Kolaches Recipe

Heat the 2 cups milk in a small saucepan until it's warm to the touch, then stir in the ½ cup shortening until it dissolves completely. Let the mixture cool to lukewarm; you should be able to comfortably dip a finger in it without it feeling too hot.

Once cooled, whisk in the 2 teaspoons salt, 2 egg yolks, and the remaining 10 ounces sugar.

Gradually add the 3 cups flour to the combined liquids, working the dough by hand or with a mixer until it becomes glossy and smooth. The dough should still be a little sticky to the touch.

Cover the bowl and place it in a warm, draft-free spot. Let the dough rise until it has doubled in size, which should take about 45 minutes to one hour. Once risen, punch down the dough gently and knead it lightly. Use a spoon to divide the dough into egg-sized portions, then roll each portion into a smooth ball.

Let the shaped dough balls rise for about 15 minutes. Then, use your thumb or a small spoon to make a deep indentation in the center of each ball. Fill each hollow with a large teaspoon of the poppy-seed filling.

To make the Popsika topping, combine ½ cup sugar, ¼ cup flour, 1 teaspoon cinnamon, and 2 tablespoons of melted butter in a small bowl, mixing until the mixture resembles coarse crumbs.