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Czech Kolache Recipe

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This recipe for Czech Kolache is from Two Best Friends' Family Favorites and More, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. dry yeast
2 tsp. sugar
1/4 cup warm water (105ºF to 110ºF)
1 can (12 oz.) evaporated milk
2 T. butter, melted
1 tsp. salt
2 large egg yolks
3 T. sugar
1/4 tsp. nutmeg
1/4 tsp. mace
4-1/4 cups flour
Oil
Solo brand pastry fillings






Streusel:
1 cup flour
1/2 cup sugar
1/4 cup cold butter
1/4 tsp. salt
1/4 tsp. cinnamon
Directions:
Directions:
Dissolve yeast and sugar in warm water. Let sit for 5 minutes. Combine the milk, butter, salt, egg yolks, sugar, nutmeg, mace and 2 cups flour together. Add yeast mixture and mix to combine. Let raise in warm place for about 1 hour. Then add remaining 2-1/4 cups flour and knead the dough very well. The dough should be smooth. Add 1 tbsp. oil and work dough by hand very well. This is important... the hands and dough must come clean from the bowl. Form a soft loaf in bowl and let raise until double in size. Put on floured board and cut off small pieces about the size of an egg; form small balls and place on a greased baking sheet about 3 inches apart. Brush tops lightly with oil and let raise about 20 minutes. When double in size, make a depression in center of ball and fill with favorite Solo brand fruit, nut or poppy seed filling, about 1 tablespoon per Kolache. Let filled Kolache raise for additional 15 minutes. Combine streusel ingredients to resemble coarse meal. Sprinkle filling with streusel and bake at 400ºF for 15 minutes or until golden brown. When removed from oven, brush dough lightly with oil and cover with a cloth. Let stand in pan 10 minutes and remove to wire rack to cool.
Personal Notes:
Personal Notes:
This recipe from 1958, came from our Czech neighbor and very good friend, Georgia Lamoreux. When she made these we would sometimes get one as a special treat. My favorite was prune filling.

 

 

 

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