Poppy Seed Kolacky

Poppy Seed Kolacky (Eastern European-Style Cookies)

Makes: About 24 cookies
Prep Time: 25 mins (plus rising)
Bake Time: 15 mins
Total Time: ~2 hours

Ingredients

For the dough:

• 2¼ tsp (1 packet) active dry yeast

• ½ cup warm milk (about 110°F / 43°C)

• ¼ cup granulated sugar

• 2½ cups all-purpose flour (plus more for rolling)

• ½ tsp salt

• ½ cup unsalted butter, softened

• 2 egg yolks

• 1 tsp vanilla extract

For the filling:

• 1 Pack Hasho Poppy Seed Paste

To finish:

• 1 egg (beaten, for egg wash)

• Powdered sugar, for dusting

Instructions

1. Activate the yeast:
   In a small bowl, dissolve the yeast in the warm milk. Stir in 1 tsp of the sugar and let it sit until foamy, about 5–10 minutes.

2. Make the dough:
   In a large mixing bowl, combine flour, remaining sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in egg yolks, vanilla, and the yeast mixture. Mix until a soft dough forms.

3. Knead and rise:
   Turn the dough out onto a floured surface and knead for about 5 minutes, until smooth. Place it in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for 1 hour, or until doubled in size.

4. Shape the cookies:
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
   Roll the dough out to about ¼ inch thick. Use a round cutter (about 2½ inches) to cut out discs. Transfer them to the baking sheet.
   Make a slight indentation in the center of each with your thumb or the back of a spoon and spoon in about 1 pack of Hasho poppy seed paste.

5. Bake:
   Brush the edges lightly with egg wash. Bake for 12–15 minutes, or until lightly golden around the edges.

6. Cool and finish:
   Let cookies cool on a wire rack. Dust with powdered sugar before serving.