Kolache Recipe Recipe

Ingredients

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• Mrs. Jerabek’s Kolache Recipe shopping list
• Dough shopping list
• 2 yeast cakes or 2 packages dry yeast shopping list
• 1/4 cup lukewarm water shopping list
• 1 teaspoon sugar shopping list
• 3/4 cup shortening or margarine shopping list
• 3/4 cup sugar shopping list
• 2 egg yolks shopping list
• 2 teaspoons salt shopping list
• 1 large can evaporated milk plus hot water to equal 2 cups milk shopping list
• 6 cups flour (measure by lightly spooning into cup and leveling off) shopping list
• melted butter for brushing shopping list
• Dissolve yeast in water and sprinkle with 1 teaspoon sugar. In large bowl or mixer, cream sugar and shortening or margarine together. Add yolks and salt and mix well. Add the dissolved yeast and about a cup of the flour. Mix slowly with mixer. Add all the milk and continue adding the remaining flour, using mixer or stirring with a wooden spoon until dough becomes glossy. Cover; let rise in a warm place until double in bulk, about one hour. shopping list
• Topping (Posypka) shopping list
• 1 cup sugar shopping list
• 1/2 cup flour shopping list
• 3/4 to 1 teaspoon cinnamon shopping list
• 2 tablespoons melted butter shopping list
• Mix together until it resembles coarse meal. Store in refrigerator. shopping list
• prune Filling shopping list
• 1 pound prunes shopping list
• 1/2 teaspoon cinnamon shopping list
• Cook prunes slowly in water to cover until soft and tender. Remove stones from the cooled prunes and add cinnamon and mix well. Do not overmix or prunes will lose their color. Filling for about 2 dozen kolaches. shopping list
• apricot Filling shopping list
• 10-ounce package of dried apricots shopping list
• 1 1/2 cups sugar shopping list
• Cook 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 sugar or more to taste and mash with a potato masher until well blended. Filling for about 2 dozen kolaches. shopping list
• Beat egg yolks in a large mixing bowl. Temper yolks by gradually whisking in ½ cup of the hot milk mixture in a steady stream. Add remaining mixture to yolks in a steady stream, whisking vigorously. Return the milk–egg yolk mixture to pan and place over medium heat. Continue cooking, stirring constantly, until liquid coats the back of a spoon, about 3 minutes. Strain into a bowl and cool completely over an ice water bath, about 10 minutes, stirring constantly. Add heavy cream, vanilla, rum, and food coloring, if using. shopping list
• cottage cheese Filling shopping list
• 1 pint dry curd cottage cheese shopping list
• 1 8-oz package cream cheese shopping list
• pinch of salt shopping list
• 1 egg yolk shopping list
• 1/2 cup sugar shopping list
• grated zest of one lemon shopping list
• 1/2 teaspoon lemon juice shopping list
• Mix 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. shopping list
• 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. shopping list
• Assembly shopping list
• After the dough has risen, cut off small portions of dough about the size of an egg. Using a tablespoon, shape into balls and place on a greased pan about 1 inch apart. Brush with melted butter to improve flavor, cover loosely and let rise until light. Make a small indentation in each piece and place filling there. Sprinkle with topping and bake in a preheated 425-degree oven for 15 minutes. Brush the kolaches with melted butter when they come out of the oven and cool on wire racks. Kolaches are best the day they are made. Yield: 3-4 dozen kolaches, depending on size. shopping list
• This recipe comes courtesy of Nita and Freddy Gerik. According to them, Mrs. Jerabek’s recipe is very reliable. shopping list