Directions: |
Directions:Mix water, dry milk, 2 tablespoons sugar, and yeast. Let rise. In another bowl, cream together Crisco and 1/2 cup sugar. Add 2 egg yolks, whole egg, and salt. Mix together. Add 5-6 cups flour to first mixture, 1/2 cup at a time. The dough should be soft and moist. Knead dough for about 10 minutes on floured surface. Don't worry, it’s a joy to knead as the dough is smooth and highly malleable. Put dough in a greased bowl and let rise covered until doubled in size—about an hour. After dough has risen, punch it down and pull off egg-sized pieces. In your hands, roll pieces into balls and then flatten to about three inches in diameter. Brush with melted butter. Place flattened pieces on a greased cookie sheet, cover and let rise again for another half-hour.
After second rising, with your finger gently make an indention in the center of the dough (be careful not to flatten it too much). Fill with one tablespoon of fruit filling (recipe to follow) and sprinkle with posypka (recipe to follow).
Bake in oven at 400 degrees for 12 to 15 minutes. Serve warm.
FILLING:
1/2 pound of dried fruit such as apricots or prunes.
sugar to taste
1/4 teaspoon of cinnamon, if desired
1 tablespoon lemon juice
DIRECTIONS FOR FILLING:
Soak the dried fruit in water for a few hours or overnight.
When fruit is re-hydrated, cook on low for 15 minutes, adding sugar, cinnamon and lemon juice. Mash with a potato masher until you have a puree.
POSYPKA:
1/2 cup all-purpose flour
1/2 cup sugar
1 tablespoon butter
1/8 teaspoon cinnamon
DIRECTIONS FOR POSYPKA:
Mix all ingredients until crumbly, and sprinkle on top of kolache rolls. |
Personal
Notes: |
Personal
Notes: Grand prize winning recipe from the Westfest Kolache Baking Contest 1997, West, Texas, by Angeline Sykora
You can use this dough as a wrap for sausages or jalapeño peppers stuffed with cheese as well as the traditional kolache fillings of apricot, pineapple, cream cheese, poppyseed, and prune.
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