 8

1 cup poppy seeds (ground)
1 1/2 cups milk
1 teaspoon vanilla
3 tablespoons corn syrup (white)
1/2 cup sugar
3 tablespoons butter
2 tablespoons flour (all-purpose)
1 pinch salt

Steps:

  • In a medium saucepan, combine all ingredients. Bring to a boil over low heat.
  • Reduce heat and simmer for 30 minutes, stirring frequently. Cool completely before using. Can be made ahead and stored in the refrigerator for up to one week.

Nutrition Facts : Calories 304 kcal, Carbohydrate 37 g, Cholesterol 18 mg, Fiber 5 g, Protein 7 g, SaturatedFat 5 g, Sodium 107 mg, Sugar 29 g, Fat 16 g, ServingSize 1 1/4 cups filling (6 servings), UnsaturatedFat 0 g

HUNGARIAN POPPY SEED FILLING



Hungarian Poppy Seed Filling image

This is a filling often used for Middle European kolacs (also called kolacky or kolachke)--filled, rolled, baked yeast dough--and sweet rolls.

Provided by Hepzibah

Categories     World Cuisine Recipes     European     Eastern European     Czech

Time 1h

Yield 16

Number Of Ingredients 6

½ pound poppy seeds
1 cup milk
¼ cup margarine
¾ cup white sugar
1 pinch salt
2 eggs, beaten

Steps:

  • Grind the poppy seeds in a mill or coffee grinder.
  • Combine the milk, margarine, and sugar in a saucepan. Cook on low heat, stirring often, until the sugar dissolves. Gradually pour about half of the hot milk into the beaten eggs, whisking constantly. Return the egg and milk mixture to the saucepan.
  • Continue to cook and stir until the mixture begins to thicken and coats the back of a metal spoon. (Run your finger down the coated spoon: it should draw a clear line.) Add the poppy seeds and stir well to blend.
  • Remove from heat; cool before using. Store unused filling in the refrigerator for up to five days.

Nutrition Facts : Calories 152.4 calories, Carbohydrate 13.5 g, Cholesterol 21.7 mg, Fat 10 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 49.8 mg, Sugar 12.1 g

OLD WORLD POPPY SEED ROLL



Old World Poppy Seed Roll image

Tender, soft, sweet yeast bread swirled with a creamy homemade poppy seed filling. Growing up, my mother and aunts always made this Eastern European bread for Easter and Christmas. Looks complicated, but is easy enough to make for an Old-World treat. I like it best after the second day.

Provided by Linda

Categories     Bread     Yeast Bread Recipes

Time 2h50m

Yield 16

Number Of Ingredients 12

½ pound poppy seeds
¾ cup white sugar
1 tablespoon butter, melted
1 teaspoon lemon juice
½ cup hot milk
1 (.25 ounce) package active dry yeast
½ cup warm water (100 degrees F/38 degrees C)
2 tablespoons white sugar
2 cups all-purpose flour, or more if needed
½ teaspoon salt
¼ cup butter
1 egg, separated - white reserved

Steps:

  • Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
  • Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
  • Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
  • Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
  • Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
  • Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
  • Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
  • Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
  • Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
  • Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
  • Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

Nutrition Facts : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 21.8 mg, Fat 10.6 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 109.5 mg, Sugar 13.3 g

CZECH KOLACHE RECIPE



Czech Kolache Recipe image

Want to try authentic Czech food? Don't miss "kolache" by any means! Kolache (in Czech kolace) are a round sweet pastry with various fillings. The kolache came to the USA with Czechs who moved to start a new life there at the turn of the 18th and 19th centuries. Since then, kolache have been a great success, and no wonder they taste fantastic!

Provided by Petra Kupská

Categories     Sweet Pastry

Time 1h55m

Number Of Ingredients 10

3 1/2 cup all-purpose flour ((450 g))
3/4 cup milk ((180 ml) lukewarm, not hot)
2 1/2 teaspoon active dry yeast
2/3 stick unsalted butter ((75 g) melted, not hot)
1/3 cup coarse sugar ((70 g))
1 egg
1 teaspoon vanilla paste (optional)
pinch of salt
1 egg (beaten with a fork)
to your liking

Steps:

  • In a small saucepan, heat the milk until lukewarm. Pour the dry yeast and a teaspoon of sugar into the milk. The sugar will encourage the yeast to activate. Stir everything with a spoon and leave it in a warm place for about 10-15 minutes until foam forms on the surface.
  • Meanwhile, melt the butter, which should be semi-liquid but not hot. Around 30 seconds in a microwave are ideal.
  • Add the flour, sugar, salt into a mixing bowl. Add an egg, vanilla, melted butter, and activated yeast with milk.
  • Begin with the dough. Roughly combine all ingredients in a bowl with a fork. Turn the mixture out onto a floured work surface and use your hands to work it into a smooth elastic dough. If the dough is too sticky, dust it with a tablespoon of flour and continue kneading. Repeat until the dough is no longer sticky.
  • Put the dough back into the bowl, cover with a clean kitchen towel and let it rise in a warm place for 40 minutes.
  • Transfer the dough to a work surface and divide it into equal parts. If you have a kitchen scale and want kolache the same size, weigh each piece on the scale. The weight of a piece of dough for one pie is around 1 and ½ oz (45 g).
  • Shape each piece of dough into a ball. Place it on a baking sheet lined with wax paper. Leave enough space between the balls so that the cakes don't touch and bake into a square later. The classic Czech kolach is round!
  • Let the dough balls rise in a warm place for another 40 minutes. Cover the dough with a clean tea towel if you leave the dough to rise on the kitchen counter.
  • Time to shape kolache! We need to create a beautiful round kolach and create a depression in the center for the filling placement. Take a round-bottomed vessel about 3 inches in diameter, such a glass. I used a ½ measuring cup. Wrap the bottom with a clean dish towel so that there are no creases. Press the wrapped vessel evenly into the dough with light pressure from above. The kolach is stretched out wide and round, and an indentation is made in the middle for the filling.
  • In a shallow bowl, beat an egg using a fork and create an egg wash. Brush it over the edges of the kolache pastries.
  • Now, place the filling in the middle of each kolach. Just about 1 to 1.½ tablespoons per kolach are enough. If you like, sprinkle the cakes with streusel topping.
  • Let's bake kolache! Preheat the oven to 340 °F (170 °C). Place the sheet with kolache in the oven and bake for 15-20 minutes until the edges are golden brown.

Nutrition Facts : Calories 153 kcal, Carbohydrate 24 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 28 mg, Sodium 13 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving

POPPY SEED KOLACHES



Poppy Seed Kolaches image

Preparing and sharing recipes I made as a boy are what keep me young at heart. And since I'm retired, I have plenty of time to bake treats like this for our children, grandchildren and great-grandchildren.-Carl & Isobel Wanasek, Rogers, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 3 dozen.

Number Of Ingredients 22

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1/2 cup butter, melted
1 cup whole milk
1 large egg plus 2 large egg yolks
1/4 cup sugar
3/4 teaspoon salt
1/4 teaspoon ground mace
1/4 teaspoon grated lemon zest
3 to 3-1/2 cups all-purpose flour
Additional melted butter
POPPY SEED FILLING:
3/4 cup poppy seeds
1/2 cup water
1/2 cup whole milk
1/4 cup raisins
1/2 cup sugar
2 teaspoons butter
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 cup graham cracker crumbs
Confectioners' sugar glaze, optional

Steps:

  • In a 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 surface; 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 thickened. Add milk and raisins; simmer for 10 minutes. Add sugar, butter, vanilla and cinnamon; simmer for 5 minutes. Remove from the heat; stir in the graham cracker crumbs. , Make a depression, about 1-1/2 in. in diameter, in the center of each roll; fill with 2 teaspoons of filling. Bake at 400° for 7-10 minutes or until golden brown. Cool on wire racks. Drizzle with glaze if desired.

Nutrition Facts : Calories 111 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 89mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.

HOW TO MAKE POPPYSEED FILLING (2 WAYS)



How to Make PoppySeed Filling (2 ways) image

Poppyseed cake and pastry filling in a staple in Russian and Ukrainian kitchens. The good news: it's not difficult or time consuming to master and you can pre-make it even a week in advance. I love that there are just 2 ingredients. You can find good poppy seeds at Whole Foods and Fred Meyer in the bin/bulk food sections. Most stores carry them but it's worthwhile to pay a little more for a higher grade poppyseed that tastes sweeter. The cheaper poppy seeds have a slight bitterness to them. Store-bought pre-made poppyseed fillings can't touch this. It's wonderful in roulades and sweet buns (pirohi).

Provided by Natasha of NatashasKitchen.com

Categories     $6-$7

Time 1h15m

Number Of Ingredients 6

1 cup dry poppy seeds
8 to 10 oz sweetened condensed milk (about 2/3 of a 14 oz can)
Raisins (white or brown)
Finely chopped walnuts
A meat/food grinder (preferred method)
- OR - a clean coffee grinder (can be milled in small batches.)

Steps:

  • Rinse poppy seeds thoroughly in a fine mesh colander, then drain them and transfer to a medium sauce pan.
  • Add 3 cups water to the pot. Over medium heat, bring to a simmer. (Don't boil). Turn off. Cover with lid and let it sit for 30 minutes. Return to a simmer (don't boil). Turn off. Cover and let it sit for another 30 minutes.
  • Drain poppy seeds well through a colander or by keeping lid on and placing several layers of cheese cloth on lid to catch stray poppy seeds. Life is just easier when you use a fine mesh sieve.
  • Push the poppy seeds through a food grinder, using the fine grinding plate. I use my KitchenAid food grinder attachment for my stand mixer. You can also use a coffee grinder and do it in smaller batches. Note: If using a meat grinder, you need to push firmly. The seeds won't grind well unless they are under pressure. P.S. I've tried putting them through a food processor and it did not work. Drain off excess liquid if any has accumulated in the bowl.
  • Mix 8-10 ounces of sweetened condensed milk into ground poppy seeds. I like to add 10 oz. Add raisins if desired (depending on the recipe you're making). Store in tupperware and refrigerate until ready to use.

BOHEMIAN KOLACHES WITH FOUR FILLINGS



Bohemian Kolaches With Four Fillings image

Received this in an email - it is a BIG recipe with four wonderful fillings. I suspect each filling as listed would fill the MANY kolaches this recipe will make. The first go round I plan to halve the recipe probably quarter two of the fillings. BTW, Myrtle did not indicate whether the apricots were fresh or dried - I am going with dried when I make it. She didn't give a cook time either - so watch closely after 15 minutes. No yield either so I am guesstimating on 100+. Thanks, Myrtle Killian!

Provided by Busters friend

Categories     Breads

Time 2h20m

Yield 100 kolaches

Number Of Ingredients 28

8 teaspoons dry yeast, dissolved in
1 cup warm water
3 tablespoons granulated sugar
3 cups 2% low-fat milk, scalded
1/2 cup butter (margarine fine too)
1 1/2 cups granulated sugar
2 eggs
1 1/2 teaspoons salt
10 -11 cups flour (don't make dough too stiff)
1 lb pitted prunes
sugar
1 teaspoon vanilla
extract
1/2 teaspoon cinnamon
1 lb apricot
sugar, to taste
16 ounces cottage cheese
1 egg yolk
1/2 teaspoon lemon juice
1 dash nutmeg
4 tablespoons flour
1/2 cup raisins
1 teaspoon flour
3/4 cup granulated sugar
2 lbs poppy seed filling (from a bakery)
1 egg yolk
1/4 cup granulated sugar
cream

Steps:

  • Dissolve yeast in water until foamy.
  • Heat milk, pour over butter and sugar. Stir until melted. Add 2 cups flour, then beat until smooth.
  • Add yeast, eggs and salt. Add flour until a soft ball forms. Grease top; let.
  • rise. Punch down and let rise again.
  • Stretch dough on floured board to about 1/2-inch thickness. Cut into rounds using a soup can. Put on greased pans and let rise.
  • When nice and puffy, make indentations in center and fill with favorite filling like prune, apricot, cottage cheese or poppy seed. When risen to a nice puffy look, bake at 375 degrees F until a golden color - cook 15 minutes then check every 3 minutes thereafter.
  • Prune Filling:.
  • Cook prunes until soft. Grind and add sugar, vanilla extract and cinnamon. Stir well.
  • Apricot Filling:.
  • Cook apricots until soft. Grind and add sugar. Sweeter is better. Stir well.
  • Cottage Cheese Filling:.
  • Put cottage cheese in blender. Add egg yolk, lemon juice, nutmeg and 4 tablespoons flour and blend some more. Take out of blender and add raisins. Sprinkle with 1 teaspoon flour and sugar.
  • Poppy Seed Filling:.
  • Mix together. Use enough cream to make it easier to put into kolaches.

CZECH KOLACHES WITH FILLED POPPY SEED, CREAMY PEACH, OR PRUNE



Czech Kolaches With Filled Poppy Seed, Creamy Peach, or Prune image

Airy breads with sweet or savory fillings, kolaches are the Czech's best know contribution to Texas cooking. Many Texas Towns stage Czech Heritage celebrations. Two of the best occasions to get your fill of kolaches, sausage, strudel, and dancing are the West Fest on Labor Day weekend in West and, in the spring, the National Polka Festival in Ennis, which features four halls of rousing polka bands.

Provided by Olha7397

Categories     Yeast Breads

Time 45m

Yield 3 doz

Number Of Ingredients 27

2 tablespoons dry yeast (2 packages)
1/2 cup lukewarm water
1/4 cup unsalted butter, softened
1/4 cup vegetable shortening, preferably Crisco
1/4 cup sugar, plus
1 -2 tablespoon sugar
2 egg yolks
2/3 cup milk
1 teaspoon salt
4 cups all-purpose flour
melted butter, for topping
2 cups small curd cottage cheese, drained in a sieve
1/2 cup peach butter
1 egg
1 tablespoon sugar
1 tablespoon unsalted butter, melted
1/2 teaspoon nutmeg
1 lb dried prune
1 teaspoon vanilla
1 cup sugar
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
3/4 cup sugar
2 teaspoons cornstarch
1 1/2 cups poppy seeds
3/4 cup whole milk
3/4 teaspoon almond extract

Steps:

  • FOR THE PASTRY: In a small bowl, combine the yeast with the lukewarm water. Set the bowl aside.
  • In a large bowl, cream together the butter, shortening, and 1/4 cup sugar until the mixture is light and fluffy. Mix in the egg yolks, milk, and salt, combining well. Stir in the dissolved yeast and the flour, and mix until the ingredients are thoroughly blended into a soft dough. Cover the dough with a towel, and set the dough aside to rise to about double in size, approximately 1 to 1 1/2 hours.
  • While the dough rises, choose and prepare one of the three fillings.
  • Grease a baking sheet. Pinch off pieces of dough about one and a half times the size of a golf ball, flatten the balls slightly, and transfer them to the baking sheet. Place the balls at least 1 inch apart, and brush them liberally with the melted butter. Set them aside to double in size again, about 45 minutes to 1 hour.
  • With your thumb, gently indent the top of the dough. Make the holes especially deep if you plan to use the poppyseed or creamy peach filling. Spoon in a couple of teaspoons of filling, and, with the poppyseed or creamy peach versions, coax the dough over the filling. Let the kolaches rest again for 15 to 20 minutes.
  • Preheat the oven to 425°F Bake the kolaches for 10 to 12 minutes, until they are golden brown.
  • Remove the pan from the oven immediately brush the kolaches with more butter, and sprinkle them with the remaining sugar. Transfer them to a rack, and let them cool.
  • The kolaches should be tender somewhat like a light butter Danish. They're best eaten the day they're made. Makes 3 dozen.
  • FOR THE CREAMY PEACH FILLING: Drain the cottage cheese in a sieve or cheesecloth for 30 to 45 minutes. Squeeze any accumulated liquid from the cheese. Mix the cheese with the remaining ingredients in a bowl.
  • FOR THE PRUNE FILLING: Put the prunes into a saucepan, and cover them with water. Add the vanilla, and simmer until the prunes have softened, about 15 minutes. Drain and pit the prunes, and chop them in a food processor with the sugar, lemon juice, and lemon zest. Or chop the prunes by hand, and then add the sugar, lemon juice, and lemon zest.
  • FOR THE POPPYSEED FILLING: To make the poppyseed filling, stir together the sugar and cornstarch in a small bowl. Set the bowl aside.
  • Grind the poppyseeds in a blender with about half the milk. Place the poppyseed mixture and the remaining milk in a large, heavy saucepan, and bring the mixture to a boil over medium high heat. Reduce the heat to a simmer, and stir in the reserved sugar and cornstarch mixture and the almond extract. Simmer, stirring often, until very thick-a matter of a few minutes.
  • NOTE: Some kolache recipes call for "proofing" the yeast in milk, but the fat in milk can actually hinder the yeast's development. It's best to "proof" the yeast in water first and then to add milk later for tenderness.
  • You can make kolaches with sausage or almost any type of cooked fruit filling. Don't use jelly, though, because it's too runny. The fruit needs to be cooked to fruit butter consistency.
  • Make the center depressions carefully so the bread doesn't go flat.
  • Enclose cheese based fillings, like the creamy peach, and poppyseed fillings totally with dough. Stiffer fillings like prune can peer out the top.
  • Don't skimp on the amount of butter brushed on the dough.
  • Texas Home Cooking.

POPPY SEED CREAM PIE



Poppy Seed Cream Pie image

Not your usual type of sweet pie, but if you like poppy seeds, you'll probably like this. Cooking time is approximate.

Provided by KyJo5096

Categories     Pie

Time 40m

Yield 2 8" pies, 12 serving(s)

Number Of Ingredients 8

1 cup sugar
1/2 cup cornstarch
4 eggs
3 cups milk
1 cup whipping cream
1 cup poppy seed
2 teaspoons vanilla
2 baked 8 inch pie crusts

Steps:

  • Combine sugar, cornstarch and eggs.
  • Beat well with hand mixer.
  • Gradually beat in milk, cream and poppy seeds.
  • Place in a saucepan and heat until thickened.
  • Remove from heat.
  • Add vanilla and beat again to form a smooth custard.
  • Cool slightly and pour into baked pie shells.
  • Cover lightly with waxed paper to keep moist and smooth.
  • Refrigerate until custard is set before serving.

Nutrition Facts : Calories 389.3, Fat 23.4, SaturatedFat 9.3, Cholesterol 106.2, Sodium 199.6, Carbohydrate 38.3, Fiber 1.4, Sugar 19.4, Protein 7.6

KOLACHI



Kolachi image

This recipe for nut rolls is used at our church for sales at Easter and Christmas time. Thousands are made and sold each year. Recipes for the nut and poppy seed filling are included. Please remember that you can use apricot butter as well.

Provided by Chef53Kathy

Categories     Yeast Breads

Time 1h50m

Yield 4 rolls, 48 serving(s)

Number Of Ingredients 23

1 tablespoon sugar
1/2 cup warm water
2 (1/4 ounce) packages dry yeast
1/2 lb margarine
3 tablespoons sugar
3 eggs
4 cups flour, heaping
1 egg
1 tablespoon oil
1 tablespoon cold water
1 lb finely ground walnuts
1 cup sugar
2 tablespoons margarine, melted
3/4 cup warm milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 lb poppy seed, freshly ground
2 cups sugar
2 tablespoons margarine, melted
3/4 cup milk
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon almond extract

Steps:

  • DOUGH: Mix together the 1 tablespoon sugar, the yeast and the 1/2 cup water and allow to foam. Beat the margarine, remaining sugar and eggs for five minutes. If you have a Kitchenaid or similar mixer switch to the dough hook and add the flour and the foamy yeast mixture and continue kneading for five to eight minutes.
  • Remove from mixer, form a nice ball and place in a greased bowl, covered with Saran wrap and allow to rise for thirty minutes. Divided the dough into four even balls, roll out to a 15x15 inch rectangle, flouring lightly the work surface if necessary.
  • Fill and roll up jelly roll style crimping and sealing the ends to keep filling from oozing. Place seam side down on greased cookie sheet, place all four rolls on the same sheet. Rolls should be about 14 inches long and two to three inches in width before baking. Allow to raise for another 30 minutes. Right before baking prick with a fork five times down the center of the roll and brush with the egg wash.
  • Bake in a preheated 350°F oven for 30-40 minutes or until nicely browned. Cool on the pan.
  • PREPARE FILLING BEFORE MAKING THE DOUGH.
  • NUT FILLING:.
  • Combine filling ingredients and mix to a spreadable consistency.
  • POPPY SEED FILLING:.
  • Melt the margarine and add the milk, heat till scalded. Add the sugar and stir until dissolved. Add the poppy seeds and cook for 2-3 minutes. Remove from the heat add the egg and flavorings and allow to cool well.
  • You can also use prune or apricot filling. During the holidays most grocery stores carry this in their bakery departments. Be sure to use fresh poppy seed and not the kind found in the spice section of the grocery store.

Nutrition Facts : Calories 261.9, Fat 16.3, SaturatedFat 2.3, Cholesterol 23.1, Sodium 69.3, Carbohydrate 25.6, Fiber 1.9, Sugar 15.2, Protein 5.3

POPPY SEED FILLING



Poppy Seed Filling image

Make and share this Poppy Seed Filling recipe from Food.com.

Provided by Rita1652

Categories     Dessert

Time 20m

Yield 1 large roll full

Number Of Ingredients 7

3/4 lb poppy seed
1/2 lb sugar
1 tablespoon honey
5 eggs, separated
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 tablespoon flour

Steps:

  • Scald poppyseed in boiling water and strain in cheese cloth.
  • Grind poppyseeds in a blender until smooth.
  • Add sugar,honey,eggyolks, vanilla extract, and cinnamon, blending constantly.
  • Beat egg whites till stiff.
  • Fold in poppyseed mixture.
  • Sprinkle with flour and mix well.

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