Poppyseed Kolaches

Ingredients:

240ml warm water
40g active, dry, yeast
100g sugar
1/2 tsp salt
200g butter
240g cold water
2 eggs
850g plain flour

For the Filling:
500ml milk
225g ground poppy seeds
150g sugar
1 tbsp golden syrup (or corn syrup)
1/4 tsp salt
1/2 tsp almond extract
2 tbsp butter
1 tsp vanilla extract
2 crushed digestive biscuits (or Graham crackers)

Method:

Place the warm water in a large bowl and whisk in the yeast, sugar and salt. Meanwhile, melt the butter in a pan then add the 250ml cold water and pour the mix into the yeast mixture. Whisk together then add the eggs and mix well to combine. Now add 280g of the flour and mix well before adding the remaining flour 150g at a time (beat thoroughly after each addition).

Cover the bowl with a clean cloth, transfer to the refrigerator and allow to chill over night. The following day, knead the dough lightly then transfer to a work surface and tear off small pieces. Work these into walnut-sized balls then place on a lightly-greased baking tray (set them at least 3cm apart). Grease the tops of the balls then cover with a clean cloth and set aside in a warm place to raise until doubled in volume (about 90 minutes).

Meanwhile, prepare the filling. Bring the milk to a boil then stir-in the poppy seeds, reduce to a simmer and cook for 20 minutes, stirring frequently. Add the sugar, golden syrup and salt then simmer for a few minutes more. Remove from the heat and add the almond extract, butter, vanilla extract and crushed biscuits. Stir thoroughly to combine then set aside to cool.

When the balls are well risen make an indentation in the centre of each ball and fill with 1 tsp of the prepared and cooled filling. Transfer to an oven pre-heated to 210°C and bake for about 5 minutes, or until lightly browned. If desired, sprinkle with a little icing sugar and serve warm.