Grandma didn't make these often as to her, they were more work than regular kolache. "Auntie" makes these now for special occasions and if you aren't first in line, you might not get one as they're gone in no time! This is written from grandma's recipe that I copied about 40 years ago.
Beat egg yolks and whole egg together. Dissolve the yeast in lukewarm water in large bowl. Mix the milk and cream together and scald. Once yeast is bubbly, add in eggs and stir. Mix 5 cups of the flour with sugar, salt, soda and baking powder and add to yeast/egg mixture and mix well. Add in cooled cream/milk mixture and mix well. Add in melted shortening and mix well. Add remaining 3 cups flour and knead well to a soft dough. Grease bowl with solid shortening and put dough in bowl, turning once to coat dough with shortening. Cover and let rise to doubled in volume. While it is rising, make your poppyseed filling.
To 1 1/2 cups ground poppyseed, add 1 cup whipping cream, 1 cup milk and start cooking over low heat, stirring constantly. Add 1/4 cup butter and continue cooking and stirring until black and glossy. You may need to add a little more milk while cooking if it seems dry. Add in 1/2 cup half and half cream, 1 cup sugar and 1 teaspoon cinnamon. Cook a little longer until thick. Remove from heat and let cool.
Once dough has raised, punch down and let rest 10 minutes. Divide dough in half and working with one half of the dough at a time, roll each half out to 1/4 inch thickness on floured surface. Cut into 3 inch squares. Put 1 teaspoon of poppy seed filling on each square and bring opposite corners to center and pinch shut; repeat with the other corners to make sort of a square.
Place about 2 inches apart on greased baking sheet and brush with melted butter. Let rise about 15 minutes. Bake at 425 for about 12-15 minutes or until light golden brown. Remove from pan and place on rack to cool. Brush with melted butter.
These freeze well in ziplock bags if you have any left to put in the freezer--or if you can bake them when the kids aren't around!! To use, let thaw at room temperature.