Poppy Seed Kolache

BakingPastryPoppy Seed

Classic Czechoslovakian kolache pastry, with a poppy seed filling. Minnesota style, the pastry is folded up on itself.

Photography Credit: Elise Bauer

My father gets a faraway look in his eyes when he remembers his Minnesota Czech grandmother’s poppy seed pastries. Called “kolache” (koh-LAH-chee), “kolacky” (koh-LAH-kee), or how my dad pronounces it, koh-LAH-chkey, these Czechoslovakian yeast-based pastries can be filled with any sweet pie or pastry filling.

Dad loves poppy seed filling, and armed with an old Better Homes and Gardens recipe, he set out to recreate the kolaches of his childhood. I think he was successful (after quadrupling the filling to dough ratio in the recipe), so much so that the day after making and eating these, he announced that he had gained 2 pounds, prompting him to give up dessert for two whole days. (Please God, in my next life, could I have my father’s metabolism?)

My father makes these kolaches with canned poppy seed filling. If you want, you can make the filling from scratch; I’ve included a filling recipe that I found online.

Poppy Seed Kolache Recipe

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  • Yield: Makes 16 kolaches.

Ingredients

  • 4 to 4-1/2 cups all-purpose flour
  • 1 package active dry yeast
  • 1/2 teaspoon ground mace or ground nutmeg
  • 1 cup milk
  • 1/2 cup butter
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • Canned poppy seed filling (or make your own*)
  • Raisins (optional)
  • 1 egg
  • 1 Tbsp milk

*Poppyseed filling (if you want to make your own filling, otherwise, you can use canned)

  • 1 cup poppy seed
  • 1/2 cup milk
  • 1/4 cup honey
  • 1/3 cup chopped dates
  • 1/3 cup chopped nuts
  • Dash of cinnamon

Method

1 In a large mixing bowl combine 2 cups of the flour, the yeast, and nutmeg or mace; set aside.

2 In a medium saucepan heat and stir the 1 cup milk, the 1/2 cup butter, the granulated sugar, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to dry mixture along with the two eggs and vanilla extract. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Stir in lemon zest and as much of the remaining flour as you can.

3 Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Place dough in a lightly greased bowl, turning once to grease the surface. Cover; let rise in a warm place until double in size (for 1 to 1-1/2 hours).

4 If you are making the poppy seed filling from scratch, combine the filling ingredients in a saucepan. Cook over low heat until it thickens, stirring often. Set filling aside to cool.

5 Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest 10 minutes. Grease 2 baking sheets.

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6 Roll each dough half into a 16x8 inch rectangle, about an 1/8 inch thick. Cut each rectangle into 8 4x4 squares. Place a large, heaping tablespoon of poppy seed filling onto the center of each square. If you want, add a few raisins to the top of the filling. Brush the four corners of each square with water. Draw the corners up and gently press together. Secure with a toothpick. Place on well greased baking sheets, 2 inches apart. Cover; let rise in a warm place until nearly double (about 35 minutes).

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7 Brush with an egg wash made with one egg beaten with a tablespoon of milk. Bake in a 375 degree F oven for 12 to 15 minutes or until golden. Transfer to wire racks; cool completely. Remove toothpicks.

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Adapted from a recipe in Better Homes and Gardens, 1997.

Links:
Lisa Fain's kolaches from the Homesick Texan

Poppy Seed Kolache

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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33 Comments / Reviews

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Did you make it? Rate it!

  • Sherry Shivley

    My Mother in laws parents came from Bohemia, to Wisconsin, to Pauline NE, settling in Wray CO almost 100 years ago. I have searched for Kolache recipes like her Mother Anna made, but this is the first that folded them like Anna. She always filled hers with prune, and served at Christmas. Thankyou for posting this!

  • linda

    My great grandparents came from Kutna Hora in what is now the Czech Republic, and they made the square kind with either poppy seed or prune filling, and they called them kolaçe, pronounced kolacheh.

  • Joyce

    I know how to make poppy seed filling but what I don’t know & can’t find the answer too is I have a receipt that ask for 2Tbsp of poppy seeds to be added to dry ingredients but all I have is the filling, can you substitute the filling in place of the seeds & I if so what would be the equivalent of it . Making lemon poppy seed muffins

  • Deborah K Smith

    Both my grandmothers and my mother made these with a variety of fillings. My fathers favorite was cabbage. My favorite was and still is the prune (lekvar). Great recipe. Thanks for posting.

  • Julie

    can you make kolachy or nut rolls without yeast? I’m trying to make nut rolls, but don’t have yeast! HELP!

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