Czech Poppy Seed Sweet Roll Kolace Filling Recipes

CZECH SWEET ROLLS (KOLáčE)

Steps:

• Gather the ingredients.
• In a small bowl, dissolve yeast and sugar in warm water, blending with a fork. Set aside.
• In a blender or food processor, place 2 cups warm milk, potato flakes, 1 tablespoon salt, 3/4 cup sugar, eggs, and oil. Blend until well mixed.
• Place 4 cups flour into a large bowl or stand mixer bowl fitted with a paddle attachment. Add mixture from blender and mix.
• Add yeast and up to 1 additional cup of flour if the dough is too sticky. Mix until the dough is smooth. It will be sticky.
• Cover with greased plastic wrap and let rise until doubled.
• Gather the ingredients.
• While the dough is rising, make the poppy seed filling by combining ground poppy seeds, 1 1/2 cups milk, vanilla, corn syrup, 1/2 cup sugar, 3 tablespoons butter, 2 tablespoons flour, and a pinch of salt in a medium saucepan. Bring to a boil over low heat.
• Reduce heat and simmer for 30 minutes, stirring frequently.
• Cool completely before using. Can be made ahead and stored in the refrigerator for up to one week.
• Gather the ingredients.
• In a medium bowl, whisk together 1/2 cup flour, 1/2 cup sugar, and optional coconut until well mixed.
• Cut in 1/4 cup butter until coarse crumbs result. Set aside.
• Using a medium cookie scoop, portion out equal-sized pieces of dough and roll into a ball.
• Place on parchment-lined baking pan, brush with oil and cover with plastic wrap and let rise until almost doubled.
• Using the bottom of a floured glass or with your fingers, make an indentation in the tops of the koláče and dollop with poppy seed filling or your favorite.
• Sprinkle streusel on top and bake for 11 to 12 minutes.
• Remove from oven and brush sides of koláče with a mixture of 3 tablespoons hot water and 1 tablespoon sugar.
• Serve and enjoy.

POPPY SEED KOLACHES

Steps:

• In a bowl, dissolve yeast in water. Add the next seven ingredients and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into walnut-size balls; roll each into a 2-1/2-in. circle. Place 2 in. apart on greased baking sheets; brush with butter. Cover and let rise until doubled, about 30 minutes. , Meanwhile, in a saucepan, bring poppy seeds and water to a boil; boil 1 minute or until thickened. Add milk and raisins; simmer for 10 minutes. Add sugar, butter, vanilla and cinnamon; simmer for 5 minutes. Remove from the heat; stir in the graham cracker crumbs. , Make a depression, about 1-1/2 in. in diameter, in the center of each roll; fill with 2 teaspoons of filling. Bake at 400° for 7-10 minutes or until golden brown. Cool on wire racks. Drizzle with glaze if desired.