Czech Poppy Seed Koláče

To prepare dough: Heat 1 1/4 cups milk in a small saucepan over medium-high heat until steaming. Let cool until about 110°F. Stir in yeast and granulated sugar. Set aside until frothy, about 10 minutes.

Meanwhile, place egg yolks in a medium bowl. While whisking the yolks, gently stream in melted butter and oil.

Combine whole-wheat flour, 2 cups all-purpose flour, confectioners' sugar, salt and lemon zest in the bowl of a stand mixer fitted with a dough hook or in a large bowl. Add the yeast and yolk mixtures, then beat until the dough pulls away from the sides of the bowl and forms a ball, 3 to 5 minutes with a stand mixer or 10 to 15 minutes by hand.

Slowly add lard and mix until all the lard is incorporated and the dough no longer sticks to the bowl, 3 to 5 minutes. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size, about 1 hour.

Meanwhile, prepare filling: Mix milk, poppy seeds, flour, honey and lemon zest in a small saucepan. Cook over medium heat, stirring occasionally, until bubbly and thickened, 8 to 10 minutes. Remove from heat and let cool completely, about 1 hour.

Line 3 baking sheets with parchment paper. Turn the dough out onto a floured surface. Use a knife to slice off walnut-size chunks. Flatten each with your palm, then fold the edges under to create a tight ball. Arrange the balls, seam-side down, on the prepared baking sheets, about 2 inches apart. Cover with plastic wrap and let double in size, 30 to 40 minutes.

Preheat oven to 375°F.

Dust the bottom of a small spice jar (or other similar-size object) with flour and use it to press a large indentation into the middle of each koláče, leaving about a 1/4-inch lip. Brush with egg wash. Fill each indentation with the filling.

Bake the koláče until puffy and lightly golden, 10 to 12 minutes. Transfer to a wire rack to cool, about 10 minutes.