Directions: |
Directions:YEAST MIXTURE. Dissolve 2 teaspoons sugar and 2 packages yeast in 1/2 cup warm water. Set aside for 30 minutes. **In a large container for expansion!**
DOUGH MIXTURE: Heat 1 cup milk or water and add 3/4 cups sugar, 2 teaspoons salt, and 3/4 cup shortening. Then add 1 cup cold milk or water, 2 whole eggs and 1 egg yolk( if using fruit filling, save egg white for later). Put this mixture in a large mix master bowl and beat well. Then add the yeast mixture and gradually work in 7 1/2 cups flour. Place the dough into a greased bowl and let rise until double. Knead dough well, then roll about 1/3 inch thick. Use biscuit cutter to cut rounds, which are put on a greased pan, leaving space for rising. If using fruit filling, beat the egg white and brush over Kolache dough. Let them rise for about 30 minutes.
FRUIT FILLING: See the filling recipes below and prepare fillings. If dryed fruits are being used they have to be cooked ahead of time.
Poppy seed filling: 2 cups ground poppy seed., 1 cup milk, 1 1/2 cup sugar, 2 tablespoons flour, 1 teaspoon vanilla or almond flavoring. Heat milk in a sauce pan on low and when it boils, add sugar, flour and poppy seed. Cook until mixture thickens. Add flavoring.
Fruit fillings (prune, apricot, peach, cherry): 1 lb. cooked-dry fruit, 1 1/2 to 2 cups sugar to taste, 3 tablespoons butter-melted, 1 teaspoon vanilla or almond flavoring. Mix all ingredients in sauce pan and heat until mixture thickens.
After the dough has risen slightly, make a dent in the center of each one. Put a tablespoon of filling in each Kolache. When this is done, top with some crumb mixture. For crumb mixture, soften 3/4 stick butter in bowl, add 1/2 cup sugar, and 3/4 cup flour. Stir with fork until crumbly like pie dough.
MEAT FILLING: Begin preparing the filling items as the dough is rising. Use your imagination. There are no real guidelines to this. Here are some of the combinations we do: Chopped ham and cheddar cheese, cooked bacon and cheddar cheese, cooked small sausage links, pizza (pepperoni, 1/2 tsp pizza sauce, mozzarella cheese), chopped BBQ, Club (turkey, ham, american cheese).
After dough has risen, slightly flatten dough in your hand, fill with meat filling of your choice, pull sides up to the center and pinch together to seal the pocket. And place on a cookie sheet pinched side down.
COOKING. First let filled Kolaches rise for 45 minutes or until double in size. Bake for about 20 minutes at 375 degrees, or until lightly brown.
AFTER COOKED: Brush with melted butter. After Kolaches have cooled, if using fruit fillings, frost with powdered sugar mixture. Melt 1 tablespoon crisco, and add 1 teaspoon vanilla, 1/2 box powdered sugar, and enough milk to make it spread easy.
**Makes 5 dozen**
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This recipe for Kolaches is from