Recipe

Kolache Cookies Recipe

	Prancer / All my dishes 2 years, 5 months ago This Czech recipe is wonderful all year long. Prep:180m Cook:200m Servings:18	Prancer
	kolache cookies easy

Does this look good? Yeah! / Nope

Fans

harry

Ingredients

3 packages of dry yeast

3 egg yolks

2 3/4 c. of milk (scald and cool to lukewarm)

7 1/4 c. of flour (more or less)

1/2 c. of water

1 tsp. of sugar

1 c. of butter

3/4 c. of sugar

3 tsp. of salt

For Posypka Topping

1/2 tsp. of cinnamon

2 tbsp. of melted butter

1 c. of sugar

1/2 c. of flour

For Poppyseed Filling

2 tbsp. of butter

1 tbsp. of flour

1 1/2 c. of poppy seeds

1 c.of sugar

2 c. of milk

For Cabbage Filling

3 cc. of grated cabbage

1/2 c. of sugar (or more)

1/3 tsp. of salt

1 tsp. of flour

1/8 tsp. of black pepper

1 oz. of butter

For Prune filling

12 oz of dried pitted prunes

1/2 c. of sugar

1/2 tsp. of grated lemons, rind of or orange rind

1/2 tsp. of cinnamon

For Apricot filling

1 1/2 c. of sugar, more to taste

1 (10 oz) package of dried apricots

For Cottage cheese Filling

1 pt of dry curd cottage cheese

1 (8 oz) package pf cream cheese

1 egg yolk

1/2 c. of sugar

1 grated lemon, zest of

1 pinch of salt

1/2 tsp. of lemon juice

For Cream Cheese Filling

16 oz of cream cheese

1 grated lemon, rind of

1 tsp. of vanilla

2 egg yolks

1/2 c. of sugar

Directions

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.

Recent Gawkers

Not quite what you're looking for? See more Dessert / Cookies

Or see more just like this

Comments

kismet 1 year, 4 months ago said:
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.

annieamie 1 year, 1 month ago said:
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!

Add a Comment