Dough

• 3 1/2 cup all purpose flour
• 1/4 cup sugar
• 1 egg
• 1 cup whole milk
• 2 1/2 tsp active dry yeast
• 10 tbsp (2/3 c) unsalted butter
• 1 tbsp vanilla bean paste
• 1 tsp kosher salt

1. Warm your milk to 115f/46c and add a tsp of your sugar. Sprinkle over your yeast and let it sit for ten minutes to activate.
2. Melt your butter, just until it’s just barely melted and warm. Not hot.
3. Combine your melted butter, egg, vanilla, and yeast mixture either in the bowl of your mixer or just a mixing bowl if mixing by hand.
4. Add the sugar, flour, and salt. Mix in the mixer on speed two for 8 minutes or knead together by hand for around 10 minutes until you have a smooth, elastic dough. This dough should be slightly tacky but not sticky. And you should be able to grab a corner and pull it to make a “window pane”
5. Place in a greased bowl and cover for 45 minutes to proof. It should nearly double in size.
6. Knock out excess gas and portion 50 gram balls of dough. Place them onto lined baking trays and cover with a towel to proof for an additional 45 minutes. Not quite doubled, but close. You should have enough dough for 12 kolache.
7. Preheat oven to 350f/176c
8. Grab a small measuring cup or a drinking glass (I used a 1/4 cup measuring cup) and press down firmly with the bottom of your cup in the center of each dough ball to create the circular shape. You should have nice rounded walls and a well in the center for filling. Don’t be afraid to get in there with your thumb to define the well.
9. Brush egg wash around the edges and fill your kolache with around 1 tbsp of your desired fillings. Be careful not to overfill, the centers will still rise slightly. Sprinkle a generous pinch of posipka over each kolache and bake for 15 minutes or until they’re golden brown and a thermometer reads 190f/87c
10. Cool completely and serve.

Egg wash

• 1 egg yolk
• 1 tsp whole milk

1. combine and whisk together.

Cream cheese filling

• 8oz softened cream cheese
• 1 egg yolk
• 1 tbsp all purpose flour
• 1/4 cup sugar
• 2 tsp vanilla bean paste
• pinch salt

1. Simply combine all ingredients and whisk until smooth.

Poppy seed filling

• 1 cup poppy seeds
• 1/2 cup milk
• 3/4 cup sugar
• 2 tbsp butter
• pinch salt

1. Add poppy seeds to a blender or food processor and pulse until all the poppy seeds are coarsely broken up. Not a fine powder.
2. Add poppy seeds, milk, sugar, butter, and salt to a small pot and place on the stove over medium heat.
3. Bring to a boil then drop to a simmer and cook for 10-15 minutes or until the mixture has thickened up and coats your spatula. Make sure to clean and scrape the bottom and sides so nothing burns.
4. Cool and reserve.

Posipka (streusel)

• 1/4 cup sugar
• 1/4 cup all purpose flour
• 1/4 cup unsalted butter
• 1 tsp cinnamon
• small pinch salt

1. Melt your butter and let it cool to room temp. Still liquid but not hot.
2. Combine your sugar, flour, cinnamon and salt.
3. Pour in your melted butter while whisking with a fork until you have a crumbly, sandy texture.
4. Reserve.