A Bohemian family favorite passed down through generations. Start the dough the evening before and wake up to fresh kolaches filled with poppy seed or fruit filling.

Ingredients

Dough:

  • 1/2 cup lukewarm water
  • 2/3 cup melted oleo (Bluebonnet margarine)
  • 2/3 cup sugar
  • 1 Tbsp salt
  • 1 cup mashed potatoes
  • 1 cup scalded milk
  • 2 eggs
  • 1 packet active dry yeast
  • Enough flour to make a soft dough

Poppy Seed Filling:

  • 1 1/2 to 2 cups ground poppy seed
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • 1/2 cup raisins
  • Milk (enough to cook filling)

Steps

  1. Combine oleo, sugar, salt and potatoes to milk. When lukewarm, add beaten eggs.
  2. Dissolve yeast in the lukewarm water. Stir into milk mixture.
  3. Add flour to make soft dough. Use electric mixer while the dough is thin enough, then stir by hand. Leave it quite soft.
  4. Place in greased bowl and cover. Let rise until double in bulk.
  5. Punch down and place in refrigerator. Let rise again, punch down again. Let set overnight.
  6. In the morning, put on board and cut into small portions. Roll into medium balls on greased cookie sheets.
  7. Brush with melted shortening. Let rise until light and about double in size.
  8. Make indentations with fingers and fill with fruit filling or poppy seed filling. Make sure filling is thick.
  9. Let rise about 10 minutes.
  10. Bake at 400°F until lightly brown.
  11. Brush again with melted shortening.

Notes

  • You can start mixing dough at 4 p.m. or later.
  • Poppy Seed Filling: Combine poppy seeds, sugar, and milk. Bring to a boil, cook till slightly thickened. Remove from stove and add vanilla. Taste to check if it needs more sugar or liquid.