Best Poppy Seed Kolache

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 are a fan of poppy seeds, these kolaches are sure to be your new favorite!

Course Sweet Bread

Cuisine Czech

Keyword Poppy seed recipes, Sweet Yeast Dough

Prep Time 15

Cook Time 20

Rising time 1 30

Total Time 2 5

Servings kolache

Calories 445kcal

Author Petra Kupská

Ingredients

Yeast dough:

2 ½ cups all-purpose flour
¾ cup lukewarm milk 110-115°F (42°C)
1 ½ 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

Cups - Metric

Instructions

Put 2 ½ cups all-purpose flour, ¾ cup lukewarm milk, 2 egg yolks, ⅓ cup granulated sugar, and 1 ½ 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 ¼ 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, ¾ cup granulated sugar, and 1 ¼ 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 12 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 ½ 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 about 1 ¾ oz (50 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.

Nutrition