Ingredients: |
Ingredients: 3 cups lukewarm milk
2 packages yeast
1/2 cup sugar
3 cups flour
4 egg yolks
1 tablespoon salt
1/2 cup melted lard
FILLING:
Prune: 1 cup prunes, dried pitted; 1 tablespoon sugar; dash of cinnamon; squirt lemon juice
Apricot: 1 cup apricots, dried; sugar to taste
Cherry: canned pie filling
Pineapple: 1/2 cup crushed pineapple; 1 tablespoon cornstarch or 2 tablespoon flour; sugar to taste
Applesauce: canned applesauce
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Directions: |
Directions:Put milk, yeast and sugar into a large bowl and dissolve yeast until it comes to the top. Make a sponge by adding the flour. Let stand ten minutes. Then add remaining ingredients and enough flour to make a soft dough. Stir until smooth and glossy. Let rise until double in bulk (an hour - more or less). Punch down and place on floured surface. Roll gently to about 1/3-inch thick. Cut with a cookie cutter and place on a greased baking sheet. Brush with melted lard and let rise again (about 1 hour). Before baking, make firm indentation in centers and add fillings. Let rest for about 10 minutes, then bake in hot oven (500 degrees) for about 7 minutes.
Prune: Place one cup dried, pitted prunes in a saucepan and cover fruit with water. Cover and cook until tender. Drain, place in blender with one tablespoon sugar, dash of cinnamon and squirt of lemon juice. Blend for just a few seconds.
Apricot: Cook dried apricots in a similar manner, cutting in small pieces before cooking. Remove from blender; add small amount of sugar and blend for just a few seconds.
Cherry: Use canned pie filling.
Pineapple: Boil 1/2 cup crushed pineapple with one tablespoon cornstarch or two tablespoons flour and a small amount of sugar until the mixture is thick and clear.
Applesauce: In a pinch, or it you really like it, try filling your kolaches with canned applesauce. |
Personal
Notes: |
Personal
Notes: If you do not need the entire 4 dozen, prior to adding filling, brush the remainder with melted lard and place them in plastic bags for freezing. When you want more take them out of the freezer an hour or so before baking to let them rise. Then add the filling just before baking and brush with melted lard after taking them out of the oven.
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