Kolaches Ii Recipes

Steps:

• In a medium bowl, stir together the apples, almonds, cranberries, cherries and yogurt until evenly coated.

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.

Steps:

• To make the dough, in a large bowl, combine 1 cup flour, granulated sugar, and yeast. Stir in the warm milk until well-combined, and set aside until small bubbles form at the surface, about 5 minutes.
• In a separate bowl, whisk together the melted butter, egg yolks, and salt. Add to the yeast mixture and stir to combine. Stir in the remaining flour, adding a cup at a time. After the third cup has been added, transfer the dough to a lightly floured work surface and knead until smooth, adding as much of the remaining 1/2 cup of flour as needed. The dough should be tacky and a little greasy. It shouldn't be sticky. If it is, add more flour a little at a time, but try not to add too much at this stage. Knead until smooth and springy, about 3 to 4 minutes. Transfer to a lightly greased bowl, cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour and 30 minutes.
• In the meantime, preheat oven to 375°F. Line a baking sheet with foil and grease lightly with cooking spray or brush with oil. Set aside.
• To make the meatballs, in a large bowl, stir the ground beef, egg, bread crumbs, milk, parmesan, salt, pepper, parsley, cloves, granulated garlic, granulated onion, dried oregano, dried basil and crushed red pepper flakes until just combined. You don't want to overwork the mixture. Divide and shape into twelve even meatballs and place on the prepared baking sheet. Bake for 20 minutes and remove from the oven to cool.
• Once the dough has risen, transfer to a lightly floured work surface and lightly knead a few times to release the air. Divide into 12 even pieces (roughly about 2 1/3 ounces each). Working with one at a time, pull the ends of the dough towards the center to form a tight ball and then place on your work surface (no flour should be needed at this stage) and using a cupping motion firmly roll the dough with the palm of your hand to create a smooth tight ball. Place on a baking sheet that has been lined with parchment paper. Continue shaping and rolling the rest of the dough, placing them all on the same baking sheet, evenly spacing them out. Cover loosely with plastic wrap and set aside to rise for another 30 to 45 minutes or until doubled in size.
• Once done, use your finger tips (lightly greased to prevent sticking) to stretch the center of each slightly to create 2-inch-wide wells. Brush with egg wash and then fill the center of each with about a tablespoon of marinara. Sprinkle the centers with mozzarella and parmesan. Place a meatball in the center of each kolache. Sprinkle with bread crumbs and parmesan and bake until golden brown, 20 to 25 minutes. Remove from oven and sprinkle with basil before serving. Leftovers can be stored in an airtight container in the fridge for up to 4 days and reheated before serving. Enjoy!

Steps:

• Cream shortening and sugar together. Stir in salt, hot milk, beaten egg yolks, and flavoring. When lukewarm, add yeast to mixture. Let stand 5 minutes. Add flour, beating well. Knead down into bowl. The dough will be slightly sticky. Let rise 1 hour.
• Cut off small balls of dough. Roll into rounds in your hands, and place on greased cookie sheets 2 inches apart. Let rise 15 minutes.
• Make a depression into the center of each roll. Fill with fruit preserves.
• Bake at 450 degrees F (230 degrees C) until brown. Watch carefully. Cool on wire racks.

Steps:

• Grate the raw potatoes into a bowl with luke warm water.
• Squeeze the water out of the potatoes through a cotton-bag or a kitchen towel, saving the water in an extra bowl to get the starch on the bottom -- this is an old recipe, save the starch to use it for ironing ;-) -- return to the bowl.
• Bring the milk to a boil and pour over the raw potatoes.
• Rice the boiled potatoes and mix everything together, knead.
• Cut the bread in small dices and toast in some butter to a golden brown.
• Form fistsize balls with the potato dough.
• Punch a hole in the middle and put some bread dices in the middle, close back up form the balls with cold moist hands.
• Drop into the boiling water, let boil once, then just let simmer for 20 minutes.
• Take out of the salted water.
• If you want to freeze them, take them out after 15 min.
• Set loose on a sheet and prefreeze.
• Then wrap them up each one single in aluminum foil and freeze To serve: put the balls in cold salted water, bring to a boil and let simmer then for about 10 min.
• They swim up when they're done.

Steps:

• Chop fruits and vegetables.
• Place all ingredients in a large pot.
• Cook on medium heat for 1 1/2 to 2 hours.