Ingredients
Dough
- 1 cup (240 ml) warm milk
- 1 packet (2 ¼ teaspoons) active dry yeast
- ⅓ cup (70 grams) + 1 tablespoon granulated sugar
- 4 cups (480 grams) all purpose flour
- 1 teaspoon kosher salt
- ½ cup (115 grams) unsalted butter, softened
- 2 large egg yolks
Egg Wash
- 1 large egg
- 1 tablespoon water
Poppy Seed Filling
- 1 ⅓ cup (200 grams) whole poppy seeds
- ¾ cup (180 ml) whole milk
- 1 cup (120 grams) powdered sugar
- ¾ cup (120 grams) chopped dates
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- pinch of kosher salt
- 1 teaspoon vanilla extract
- blanched almonds to garnish
Instructions
- Add the active dry yeast and one tablespoon of sugar to the warm milk. Let the mixture sit for 10 minutes or until foamy.
- In a large bowl, add the rest of the sugar, flour and salt.
- Mix in the softened butter and egg yolks and pour in the milk mixture.
- Once the dough begins to come together, knead with your hands until smooth and elastic (about 10 minutes).
- 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.
- 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.
- 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 2.5 inches / 6 cm in diameter). Place on a baking sheet lined with parchment paper. Make sure to leave about an inch between the kolaches as they will expand.
- Lightly cover the kolaches with a damp towel and let them sit for 45 minutes or until almost doubled in size.
- Preheat the oven to 350 F (180 C).
- Make a large indent in the center of the kolaches using your thumb or the back of a spoon.
- Beat one egg with one tablespoon of water in a small bowl. Brush the top of each kolache with the egg wash.
- Add several spoonfuls of poppy seed filling to each kolache. Add blanched almonds on top if desired.
- Bake for 20 minutes or until golden brown. Transfer to a wire rack to cool.