Sweet Kolache Recipe

Recipe by Steve P.
READY IN: 3hrs 15mins
SERVES: 16-20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare Fillings and topping desired and set aside until ready to use.
  • For Posypka Topping mix all ingredients together until mixture resembles coarse meal.
  • For Poppyseed Filling Combine poppyseeds, sugar and milk, and cook over medium heat until mixture begins to thicken.
  • Add butter, then flour which has been dissolved in a little bit of water.
  • Cook, stirring constantly until poppyseed is done, at least 30 minutes.
  • Allow to cool before use.
  • Leftover filling can be frozen.
  • For Cabbage Filling Fry the cabbage in the butter until soft.
  • Add the salt, black pepper, sugar and flour, and fry until golden brown, being careful not to burn.
  • For Prune Filling Place the prunes in a bowl and cover them completely with boiling water.
  • Let them sit overnight (or at least 6 hours) to rehydrate.
  • Drain the liquid off and mash prunes thoroughly with a fork or run them through a food processor.
  • Add the cinnamon, sugar, and lemon zest.
  • Mix thoroughly.
  • Fills 24 kolaches.
  • For Apricot Filling Cook a 10 ounce package of dried apricots slowly in enough water to cover until fruit is soft and water is cooked out.
  • Do not cover or fruit turns dark.
  • Add 1 1/2 cups sugar or more to taste and mash with a potato masher until well blended.
  • Filling for about 2 dozen kolaches.
  • For Cottage Cheese Filling Mix all ingredients together until blended.
  • If cheese is too moist, add very finely rolled crackers, about 10 or 12 to absorb liquid.
  • If using country-style cottage cheese, cream cheese can be omitted or used for added flavor, according to taste.
  • If using cottage cheese as a filling, be sure to enclose cheese in the dough.
  • Spread dough balls out, place cheese in the middle and pinch all sides together to seal completely.
  • Place sealed side down on the greased pan and butter the pastry.
  • Let rise until light, sprinkle with topping and bake.
  • For cream Cheese Filling Soften the cream cheese.
  • Beat remaining ingredients together with cream cheese in a medium-sized bowl.
  • Filling for about 2 dozen kolaches.
  • To Make Dough And assemble Kolaches Dissolve yeast in the 1/2 cup warm water in a tall glass, sprinkle with 1 teaspoon sugar and set aside to proof.
  • In a large bowl, cream sugar and butter, add egg yolks and salt and mix well.
  • Add the dissolved yeast, 1 cup of the flour and mix slowly with an electric mixer.
  • Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon.
  • Knead in enough of the remaining flour to make a moderately soft dough.
  • Continue kneading until smooth and elastic, about 5 minutes.
  • Place dough in a greased bowl, turn once to grease surface.
  • Cover and let rise until doubled in bulk, about 1 to 1 1/2 hours.
  • Punch dough down and turn out onto lightly floured surface.
  • Pinch off egg size portions and roll into a ball using the palm of your hands in circular motion.
  • Place about 1 inch apart on greased pans.
  • Brush kolaches with melted butter, cover with a cloth and let rise until light, about 1 hour.
  • Use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling.
  • Sprinkle with posypka topping (optional) and let rise again for 20 minutes.
  • Bake in a preheated 425ºF oven for about 10-15 minutes.
  • Brush kolaches with melted butter as they come out of the oven.
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