Grandmas German Kolaches Recipes

Steps:

• Mix 2 cups of flour, 1/2 cup of sugar, yeast, and salt. Add 1.5 cups of hot water (but not boiling). Beat this and then add eggs, mixing. Add the other 3 cups of flour.
• Knead until smooth and satiny, about 8 to 10 minutes. Form into a ball.
• Lightly grease a large bowl (at least twice as large as your ball of dough). Put the dough round side down in the greased bowl, then turn over so that the greased side is up. Cover with a slightly damp towel. Put in a warm place (or as warm as you have in the winter, but not a lit oven). Let it rise until doubled, about 75 minutes. You don't want to leave the dough too long, however. Dough can actually over-rise.
• Punch down the dough. Reshape into a ball. Recover bowl. Let rise till double. It should take less time this time around, but it varies -- maybe 45 - 60 minutes. All of these rises can take longer if your house is cold.
• If using a prune filling, simmer them with some water until soft; mash thoroughly. Let cool.
• If desiring an apricot filling but not having access to canned Solo filling, you can make it out of dried apricots. Snip 3/4 cups of dried apricots into small pieces. Simmer,covered, with 1-1/2 cups water for 10 minutes. Simmer uncovered for 10 minutes more. Stir in 2 tablespoons of sugar. Let cool before using.
• Pinch off balls of dough about 1.5 inches in diameter. Pat out into a circle. Put a spoonful of filling inside. Fold over and seal. Put in pan. Parchment-lined cookie sheets work well. The recipe doesn't say it, but I'd leave some room between them because they'll grow during the next rise -- yep, let rise again. This rise should be 45 - 60 minutes.
• Make topping: crumble together 1.25 cups flour, sugar and butter.
• Make a groove in the center of each and put on a big pinch of topping. Bake at 350°F until nicely golden brown, about 15-20 minutes.
• NOTE: This is how my recipe card reads; however, I swear that I remember her making them the following way. Pinch off the ball of dough. Make an indentation in it. Fill with a spoonful of the filling. Sprinkle topping on it before baking.

Steps:

• In large mixing bowl pour hot water sprinkle yeast over hot water. Set aside. Heat milk until very warm to touch, add sugar and salt to mild. Stir until sugar is dissolved, add eggs and oil to milk mixture. Stir well. Pour milk into yeast in bowl and stir.
• Pour in 2 cups flour and mix well. Beat to remove lumps. Continue to add 2 cups flour at a time and mix well after addition. Cover with cloth, sit in a warm place and let rise for 1 hour or until double in bulk.
• Pour 1/2 dough onto floured board roll out to 1/4 inch thickness. Cut with biscuit cutter. Place mini-cocktail franks or ground sausage onto one circle, top with the second circle and press edges together with fork.
• Place in greased baking sheet one inch apart. Brush tops with oil. Let rise for 30 minutes. Bake at 375ºF. for 15 minutes or until brown. Brush top with butter. Serve warm.

Steps:

• Cut butter into flour with two forks to resemble small peas, as you would pie crust. Stir in sour cream with serving spoon and mix well.
• Form into 2 balls and store, covered, in refrigerator to chill. Taking out one ball at a time, dust each with flour and roll on floured surface to approximately 1/8 thickness. (Note: If dough starts tearing, it may need more flour or to be chilled a bit more.).
• Cut with larger round cookie cutter or coffee cup, Fill center with approximately 1-2 teaspoons Solo, Bring up each side and pinch to close.
• Bake at 350 dg. for 12-15 minutes, until bottiom of cookie is just beginning to brown. Cool on wire racks then dust with powdered sugar. Enjoy!

Steps:

• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat egg yolks until foamy; add milk and vanilla. Stir into crumb mixture until dough is stiff enough to knead. , Turn onto a lightly floured surface; knead 8-10 times. Divide dough into 4 pieces. Roll each portion into a 1/4-in.-thick rectangle; cut into 4x1-1/2-in. strips. Cut a 2-in. lengthwise slit down the middle of each strip; pull one of the ends through the slit like a bow., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry dough strips, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar.

Steps:

• In a bowl, dissolve the sugar in the warm water, and stir in the yeast. Let stand until the yeast forms a creamy layer, about 5 minutes. In another bowl, mix the flour and margarine until well blended, and stir in the egg yolks, one at a time. Mix in the yeast mixture until incorporated, then stir in the sour cream to make a soft but not sticky dough. Cut the dough into 6 equal-sized pieces, cover with a cloth, and refrigerate for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets, or line with parchment paper.
• Working on a floured work surface, roll out one of the dough balls into a square about 6x8 inches, about 1/8-inch thick. Keep the other pieces of dough refrigerated. With a pastry cutter or pizza roller, cut the square into 12 smaller squares about 2 inches on a side. Place about 2 teaspoons of fruit filling in the middle of each square, and fold two opposite corners of dough together to meet in the center. Pinch the corners together to partially enclose the filling. Place the filled kolacky on the prepared baking sheets.
• Bake in the preheated oven until the cookies begin to turn golden brown, 20 to 25 minutes. Let cool on the baking sheets for about 2 minutes before removing them to wire racks to finish cooling. Sprinkle the kolacky with confectioners' sugar.

Steps:

• Core the cabbage and put in a large microwave-proof bowl. Add 1/3 cup water and cover with plastic wrap. Microwave on high for 20 minutes, remove soft leaves and continue microwaving until all the usable leaves are soft. Stack the leaves as you remove them and cover.
• Mix the filling ingredients in a separate bowl and get your large casserole dish out. (You may need another small casserole dish).
• Place filling near the base of each cabbage leaf and roll up, placing seam side down in the casserole. Crowd the rolls as much as possible. Continue until you are out of filling.
• Spoon the tomato soup over the rolls evenly.
• Bake at 300-325 degrees for at least 2 hours, covering when they start to brown.
• I've guessed at the serving sizes since Grandma didn't tell me! And cabbage rolls do take a long time but are worth it all.

Steps:

• Combine butter and cream cheese completely, add flour and mix well.
• Divide dough into 4 balls; wrap each in plastic wrap and chill 24 hours.
• Roll out each ball (on floured surface) to 1/8". (Be sure to keep them thin, as this keeps them "light!")
• Cut out silver-dollar sized cookies; place on ungreased cookie sheets.
• Drop 1/2 teaspoon jelly in center of each cookie and bake at 350* for 7-8 min. (Just until edges begin to brown.) I always bake the cookies flat; however, the edges may be pinched or rolled together as well!
• Lightly sift powdered sugar over cookies and serve.

Steps:

• Place the warm water, salt, egg and 2 tablespoons butter in the pan of a bread machine. Add bread flour, and pour 1/4 cup sugar on the edge of the pan. Make a shallow hole in the flour and add the yeast. Close the lid, and set machine for the DOUGH cycle.
• While the dough is mixing, combine the prunes, prune juice, 1/4 cup sugar, cinnamon, cloves and lime juice in a saucepan. Bring to a boil, then reduce heat to low, and simmer until prunes are soft and the sauce has thickened, about 15 minutes. Remove from heat and blend in a mixer or food processor until smooth.
• When the bread machine signals the end of the dough cycle, transfer the dough to a lightly floured surface. Divide the dough into 20 small egg-sized pieces. Cover with greased plastic wrap, and set aside for 10 minutes.
• In a small bowl, mix together 1 cup sugar and 1/2 cup flour. Stir in melted butter and 1 teaspoon cinnamon to make a crumbly streusel.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet or line it with parchment paper.
• Shape the kolache dough into balls and place them on the prepared baking sheet. Press a shallow hole in the center of each one, and fill with prune filling. Top each of the kolaches with streusel. Let the kolaches rest until doubled in size, about 20 minutes.
• Bake until the tops are lightly browned, 14 to 16 minutes.

Steps:

• In a small bowl, dissolve yeast and 1 tablespoon sugar in warm milk; let stand 10 minutes. In a large bowl, combine 2 cups flour, remaining sugar, egg yolks, salt, butter and yeast/milk mixture. Mix until smooth. Add enough remaining flour to make a stiff dough. , Turn out onto a floured surface and knead until smooth and elastic, 6-8 minutes. Add additional flour if necessary. Place dough in greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled in bulk, about 1 hour. , Punch dough down and allow to rise again. Roll out on floured surface to 1/2-in. thickness. Cut with large glass or 2-1/2-in. cutter. Place on greased baking sheets; let rise until doubled, about 45 minutes. , Firmly press indentation in center and fill each roll with a heaping tablespoon of filling. Brush dough with egg white. Bake at 350° for 10-15 minutes or until rolls are light golden brown.