Called kolache (koh-LAH-chee), kolacky (koh-LAH-kee), or how my dad pronounces it, koh-LAH-chkey, these Czechoslovakian yeast-based pastries can be filled with any sweet pie or pastry filling. Dad loves poppy seed filling, and armed with an old Better Homes and Gardens recipe, he set out to recreate the kolaches of his childhood. I think he was successful (after quadrupling the filling to dough ratio in the recipe), so much so that the day after making and eating these, he announced that he had gained two pounds, prompting him to give up dessert for two whole days. (Please God, in my next life, could I have my father’s metabolism?) My father makes these kolaches with canned poppy seed filling. If you want, you can make the filling from scratch; I’ve included a filling recipe that I found online.
1 cup (145g) poppy seed 1/2 cup milk 1/4 cup honey 1/3 cup (78g) finely chopped dates 1/3 cup (43g) finely chopped nuts (such as walnuts or pecans) Dash cinnamon
Pour the warm milk mixture into the flour mixture mixture. Add the 2 eggs, vanilla, and lemon zest and beat with an electric mixer on low to medium speed for 30 seconds (if using a stand mixer, use the paddle attachment). Scrape the side of the bowl, then beat on high speed for 3 minutes. Place the dough in a lightly greased bowl, turning once to grease the surface. Cover; let rise in a warm place until double in size, about 1 to 1 1/2 hours. Divide the dough in half. Cover; let rest 10 minutes. Grease 2 baking sheets. Place the kolache on the greased baking sheets, 2 inches apart. Cover; let rise in a warm place until nearly double, about 35 minutes. Transfer to wire racks; cool completely. Remove toothpicks.
