Recipe by Mary Scheffert
Pronounced "KO-la-chay" - this is a traditional Czechoslovakian recipe that my grandmother always made. She made them so often that she knew this recipe by heart. My favorite filling was poppyseed.
- 4 cups flour
- 1⁄2 cup butter
- 1⁄4 cup sugar
- 2 eggs
- 1 cup milk
- 1 1⁄2 teaspoons salt
- fresh lemon rind (for flavoring) or vanilla (for flavoring) or mace (for flavoring)
- 1 package dry yeast, proofed
- solo brand filling, any flavor
- vanilla sugar
- 1⁄4 cup flour
- 1⁄4 cup sugar
- 2 teaspoons butter
- 1⁄2 teaspoon mace
Directions See How It's Made
- Bring milk to a boil.
- Add butter, sugar& salt; mix& let cool for 5 minutes.
- Stir eggs, proofed yeast& flavoring of choice into the milk mixture.
- Place milk mixture into bowl of mixer, fitted with paddle attachment.
- Sift in enough flour to make a thick batter.
- Change mixer attachment to a dough hook.
- Continue adding flour, until mixture forms a soft dough.
- Turn dough out onto floured surface, and knead into a smooth dough that does not stick.
- Place dough into a greased bowl, cover& let rise in a warm place until doubled in bulk.
- Punch dough down.
- Cut dough into even, egg-sized pieces.
- Work each piece of dough into a 3inch circle in palm of hand with fingers of other hand.
- Place about 1/2tsp of filling in the middle; draw up sides of dough around filling& pinch FIRMLY to seal.
- Place each kolace on a well-greased cookie sheet, approx 2 inches apart.
- Cover& let rise again in a warm place.
- While kolace are rising, mix together the ingredients for the crumb topping.
- Once risen, brush with beaten egg mixed with 1T milk.
- Preheat oven to 400.
- Sprinkle kolace with crumb mixture.
- Bake for about 30 minutes or until golden brown.
- Remove kolace from pan& cool completely on a wire rack.
- When cool, dust liberally with vanilla sugar.