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Publisher Photo
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
MAKES:
36 servings
TOTAL TIME:
Prep: 1 hour + rising Bake: 10 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 1 hour + rising Bake: 10 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1/2 cup butter, melted
  • 1 cup milk
  • 1 egg plus 2 egg yolks
  • 1/4 cup sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon grated lemon peel
  • 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 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

Directions

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. Yield: 3 dozen.
Originally published as Poppy Seed Kolaches in Taste of Home December/January 1996, p47

Nutritional Facts

1 each: 111 calories, 5g fat (2g saturated fat), 26mg cholesterol, 89mg sodium, 15g carbohydrate (5g sugars, 1g fiber), 2g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1/2 cup butter, melted
  • 1 cup milk
  • 1 egg plus 2 egg yolks
  • 1/4 cup sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon grated lemon peel
  • 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 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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. Yield: 3 dozen.
Originally published as Poppy Seed Kolaches in Taste of Home December/January 1996, p47

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