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Kolache Dough And Fillings Recipe

Ingredients

How to make it

  • In a small bowl combine the yeast with the lukewarm water. Set the bowl aside.
  • In a large bowl cream together the butter, shortening, and 1/4 cup sugar until the mixture is light and fluffy. Mix in the egg yolks, milk, and salt, combining well. Stir in the dissolved yeast and the flour and mix until the ingredients are thoroughly blended into a soft dough. Cover the dough with a towel and set the dough aside to rise to about double in size, approximately 1 to 1 1/2 hours.
  • While the dough rises, choose and prepare one of the three fillings. The recipes for the fillings follow these instructions.
  • Grease a baking sheet. Pinch off pieces of dough about one-and-a-half times the size of a golf ball, flatten the balls slightly, and transfer them to the baking sheet. Place the balls at least 1 inch apart and brush them liberally with the melted butter. Set them aside to double in size again, about 45 minutes to 1 hour.
  • With your thumb, gently indent the top of the dough to the depth of about 1/2 inch. Make the holes deeper for the poppy seed or creamy peach filling. Spoon in a couple of teaspoons of filling, and, with the poppy seed or creamy peach versions, coax the dough over the filling. Let the kolaches rest again for 15 to 20 minutes.
  • Preheat the oven to 425 degrees. Bake the kolaches for 10 to 12 minutes, until they are golden brown. Remove the pan from the oven, immediately brush the kolaches with more butter, and sprinkle them with the remaining sugar. Transfer them to a rack and let them cool.
  • The kolaches should be tender, somewhat like a light buttery Danish. They’re best eaten the day they’re made. Makes 3 dozen kolaches.
  • Technique Tips
  • Some kolache recipes call for proofing the yeast in milk, but the fat in milk can actually hinder the yeast’s development. It’s best to proof the yeast in water first and then to add milk later for tenderness.
  • You can make kolaches with sausage or almost any type of cooked fruit filling. Don’t use jelly, though, because it’s too runny. The fruit needs to be cooked to fruit-butter consistency.
  • Make the center depressions carefully so the bread doesn’t go flat.
  • Cover cheese-based fillings, like the creamy peach, and poppy seed fillings totally with dough. Stiffer fillings like prune can peek out the top.
  • Don’t skimp on the amount of butter brushed on the dough.

Reviews & Comments 3

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  • ladilizbet 10 years ago
    sounds yummie and thanks for the tips. will try soon :)
    Was this review helpful? Yes Flag
  • 22566 11 years ago
    For awhile there,I was beginning to believe that this site was standing at the 'Gates of Heaven...or...the 'Furnace of Hell'
    ~either way~
    It looked like it was done for
    ~but then~
    Along came 'St. Thomas'
    Doubting no longer :o)
    Very nice 'resurrection recipe' Thomas!
    Thank-you
    Kind Regards
    Joyce
    Was this review helpful? Yes Flag

The Cook

twill10 Cape Girardeau, MO

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