BOHEMIAN KOLACHES
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
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.
KOLACHES
Provided by John T. Edge
Categories breakfast, dessert, side dish
Time 2h15m
Yield 12 kolaches
Number Of Ingredients 21
Steps:
- Make the pastry: In a large bowl, combine the yeast, milk, sugar and 1 cup flour. Mix well, cover and let rise until doubled in size, about 20 minutes.
- Melt 8 tablespoons (1 stick) of the butter. Pour into a large bowl and whisk in the eggs and salt. Add to the flour mixture and mix well. Slowly add the remaining 2 cups of flour; the dough will be soft and moist. Turn onto a floured surface and knead for 10 minutes, adding flour as necessary to make a soft workable dough. Place in an oiled bowl, cover and let rise until doubled in size, about 1 hour. Meanwhile, make your choice of filling.
- Make the dried-fruit filling: Place the fruit in a small saucepan and add 1/2 cup water or just enough to cover. Set aside until plumped and softened, about 1 hour. When the fruit is ready, add the sugar, cinnamon and lemon zest. Simmer over low heat for 15 minutes. Purée in a food processor or blender and set aside.
- Make the cream cheese filling: Using an electric mixer, beat together the cream cheese and sugar until fluffy. Add the flour, egg yolk and lemon zest. Mix to blend and set aside.
- After the dough has risen, punch it down and divide evenly into 12 pieces. Roll the pieces into balls and place on an oiled baking sheet several inches apart. Flatten each ball slightly so it is about 3 inches in diameter. Cover and let rise for 30 minutes. Heat the oven to 375 degrees. Meanwhile, prepare the crumble topping.
- For the topping: In a medium bowl, combine the flour, sugar, butter and cinnamon. Crumble with your fingers until the mixture resembles bread crumbs. Set aside.
- To assemble and bake the kolaches: With your finger, gently make an indentation in the center of each bun, being careful not to flatten too much. Fill with 1 tablespoon of filling and sprinkle with topping. Bake until risen and pale gold, 12 to 15 minutes. While baking, melt the remaining 4 tablespoons butter. When the kolaches are removed from the oven, brush with melted butter and serve warm.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 8 grams, Carbohydrate 51 grams, Fat 23 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 13 grams, Sodium 288 milligrams, Sugar 20 grams, TransFat 1 gram
KOLACHE/KOLACKY
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
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
AUNT MIGGIES KOLACHES
This is my Nanny's sisters recipe. These are the best kolaches I have ever eaten. I finally asked for the recipe a few months back. I have not made them yet- I know I will want to eat the whole pan- they are great ! Everyone in the family fights over these- the first reviewer must not have done something correct- these are a true german kolache- very very good- not super sweet dough- just right.
Provided by staceyelee
Categories Yeast Breads
Time 1h
Yield 18-24 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water, combine warm milk, shortening, sugar, salt and egg with dissolved yeast.
- Add flour and work just enough to mix ingredients. Let rest 5-8 minutes and work slightly.
- Let rest until doubles in size. Make balls the size of an egg.
- Put on greased baking sheet and brush with melted butter. Let rise until light and press center down and fill.
- After filling, let rise 15 minutes and bake at 375 degrees for 15 minutes. Careful not to over bake - they get done fast!
- Filling:.
- Prune Puree, Blackberry Pie Filling , Apricot Filling- you can fill w/ whatever suits your taste. I love blackberry.
- Times and servings are guesses- I have not made these- will edit after I do.
Nutrition Facts : Calories 312.2, Fat 9.9, SaturatedFat 3, Cholesterol 17.4, Sodium 154.8, Carbohydrate 47.7, Fiber 1.7, Sugar 5.7, Protein 7.6
BOHEMIAN KOLACHES WITH FOUR FILLINGS
Received this in an email - it is a BIG recipe with four wonderful fillings. I suspect each filling as listed would fill the MANY kolaches this recipe will make. The first go round I plan to halve the recipe probably quarter two of the fillings. BTW, Myrtle did not indicate whether the apricots were fresh or dried - I am going with dried when I make it. She didn't give a cook time either - so watch closely after 15 minutes. No yield either so I am guesstimating on 100+. Thanks, Myrtle Killian!
Provided by Busters friend
Categories Breads
Time 2h20m
Yield 100 kolaches
Number Of Ingredients 28
Steps:
- Dissolve yeast in water until foamy.
- Heat milk, pour over butter and sugar. Stir until melted. Add 2 cups flour, then beat until smooth.
- Add yeast, eggs and salt. Add flour until a soft ball forms. Grease top; let.
- rise. Punch down and let rise again.
- Stretch dough on floured board to about 1/2-inch thickness. Cut into rounds using a soup can. Put on greased pans and let rise.
- When nice and puffy, make indentations in center and fill with favorite filling like prune, apricot, cottage cheese or poppy seed. When risen to a nice puffy look, bake at 375 degrees F until a golden color - cook 15 minutes then check every 3 minutes thereafter.
- Prune Filling:.
- Cook prunes until soft. Grind and add sugar, vanilla extract and cinnamon. Stir well.
- Apricot Filling:.
- Cook apricots until soft. Grind and add sugar. Sweeter is better. Stir well.
- Cottage Cheese Filling:.
- Put cottage cheese in blender. Add egg yolk, lemon juice, nutmeg and 4 tablespoons flour and blend some more. Take out of blender and add raisins. Sprinkle with 1 teaspoon flour and sugar.
- Poppy Seed Filling:.
- Mix together. Use enough cream to make it easier to put into kolaches.
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