Poppy Seed Kichelach Recipes

HUNGARIAN POPPY SEED FILLING

Hungarian Poppy Seed Filling image

This is a filling often used for Middle European kolacs (also called kolacky or kolachke)--filled, rolled, baked yeast dough--and sweet rolls.

Provided by Hepzibah

Categories World Cuisine Recipes European Eastern European Czech

Time 1h

Yield 16

Number Of Ingredients 6

Ingredients

½ pound poppy seeds
1 cup milk
¼ cup margarine
¾ cup white sugar
1 pinch salt
2 eggs, beaten

Steps:

Grind the poppy seeds in a mill or coffee grinder.
Combine the milk, margarine, and sugar in a saucepan. Cook on low heat, stirring often, until the sugar dissolves. Gradually pour about half of the hot milk into the beaten eggs, whisking constantly. Return the egg and milk mixture to the saucepan.
Continue to cook and stir until the mixture begins to thicken and coats the back of a metal spoon. (Run your finger down the coated spoon: it should draw a clear line.) Add the poppy seeds and stir well to blend.
Remove from heat; cool before using. Store unused filling in the refrigerator for up to five days.

Nutrition Facts : Calories 152.4 calories, Carbohydrate 13.5 g, Cholesterol 21.7 mg, Fat 10 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 49.8 mg, Sugar 12.1 g

POPPY SEED KOLACHES

Poppy Seed Kolaches image

Preparing and sharing recipes I made as a boy are what keep me young at heart. And since I'm retired, I have plenty of time to bake treats like this for our children, grandchildren and great-grandchildren.-Carl & Isobel Wanasek, Rogers, Arkansas

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 3 dozen.

Number Of Ingredients 22

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1/2 cup butter, melted
1 cup whole milk
1 large egg plus 2 large egg yolks
1/4 cup sugar
3/4 teaspoon salt
1/4 teaspoon ground mace
1/4 teaspoon grated lemon zest
3 to 3-1/2 cups all-purpose flour
Additional melted butter
POPPY SEED FILLING:
3/4 cup poppy seeds
1/2 cup water
1/2 cup whole milk
1/4 cup raisins
1/2 cup sugar
2 teaspoons butter
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 cup graham cracker crumbs
Confectioners' sugar glaze, optional

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.

Nutrition Facts : Calories 111 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 89mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.

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