Lemon Poppy Seed Kolaches
A delightful Texas pastry filled with creamy lemon curd and topped with a buttery crumble. Perfect for any occasion!
Prep time:
Cook time:
Total time:
Yield:20 servings
Cook time:
Total time:
Yield:20 servings
Ingredients
- 1 cup (228 grams) full-fat Greek yogurt
- 1/2 cup (100 grams) granulated sugar
- 1 1/2 teaspoons kosher salt
- 8 tablespoons (113 grams) unsalted butter, melted
- 2 1/4 teaspoons instant yeast
- 1/2 cup (113 grams) warm water
- 2 large eggs
- 4 cups (485 grams) all-purpose flour, plus extra for dusting
- 2 1/2 tablespoons poppy seeds
- 1 cup store-bought lemon curd
- 8 ounces cream cheese, softened
- 1 large egg (for filling)
- 1/3 cup powdered sugar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla bean paste
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 cup (63 grams) all-purpose flour (for crumble)
- 1/2 cup (50 grams) granulated sugar (for crumble)
- 1 teaspoon poppy seeds (for crumble)
- 4 tablespoons (56 grams) unsalted butter, melted (for crumble)
Instructions
- In a medium bowl, whisk together Greek yogurt, granulated sugar, and kosher salt.
- Melt the butter and whisk it into the yogurt mixture until combined.
- In a stand mixer with a dough hook, combine flour, yeast, warm water, and eggs.
- Add the yogurt mixture and mix until roughly combined. Knead on low speed for 5 minutes, adding extra flour if necessary. The dough should be sticky.
- Transfer the dough to a greased bowl, cover with plastic wrap, and refrigerate overnight.
- For the filling, beat together cream cheese, egg, powdered sugar, kosher salt, vanilla bean paste, lemon zest, and lemon juice until smooth. Refrigerate.
- For the crumble topping, combine flour, sugar, poppy seeds, and melted butter until sandy. Refrigerate until needed.
- The next day, divide the dough into 20 pieces (about 1 3/4 ounces each) and place them on greased or parchment-lined baking sheets.
- Flatten each ball to about 1/2 inch thick and create a deep indentation in the center.
- Fill each indentation with 1 tablespoon of lemon curd and top with 1 tablespoon of cream cheese mixture. Sprinkle with crumble topping.
- Cover and let rise for 45 minutes.
- Bake in a preheated 350°F (175°C) oven for 15-20 minutes until golden brown.
- Serve warm or at room temperature. Store leftovers in an airtight container.
Nutritional Information
Calories: Approximately 220 per kolache
Protein: 4g
Carbohydrates: 30g
Fat: 10g