Poppy Seed Kolaches

Ingredients:

For the Dough:

• 1 cup warm milk (like a cozy latte)

• 1 packet active dry yeast (2¼ tsp)

• ⅓ cup sugar + a little extra for flair

• 4 cups all-purpose flour

• 1 tsp salt

• ½ cup unsalted butter, softened — not melted

• 1 large egg (room temp, please)

For the Filling:

Let’s make this one easier for your city kitchen.

• 1 full pack of Hasho Double-Roasted Poppy Paste

• 2 tbsp honey or maple syrup (depending on how Brooklyn you’re feeling)

• ½ tsp lemon zest

• Optional: a splash of vanilla or a pinch of cinnamon if you’re vibing that day

Topping:

• 1 egg yolk + 1 tbsp milk (for the gloss)

• Sliced almonds or streusel, if you’re showing off

• Powdered sugar (optional, but your followers will appreciate it)

Let’s Make Kolaches:

1. Start the Dough:
   In a big bowl, mix warm milk with 1 tbsp sugar and the yeast. Let it sit for 10 minutes until bubbly and alive — like the city itself.

2. Build It Up:
   Add in the rest of the sugar, egg, butter, and salt. Gradually add flour and knead until you’ve got a smooth, elastic dough (about 8-10 mins). If it sticks, flour your hands and keep going. You got this.

3. Rise & Chill:
   Toss the dough in a greased bowl, cover it, and let it rise for 1.5 to 2 hours. It should double in size — like your rent since 2010.

4. Shape Time:
   Punch it down, divide into 12-16 pieces (depending on how big you like 'em), roll into balls, and place on a parchment-lined tray. Let them puff up again for 30-45 minutes.

5. Filling Magic:
   Mix your Hasho Poppy Paste with honey, lemon zest, and vanilla/cinnamon if using. Press a deep indent into each bun and spoon in your filling like you mean it.

6. Bake It Baby:
   Preheat to 350°F (175°C). Brush the buns with egg wash, add your almonds or streusel if using, and bake for 18–22 minutes until golden and glorious.

7. Final Touch:
   Let them cool slightly, then hit with powdered sugar if you’re feeling fancy. Best served with black coffee, strong opinions, and zero apologies.