The Moravian Kolacky is a classic cookie that tastes great with any fruit filling! Try strawberry, raspberry and apricot!
3 hours, 15 minutes
To bake a moravian kolacky, sprinkle yeast over warm water to soften. In large mixing bowl, combine hot milk, sugar, butter, salt and lemon peel. Cool to lukewarm. Stir in 1 cup of flour and beat vigorously for 2 minutes. Add softened yeast and 2 eggs; beat well. Add enough of the remaining flour to make soft dough. Turn out into floured surface and knead 5 to 8 minutes or until smooth and elastic, kneading in additonal flour as needed. Place in lightly greased bowl, turning to grease surface. Cover and let rise in warm place until double in bulk, about 1-1/2 to 2 hours.
Punch dough down; divide in half; cover and let rest 10 minutes. Shape each half into 16 balls. Flatten balls and place about 1 teaspoon of cheese filling in center of dough. Bring edges together to seal filling completely inside, reforming into a ball. Place balls, 3 inches apart, on greased on baking sheets. Cover and let rise until double, about 1 hour. Carefully make depression in center of each roll; fill with Poppy filling.
Preheat oven to 375° F.
With pastry brush or pastry feather, pat sides of kolacky with egg wash (1 egg yolk beaten with 1 tablespoon water). Sprinkle crumb topping together on top and sides of kolacky. Bake for 15 minutes, or until golden. Cool on wire rack. Dust lightly with confectioners sugar before serving, if desired.