Lemon Poppy Seed Kolache

joythebaker.com

Dig In With Dana

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subheading: For the kolache dough:

1 cup ( 228 grams) full fat greek yogurt, resting at room temperature for 30 minutes

½ cup ( 100 grams) granulated sugar

1 ½ teaspoons kosher salt

8 tablespoons ( 113 grams) unsalted butter, melted

2 ¼ teaspoons instant yeast

½ cup ( 113 grams) warm water

2 large eggs

4 cups ( 485 grams) all-purpose flour, plus a bit more for sticky dough and flouring the counter

2 ½ tablespoons poppy seeds

subheading: For the filling:

1 cup store-bought lemon curd

8 ounces cream cheese, softened

1 large egg

⅓ cup powdered sugar

¼ teaspoon kosher salt

½ teaspoon vanilla bean paste

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

subheading: For the crumble topping:

½ cup ( 63 grams) all-purpose flour

½ cup ( 50 grams) granulated sugar

1 teaspoon poppy seeds

4 tablespoons ( 56 grams) unsalted butter, melted

Directions at joythebaker.com

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