Old-Fashioned Kolaches

Recipe by babygirl65
SERVES: 10-12




  • Scald milk. Add sugar and butter and stir to dissolve. Allow it to cool to warm, then add the yeast and let it begin to work. Add eggs.
  • Put milk mix in a large mixing bowl. Measure the flour and salt into another bowl.
  • With a mixer slowly work the flour mix into the dough bowl. When the dough becomes too thick for the mixer to handle, start working in the flour by hand.
  • When dough starts to come together and leave the sides of the bowl, it's just right.
  • Form the dough into a ball and cover. Let rise in warm place until double its size.
  • Turn the dough out on a lightly floured surface and knead gently until it comes together and is soft and elastic.
  • Divide dough into egg-size pieces. Flatten and form into square or round. Make a depression in the center with your floured thumb.
  • Fill the depression with 1 rounded teaspoon of filling. Let the filled kolaches rise about 20 minutes. Brush tops with beaten egg mixed with a little milk and sugar.
  • Bake at 350° for 15-20 minutes or until lightly browned.
  • Sprinkle you fresh out-of-the-oven kolaches with powdered sugar before serving.
  • Apricot: Place 1 lb dried apricots in a pan with cool water. Let soak several hours. Bring to slow simmer and add sugar to taste. Cook until very soft. Stir to get a smooth consistency.
  • Prune: Made the same way as the apricot filling.
  • Pineapple: Simmer well drained canned, crushed pineapple until it thickens.
  • Poppy seed: 1/2 lb ground poppy seeds, 1/2 tsp salt, 1 cup sugar, 1 tsp vanilla. Add enough milk to make a thick mis. Let stand overnight to absorb the liquid.
  • Cream cheese: 8 oz cream cheese, 1/2 cup sugar, 1 tsp lemon juice, 3/4 tsp vanilla, 1 tsp sour cream. Mix together until smooth.
  • Sausage: Take a small piece of sausage and wrap dough around the piece and bake.
  • You can use just about any fruit filling in the kolaches, just don't use jam or jelly. They liquefy with the heat in the oven.