Kolaches with Poppy Seed Filling and Streusel Topping and Variations

PieSusan

Tortes Are Us
Super Site Supporter
Kolaches with Poppy Seed Filling and Streusel Topping and Variations
based on a recipe from The Pastry Queen: Recipes from Rather Sweet Bakery and Cafe by Rebecca Rather, Alison Oresman

Extra kolache dough can be kept in the refrigerator, if wrapped well for up to 3 days.
Yield: 16 to 18 buns

DOUGH:
2 cups milk
1 (1/4-ounce) package active dry yeast
1/2 cup lukewarm water (110 to 115 degrees F)
1/2 cup (1 stick) sweet butter
2 large eggs
1 1/4 cups sugar
2 teaspoons salt
8 1/2 cups all purpose flour

POPPY SEED FILLING:
2 ounces poppy seeds
1/2 cup milk
1/4 cup sugar
1 tablespoon Lyle’s Golden Syrup or light corn syrup
1 teaspoon vanilla extract
1/8 teaspoon salt

STREUSEL TOPPING:
1/2 cup all purpose flour
1/2 cup sugar
3 tablespoons chilled sweet butter, cut into small dice

Directions for the Dough:
Scald the milk in a medium saucepan set over medium heat. Let it cool until it reaches 110 to 115 degrees F which will take 10 to 15 minutes. Proof the yeast in the lukewarm water and let it sit for about 5 minutes. Melt the sweet butter and let cool for about 5 minutes.

In a large mixing bowl, whisk together the eggs, sugar, salt, and melted cooled melted butter. Then, add the cooled milk and the yeast mixture. Gradually add the flour about 2 cups at a time until it is entirely incorporated and the dough begins to hold together. Be gentle with the dough and don't overrwork it or you will wind up with very tough kolaches. You want to wind up with a dough that is stickly, wet and light.

Lightly grease a clean large bowl with vegetable oil or sweet butter and transfer the dough to the bowl. Cover the bowl loosely with a kitchen towel or saran wrap and let rise in a warm place until it is double in size. Depending upon the heat of the room this can take from 1 to 2 hours. A good test to see if it is risen is that a dent should remain when the dough is touched lightly. Punch down the dough in the bowl. Recover it with plastic wrap, and stick it in the refrigerator for at least, or overnight.

Poppy Seed Filling Directions:
Combine the poppy seeds and milk in a medium saucepan and cook at medium-low heat for half an hour while stirring frequently. You do not want it to simmmer or boil. Add the sugar, syrup, vanilla, and salt and continue to cook on medium- low heat until slightly thickened, about 5 minutes. However, if it doesn't seem thick enough, let it cook longer. Cool the poppy seed filling for 5 minutes before filling the kolaches.

Grease a 12 by 17-inch or 11 by 15-inch baking sheet with sweet butter or cooking spray. With lightly greased fingers, shape the dough into 2’/2-inch- diameter balls. Arrange the balls evenly on the baking pan.

Directions to Fill the Kolaches:
Make a generous indentation in the center of each dough ball but do not make a hole in the dough. Place a heaping heaping teaspoonful of poppy seed filling in the indentation. Cover the rolls with a clean tea towel or saran wrap and let the rolls rise in a warm, draft-free place until almost doubled in size. This rise should take about 1 hour.

Preheat the oven to 375 degrees F.

To make the Streusel Topping: Mix the flour, sugar, and butter until crumbly. Scatter the topping over the kolaches prior to baking. Bake the kolaches until lightly browned on top, 25 to 30 minutes. Cool the kolaches for 20 minutes before serving. Serve warm or at room temperature.

VARIATIONS:

FOR SAUSAGE KOLACHES:
Follow the directions above to make the dough. Press the dough balls into 5-inch circles. Put a tablespoon of shredded Cheddar cheese in the middle of each dough circle. As if making pigs in a blanket, roll a medium-size Texas smoked sausage in each round and place on seam side down. Let the rolls rise in a warm place for about 1 hour and bake as directed above.

FOR CHEESE-FILLED KOLACHES:
Combine one 14- ounce carton dry-curd cottage cheese with 1/4 cup sugar, the grated zest of 1 lemon, 1 teaspoon vanilla extract, and 2 egg yolks. Use this filling as you would the poppy seed filling and follow the above directions.

FOR PINEAPPLE-FILLED KOLACHES:
Combine 1 (8- ounce) can crushed pineapple in its own juice with 1 tablespoon cornstarch in a small saucepan and cook over medium heat until the pineapple sauce thickens. This shall take about 3 to 5 minutes however make sure that it is thick enough. Stir in 2 tablespoons sweet butter. Substituting the pineapple filling for the poppy seed filling and bake as above.

FOR PEACH-FILLED KOLACHES:
Combine 2 cups peeled, pitted and chopped peaches with 1 cup good of good quality peach jam in a medium bowl. Make the kolaches as directed above, although substitute 2 tablespoons of the peach mixture for the poppy seed filling.
 
Top