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Kolaches (Poppyseed and Apricot)

  • 2 cups milk (scalded)
  • 1/2 cup sugar
  • 1 Tbsp. salt
  • 1/2 cup margarine
  • 2 pkgs. yeast
  • 1/2 cup warm water
  • 2 eggs
  • 6-8 cups flour


Pour milk over sugar, salt, and margarine. Stir and let cool. Dissolve yeast in warm water and set aside. To first mixture add 1 cup flour and beat smooth. Add yeast and stir. Add 3 cups flour and then the eggs, well beaten. Add more flour, about 3 cup to form soft dough. Place on floured board and rest for 10 minutes. Knead well and let rise in bowl until double in bulk. Take a portion of dough and roll into a square or rectangle 3/8 inch thick. Cut into 2 1/2 inch squares. Roll into a square 3 1/2 in. in size. Put 1 Tbsp. filling in center of square. Pull the 4 corners together. Pinch the 2 together. Place in pan. Let rise until double in bulk. Bake at 375 degrees for 20 minutes.

Poppyseed Kolache Filling (Traditional)


  • 1 lb. poppy seed
  • 1 cup syrup
  • 1 cup white sugar
  • 1 cup half and half
  • 1 lb. raisins
  • 1 tsp. vanilla


Grind poppy seeds in a poppy seed grinder. Add half and half, syrup, and sugar. Cook slowly 1 hour. Soften raisins by stewing with some water for 1/2 hour. Add raisins to poppy seed mixture for last 1/2 hour of cooking. As mixture cools add vanilla.

Apricot Kolache Filling


  • 1 lb. dried apricots
  • 1 cup applesauce
  • 1/8 tsp. salt
  • 1/2 cup sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. almond flavoring


Grind apricots. Add other ingredients and mix well. As a money saving measure, dried peaches may be substituted in part to help stretch apricots and still preserve flavor.

By Robin


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