Kolache Cookies
From prancer 17 years agoIngredients
- 3 packages of dry yeast shopping list
- 3 egg yolks shopping list
- 2 3/4 c. of milk (scald and cool to lukewarm) shopping list
- 7 1/4 c. of flour (more or less) shopping list
- 1/2 c. of water shopping list
- 1 tsp. of sugar shopping list
- 1 c. of butter shopping list
- 3/4 c. of sugar shopping list
- 3 tsp. of salt shopping list
- For Posypka Topping shopping list
- 1/2 tsp. of cinnamon shopping list
- 2 tbsp. of melted butter shopping list
- 1 c. of sugar shopping list
- 1/2 c. of flour shopping list
- For Poppyseed Filling shopping list
- 2 tbsp. of butter shopping list
- 1 tbsp. of flour shopping list
- 1 1/2 c. of poppy seeds shopping list
- 1 c.of sugar shopping list
- 2 c. of milk shopping list
- For cabbage Filling shopping list
- 3 cc. of grated cabbage shopping list
- 1/2 c. of sugar (or more) shopping list
- 1/3 tsp. of salt shopping list
- 1 tsp. of flour shopping list
- 1/8 tsp. of black pepper shopping list
- 1 oz. of butter shopping list
- For prune filling shopping list
- 12 oz of dried pitted prunes shopping list
- 1/2 c. of sugar shopping list
- 1/2 tsp. of grated lemons, rind of or orange rind shopping list
- 1/2 tsp. of cinnamon shopping list
- For Apricot filling shopping list
- 1 1/2 c. of sugar, more to taste shopping list
- 1 (10 oz) package of dried apricots shopping list
- For cottage cheese Filling shopping list
- 1 pt of dry curd cottage cheese shopping list
- 1 (8 oz) package pf cream cheese shopping list
- 1 egg yolk shopping list
- 1/2 c. of sugar shopping list
- 1 grated lemon, zest of shopping list
- 1 pinch of salt shopping list
- 1/2 tsp. of lemon juice shopping list
- For cream cheese Filling shopping list
- 16 oz of cream cheese shopping list
- 1 grated lemon, rind of shopping list
- 1 tsp. of vanilla shopping list
- 2 egg yolks shopping list
- 1/2 c. of sugar shopping list
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.
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