Kolace
Ready In: 4 hrs 8 mins
Serves: 72
Yields: 72 kolace
Ingredients
- 2 1⁄2 cups whole milk, scalded
- 3 egg yolks
- 1 egg
- 1⁄2 cup sugar
- 3⁄4 cup Crisco cooking oil
- 1⁄2 cup heavy cream
- 1 teaspoon salt
- 2 ounces fresh yeast
- 7 -8 cups flour
- melted shortening, for brushing dough balls
- melted butter, for brushing baked kolace
Directions
- Scald milk and set aside to cool until lukewarm.
- Remove 1/2 cup of the cooled scalded milk to a small bowl, add 1 teaspoon of the sugar and stir in yeast. Let work for about 10 minutes.
- While yeast is working, beat the eggs, add sugar, then cream, oil, salt and the rest of the scalded milk.
- In large bowl have ready 6 1/2 cups flour. Make a well in the flour and add the dissolved yeast. Stir and then add in the beaten ingredients.
- Beat until smooth.
- Add 1/4 cup of flour at a time until you have a slightly sticky dough.
- Beat well with a wooden spoon for 5 minutes.
- Let dough rest 10 minutes and then stir well with wooden spoon again.
- Cover with a tea towel and let rise about 1 hour, until doubled in bulk.
- Stir down and cut off tablespoon size balls.
- Shape into balls and place on a greased cookie sheet about 2 inches apart.
- Brush with melted shortening.
- Let rise until doubled.
- Make a depression in the middle of the ball with your thumb, and press outward to form an opening for the filling about the size of a 50 cent piece, pressing the bottom paper thin without tearing the dough.
- Add a teaspoon of filling to each kolace and smooth out to edge of opening. I use Solo brand poppy seed filling for most as that is our favorite and cherry pie filling for the rest.
- Let the filled kolace rise 15-20 minutes or they will look like a volcano erupting when baked.
- Bake at 425 for 8 minutes until lightly browned.
- Remove from pan with a spatula as you would cookies and cool on wire rack. Brush kolace with melted butter as soon as removed from oven to keep the dough soft.
- These freeze well once they are cooled--if they last that long.
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