Poppy Seed Kolaches

These Czech Poppy Seed Kolaches feature a sweet poppy seed filling and are each topped with a toasted almond!

The first time I tried a kolache with poppy seed filling was at a tiny train station on the way to visit a friend’s hometown a few hours outside of Prague. The fruit and farmer’s cheese varieties that I usually went for were sold out and, in desperate need of something sweet, I ordered my first makový koláček (poppy seed Kolache).

I wasn’t sure what to expect since I’d only had poppy seed in small quantities (on bagels or in muffins), but the Kolache had just the right amount of sweetness and a slightly nutty flavor that I immediately fell in love with!

Key ingredients

Kolache dough

The Kolache dough is made with yeast, flour, sugar, milk, butter, salt and one egg.

While I most often use active dry yeast for this dough, you can substitute instant yeast easily. I’ve included instructions for instant yeast in the notes section of the recipe card.

Poppy seed filling

You can use homemade or store-bought poppy seed filling. I’ve included my homemade version in the recipe card, but in a pinch I’ll often opt for a can of Poppy Seed Cake & Pastry Filling.

How to make Kolaches

The sweet dough for these Kolaches is made with active dry yeast and, although it’s easy to work with, you will need a bit of time to let it rise at several different steps.

After forming the dough and kneading it until soft and elastic, cover and let it sit for two hours or until doubled in size.

Then you can roll out the dough until it’s about ½ inch (1.5 cm) thick and use cookie or biscuit cutters to cut out small circles approximately 3-4 inches (8-10 cm) in diameter. Place your Kolaches on baking sheets lined with parchment paper and let them rise for the second time (about 45 minutes should be enough).

While the dough rises, prepare the poppy seed filling by grinding the seeds and cooking them with the remaining filling ingredients.

Preheat your oven to 350°F (180°C). Create indents in the dough circles, brush with egg wash, and fill with the poppy seed mixture. Bake for 18-20 minutes until golden brown.

Storage and freezing

To store your poppy seed Kolaches, place them in an airtight container. They’ll stay fresh at room temperature for up to two days and in the fridge for up to five days.

For longer-term storage, freezing is a great option. Arrange the Kolaches in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe bag or container. They’ll keep well in the freezer for up to three months.

When you’re ready to enjoy your frozen Kolaches, thaw them in the refrigerator overnight. To serve, warm them up in a preheated 350°F (180°C) oven for about 10-15 minutes.

Expert tips and tricks

• The time for your dough to rise is just an estimate. Depending on the environment, the dough may take longer to double in size. Or it might be done a bit sooner, especially if you use instant yeast.
• Make sure to very finely grind the poppy seeds. The poppy seed filling won’t stick together if it’s not finely ground.
• Don’t forget the topping. After adding a few spoonfuls of the poppy seed filling to the Kolaches I like to top them each with a blanched almond, which is how I always bought them in Czechia. Another option (shown in the photo above) is to add a crumble (Posypka) topping. You can find the recipe for this in my Blueberry Cream Cheese Kolaches.

More Czech recipes

• Blueberry and Cream Cheese Kolaches
• Buchty (Sweet Filled Buns)
• Carlsbad Dumplings (Czech Knedliky)
• Svíčková (Czech Beef in Vegetable Cream Sauce)
• Slow Roasted Duck and Potatoes

Poppy Seed Kolaches Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Brit Kapustina
• Total Time: 3 hours 20 minutes
• Yield: 24
• Prep Time: 45 minutes
• Inactive Time: 2 hours 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Czech

Print Recipe

Pin Recipe

Ingredients

Kolache Dough

• 1 cup (240 ml) warm milk
• 2 1/4 teaspoons (7 grams) active dry yeast (1 packet)
• 1/3 cup (70 grams) + 1 tablespoon granulated sugar
• 4 cups (500 grams) all purpose flour
• 1 teaspoon kosher salt
• 1/2 cup (115 grams) unsalted butter, very soft
• 1 large egg

Egg Wash

• 1 large egg
• 1 tablespoon water

Poppy Seed Filling

You can also buy pre-made poppy seed filling

• 1 1/3 cup (200 grams) whole poppy seeds
• 3/4 cup (180 ml) milk
• 1 cup (120 grams) powdered sugar
• 3/4 cup (120 grams) dates, finely chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/8 teaspoon kosher salt
• 1 teaspoon vanilla extract
• blanched almonds to garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Stir 1 tablespoon of sugar into the warm milk in a small bowl. Sprinkle the active dry yeast over the top. Let the mixture sit for 10 minutes or until foamy.
2. In the bowl of a stand mixer fitted with a dough hook, add 1/3 cup (70 grams) sugar, flour and salt. Mix briefly to combine.
3. Add the softened butter, egg and milk mixture. Mix on low speed. Once the dough comes together, continue mixing for 10 minutes or until smooth and elastic.
4. Form the dough into a ball and place in a greased bowl. Cover and set aside in a warm space for about 90 minutes or until the dough doubles in size.
5. Make the poppy seed filling. Finely grind the poppy seeds (I used a coffee grinder). Place all ingredients except for the vanilla extract in a small saucepan. Bring to a boil. Reduce heat to a simmer and cook for 5 minutes, stirring often. Remove from heat and stir in the vanilla extract. Set aside.
6. Roll out the dough on a floured surface to approximately ½ inch (1.5 cm) thickness. Cut out circles with cookie cutters or a glass (approximately 3 inches / 8 cm in diameter). Place on a baking sheet lined with parchment paper. Make sure to leave several inches between the Kolaches as they will expand.
7. Lightly cover the Kolaches with a damp towel and let them sit for 45 minutes or until almost doubled in size.
8. Preheat the oven to 350°F (180°C).
9. Make a large indent in the center of the Kolaches using the back of a measuring cup or glass. The rim of the uncooked Kolaches should be quite thin.
10. Beat one egg with one tablespoon of water in a small bowl. Brush the top of each Kolache with the egg wash.
11. Add a spoonful of the poppy seed filling to each Kolache. Top with a blanched almond if desired.
12. Bake for 18-20 minutes or until golden brown. Transfer to a wire rack to cool.

Notes

Measuring Flour: I highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.

Substitute instant yeast: Use 1 3/4 teaspoons (5 grams) of instant yeast instead of active dry yeast. Skip the activation step and mix the water, sugar and yeast directly into the flour with the milk.