Directions: |
Directions:Step 1
Melt the butter slowly on low heat. Once melted, heat the 1 ½ cups milk and the 1 ½ cups of Half and Half. Set aside to cool.
Step 2
Warm the milk until it feels warm to touch. Add the sugar and stir until dissolved. Remove from heat and crumble the 2 packages of Red Star yeast into the milk and sugar mixture. Let rise until foamy approximately 15 minutes.
Step 3
5 eggs (at room temperature)
5 egg yolks (at room temperature)
Beat eggs and egg yolks and set aside.
Step 4
Mix the flour, sugar and salt well. Warm the flour mixture in the oven on low in a very large glass or metal bowl. Once warm, remove and add the milk and butter mixture stirring until mixed. Do not over mix because it will break down the glutten in the flour and make the kolachi dough tough (If using a mixer use the dough hook and just pulse until mixed.) Add egg mixture, then yeast mixture adding each slowly pulsing the mixer until mixed.
Step 5
Add the Step 1 milk and butter ingredients to the kolachi dough and mix pulsing on the mixer or kneading by hand.
Step 6
Let dough rise for 2 hours. Punch the dough down and make into ½ to ¾ pound (8 ounces to 12 ounces if using a scale) balls depending upon how large you like your kolachi rolls.
Roll each roll on a lightly floured surface and fill with any of the fillings below. Cut 3 slits into Kolachi to prevent it from splitting.
Brush each kolachi with the following mixture:
1 egg
1 tablespoon sugar
¾ milk
(Mix the above and brush with a pastry brush each kolachi evenly.)
Bake 350 degrees for 30 – 45 minutes.
Nut mixture
1 pound nuts
1 cup sugar
2 – 3 tablespoons lemon juice
Mix and spread on kolachi.
Poppy seed mixture
1 ½ cups ground poppy seeds
½ cup sweetened applesauce
Lemon juice to taste
Mix and spread on kolachi.
Apricot mixture
¼ cup Corn Flake crumbs
1.16 pounds apricot
Lemon juice
Mix and spread on kolachi. |
Personal
Notes: |
Personal
Notes: I usually mix the kolachi spreads (nut, apricot, and poppyseed) the night before.
To make raspberry/nut kolachi, spread 1 to 2 tablespoons of raspberry jelly on the kolachi dough, then top with the nut mixture. Roll and bake as directed for the nut kolachi.
Before baking, I place 2 or 3 rolls to a greased cookie sheet, cover and let raise for 1 hour. Brush rolls with beaten egg and prick with a fork across the top.
No one makes Kolachi better than Grandma!!
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This recipe for Grandma Nedostup's Famous Kolachi is from