Grandmas German Kolaches Food

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HOMEMADE KOLACHES



Homemade Kolaches image

Nothing conjures memories of special times with family more than when I'm making a batch of Grandma's Homemade Kolaches. They take a little TLC, but they are so worth it. Make sure to let the dough double in size, once in a lightly oiled bowl, and then again once the pastries have been formed. Pastry perfection.

Provided by Kris Longwell

Categories     Breakfast and Dessert

Time 3h48m

Number Of Ingredients 19

1 cup whole milk (lukewarm, 105° - 120°F)
½ cup sugar
5 tbsp unsalted butter (melted and then cooled)
3 large eggs (room temperature)
2¼ tsp active dry yeast
5 cups all-purpose flour
1 tsp salt
8 oz cream cheese, softened
½ cup granulated sugar
1 egg yolk
1 tsp vanilla extract
½ cup granulated sugar
¼ cup cornstarch
¼ tsp ground cinnamon
2 cups fresh blueberries
2 tbsp fresh lemon juice
½ cup granulated sugar
¼ cup cornstarch
2 15 oz cans pitted sour cherries ((Drain, but save the juice))

Steps:

  • Add the lukewarm milk, sugar, cooled butter, eggs, and yeast to the bowl of a stand mixer. Mix everything together using the paddle attachment.
  • Add 4½ cups flour and salt to the mixture. Mix on low just until the dough starts to come together. Use your hands to remove the dough from the paddle attachment. Remove the paddle and replace it with the dough hook. Mix (knead) on medium for 6 to 7 minutes until the dough is soft and is starting to pull away from the bowl, adding another ¼ to ½ cup of flour as needed.
  • Remove the dough from the bowl and smooth it into a ball with your hands. The dough will be quite sticky. This is normal. Spray a large bowl with cooking spray and place the dough in the bowl. Turn the dough over to coat with oil all over. Cover with plastic wrap and place in a warm, non-drafty area until it has doubled in size, usually about 2 hours. Or, place in the refrigerator for overnight or up to 12 hours.
  • On a floured work surface, roll out the dough to ½-inch thickness.
  • Using a 3-inch cookie cutter, or an inverted metal can, or an inverted glass, cut rounds from the dough. Re-roll the scraps, and cut more rounds.
  • Place each round on a parchment paper-lined baking sheet, about 1 inch apart from each other, cover with a damp towel and let rise at room temperature until nearly doubled in size, about 45 minutes to an hour.
  • Preheat oven to 350°F.
  • Using your thumb, press 1 large indention into the center of each round, leaving a 1/2-inch wide rim. Spoon about 1 tablespoon topping into the indentions.
  • Bake until golden brown, about 15 to 25 minutes (depending on the size of the kolaches).
  • Transfer to a wire rack and let cool
  • In a medium bowl, combine the cream cheese and sugar and mix until smooth. (A hand mixer works well).
  • Beat in the yolk and vanilla.
  • In a medium saucepan, combine the sugar, cornstarch, salt and cinnamon.
  • Add the blueberries and lemon juice and cook over medium heat, stirring, until sugar dissolves.
  • Reduce heat to low and simmer until thickened, about 8 minutes. Let cool.
  • In a medium saucepan, combine the sugar and cornstarch.
  • Stir in the reserved cherry juices and cook, stirring often, over medium heat, until the mixture thickens, about 8 minutes.
  • Remove from the heat and stir in the cherries. Let cool.

Nutrition Facts : Calories 636 kcal, Carbohydrate 120 g, Protein 13 g, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 116 mg, Sodium 46 mg, Fiber 3 g, Sugar 52 g, UnsaturatedFat 4 g, ServingSize 1 serving

BOHEMIAN KOLACHES



Bohemian Kolaches image

This kolache recipe was given to me by my mother-in-law, who received it from her mother! It was a standard treat in their family, made nearly every week. Now I make these kolaches for my own family for special occasions. -Maxine Hron, Quincy, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 40m

Yield about 28 rolls.

Number Of Ingredients 9

2 packages (1/4 ounce each) active dry yeast
1/2 cup sugar, divided
2 cups warm 2% milk (110° to 115°)
5-3/4 to 6-1/2 cups all-purpose flour
4 large egg yolks, room temperature
1 teaspoon salt
1/4 cup butter, softened
2 cups canned prune, poppy seed, cherry or lemon pie filling
1 large egg white, beaten

Steps:

  • In a small bowl, dissolve yeast and 1 tablespoon sugar in warm milk; let stand 10 minutes. In a large bowl, combine 2 cups flour, remaining sugar, egg yolks, salt, butter and yeast/milk mixture. Mix until smooth. Add enough remaining flour to make a stiff dough. , Turn out onto a floured surface and knead until smooth and elastic, 6-8 minutes. Add additional flour if necessary. Place dough in greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled in bulk, about 1 hour. , Punch dough down and allow to rise again. Roll out on floured surface to 1/2-in. thickness. Cut with large glass or 2-1/2-in. cutter. Place on greased baking sheets; let rise until doubled, about 45 minutes. , Firmly press indentation in center and fill each roll with a heaping tablespoon of filling. Brush dough with egg white. Bake at 350° for 10-15 minutes or until rolls are light golden brown.

Nutrition Facts : Calories 164 calories, Fat 3g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 116mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.

GRAMS KOLACHES



Grams Kolaches image

As a little girl, I remember my Grandma making the kitchen table full of these.

Provided by Nora Kaufman

Categories     Sweet Breads

Time 6h

Number Of Ingredients 45

DOUGH INGREDIENTS
1 package active dry yeast
1 cup warm milk (105 to 115°f for dry yeast)
½ cup unsalted butter, softened
2 large eggs
6 tbsp granulated sugar
1 tsp table salt
about 4 cups unbleached all-purpose or bread flour
CHEESE TOPPING INGREDIENTS
16 oz. cream cheese, softened
1/2 cup granulated sugar or more to tast
2 large egg yolks
2 tbsp all-purpose flour
1 tsp vanilla extract, 1 teaspoon grated lemon zest, ½ teaspoon ground cinnamon, or ½ teaspoon grated nutmeg
POPPY SEED TOPPING INGREDIENTS
2 cups poppy seeds
1 cup milk or water
1 1/2 cups granulated sugar
1 tbsp fresh lemon juice or 3 tablespoons unsalted butter
pinch of salt
1 tsp grated lemon zest
PRUNE TOPPING INGREDIENTS
1 lb. pitted prunes, or 8 ounces pitted prunes and 8 dried pitted cherries
2 cups water
about 1/2 cup granulated sugar
1 tbsp lemon juice or prune juic
1/2 tsp ground cinnamon
1/8 tsp ground cloves (optional)
APRICOT TOPPING INGREDIENTS
2 cups dried apricots
1 cup orange juice
1/2 cup granulated sugar, light brown sugar, or honey
1 to 2 tbsp lemon juice or dark rum
BLUEBERRY TOPPING INGREDIENTS
1/3 cup granulated sugar
3 tbsp cornstarch
pinch of salt
pinch of ground cinnamon (optional)
2 cups blueberries
2 tbsp. lemon juice
CHERRY FILLING INGREDIENTS
1/2 cup granulated sugar
1/4 cup cornstarch
1 1/4 cups reserved cherry juice
28 ounces pitted sour cherries

Steps:

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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.
  • 6. TO MAKE CHEESE TOPPING Kolaches on The History Kitchen #vintage #kolache #recipeIn a medium bowl, beat the cheese and sugar until smooth. Blend in the yolks, optional flour, and vanilla. TO MAKE POPPY SEED TOPPING In a nut grinder, coffee grinder, food processor, or blender, grind the poppy seeds. Grinding produces a finer texture and better flavor. In a medium saucepan, combine the poppy seeds, milk, sugar, lemon juice, salt, and optional zest. Simmer over a medium-low heat, stirring frequently, until the mixture thickens, about 10 minutes. Let cool. The topping can be covered and stored in the refrigerator for up to 1 week. It tastes much better than the canned stuff. TO MAKE PRUNE TOPPING In a bowl or large bottle, pour the water over the prunes and let stand at room temperature for several hours or overnight. In a large saucepan, simmer the prunes and water until very tender, about 30 minutes. Drain, reserving ¼ cup of the cooking liquid. To the hot prunes, add the sugar, lemon juice, cinnamon, and optional cloves and mash until smooth. Stir in the reserved cooking liquid. Let cool. The topping can be covered and stored in the refrigerator for up to 5 days. TO MAKE APRICOT TOPPING In a medium saucepan, simmer the apricots and orange juice over medium heat until tender, about 30 minutes. Drain. In a food processor, puree the apricots with the sugar and lemon juice until smooth. The topping can be covered and stored in the refrigerator for up to 3 days.
  • 7. TO MAKE BLUEBERRY TOPPING In a medium saucepan, combine the sugar, cornstarch, salt, and, if using, cinnamon. Add the blueberries and lemon juice. Cook over medium heat, stirring, until the sugar dissolves. Reduce the heat to low and simmer until thickened (about 10 minutes). Let cool. (Filling can be stored in the refrigerator for up to 3 days.) TO MAKE CHERRY TOPPING In a medium saucepan, combine the sugar and cornstarch. Stir in the juice. Cook, stirring, over medium heat, until the mixture boils and thickens. Remove from the heat and stir in the cherries. Let cool. (Filling can be stored in the refrigerator for up to 3 days.) TO MAKE POSIPKA (OPTIONAL) In a medium bowl, combine the sugar, flour, and optional cinnamon. Using a fork or your fingers, stir in the butter to make fine crumbs.

AUTHENTIC CZECH HOMEMADE KOLACHE RECIPE



Authentic Czech Homemade Kolache Recipe image

Authentic Czech Homemade Kolache Recipe is simple, easy, & the best Kolache Factory Copycat Recipe. Perfect Kolache dough recipe for filling

Provided by My Farmhouse Table

Categories     Breakfast     Snack

Time 2h55m

Number Of Ingredients 14

2 1/4 tsp Yeast
1 tsp Sugar
1/4 cup Lukewarm Water
1/2 cup Milk
4 Tbsp Butter, cubed
2 1/2 - 3 1/2 cups Flour
1 tsp Salt
1/4 cup Sugar
3 Tbsp Instant Potato Flakes
1 Egg, slightly beaten
8 oz Cream Cheese, softened
1/4 cup Sugar
1 Egg Yolk
1/2 tsp Vanilla

Steps:

  • Dissolve yeast and 1 tsp sugar into lukewarm water.
  • Into a microwave safe bowl, put the milk and butter. Microwave just until butter melts. Let cool slightly to 110°F (so it doesn't kill the yeast).
  • In a large bowl, combine 2 cups of flour with salt, sugar, and potato flakes. Add in yeast mixture, warmed milk and butter. Stir to combine. Add the egg and blend into dough.
  • Knead in remaining flour until dough comes together and it is slightly sticky.
  • Let dough raise for an hour and a half or until doubled.
  • Once raised, form dough into 12 balls. Place each dough ball onto a parchment lined baking sheet, cover, and let raise another hour.
  • In a mixing bowl, beat together cream cheese, sugar, egg yolk, and vanilla.
  • Once dough balls have risen for an hour. Use the back of a spoon and make an indentation into the ball.
  • Then fill each indentation with cream cheese mixture.
  • Bake kolaches at 425°F for 8-10 minutes or until golden brown.

GRANDMA OLGA'S KOLACKY



Grandma Olga's Kolacky image

My great-grandmother talked very little English. She spoke through her cooking and baking. One recipe I always loved that my grandmother would make of hers was Kolacky. You can use any filling you like, but the apricot were my favorite. My grandma hasn't baked for years and I so missed these cookies. I was always intimidated by dough, but I found these to be so easy to work with. Now, I can taste Grandma's cookies anytime. Yum.

Provided by latlor

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 72

Number Of Ingredients 9

1 teaspoon white sugar
¼ cup warm water (100 degrees F/40 degrees C)
2 (.25 ounce) packages active dry yeast
4 cups sifted all-purpose flour
1 cup margarine, softened
4 egg yolks
1 cup sour cream
3 (10 ounce) jars apricot or other fruit filling (such as Baker® Fine Dessert Filling)
½ cup confectioners' sugar, for dusting

Steps:

  • In a bowl, dissolve the sugar in the warm water, and stir in the yeast. Let stand until the yeast forms a creamy layer, about 5 minutes. In another bowl, mix the flour and margarine until well blended, and stir in the egg yolks, one at a time. Mix in the yeast mixture until incorporated, then stir in the sour cream to make a soft but not sticky dough. Cut the dough into 6 equal-sized pieces, cover with a cloth, and refrigerate for at least 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets, or line with parchment paper.
  • Working on a floured work surface, roll out one of the dough balls into a square about 6x8 inches, about 1/8-inch thick. Keep the other pieces of dough refrigerated. With a pastry cutter or pizza roller, cut the square into 12 smaller squares about 2 inches on a side. Place about 2 teaspoons of fruit filling in the middle of each square, and fold two opposite corners of dough together to meet in the center. Pinch the corners together to partially enclose the filling. Place the filled kolacky on the prepared baking sheets.
  • Bake in the preheated oven until the cookies begin to turn golden brown, 20 to 25 minutes. Let cool on the baking sheets for about 2 minutes before removing them to wire racks to finish cooling. Sprinkle the kolacky with confectioners' sugar.

Nutrition Facts : Calories 90.1 calories, Carbohydrate 14.1 g, Cholesterol 12.8 mg, Fat 3.5 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 36.3 mg, Sugar 6.1 g

GRANDMA'S GERMAN KOLACHES



Grandma's German Kolaches image

She called it "Kuchen", but, er, it isn't. She was Swedish and learned German dishes from her German MIL....maybe something got confused in the translation. Number of kolaches is just an estimate. Please read through the entire recipe before making.

Provided by Debbie R.

Categories     Yeast Breads

Time 3h30m

Yield 50 kolaches

Number Of Ingredients 10

5 cups flour
1/2 cup sugar
2 (1/4 ounce) packages yeast
1 1/2 teaspoons salt
1 1/2 cups water
2 eggs
dried prunes or canned apricot filling
1 1/4 cups flour
1/2 cup sugar
2 tablespoons butter

Steps:

  • Mix 2 cups of flour, 1/2 cup of sugar, yeast, and salt. Add 1.5 cups of hot water (but not boiling). Beat this and then add eggs, mixing. Add the other 3 cups of flour.
  • Knead until smooth and satiny, about 8 to 10 minutes. Form into a ball.
  • Lightly grease a large bowl (at least twice as large as your ball of dough). Put the dough round side down in the greased bowl, then turn over so that the greased side is up. Cover with a slightly damp towel. Put in a warm place (or as warm as you have in the winter, but not a lit oven). Let it rise until doubled, about 75 minutes. You don't want to leave the dough too long, however. Dough can actually over-rise.
  • Punch down the dough. Reshape into a ball. Recover bowl. Let rise till double. It should take less time this time around, but it varies -- maybe 45 - 60 minutes. All of these rises can take longer if your house is cold.
  • If using a prune filling, simmer them with some water until soft; mash thoroughly. Let cool.
  • If desiring an apricot filling but not having access to canned Solo filling, you can make it out of dried apricots. Snip 3/4 cups of dried apricots into small pieces. Simmer,covered, with 1-1/2 cups water for 10 minutes. Simmer uncovered for 10 minutes more. Stir in 2 tablespoons of sugar. Let cool before using.
  • Pinch off balls of dough about 1.5 inches in diameter. Pat out into a circle. Put a spoonful of filling inside. Fold over and seal. Put in pan. Parchment-lined cookie sheets work well. The recipe doesn't say it, but I'd leave some room between them because they'll grow during the next rise -- yep, let rise again. This rise should be 45 - 60 minutes.
  • Make topping: crumble together 1.25 cups flour, sugar and butter.
  • Make a groove in the center of each and put on a big pinch of topping. Bake at 350°F until nicely golden brown, about 15-20 minutes.
  • NOTE: This is how my recipe card reads; however, I swear that I remember her making them the following way. Pinch off the ball of dough. Make an indentation in it. Fill with a spoonful of the filling. Sprinkle topping on it before baking.

Nutrition Facts : Calories 80.2, Fat 0.8, SaturatedFat 0.4, Cholesterol 9.7, Sodium 76.4, Carbohydrate 16.1, Fiber 0.5, Sugar 4, Protein 2

KOLACHE/KOLACKY



Kolache/Kolacky image

Learn the history of Czech kolaches, then try a traditional recipe with fillings and posipka from food historian Gil Marks

Provided by Gil Marks

Categories     Dessert

Time 6h20m

Number Of Ingredients 45

1 package active dry yeast ((¼-ounce/7 grams/2¼ teaspoons), 1¾ teaspoons instant yeast, or 1 cake fresh yeast (0.6-ounce/18 grams))
1 cup warm milk ((105 to 115°F for dry yeast; 80 to 85°F for fresh yeast))
1/2 cup unsalted butter, softened, or ¼ cup butter and ¼ cup shortening ((1 stick/4 ounces/120 grams))
2 large eggs ((6 tablespoons/3.5 ounces/100 grams))
6 tbsp granulated sugar ((3 ounces/80 grams))
1 tsp table salt
1 tsp grated lemon zest and/or ½ teaspoon ground mace or nutmeg ((optional))
4 cups unbleached all-purpose or bread flour ((17 ounces/500 grams))
1 large egg ((beaten))
1 tsp cream, milk, or water
16 oz farmer cheese or cream cheese, softened
1/2 cup granulated sugar or more to taste ((3.5 ounces/100 grams))
2 large egg yolks
2 tbsp all-purpose flour ((optional))
1 tsp vanilla extract ((OR 1 teaspoon grated lemon zest, ½ teaspoon ground cinnamon, or ½ teaspoon grated nutmeg))
2 cups poppy seeds
1 cup milk or water ((8.5 ounces/240 grams))
1 1/2 cups granulated sugar ((10.5 ounces/300 grams))
1 tbsp fresh lemon juice or 3 tablespoons unsalted butter
Pinch salt
1 tsp grated lemon zest ((optional))
1 lb pitted prunes, or 8 ounces pitted prunes and 8 dried pitted cherries ((455 grams/about 36 medium/3 cups))
2 cups water ((17 ounces/485 grams))
1/2 cup granulated sugar ((3.5 ounces/100 grams))
1 tbsp lemon juice or prune juice
1/2 tsp ground cinnamon
1/8 tsp ground cloves ((optional))
2 cups dried apricots ((12 ounces/340 grams))
1 cup orange juice (or 1 cup water and 1 tablespoon lemon juice) ((8.5 ounces/240 grams))
1/2 cup granulated sugar, light brown sugar, or honey ((3.5 ounces/100 grams))
1-2 tbsp lemon juice or dark rum
1/3 cup granulated sugar ((80 mL))
3 tbsp cornstarch ((45 mL))
Pinch salt
Pinch ground cinnamon ((optional))
2 cups blueberries ((about 10 ounces/285 grams))
2 tbsp lemon juice ((30 mL))
1/2 cup granulated sugar ((3.5 ounces/100 grams/120 ml))
1/4 cup cornstarch ((1.25 ounces/35 grams))
1 1/4 cups reserved cherry juice ((300 mL))
28 oz pitted sour cherries ((800 grams/4 cups))
1 cup granulated sugar ((7 ounces/200 grams))
1/2 cup all-purpose flour ((2.125 ounces/60 grams))
1-1 1/2 tsp ground cinnamon ((optional))
1/4 cup butter, melted ((½ stick/2 ounces/60 grams))

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.

Nutrition Facts : Calories 186 kcal, Carbohydrate 24 g, Protein 6 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 56 mg, Sodium 187 mg, Sugar 7 g, ServingSize 1 serving

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Grandma V's Kolache's Traditional Czech Pastries It's my privilege to be able to share with you My grandmother Vitek's own recipe of the traditional sweet pastry that originated in Czechoslovakia, called Kolaches. This is a soft yeasted dough that is filled with sweetened cheese or fruit in the middle. I grew up watching my grandma make them and now I want you …
From vymaps.com


GRANDMA G’S KOLACHE – TAKE 2! - SPATIALDRIFT
Since my first pretty mediocre attempt at Grandma’s recipe 3 years ago I’ve been wanting to make another attempt. I’ve actually made kolache since then, but the recipe was for povitica and courtesy of the Daring Bakers.. Povitica bears a striking resemblance to what my Grandma has always called “kolache”, and since I found the recipe easier to deal with (and …
From spatialdrift.com


FLOUR AND PRUNES RECIPES (162) - SUPERCOOK
Supercook found 162 flour and prunes recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly!
From supercook.com


GRANDMA'S KOLACHE | YUMMY FOOD, BEST BREAKFAST RECIPES ...
My grandma is Czechoslovakian and so are her Kolaches. You can fill these with any favorite jam or fruit preserve. Jan 16, 2014 - From the International Baked Goods Breakfast Recipe Collection. My grandma is Czechoslovakian and so are her Kolaches. You can fill these with any favorite jam or fruit preserve. Pinterest. Today. Explore. When autocomplete results are …
From pinterest.com


GRANDMA SKEET'S PRUNE KOLACHES - PLAIN.RECIPES
Shape the kolache dough into balls and place them on the prepared baking sheet. Press a shallow hole in the center of each one, and fill with prune filling. Top each of the kolaches with streusel. Let the kolaches rest until doubled in size, about 20 minutes. Bake until the tops are lightly browned, 14 to 16 minutes.
From plain.recipes


GRANDMA’S KOLACHES | HOOPLA
Grandma’s Kolaches. Event website 2018-09-10 16:00:00 -0500 Details; 11/11/18 2 p.m. to 4p.m. - $65.0 Ages 17+ Categories; Food/Drink Event Description. Kolaches are sweet, soft and filled with all sorts of wonderful fillings. Do you have a favorite recipe? Maybe one passed down from your mom or grandma? Bring in your favorite kolache recipe and let’s make them …
From hooplanow.com


PRUNES AND YEAST RECIPES (9) - SUPERCOOK
Supercook found 9 prunes and yeast recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly!
From supercook.com


GRANDMA'S GERMAN KOLACHES RECIPE - FOOD.COM | RECETA ...
Number of kolaches is just an estimate. Please read through the entire recipe before making. 29-dic-2020 - She called it Kuchen, but, er, it isn't. She was Swedish and learned German dishes from her German MIL....maybe something got confused in the translation. Number of kolaches is just an estimate. Please read through the entire recipe before making. 29-dic-2020 - She …
From pinterest.com


GRANDMA'S HOMEMADE KOLACHES RECIPE | HOW TO FEED A LOON ...
Dec 28, 2016 - These are my Grandma Longwell's amazing homemade Kolaches. A Czech pastry that is delicious! She produced the best pastries in town and these are amazing.
From pinterest.ca


BEST COOKING BREADS RECIPES: GRANDMA'S GERMAN KOLACHES
Grandma's German Kolaches Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs Ingredients. 5 cups flour ; 1/2 cup sugar ; 2 (1/4 ounce) packages yeast ; 1 1/2 teaspoons salt ; 1 1/2 cups water ; 2 eggs ; dried prunes or canned apricot filling ; 1 1/4 cups flour ; 1/2 cup sugar ; 2 tablespoons butter ; Recipe. 1 mix 2 cups of flour, 1/2 cup of sugar, yeast, and salt. …
From worldbestbreadsrecipes.blogspot.com


KOLACHE WITH GRANDMA – BLUEHOUSE GARDEN
Kolache with Grandma. Posted by April J January 4, 2019 August 22, 2019 Posted in Pantry, recipe Tags: Czech, food, recipe. This Christmas I decided to integration a few French traditions into my family’s holiday. As I researched recipes on le revellion de noel, such as fougasse, my hubby inquired as to my always turning to my French side while ignoring the …
From apriljblog.wordpress.com


NEBRASKA | DUMPLINGS & DOUGHNUTS
She was the perfect person to preserve and pass along my Great Grandma Vala’s secret kolache recipe from “the old country.” Continue reading → This entry was posted in Breakfast, Czech, Dessert, Family Recipe, Nebraska and tagged breakfast, czech, dessert, kolache, kolache recipe on April 29, 2015 by Kirsten Vala Fong. Family Recipe: Grandma’s Runzas …
From dumplingsanddoughnuts.com


RECIPEDB - COSYLAB.IIITD.EDU.IN
Grandma's German Kolaches. Source: Genius Kitchen(food.com) Estimated Nutritional Profile . Nutrient Quantity; Carbohydrates (g) 742.402: Protein (g) 64.908: Total fats (g) 35.128: Energy (kCal) 3608.39 : Fatty acids, total polyunsaturated 18:2 i (g) 0.0000: Fatty acids, total polyunsaturated 22:1 t (g) 0.0000: Fatty acids, total saturated 18:2 undifferentiated (g) …
From cosylab.iiitd.edu.in


GRANDMA SKEET'S PRUNE KOLACHES | RECIPE | RECIPES, FOOD ...
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca


GRANDMA V'S KOLACHES BY LEESA MORRISON - HOME | FACEBOOK
See more of Grandma V's Kolaches by Leesa Morrison on Facebook. Log In. Forgot account? or. Create New Account. Not Now. Grandma V's Kolaches by Leesa Morrison. Bakery . 5. 5 out of 5 stars. Community See All. 297 people like this. 302 people follow this. About See All (479) 435-1201. Bakery · Dessert Shop. Price Range $$ Page Transparency See More. Facebook …
From facebook.com


CZECH RECIPE TIPS TO MAKE HOME AND FAMILY ... - WEBETUTORIAL
Grandma s german kolaches is the best recipe for foodies. It will take approx 210 minutes to cook. If it is the favorite recipe of your favorite restaurants then you … Read More grandma s german kolaches. grandma s cream of potato soup or broccoli soup. Tags 4 hours or less, bisques cream soups, broccoli, course, cuisine. Grandma s cream of potato soup or broccoli …
From webetutorial.com


BUBBIE'S KOLACHES - THE STORY
Bubbie's Kolache Kitchen and Bakery is Aggie-owned and operated by Dylan Darilek, Class of 2010! Whoop! Named after my grandma, Georgia "Bubbie" Ann Stavinoha McBride, Bubbie's is filled with the sights and sounds of my German/Czech heritage, as well as traditions passed from one generation to the next. My Grandmother was born in Engle, Texas ...
From bubbieskolaches.com


GRANDMAS GERMAN KOLACHES RECIPES
Grandma s german kolaches is the best recipe for foodies. It will take approx 210 minutes to cook. If it is the favorite recipe of your favorite restaurants then you … Read More grandma s german kolaches. grandma s cream of potato soup or broccoli soup. Tags 4 hours or less, bisques cream soups, broccoli, course, cuisine. Grandma s cream of ...
From tfrecipes.com


GRANDMAS EASY KOLACKYS RECIPES
Grandma's Kolacky Cookies Recipe - Food.com hot www.food.com. Cut with larger round cookie cutter or coffee cup, Fill center with approximately 1-2 teaspoons Solo, Bring up each side and pinch to close. Bake at 350 dg. for 12-15 minutes, until bottiom of cookie is just beginning to brown. Cool on wire racks then dust with powdered sugar. Enjoy! Submit a Recipe Correction …
From tfrecipes.com


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