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Kolache recipes:


Kolache--A Guide for the Novice by Susan Rektorik Henley

1 Tablespoon sugar
2 Packages of yeast
1/2 Cup warm water (105 - 115 degrees)
2 Cups milk
1/2 Cup plus 2 tablespoons shortening
2 Teaspoons salt
2 Egg yolks
1/2 Cup sugar
6 1/4 Cups flour, sifted
1 1/2 Sticks of melted butter

Sprinkle 1 tablespoon sugar over the yeast and dissolve in lukewarm water. Set aside to rise.

[The Betty Crocker Cookbook states that the water used to dissolve
granular yeast should be 105 to 115 degrees...Use a thermometer or
test drop on the inside of the wrist (the water should feel very warm
but not hot).]

Heat the milk in a small saucepan; add the shortening to dissolve.  Allow to cool to lukewarm; then add salt, slightly-beaten egg yolks,
and sugar.

[It is only necessary to heat the milk until the shortening melts. Any additional heating just requires more cooling time.  Butter may be substituted for the shortening. Butter not only adds a more rich flavor but also melts at a lower temperature so it does not take as long to melt. Use a thermometer to gauge when the milk is cool enough to add to the yeast mixture without killing the culture. May chill in refrigerator if closely watched and frequently stirred.]

Combine milk-egg mixture and yeast mixture. Add flour gradually and
work dough by hand or with a mixer until glossy.  Keep it a little sticky, if at all possible.

[Use bread flour if at all possible.  Bread flour creates a much more airy result than all-purpose flour.  About the first three cups of flour can be added in the beginning. Stir with a wooden spoon until too heavy to handle. Gather dough
together with clean, floured hands, and knead. If the dough sticks to your hands or the surface, a little more flour is needed. Add flour by putting
a slightly thicker coat on hands and surface. Continue to knead until
the dough acquires a sheen.]

Cover, place in a warm, draft-free place, and let rise until double
in bulk, about 45 minutes to an hour.

[You can tell if the dough has doubled by pushing two floured fingers
into the top of the dough about 1/2 inch deep. If the impressions
remain, the dough has doubled.]

After the dough has risen, punch down the dough, and lightly knead.
Divide into egg-sized portions with a spoon and form balls. Place in
well oiled baking pans about an inch apart and butter well; half
margarine may be substituted, but some butter is essential for the
flavor.

[One may also "pinch off" the large egg-sized portions from the dough
mass. It is best if the "raw" edges are kept to just one or two. Work
the portion into a ball shape by pushing the raw ends down and under.
Pinch any openings together and roll the ball between your hands to
shape and smooth.]

Let rise (about 15 minutes), then make indentions in the dough balls
for the fruit filling. Fill each indention with a large teaspoon full
of fruit filling.

[Use your thumb and forefinger to spread the dough and make a deep,
round hole. The indention must be firm and deep or the filling
will "pop out" while rising or when in the oven.]

Butter each kolache well. Over the fruit filling, generously sprinkle
the Popsika.

Place pans of kolache in a warm, draft free place, and allow to
double in bulk again, about 45 minutes to one hour.

Place in an oven preheated to 375 degrees. Bake until golden brown.

[Some recipes say that the kolaches will brown in 20 to 40 minutes.
Browning time can vary by the type of pan used. It is best to avoid
dark pans. Check the bottoms of the kolaches to ensure they do not
burn.]

Remove the kolaches from the oven and slather with melted butter.
Cool slightly, remove from pans, and cool on wire racks. Recipe makes
3 to 4 dozen.

Fruit Fillings

Linda Conrad's Prune Filling


1 large package of dried prunes (the pitted ones cost more but are
easier to use.)
1 Teaspoon cinnamon
1 Teaspoon vanilla
3/4 Cup sugar

Cover the prunes with water in a medium-sized saucepan and simmer
until tender. Drain the liquid. Mash the prunes until smooth if the
pitted type is used. If using prunes with the pits still in them,
remove the pits with your fingers. then add the cinnamon, vanilla,
and sugar. This recipe makes enough filling for one batch of
kolaches, 3 to 4 dozen.

Other Fruit Fillings

A variety of fruit fillings can be used for one batch of kolaches.
Common fruit used are apple, apricot, peach, and prune. The following
recipe works well for most fruits...if using dried fruit.

1 1/2 Cup of dried fruit
1/2 to 3/4 Cup Sugar
1 Teaspoon cinnamon
1 Teaspoon vanilla

Note: Some cooks prefer to use almond extract instead of vanilla
extract. It is all a matter of taste.

Place the dried fruit in a medium saucepan and cover with water until
the fruit is covered by about an inch of water...about 2 inches if
using dried apples. Bring to a boil, reduce to a simmer, and cook
until tender (about 35 - 45 minutes or until the fruit falls away
freely when skewered and raised on a dinner folk.

Remove the pits, if present. Mash the fruit until smooth. Add the
cinnamon and vanilla. Add 1/2 cup of sugar and taste. More sugar may
be added, if desired.

Virginia Atkinson's Cottage Cheese Filling

1 (24 ounce) container cottage cheese, drained                                                         1 Cup sugar                                                                                                                     1 Teaspoon vanilla                                                                                                    1/2 Teaspoon Almond Extract                                                                                     3 egg yolks

Mix all ingredients together well.

Popsika

1/2 Cup Sugar
1/4 Cup flour
1 Teaspoon cinnamon
2 Tablespoons of melted butter

Combine all ingredients until the mixture resembles a course meal. A
fork and then fingers are useful in breaking up clumps.

Original recipe: Kolache. Progressive Farmer, December 1963.

Remember that this a forgiving dough. It is easy to work and
resilient.
 


DIFFERENT:

BREAKFAST KOLACHES

Original Recipe Yield 36 kolaches

Ingredients

  • 1 cup warm milk
  • 1 egg, lightly beaten
  • 1 egg yolk, beaten
  • 3 cups bread flour
  • 1/2 tablespoon salt
  • 3 tablespoons butter
  • 1/4 cup white sugar
  • 3 teaspoons bread machine yeast
  • Filling:
  • 18 2 inch sausages, cut in 1/2
  • 1 (16 ounce) package frozen hash brown potatoes
  • 8 slices Cheddar cheese, quartered
 

Directions

  1. In the order suggested by the manufacturer, place milk, egg, egg yolk, bread flour, salt, butter, sugar and bread machine yeast in bread machine. Select Dough cycle, and press Start.
  2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
  3. On a lightly floured surface, punch down dough, and divide into 36 pieces. Roll pieces into balls. Arrange balls in a single layer on the prepared baking sheet, about 2 inches apart. Allow balls to rise 15 to 20 minutes.
  4. Flatten balls, and make a depression in the center of each. Fill each with 1 piece of sausage, about 1 tablespoon hash browns, and 1 quarter slice of cheese.
  5. Bake 15 to 18 minutes in the preheated oven, or until lightly browned.

Kolaches From the Bread Machine

Original Recipe Yield 2 dozen

Ingredients

  • 1 1/4 cups warm water
  • 1/2 cup butter, softened
  • 1 egg
  • 1 egg yolk
  • 1/3 cup milk powder
  • 1/4 cup instant mashed potato flakes
  • 1/4 cup white sugar
  • 1 teaspoon salt
  • 3 7/8 cups bread flour
  • 2 teaspoons active dry yeast
  • 1 (12 ounce) can cherry pie filling
  • 1 (12 ounce) can poppyseed filling
  • 1/4 cup butter, melted
 

Directions

  1. Place water, softened butter, egg, egg yolk, milk powder, potato flakes, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. Check dough after 5 minutes of mixing, adding 1 to 2 tablespoons of water if necessary.
  2. When the cycle is complete, spoon out dough with tablespoon and roll into walnut sized balls. Place 2 inches apart on a lightly greased cookie sheet. Cover and let rise until doubled, about 1 hour.
  3. Flatten balls slightly with the palm of your and make a depression in center with your thumb. Fill with 1 tablespoon of filling. Cover and let rise for about 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  4. Bake in preheated oven for 13 to 15 minutes, until lightly browned. Remove from oven and brush with melted butter. Cool on wire rack.

Original Recipe Yield 20 PRUNE kolaches

Ingredients

  • 1 cup warm water
  • 1 teaspoon salt
  • 1 egg
  • 2 tablespoons butter or margarine, softened
  • 3 cups bread flour
  • 1/4 cup white sugar
  • 3 teaspoons bread machine yeast
  •  
  • 2 cups pitted prunes
  • 2 cups prune juice or water
  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon, or to taste
  • 1/2 teaspoon ground cloves, or to taste
  • 2 tablespoons lime juice
  •  
  • 1 cup white sugar
  • 1/2 cup all-purpose flour
  • 2 tablespoons butter, melted
  • 1 teaspoon cinnamon (optional)
 

Directions

  1. Place the warm water, salt, egg and 2 tablespoons butter in the pan of a bread machine. Add bread flour, 1/4 cup sugar and yeast. Close the lid, and set machine for the DOUGH cycle.
  2. While the dough is mixing, combine the prunes, prune juice, 1/4 cup sugar, cinnamon, cloves and lime juice in a saucepan. Bring to a boil, then reduce heat to low, and simmer until prunes are soft and the sauce has thickened, about 15 minutes. Remove from heat and blend together with a mixer until smooth.
  3. Preheat the oven to 350 degrees F (175 degrees C). Grease a large cookie sheet. In a small bowl, mix together 1 cup sugar and 1/2 cup flour. Stir in melted butter and cinnamon to make a crumbly streusel.
  4. When the bread machine signals the end of the dough cycle, pinch off egg-sized balls of dough and place them on the greased cookie sheet, leaving some room between for them to grow. Press a shallow hole in the center of each one, and fill with prune filling. Top each of the kolaches with some streusel.
  5. Bake for 14 to 16 minutes in the preheated oven, or until lightly browned

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