KOLACHES
Provided by John T. Edge
Categories breakfast, dessert, side dish
Time 2h15m
Yield 12 kolaches
Number Of Ingredients 21
Steps:
- Make the pastry: In a large bowl, combine the yeast, milk, sugar and 1 cup flour. Mix well, cover and let rise until doubled in size, about 20 minutes.
- Melt 8 tablespoons (1 stick) of the butter. Pour into a large bowl and whisk in the eggs and salt. Add to the flour mixture and mix well. Slowly add the remaining 2 cups of flour; the dough will be soft and moist. Turn onto a floured surface and knead for 10 minutes, adding flour as necessary to make a soft workable dough. Place in an oiled bowl, cover and let rise until doubled in size, about 1 hour. Meanwhile, make your choice of filling.
- Make the dried-fruit filling: Place the fruit in a small saucepan and add 1/2 cup water or just enough to cover. Set aside until plumped and softened, about 1 hour. When the fruit is ready, add the sugar, cinnamon and lemon zest. Simmer over low heat for 15 minutes. Purée in a food processor or blender and set aside.
- Make the cream cheese filling: Using an electric mixer, beat together the cream cheese and sugar until fluffy. Add the flour, egg yolk and lemon zest. Mix to blend and set aside.
- After the dough has risen, punch it down and divide evenly into 12 pieces. Roll the pieces into balls and place on an oiled baking sheet several inches apart. Flatten each ball slightly so it is about 3 inches in diameter. Cover and let rise for 30 minutes. Heat the oven to 375 degrees. Meanwhile, prepare the crumble topping.
- For the topping: In a medium bowl, combine the flour, sugar, butter and cinnamon. Crumble with your fingers until the mixture resembles bread crumbs. Set aside.
- To assemble and bake the kolaches: With your finger, gently make an indentation in the center of each bun, being careful not to flatten too much. Fill with 1 tablespoon of filling and sprinkle with topping. Bake until risen and pale gold, 12 to 15 minutes. While baking, melt the remaining 4 tablespoons butter. When the kolaches are removed from the oven, brush with melted butter and serve warm.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 8 grams, Carbohydrate 51 grams, Fat 23 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 13 grams, Sodium 288 milligrams, Sugar 20 grams, TransFat 1 gram
FRUIT-FILLED KOLACHES
"In our Czech community, these tender pastries are served at weddings and family dinners," shares Mary Pecinovsky of Calmar, Iowa. "The bread machine saves you from kneading the dough by hand."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When the cycle is completed, turn dough onto a lightly floured surface. Pat or roll into a 15x10-in. rectangle. Cover with plastic wrap; let rest for 10 minutes. , Cut dough into 24 squares. Place a heaping teaspoonful of pastry filling in the center of each square. Overlap two opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 425° for 8-10 minutes or until lightly browned. Remove from the oven; brush with butter. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 154 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 160mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
CLASSIC FRUIT KOLACHES
We love making these melt-in-your-mouth goodies. For extra fun, use Christmas cookie cutters instead of a biscuit cutter. -Glen & Sue Ellen Borkholder, Sturgis, Michigan
Provided by Taste of Home
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a large saucepan, heat milk, cubed butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg yolks; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and let rise until doubled, about 45 minutes., Turn dough onto a floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on lightly greased baking sheets. Brush with melted butter. Cover and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 350°. Using the back of a spoon, make an indentation in the center of each roll. Spoon a heaping teaspoonful of raspberry and/or apricot filling into each indentation. Bake 15-20 minutes or until golden brown. Remove from pans to wire racks to cool., Combine confectioners' sugar, butter, vanilla, salt and enough milk to achieve desired consistency. Drizzle over rolls.
Nutrition Facts : Calories 245 calories, Fat 8g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 259mg sodium, Carbohydrate 40g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
VERY SIMPLE FRUIT FILLED KOLACHES
This is very simple to make. Time does not include standing time. I don't know the size of fruit pie filling, so I just guessed. I don't usually measure out my frosting ingredients, so this is just a guess. Feel free to adjust it.
Provided by JESMom
Categories Breads
Time 45m
Yield 24 kolaches
Number Of Ingredients 4
Steps:
- Divide the dough into 24 balls. Flatten each ball to about 3 1/2 inches round. Spoon some pie filling onto the center of each.
- Fold two opposite edges of dough over the filling, pinching together, but leaving the ends opened. Place on a baking sheet sprayed with nonstick cooking spray.
- Cover and let rise in a warm place until doubled in size, 20-30 minutes.
- Preheat oven to 350 degrees. Uncover rolls and bake them 10-15 minutes, until golden. Place each kolache on a wire rack over a paper towel (or something you can throw away as it will get messy) to cool.
- Mix sugar and milk and drizzle on warm kolaches.
BOHEMIAN KOLACHES WITH FOUR FILLINGS
Received this in an email - it is a BIG recipe with four wonderful fillings. I suspect each filling as listed would fill the MANY kolaches this recipe will make. The first go round I plan to halve the recipe probably quarter two of the fillings. BTW, Myrtle did not indicate whether the apricots were fresh or dried - I am going with dried when I make it. She didn't give a cook time either - so watch closely after 15 minutes. No yield either so I am guesstimating on 100+. Thanks, Myrtle Killian!
Provided by Busters friend
Categories Breads
Time 2h20m
Yield 100 kolaches
Number Of Ingredients 28
Steps:
- Dissolve yeast in water until foamy.
- Heat milk, pour over butter and sugar. Stir until melted. Add 2 cups flour, then beat until smooth.
- Add yeast, eggs and salt. Add flour until a soft ball forms. Grease top; let.
- rise. Punch down and let rise again.
- Stretch dough on floured board to about 1/2-inch thickness. Cut into rounds using a soup can. Put on greased pans and let rise.
- When nice and puffy, make indentations in center and fill with favorite filling like prune, apricot, cottage cheese or poppy seed. When risen to a nice puffy look, bake at 375 degrees F until a golden color - cook 15 minutes then check every 3 minutes thereafter.
- Prune Filling:.
- Cook prunes until soft. Grind and add sugar, vanilla extract and cinnamon. Stir well.
- Apricot Filling:.
- Cook apricots until soft. Grind and add sugar. Sweeter is better. Stir well.
- Cottage Cheese Filling:.
- Put cottage cheese in blender. Add egg yolk, lemon juice, nutmeg and 4 tablespoons flour and blend some more. Take out of blender and add raisins. Sprinkle with 1 teaspoon flour and sugar.
- Poppy Seed Filling:.
- Mix together. Use enough cream to make it easier to put into kolaches.
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