Kolacky Slovak Nut Or Poppy Seed Rollskolachi Pan Dulce De Nueces O Semillas De Poppy Slovako Food

POPPY SEED KOLACHE

Steps:

• Combine 2 cups of the flour, the yeast, and nutmeg or mace in a large mixing bowl: Set aside.
• Make the dough: In a medium saucepan heat and stir the 1 cup milk, the 1/2 cup butter, the granulated sugar, and salt just until warm (120°F to 130°F) and butter almost melts. Add milk mixture to dry mixture along with the two eggs and vanilla extract. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Stir in lemon zest and as much of the remaining flour as you can.
• Knead dough and let rise: Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Place dough in a lightly greased bowl, turning once to grease the surface. Cover; let rise in a warm place until double in size (for 1 to 1-1/2 hours).
• Prepare filling: If you are making the poppy seed filling from scratch, combine the filling ingredients in a saucepan. Cook over low heat until it thickens, stirring often. Set filling aside to cool.
• Punch dough down. Turn dough out onto a lightly floured surface: Divide dough in half. Cover; let rest 10 minutes. Grease 2 baking sheets.
• Second rise: Place on well greased baking sheets, 2 inches apart. Cover; let rise in a warm place until nearly double (about 35 minutes).
• Brush with egg wash: Brush with an egg wash made with one egg beaten with a tablespoon of milk.

KOLACKY SLOVAK NUT OR POPPY SEED ROLLS/KOLACHI PAN DULCE DE NUECES O SEMILLAS DE POPPY SLOVAKO

Steps:

• 1. Combine cream, yeast and sugar, let stand for 5 minutes.
• 2. Mix flour and butter, add yolks add yeast mixture and work with hands until dough is not sticky and hands are clean.
• 3. roll out thin, a small piece at a time. Fill with either nut filling or poppyseed filling and roll. Put on cookie sheet and set aside for about 30 minutes in a nice warm place. Let rise. Also Apricot filling is also very delicious, You can use apricot preserves if you do ot like poppyseed or nut fillings.
• 4. Bake at 350 degrees for about 20 minutes. Delicious Enjoy Above recipe is a Kolacky recipe that is fast. Most Kolacky take much longer because they are left to rise twice.
• 5. Poppyseed Filling: Combine all the ingredients and cook until the milk is absorbed. Spred on dough and roll up jelly roll fashion pinch edges. Let rise for 30 minutes
• 6. Walnut Filling: Course grind one pound of walnut meats, Combine with warm milk, butter, and sugar stir well with a wisk until most of the sugar is dissolved, sugar does not have to be totaly dissolved add ground nut meats and spred out on rolled dough. Roll up jelly roll fashion and pinch edges. Let rise for 30 minutes Enjoy
• 7. Will post my picture later as this is for a member as a special request. LOL
• 8. Variation: Cultural Explosion: For my Cream Cheese and Guava filling, take a four ounce package of cream cheese the small one, leave out to soften, then add 1/4 cup powdered sugar and blend in well. The cheese should be very soft to spread easily Spread this cream cheese on the dough, then take guava marmalade (Conchita, Ancel or Goya are brands I buy in the Latin food markets) Guava marmalade comes in a can. Take a large tablespoon and put a few spoonfulls of the marmalade over the cream cheese and spred all over the cream cheese. Then roll jelly roll fashion. Pinch edges or fold under so spread wont come out. Follow the recipe above and bake. Delicious.

KOLACHI

Steps:

• DOUGH: Mix together the 1 tablespoon sugar, the yeast and the 1/2 cup water and allow to foam. Beat the margarine, remaining sugar and eggs for five minutes. If you have a Kitchenaid or similar mixer switch to the dough hook and add the flour and the foamy yeast mixture and continue kneading for five to eight minutes.
• Remove from mixer, form a nice ball and place in a greased bowl, covered with Saran wrap and allow to rise for thirty minutes. Divided the dough into four even balls, roll out to a 15x15 inch rectangle, flouring lightly the work surface if necessary.
• Fill and roll up jelly roll style crimping and sealing the ends to keep filling from oozing. Place seam side down on greased cookie sheet, place all four rolls on the same sheet. Rolls should be about 14 inches long and two to three inches in width before baking. Allow to raise for another 30 minutes. Right before baking prick with a fork five times down the center of the roll and brush with the egg wash.
• Bake in a preheated 350°F oven for 30-40 minutes or until nicely browned. Cool on the pan.
• PREPARE FILLING BEFORE MAKING THE DOUGH.
• NUT FILLING:.
• Combine filling ingredients and mix to a spreadable consistency.
• POPPY SEED FILLING:.
• Melt the margarine and add the milk, heat till scalded. Add the sugar and stir until dissolved. Add the poppy seeds and cook for 2-3 minutes. Remove from the heat add the egg and flavorings and allow to cool well.
• You can also use prune or apricot filling. During the holidays most grocery stores carry this in their bakery departments. Be sure to use fresh poppy seed and not the kind found in the spice section of the grocery store.

POPPY SEED KOLACHES

Steps:

• In a bowl, dissolve yeast in water. Add the next seven ingredients and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into walnut-size balls; roll each into a 2-1/2-in. circle. Place 2 in. apart on greased baking sheets; brush with butter. Cover and let rise until doubled, about 30 minutes. , Meanwhile, in a saucepan, bring poppy seeds and water to a boil; boil 1 minute or until thickened. Add milk and raisins; simmer for 10 minutes. Add sugar, butter, vanilla and cinnamon; simmer for 5 minutes. Remove from the heat; stir in the graham cracker crumbs. , Make a depression, about 1-1/2 in. in diameter, in the center of each roll; fill with 2 teaspoons of filling. Bake at 400° for 7-10 minutes or until golden brown. Cool on wire racks. Drizzle with glaze if desired.

KOLACKY

Steps:

• 1. In a large bowl, with an electric mixer, beat together the cream cheese, butter, and sugar on medium speed until light, about 2 minutes. On low speed, gradually beat in the flour just until mixed. The dough will be soft and sticky.
• 2. Divide the dough in half. Pat each half into a thick disk and wrap separately in plastic wrap. Refrigerate until firm enough to handle, at least 1 hour or up to 1 day.
• 3. Preheat the oven to 350°F. Lightly grease or spray cookie sheets.
• 4. Dust a pastry cloth or board with flour or confectioners' sugar. Remove 1 dough disk from the refrigerator and place it on the pastry cloth. Keep the remaining dough disk refrigerated. Roll out the dough into a square or rectangle 1/8 inch thick. Cut into 2 1/2-inch squares.
• 5. Place 1 teaspoon of the filling in the center of each square. Pull 2 opposite corners of the square into the middle, and pinch the edges together to seal. Place the cookies on the prepared cookie sheets, spacing them about 1 1/2 inches apart. Repeat with the remaining dough and filling.
• 6. Bake in the center of the oven until lightly golden, 12 to 15 minutes. Let cool on the cookie sheets for 1 to 2 minutes, then transfer to wire racks. Dust the tops with sifted confectioners' sugar while still warm, then let cool completely.