Fruit Filled Kolaches Food

AUTHENTIC CZECH KOLACHE (KOLáčE) WITH FRUIT FILLING AND STREUSEL TOPPING

Steps:

• In a small bowl lightly whisk 1 whole egg, both egg yolks and the lukewarm milk.
• Place the egg mixture, flour, salt, powdered sugar and yeast in the bowl of an electric stand mixer, and using the dough hook, mix for 1 minute.
• Add the butter, and mix until the dough is shiny and smooth, about 7 minutes.
• With your hands, form the dough into a smooth, round ball.
• In a large bowl mix together the flour, salt, powdered sugar, and yeast.
• In a small bowl lightly whisk 1 whole egg, 2 egg yolks, and lukewarm milk.
• Add the egg mixture to the flour mixture, and mix to combine with a wooden spoon. Add the butter. (It's probably going to be too hard to stir and incorporate thoroughly with a wooden spoon, so feel free to dump the dough on a clean, lightly floured surface, and mix with your hands).
• Toss, turn and knead the dough with the palm of your hands for 7 minutes, until glossy and elastic.
• With your hands, form the dough into a smooth, round ball.
• Grease the bottom and sides of a large bowl with the vegetable oil. Place the dough in the bowl and cover it with a clean kitchen towel.
• Let the dough rise undisturbed, in a warm place, until doubled in size, about 50 min - 1½ hours
• In a small bowl, combine the flour and sugar. Work in the butter with your fingers, lightly toss and mix, until crumbled and pea-size.
• In a bowl, lightly beat the 1 egg you reserved for brushing the dough.
• Preheat the oven to 350°F (180°C), place two oven racks in the middle of the oven, and line four baking sheets with parchment paper.
• Dump the dough onto a lightly floured surface and divide into 4 equal parts.
• Shape each part into a bun and place it in the middle of a baking sheet. With your hands, gently flatten and tap the dough into a circle about 10 inches in diameter, ¼ inch high, and with a ¾-inch wide edge.
• Arrange the fruit evenly on top of the dough (strawberries and apricots cut-side down). Use either one type of fruit per koláč, or combine two or all three in a fun circular pattern.
• Brush the edge with the egg. Sprinkle 1/3 cup of the streusel evenly over the fruit, and lightly press down.
• Bake the koláče-two at a time-in the oven until the edge is golden brown, about 20-25 minutes. For even baking, switch the baking sheets halfway through, placing the top one on bottom and vice versa.
• Transfer to a cooling rack and let cool for about 45 minutes. Cut into slices and serve.

CZECH KOLACHES WITH FILLED POPPY SEED, CREAMY PEACH, OR PRUNE

Steps:

• FOR THE PASTRY: 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.
• 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. Make the holes especially deep if you plan to use the poppyseed or creamy peach filling. Spoon in a couple of teaspoons of filling, and, with the poppyseed 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°F 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 butter Danish. They're best eaten the day they're made. Makes 3 dozen.
• FOR THE CREAMY PEACH FILLING: Drain the cottage cheese in a sieve or cheesecloth for 30 to 45 minutes. Squeeze any accumulated liquid from the cheese. Mix the cheese with the remaining ingredients in a bowl.
• FOR THE PRUNE FILLING: Put the prunes into a saucepan, and cover them with water. Add the vanilla, and simmer until the prunes have softened, about 15 minutes. Drain and pit the prunes, and chop them in a food processor with the sugar, lemon juice, and lemon zest. Or chop the prunes by hand, and then add the sugar, lemon juice, and lemon zest.
• FOR THE POPPYSEED FILLING: To make the poppyseed filling, stir together the sugar and cornstarch in a small bowl. Set the bowl aside.
• Grind the poppyseeds in a blender with about half the milk. Place the poppyseed mixture and the remaining milk in a large, heavy saucepan, and bring the mixture to a boil over medium high heat. Reduce the heat to a simmer, and stir in the reserved sugar and cornstarch mixture and the almond extract. Simmer, stirring often, until very thick-a matter of a few minutes.
• NOTE: 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.
• Enclose cheese based fillings, like the creamy peach, and poppyseed fillings totally with dough. Stiffer fillings like prune can peer out the top.
• Don't skimp on the amount of butter brushed on the dough.
• Texas Home Cooking.

KOLACHE/KOLACKY

Steps:

• In a small bowl or measuring cup, dissolve the yeast in ¼ cup milk. If using instant yeast, do not dissolve it yet-- reserve.
• In a large bowl, combine the yeast mixture with the remaining milk, butter, eggs, sugar, salt, and, if using, zest and/or mace. Blend in 1½ cups flour. If using instant yeast, add it now.
• Gradually add enough of the remaining flour to make a workable dough.
• On a lightly floured surface or in a mixer with a dough hook, knead the dough until smooth and springy, about 5 minutes.
• Place in an oiled bowl and turn to coat.
• Cover with a kitchen towel or loosely with plastic wrap and let rise in warm, draft-free place until nearly doubled in bulk, 2 to 3 hours, or in the refrigerator overnight.
• Punch down the dough, knead briefly, cover, and let rise in a warm, draft-free place until nearly doubled in bulk, about 1¼ hours.
• Line a large baking sheet with parchment paper or lightly grease the sheet. Punch down the dough, knead briefly, divide in half, form into balls, and let stand for 10 minutes.
• On a lightly floured surface, roll out the dough ½ inch thick. Cut into 2½-inch rounds. Reroll and cut out the scraps.
• Place on parchment paper-lined or greased baking sheets about 1 inch apart, cover with a towel or plastic wrap spritzed with cooking spray, and let rise at room temperature until nearly doubled in bulk, about 1 hour.
• Position a rack in the center of the oven. Preheat the oven to 375°F (350°F for a convection oven). Using your thumb or the back of a spoon, press 1 large or 2 smaller deep indentations into the center of each round, leaving a ½-inch wide-rim. Brush the edges with the egg wash.
• Spoon about 1 tablespoon topping into the indentation and, if using, sprinkle lightly with the posipka.
• Bake until golden brown or the center of the dough registers about 180°F on an instant-read thermometer, about 12 minutes. Transfer to a wire rack and let cool.Kolache are best eaten on the same day they are made, but can be covered with plastic wrap and stored at room temperature for up to 2 days on in freezer for up to 3 months.

KOLACHES

Steps:

• Mix yeast and flour together in a large mixing bowl
• Add remaining sponge ingredients and whisk until combined
• Cover and refrigerate overnight
• Remove the sponge from refrigerator and gently stir, adding the salt
• Add flour until it forms a dough
• NOTE: you may not need all 3 cups of flour, depending on the humidity where you live
• Once the dough forms a ball, let it rest for 20 minutes
• Knead the dough on a lightly floured surface for about 10 minutes
• Lightly oil a bowl and place the dough inside, making sure to coat the dough with oil
• Cover and let rest for about an hour or until doubled in size
• Cook breakfast sausage and crumble into bite-sized pieces
• Chop or tear ham into small pieces
• Shred cheddar cheese
• When dough is ready, gently punch down by using a closed fist to slowly push the extra air out
• Divide the dough into 32 pieces
• Flatten the pieces into circles about 3 inches in diameter
• Add a bit of the filling (either ham and cheese or sausage and cheese) to the dough
• Fold the sides up to close and pinch together to seal
• Place seam-side down on a greased cookie sheet or baking stone
• Continue until all dough has been used
• Preheat the oven to 375F while the kolaches rest
• Brush kolaches with melted butter
• Bake for about 12-15 minutes until they start to turn golden
• Don't let them get brown or the dough will start to dry out

FRUIT-FILLED KOLACHES

Steps:

• In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When the cycle is completed, turn dough onto a lightly floured surface. Pat or roll into a 15x10-in. rectangle. Cover with plastic wrap; let rest for 10 minutes. , Cut dough into 24 squares. Place a heaping teaspoonful of pastry filling in the center of each square. Overlap two opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 425° for 8-10 minutes or until lightly browned. Remove from the oven; brush with butter. Remove from pans to wire racks to cool.

CHEESE OR FRUIT FILLED KOLACHES W/ STREUSEL

Steps:

• HOMEMADE DOUGH: Grease large bowl. Whisk milk, melted butter, whole egg & yolks together in a 2 C liquid measuring cup (butter will form clumps). Whisk flour, sugar, yeast & salt together in a stand mixer with dough hook. Add milk mixture to flour mixture & knead on low speed until all dry flour is mixed in well, about 2 minutes. Increase speed to medium & knead until dough clears the sides of bowl, but still sticks to the bottom, about 8 - 12 minutes. Transfer homemade dough to greased bowl & cover with plastic wrap. Adjust oven racks to upper middle & lower middle positions. Place dough on lower middle rack & place a loaf pan on bottom of oven. Pour 3 C boiling water into the loaf pan, close oven door & let dough rise until doubled, about 1 hour.
• FROZEN DOUGH: Let dough thaw (covered with plastic wrap coated with cooking spray to keep it from sticking to dough) for 2 - 4 hours, or overnight in the refrigerator. Actual time depends on the temperature of your kitchen. Remove from refrigerator 20 - 30 minutes before you are ready to shape dough. Carefully remove the plastic wrap. Coat a loaf pan with non-stick cooking spray. Place frozen dough in pan & cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising. Let dough rise for 4 - 7 hours, until dough is 1" above pan. Actual time depends on the temperature of your kitchen. Carefully remove the plastic wrap.
• CHEESE FILLING: Using a stand mixer with paddle, beat cream cheese, sugar, flour, lemon zest & extract on low speed until smooth, about 1 minute. Add ricotta & beat until combined, 30 seconds. Pour into bowl, cover & refrigerate until ready to use.
• FRUIT FILLING: Combine fruit of choice, sugar & cornstarch into a microwave safe bowl. Microwave, covered, until bubbling & thickened, about 6 minutes, stirring halfway through cooking time. Mash with potato masher. Let cool 30 minutes at room temperature, cover & then refrigerate until ready to use.
• STREUSEL: Combine flour, sugar & butter in a bowl, rub between fingers until mixture looks like wet sand. Cover & refrigerate until ready to use.
• PREPARATION: Line 2 rimmed baking sheets with parchment paper. Punch down dough & place on lightly floured counter. Divide into quarters & cut each quarter into 4 pieces. Form each piece into rough ball by pulling dough edges underneath so the top is smooth. On unfloured counter, cup each ball in your palm & roll into smooth, tight ball. Arrange 8 balls on each prepared sheet & loosely cover with plastic wrap. Place sheets on oven racks. Replace water in loaf pan with 3 C boiling water, close oven door & let dough rise until doubled, about 1 1/2 hours.
• Remove sheets & loaf pan from oven. Heat oven to 350 degrees F. Grease & flour bottom of 1/3 C measuring cup. Make depp indentation in center of each dough ball by slowly pressing until cup touches sheet. Balls may deflate slightly.
• Gently brush kolaches all over with shiney glaze mixture. Divide filling of choice evenly amoung kolaches (about 1 1/2 tbsp) & smooth with back of spoon. Sprinkle streusel over kolaches, avoiding filling. Bake until golden brown, about 25 minutes, switching & rotating sheet halfway through baking time. Let kolaches cool on pans for 20 minutes. Serve warm or cold.
• RHODES FROZEN SWEET DOUGH: http://www.rhodesbread.com/products/view/807 This is perfect for people who can't work with yeast....like me! LOL!

CZECH KOLACHE RECIPE

Steps:

• In a small saucepan, heat the milk until lukewarm. Pour the dry yeast and a teaspoon of sugar into the milk. The sugar will encourage the yeast to activate. Stir everything with a spoon and leave it in a warm place for about 10-15 minutes until foam forms on the surface.
• Meanwhile, melt the butter, which should be semi-liquid but not hot. Around 30 seconds in a microwave are ideal.
• Add the flour, sugar, salt into a mixing bowl. Add an egg, vanilla, melted butter, and activated yeast with milk.
• Begin with the dough. Roughly combine all ingredients in a bowl with a fork. Turn the mixture out onto a floured work surface and use your hands to work it into a smooth elastic dough. If the dough is too sticky, dust it with a tablespoon of flour and continue kneading. Repeat until the dough is no longer sticky.
• Put the dough back into the bowl, cover with a clean kitchen towel and let it rise in a warm place for 40 minutes.
• Transfer the dough to a work surface and divide it into equal parts. If you have a kitchen scale and want kolache the same size, weigh each piece on the scale. The weight of a piece of dough for one pie is around 1 and ½ oz (45 g).
• Shape each piece of dough into a ball. Place it on a baking sheet lined with wax paper. Leave enough space between the balls so that the cakes don't touch and bake into a square later. The classic Czech kolach is round!
• Let the dough balls rise in a warm place for another 40 minutes. Cover the dough with a clean tea towel if you leave the dough to rise on the kitchen counter.
• Time to shape kolache! We need to create a beautiful round kolach and create a depression in the center for the filling placement. Take a round-bottomed vessel about 3 inches in diameter, such a glass. I used a ½ measuring cup. Wrap the bottom with a clean dish towel so that there are no creases. Press the wrapped vessel evenly into the dough with light pressure from above. The kolach is stretched out wide and round, and an indentation is made in the middle for the filling.
• In a shallow bowl, beat an egg using a fork and create an egg wash. Brush it over the edges of the kolache pastries.
• Now, place the filling in the middle of each kolach. Just about 1 to 1.½ tablespoons per kolach are enough. If you like, sprinkle the cakes with streusel topping.
• Let's bake kolache! Preheat the oven to 340 °F (170 °C). Place the sheet with kolache in the oven and bake for 15-20 minutes until the edges are golden brown.

VERY SIMPLE FRUIT FILLED KOLACHES

Steps:

• Divide the dough into 24 balls. Flatten each ball to about 3 1/2 inches round. Spoon some pie filling onto the center of each.
• Fold two opposite edges of dough over the filling, pinching together, but leaving the ends opened. Place on a baking sheet sprayed with nonstick cooking spray.
• Cover and let rise in a warm place until doubled in size, 20-30 minutes.
• Preheat oven to 350 degrees. Uncover rolls and bake them 10-15 minutes, until golden. Place each kolache on a wire rack over a paper towel (or something you can throw away as it will get messy) to cool.
• Mix sugar and milk and drizzle on warm kolaches.