Nebraska Poppy Seed Kolache
Soft yeast rolls with a well of sweet poppy seed filling, brought by Czech immigrants who settled in eastern Nebraska.
- Prep
- 60 min
- Cook
- 20 min
- Total
- 80 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Baking sheet
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 9
- carbs
- 38
- protein
- 5
- calories
- 260
Instructions
- 1
Stir the yeast and a pinch of sugar into the warm milk. Let it sit for 5 minutes until foamy.
- 2
Mix in the melted butter, eggs, remaining sugar, salt, and flour. Stir until a soft dough forms.
- 3
Knead the dough until smooth. Cover it and let it rise for 1 hour until doubled in size.
- 4
Press down on the dough to deflate it. Divide it into 12 equal balls.
- 5
Place the balls on a sheet pan and flatten them slightly. Let them rise for 20 minutes.
- 6
Press a deep hollow into the center of each round using your fingers or a small glass.
- 7
Fill each indentation generously with the poppy seed filling.
- 8
Bake at 375°F for 15-18 minutes. Remove when the edges are golden.
- 9
Let them cool slightly. Dust with powdered sugar before serving.
Chef's tips
Press the indentation firmly enough to hold the filling, since the dough will puff back up slightly while baking.
Storage
Store in an airtight container at room temperature for up to 3 days.
Reheating
Warm briefly in the microwave for a few seconds if desired.
Common mistakes to avoid
- •Overfilling, causing the filling to spill over during baking
- •Skipping the second rise, leaving the kolache dense
Serving suggestions
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