Post Eagle Newspaper


May 20, 2024

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Poppy Seed Kolacki

[print_this]Poppy Seed Kolacki

1 lb. poppy seed
2 c. sugar
¾ c. milk
1 generous T. butter
1 egg

1 c. butter
¾ c. sugar
4 eggs
8 c. flour
2 c. scalded milk
3 pkgs. dry yeast dissolved in ¾ c. water

Prepare poppy seed beforehand. Wash well; drain. Then heat until crisp in warm oven. Grind. Combine with sugar, milk, butter and egg. Heat and stir in saucepan until thoroughly blended and smooth. Add unbeaten egg. Blend thoroughly.

DOUGH: Mix butter, sugar, and eggs until fluffy and creamy. Add scalded milk and dissolved yeast. Add flour. Knead until smooth. Cover and let rise in warm place until double in bulk (about 1 hour). Then separate into 8 or 9 balls. Cover each; let rise again about ½ hour or until double in bulk. Then roll each ball like pie crust and spread with cooled filling. Roll like jelly roll; place in greased shallow pan and let rise again until double in bulk (about ½ hour). Brush with beaten egg or melted butter. Bake in a moderate oven (375 degrees) about 35 minutes or until done.

By Agnes Swanek