Poppyseed pastries are highly sought-after in the Czech Republic. But what steals everyone's heart? The poppy seed kolache! Check out this recipe for the classic round kolache packed with a generous poppy seed filling. If you're a fan of poppy seeds, these kolaches are sure to be your new favorite!
These perfectly palm-sized kolaches are of rather smaller size, ideal for two or three delicious bites. The base of kolache makes a simple, sweet yeast dough that can be easily prepared with a kitchen stand mixer. Each kolach boasts a generous poppy seed filling that is sprinkled with posypka streusel topping, or garnished with blanched almonds.
The Czech name for poppy seed kolache is "makové koláče".
In the Czech Republic, authentic kolache come with a wide variety of fillings. Alongside the traditional poppy seed, you can find variations with cream cheese, sweet plum jam, or the vibrant freshness of apricots and wild blueberries.
My personal fav is the combo of tvaroh cheese and povidla plum jam filling. Anyway, if you don't like poppy seeds or can't find them in your area, these scrumptious alternatives are just as delicious!
➜ Ingredients you need to make poppy seed kolache
✅ You will find the exact ingredient amounts in the recipe card below, which you can also print out.
Yeast dough:
- All-purpose flour
- Egg yolks
- Oil; sunflower oil or canola oil are the best baking oils
- Salt
- Granulated sugar
- Milk; warm
- Active dry yeast
Poppy seed filling:
- Poppy seeds; need to be ground
- Milk
- Granulated sugar
- Jam; e.g., red currant jam
- Lemon zest; freshly grated
If you want to add more flavor to your poppy seed filling, I recommend adding some ground cinnamon and/or crushed cloves. Learn how to grind spices by hand if you don't have a mortar and pestle.
Use either drobenka topping or blanched almonds to decorate each kolach.
Equipment: Next, you'll need a baking sheet, parchment paper, a pastry brush, and a round, flat-bottomed container about 2 1/2 inches (6 cm) in diameter to press down the center of the kolaches before filling them with poppy seeds.
➜ How to make poppy seed kolache
Note: Poppy seed kolaches involve two steps. First, you need to prepare the yeast dough and then the poppy seed filling. In the instructions, I describe how to prepare the dough in a stand kitchen mixer with a dough hook, which allows you to make the dough very easily. You can also prepare the dough by hand, but I recommend this for more seasoned home bakers.
Making yeast dough
STEP 1/11: Put flour, warm milk, egg yolks, sugar, and active dry yeast in a mixing bowl. In a stand mixer fitted with the kneading hook, mix briefly, just one minute on speed two. Turn off the mixer, and add the oil and salt. Continue to knead on medium speed for about 8 minutes.
STEP 2/11: Turn the dough out onto a lightly floured work surface and form into a ball. The dough should be smooth and pliable. Transfer the ball of dough to a clean bowl, cover with a tea towel or plastic wrap, and let rise in a warm place until doubled in size.
Preparing poppy seed filling from scratch
Meanwhile, get started on the poppy seed filling. The poppy seed filling must be at room temperature before putting it in the kolaches.
STEP 3/11: Combine ground poppy seeds, sugar, and milk in a saucepan. Bring to a boil, stirring constantly. Reduce the heat to one-third and simmer for about five minutes. Finally, stir in the lemon zest and jam. Set aside to cool to room temperature.
TIP: Czechs usually grind poppy seeds in a special hand mill, a poppy seed grinder. A clean coffee grinder also works well. If using a coffee grinder, process poppy seeds in small batches and only for a short time to give them a sandy (not greasy) texture.
Crafting kolaches
STEP 4/11: Briefly knead the dough with your hands. Divide the dough into equally-sized pieces; if you are using the basic recipe amount (found in the recipe card below), divide the dough into 9 pieces.
If I want the same-sized kolache, one as big as the other, I like to use a kitchen scale. I weigh about 3 1/2 oz (100 g) of dough per kolach.
STEP 5/11: Fold the edges of each piece of dough toward the center and firmly seal them. Shape the dough into small balls, working it gently. Put the dough balls on a lightly floured surface, ensuring the seam side is facing down. Allow them to rise for approximately 20 minutes (the so-called second rise).
Making a depression and filling the kolache
STEP 6/11: Prepare a baking sheet by lining it with parchment paper. Then, arrange the proofed dough balls on the sheet, ensuring there's ample space between each one, at least 2 1/2 inches apart.
MY TIP: If you don't have baking paper, just grease the baking sheet with some solid fat!
STEP 7/11: Next, create an indentation in the center of the kolaches. Grab a round container with a smooth bottom. Wrap the container's base with a clean cloth and lightly dip it in flour.
Using the prepared container, press down on the center of the dough, causing the edges to enclose it. You may need to use some force, especially as the kolach center should be thin.
NOTE: When the dough has risen enough, it shouldn't bounce back to its original shape when pressed. Personally, I create the central dimple twice: first roughly, then I refine the edges using the container.
STEP 8/11: After pressing the kolache in the middle, brush their edges with the beaten egg. This egg wash will give the edges a golden and shiny appearance once they are baked.
STEP 9/11: Generously fill the centers of the kolache with poppy seed filling. The filling should be at room temperature.
Enhance the kolache by sprinkling the surface with posypka, a mixture of butter, flour, and sugar.
Alternatively, consider placing a blanched almond in the center of the poppyseed filling. This contrast between the dark poppy seed filling and the light sprinkles or almonds creates a visually appealing look.
STEP 10/11: Preheat the oven to 350°F/180°C. Place the sheet of kolache in the oven and bake for 20 minutes. The edges will be golden brown.
Cooling
STEP 11/11: Transfer the baking sheet with baked kolaches to a wire rack and allow to cool.
➜ How to serve
Poppy seed kolache are known to taste their best on the day they are made. I personally love savoring them while they are still warm, paired with a delightful cup of coffee or tea.
In the Czech Republic, homemade kolaches are a traditional part of many festive seasons. They grace tables on special occasions that celebrate the bounty of nature. You'll find them at Dožínky (the end of the harvest), Hody (the autumn festival), or Fašánek, Masopust (the period between Epiphany and Easter).
STORAGE: If you have leftover kolaches, allow them to cool completely and store them in a plastic bag. They will stay fresh for about three days at room temperature. To extend their shelf life for another two to three days, store them in the refrigerator.
Fan of cheese Kolache? Try these with farmers cheese and vanilla pudding filling!
➜ Make ahead
Are you planning a gathering with friends and thinking of serving kolaches? It's absolutely fine to bake them in advance, even several days ahead.
Once freshly baked, let the kolaches cool down, then store them in an airtight container and place them in the freezer as soon as possible. About half a day before serving, take them out of the freezer and let them thaw slowly at room temperature.
More Czech poppy seed recipes:
- Poppy seed horseshoe rolls (Martinské podkovy)
- Poppy seed cake with lemon icing (Makovec)
- Poppy seed crescent rolls (Loupáčky)
Tried this recipe?
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Best Poppy Seed Kolache
Tap or hover to scale
Ingredients
Yeast dough:
- 3 cups all-purpose flour
- ¾ cup lukewarm milk 110-115°F (42°C)
- 2 teaspoons instant yeast
- ⅓ cup granulated sugar
- 2 egg yolks
- 6 Tablespoons sunflower oil (or canola)
- ¼ teaspoon salt
Poppy seed filling:
- 3 cups ground poppy seeds
- ¾ cup granulated sugar
- 1 Tablespoon lemon zest
- 2 Tablespoons jam e.g. red currant jam
- 1 ¼ cup milk
Posypka streusel topping:
- 2 Tablespoons unsalted butter softened at room temperature
- 2 Tablespoons granulated sugar
- 3 Tablespoons all-purpose flour
Misc.:
- 6 pieces blanched almonds to decorate
Instructions
- Put 3 cups all-purpose flour, 3/4 cup lukewarm milk, 2 egg yolks, 1/3 cup granulated sugar, and 2 teaspoons instant yeast in a mixing bowl. In a stand mixer fitted with the kneading hook, mix briefly, just one minute on speed two. Turn off the mixer, and add 6 Tablespoons sunflower oil and 1/4 teaspoon salt. Continue to knead on medium speed for about 8 minutes.
- Turn the dough out onto a lightly floured work surface and form into a ball. The dough should be smooth and pliable. Transfer the ball of dough to a clean bowl, cover with a tea towel or plastic wrap, and let rise in a warm place until doubled in size.
- Make poppy seed filling: Combine 3 cups ground poppy seeds, 3/4 cup granulated sugar, and 1 1/4 cup milk in a saucepan. Bring to a boil, stirring constantly. Reduce the heat to one-third and simmer for about five minutes. Finally, stir in 1 Tablespoon lemon zest and 2 Tablespoons jam. Set aside to cool to room temperature.
- Briefly knead the dough with your hands. Divide the dough into equally-sized pieces; if you are using the basic recipe amount (found in the recipe card below), divide the dough into 9 pieces.
- Fold the edges of each piece of dough toward the center and firmly seal them. Shape the dough into small balls, working it gently. Put the dough balls on a lightly floured surface, ensuring the seam side is facing down. Allow them to rise for approximately 20 minutes (the so-called second rise).
- Prepare a baking sheet by lining it with parchment paper. Then, arrange the proofed dough balls on the sheet, ensuring there's ample space between each one, at least 2 1/2 inches apart.
- Next, create an indentation in the center of the kolaches. Grab a round container with a smooth bottom. Wrap the container's base with a clean cloth and lightly dip it in flour.
- Using the prepared container, press down on the center of the dough, causing the edges to enclose it. You may need to use some force, especially as the kolach center should be thin.
- After pressing the kolache in the middle, brush their edges with the beaten egg. This egg wash will give the edges a golden and shiny appearance once they are baked.
- Generously fill the centers of the kolache with poppy seed filling. The filling should be at room temperature.
- Enhance the kolache by sprinkling the surface with Posypka, a crumble mixture of butter, flour, and sugar. For the Posypka streusel topping, mix with your fingers 2 Tablespoons unsalted butter, 2 Tablespoons granulated sugar, and 3 Tablespoons all-purpose flour in a bowl until fine to coarse crumbs form. Alternatively, consider placing a blanched almond in the center of the poppyseed filling.
- Preheat the oven to
350 °F. Place the sheet of kolache in the oven and bake for 20 minutes. The edges will be golden brown. - Transfer the baking sheet with baked kolaches to a wire rack and allow to cool.
Notes
- Makes one dozen (12 pieces) palm-sized poppy seed kolache.
- Poppy seed kolaches involve two steps. First, you need to prepare the yeast dough and then the poppy seed filling. In the instructions, I describe how to prepare the dough in a stand kitchen mixer with a dough hook, which allows you to make the dough very easily.
- How to grind poppy seeds? Czechs usually grind poppy seeds in a special hand mill, a poppy seed grinder. A clean coffee grinder also works well. If using a coffee grinder, process poppy seeds in small batches and only for a short time to give them a sandy (not greasy) texture.
- If you want the same-sized kolache, one as big as the other, use a kitchen scale. I weigh a little over 2 oz (60 g) of dough per kolach.
- Note on making the depression in the kolache center: When the dough has risen enough, it shouldn't bounce back to its original shape when pressed. Personally, I create the central dimple twice: first roughly, then I refine the edges using the container.
- STORAGE: If you have leftover kolaches, allow them to cool completely and store them in a plastic bag. They will stay fresh for about three days at room temperature. To extend their shelf life for another two to three days, store them in the refrigerator.
- Freezing the kolache: Once freshly baked, let the kolaches cool down, then store them in an airtight container and place them in the freezer as soon as possible. About half a day before serving, take them out of the freezer and let them thaw slowly at room temperature.
Jan Marie Riemer
Hello,
I am baking Poppyseed Kolaches. My uncle said he likes them with Cottage cheese. Do you mix the cottage cheese with the poppyseed or place a dollop of cottage cheese on the top of the poppyseed filling? I can't remember from my childhood.