Directions: |
Directions:Filling: Put poppy seeds and milk in saucepan. Bring to a boil then lower to simmer, stirring often until reduced by 2/3, about 30 min.
Add sugar, syrup, vanilla, and almond, and salt. Simmer until sugar dissolves, 8-10 min. Transfer to small bowl and cool. Cover and refrigerate until ready to use.
Pastry: Grease large bowl with 1 tsp. oil and set aside. Scald milk by heating in med. saucepan until bubbles appear around inside edge of pan and milk is about to boil. Remove from heat and coll for 10-15 min. Meanwhile, dissolve yeast in 1/2 c. warm water and set aside until foamy, about 10 min.
Melt 8 T. butter and transfer to large bowl and cool for 5 min. Whisk in 1 c. sugar, eggs, and salt. Add milk and yeast mixture - stir well. Gradually add 6 c. flour until sticky dough comes together. Transfer dough to greased bowl. Lightly grease hands with remaining tsp. oil. Shape dough into ball, cover with plastic and set aside to rise until double, 1-2 hours. Punch down and reshape int a ball and cover bowl with plastic wrap. Refrig for 4 hours or overnight.
Grease 10 x 15 sheet pan with tsp. butter and set aside. Divide dough into 15 equal pieces. Lightly oil hands and shape each piece of dough into 2 1/2 ball and arrange on prepared pan. Using thumbs, make a deep 1" indentation in center of each ball and sppon 1 rounded tsp of filling into indentation. Grease one side of large sheet of plastic wrap and loowely cover dough, greased side down. Set aside in warm spot to let rise for 1 hour.
Preheat oven to 375º. Put the remaining 1/2 c. flour, 1/2 c. sugar, and 3 T. butter into basil. Work together until like coarse meal. Then evenly sprinkle over dough. Bake pastry until deep golden brown - 25 to 30 min. Set aside at least 20 min. before serving. |
This recipe for Poppy Seed Kolaches is from