Poppy Seed-kolache Recipe

Warm milk and bloom yeast

Warm 1 cup whole milk until just lukewarm (about 100°F / 38°C). Stir in 1 tablespoon granulated sugar and the yeast dissolved in 1 tablespoon warm water. Let sit 5–10 minutes until foamy.

Mix wet ingredients

In a large bowl or stand mixer fitted with a paddle, combine the foamy milk-yeast, 3 tablespoons melted unsalted butter (cooled slightly), 2 large eggs, and 1 teaspoon vanilla. Mix to combine.

Add dry ingredients and knead

Add 4 cups all-purpose flour and 1 teaspoon fine sea salt gradually. If using a stand mixer, switch to dough hook after ingredients come together and knead on medium-low 6–8 minutes until dough is smooth and slightly tacky but not sticky. If by hand, knead on a lightly floured surface about 8–10 minutes.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm draft-free place until doubled, about 1 to 1.5 hours.

Shape kolaches

Punch down dough and divide into 12 equal pieces (~80–90 g each). Roll each piece into a ball and place on a parchment-lined baking sheet about 2 inches apart. Using your thumb or the bottom of a small measuring cup, create a 1 1/2-inch well in the center of each ball, leaving a 1/2-inch rim.

Second rise

Cover shaped kolaches loosely and let rise until puffy, about 30–45 minutes. Meanwhile preheat oven to 375°F (190°C).

Cook poppy seed base

In a small saucepan over medium heat combine 1 cup milk, 1/4 cup heavy cream, 1/2 cup granulated sugar and 3/4 cup poppy seeds. Stir to combine and bring to a gentle simmer, stirring often so milk doesn't scorch.

Thicken

In a small bowl whisk 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. When the poppy mixture is simmering, stir in the slurry and continue cooking 2–3 minutes until mixture thickens slightly. Remove from heat and stir in 2 tablespoons unsalted butter, 1 teaspoon lemon zest and 1/2 teaspoon vanilla. Let cool to room temperature; it will thicken further. If too thick for filling, thin with a splash of milk.

Cook rhubarb

In a saucepan combine 3 cups chopped rhubarb, 1/2 cup granulated sugar, 2 tablespoons fresh orange juice and 1 tablespoon lemon juice. Cook over medium-low heat, stirring occasionally, until rhubarb breaks down but still has some texture, about 8–10 minutes.

Finish compote

Stir in 1/2 teaspoon vanilla extract, taste and adjust sweetness if needed. Remove from heat and cool to room temperature. Chill if making ahead; compote should be cool or cold when assembling kolaches or scooping into ice cream.

Prepare cream cheese

In a medium bowl beat 8 oz softened cream cheese with 3/4 cup granulated sugar until smooth and no lumps remain. Beat in 1 teaspoon vanilla and 1/2 teaspoon lemon zest if using.

Make custard base

Warm 1 cup whole milk and 1 cup heavy cream in a saucepan over medium heat until very warm but not boiling (steaming edges). Temper 1/3 of the warm milk into the cream cheese mixture by whisking it in, then whisk the cream-cheese-milk mixture back into the saucepan with the remaining warm milk-cream. Heat gently, stirring, until the mixture registers 170–175°F (77–80°C) or is hot and slightly thickened. Do not let boil.

Chill and churn

Remove from heat, let cool to room temperature, then chill thoroughly in the refrigerator (4 hours or overnight). Once chilled, churn in an ice cream maker according to manufacturer instructions until thick and soft-set.

Fold in rhubarb compote

After churning, fold in 1/2 to 3/4 cup of the cooled rhubarb compote in streaks — not fully mixed — so you get ribbons of rhubarb in the ice cream. Transfer to a container and freeze until firm, about 4 hours.

Fill kolaches

Preheat oven to 375°F (190°C) if not already. Brush the rims of each risen kolache with the egg wash (1 beaten egg mixed with 1 tablespoon water). Spoon about 1 tablespoon of cooled poppy seed filling into the well of each kolache. Top each with 1 teaspoon of rhubarb compote (or swirl together for mixed filling). If desired, sprinkle a little sanding sugar on the rim for sparkle.

Bake

Bake kolaches on the parchment-lined sheet for 15–18 minutes, until golden brown on top and set. Rotate the pan halfway through for even coloring. Remove from oven and cool on a wire rack.

Finish

Once slightly cooled, optionally dust with a light sprinkle of powdered sugar. Serve warm or at room temperature with a scoop of chilled cream cheese-rhubarb ice cream.