Ingredients

How to make it

  • First prepare the Fillings and topping desired and set aside until ready to use.
  • Then for Posypka Topping mix all ingredients together until mixture resembles coarse meal.
  • And also for Poppyseed Filling Combine poppyseeds, sugar and milk, and Then ook over medium heat until mixture begins to thicken.
  • Plus 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.
  • Now allow to cool before use.
  • NOTE: Leftover filling can be frozen.
  • Then for Cabbage Filling Fry the cabbage in the butter until soft.
  • Plus add the salt, black pepper, sugar and flour, and fry until golden brown, being careful not to burn.
  • Now for Prune Filling Place the prunes in a bowl and cover them completely with boiling water.
  • Then let them sit overnight (or at least 6 hours) to rehydrate.
  • And drain the liquid off and mash prunes thoroughly with a fork or run them through a food processor.
  • Now dd the cinnamon, sugar, and lemon zest.
  • Next you will mix thoroughly.
  • Now you can fill 24 kolaches.
  • For the 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 will turn dark.
  • Then add 1 1/2 cups sugar or more to taste and mash with a potato masher until well blended.
  • NOTE: Filling for about 2 dozen kolaches.
  • For the Cottage Cheese Filling
  • You can mix all ingredients together until blended.
  • INow if cheese is too moist, add very finely rolled crackers, about 10 or 12 to absorb liquid.
  • Also if using the country-style cottage cheese, cream cheese can be omitted or used for added flavor, according to taste.
  • Also if using the cottage cheese as a filling, be sure to enclose cheese in the dough.
  • Now spread dough balls out, place cheese in the middle and pinch all sides together to seal completely.
  • Next place sealed side down on the greased pan and butter the pastry.
  • You need to let rise until light, sprinkle with topping and bake.
  • For the cream Cheese Filling
  • You need to soften the cream cheese.
  • Now you can beat remaining ingredients together with cream cheese in a medium-sized bowl.
  • Filling for about 2 dozen kolaches.
  • To Make Dough And assemble Kolaches
  • First you wan to dissolve yeast in the 1/2 c warm water in a tall glass, sprinkle with 1 tsp sugar and set aside to proof.
  • Next take a large bowl, cream sugar and butter, add egg yolks and salt and mix well.
  • Now add the dissolved yeast, 1 cup of the flour and mix slowly with an electric mixer.
  • Next add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon.
  • You can knead in enough of the remaining flour to make a moderately soft dough.
  • Now continue kneading until smooth and elastic, about 5 minutes.
  • Then place dough in a greased bowl, turn once to grease surface.
  • And then cover and let rise until doubled in bulk, approx. 1 to 1 1/2 hours.
  • Punch dough down and turn out onto lightly floured surface.
  • Then pinch off egg size portions and roll into a ball using the palm of your hands in circular motion.
  • You can place about 1 in apart on greased pans.
  • Then brush kolaches with melted butter, cover with a cloth and let rise until light, about 1 hour.
  • You will want to use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling.
  • Then sprinkle with posypka topping (optional) and let rise again for 20 minutes.
  • Finally bake in a preheated 425ºF oven for approx. 10-15 minutes.
  • Once cooked, brush kolaches with melted butter as they come out of the oven.

Reviews & Comments 2

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  • annieamie 6 years ago
    This recipe isn't going to take me as long to eat as it took you to type out! Thank you so much! You deserve a big gold star for typing skills and patience and an A+ for the wonderful recipe!
    Was this review helpful? Yes Flag
  • kismet 6 years ago
    This is a LOOOOOOOOOOOOOOOOONNNNNNNNNNNNNNG !
    recipe,but I'm going to gave to give it a try sometime,just because I like a challenge.Thanks for the recipe.Have a great evening.
    Was this review helpful? Yes Flag

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