Kolaches

Ingredients

1 tablespoon sugar
2 packas yeast
1/2 cup warm water
2 cups milk
1/2 cup shortening
2 teaspoons salt
2 egg yolks, slightly-beaten
1/2 cup sugar
6 1/4 cups flour
1 1/2 sticks butter, melted
1 recipe Popsika: see step 6

Preparation

1
Sprinkle 1 tablespoon sugar over the yeast and dissolve in lukewarm water. Set aside.
2
Heat the milk in a small saucepan and dissolve the shortening in it. Cool to lukewarm; then add salt, egg yolks, and sugar.
3
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 possible.
4
Cover, place in a warm, draft-free place, and let rise until double in size, 45 minutes to one hour.
5
After the dough has risen, punch it down and knead lightly. Divide into egg-sized portions with a spoon and form balls. Place on well-oiled baking pans about an inch apart and butter well.
6
Let rise about 15 minutes, then make indentations in the dough balls for the filling. Fill each indention with a large teaspoon filling. Make the Popsika with by combining 1/2 cup sugar, 1/4 cup flour, 1 teaspoon cinnamon, and 2 tablespoons of melted butter until the mixture resembles crumbs. Sprinkle the Popsika over the filling.
7
Place pans of kolache in a warm, draft free place, and allow to double in size again, about 45 minutes to one hour.
8
Place in an oven preheated to 375 degrees. Bake until golden brown, then remove the kolaches from the oven. Cool slightly, remove from pans, and cool on wire racks.

Tools

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Comments

Lady Catherine Gourmet's picture

Wow this looks fantastic!

About

My family is Czech and has a kolache recipe that has been passed down for generations. This is not it, but it's still good; one difference is that we don't butter the dough in step 5. My great grandmother would mix flour, sugar and a touch of cream into store-bought jam or poppy seed filling and would use butter instead of shortening.

Yield:

4.0 dozen

Added:

Saturday, December 26, 2009 - 2:49am

Creator:

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