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Sweet Kolache Recipe

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*Czechoslovakian Dessert that has become popular as a traditional Texas festival treat. *Can also be made as a savory dish. *A cabbage filling is also given here as an example of a savory alternative. *Note: Allow extra time for rehydrating if using the dry prune filling.



Ingredients Needed For Sweet Kolache Recipe
For Dough:
* 3 packages dry yeast
* 1/2 cup water
* 1 teaspoon Sugar
* 1 cup butter
* 3/4 cup Sugar
* 3 egg yolks
* 2 3/4 cups milk (scald and cool to lukewarm)
* 7 1/4 cups flour (more or less)
* 3 teaspoons salt
For Posypka Topping:
* 1 cup Sugar
* 1/2 cup flour
* 1/2 teaspoon cinnamon
* 2 tablespoons melted butter
For Poppyseed Filling:
* 1 1/2 cups poppy seeds
* 1 cup Sugar
* 2 cups milk
* 2 tablespoons butter
* 1 tablespoon flour
For Cabbage Filling:
* 3 cups grated cabbage
* 1/8 teaspoon black pepper
* 1 ounce butter
* 1/2 cup Sugar (or more)
* 1/3 teaspoon salt
* 1 teaspoon flour
For Prune filling:
* 12 ounces dried pitted prunes
* 1/2 teaspoon cinnamon
* 1/2 cup Sugar
* 1/2 teaspoon grated lemon, rind of or orange rind
For Apricot filling:
* 1 (10 ounces) package dried apricots
* 1 1/2 cups Sugar, more to taste
For Cottage cheese Filling:
* 1 pint dry curd cottage cheese
* 1 (8 ounces) package cream cheese
* 1 pinch salt
* 1 egg yolk
* 1/2 cup Sugar
* 1 grated lemon, zest of
* 1/2 teaspoon lemon juice
For Cream cheese Filling:
* 16 ounces cream cheese
* 2 egg yolks
* 1/2 cup Sugar
* 1 grated lemon, rind of
* 1 teaspoon vanilla



Directions To Prepare Sweet Kolache Recipe
* Prepare Fillings and topping desired and set aside until ready to use.
* For Posypka Topping mix all ingredients together until mixture resembles coarse meal.
* For Poppyseed Filling Combine poppyseeds, Sugar and milk, and cook over medium heat until mixture begins to thicken.
* Add butter, then flour which has been dissolved in a little bit of water.
* Cook, stirring constantly until poppyseed is done, at least 30 minutes.
* Allow to cool before use.
* Leftover filling can be frozen.
* For cabbage Filling Fry the cabbage in the butter until soft.
* Add the salt, black pepper, Sugar and flour, and fry until golden brown, being careful not to burn.
* For prune Filling Place the prunes in a bowl and cover them completely with boiling water.
* Let them sit overnight (or at least 6 hours) to rehydrate.
* Drain the liquid off and mash prunes thoroughly with a fork or run them through a food processor.
* Add the cinnamon, Sugar, and lemon zest.
* Mix thoroughly.
* Fills 24 kolaches.
* For apricot Filling Cook a 10 ounce package of dried apricots slowly in enough water to cover until fruit is soft and water is cooked out.
* Do not cover or fruit turns dark.
* Add 1 1/2 cups Sugar or more to taste and mash with a Potato masher until well blended.
* Filling for about 2 dozen kolaches.
* For cottage cheese Filling Mix all ingredients together until blended.
* If Cheese is too moist, add very finely rolled crackers, about 10 or 12 to absorb liquid.
* If using country-style cottage cheese, cream cheese can be omitted or used for added flavor, according to taste.
* If using cottage cheese as a filling, be sure to enclose Cheese in the dough.
* Spread dough balls out, place Cheese in the middle and pinch all sides together to seal completely.
* Place sealed side down on the greased pan and butter the pastry.
* Let rise until light, sprinkle with topping and bake.
* For cream cheese Filling Soften the cream cheese.
* Beat remaining ingredients together with cream cheese in a medium-sized bowl.
* Filling for about 2 dozen kolaches.
* To Make Dough And assemble Kolaches Dissolve yeast in the 1/2 cup warm water in a tall glass, sprinkle with 1 teaspoon Sugar and set aside to proof.
* In a large bowl, cream Sugar and butter, add egg yolks and salt and mix well.
* Add the dissolved yeast, 1 cup of the flour and mix slowly with an electric mixer.
* Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon.
* Knead in enough of the remaining flour to make a moderately soft dough.
* Continue kneading until smooth and elastic, about 5 minutes.
* Place dough in a greased bowl, turn once to grease surface.
* Cover and let rise until doubled in bulk, about 1 to 1 1/2 hours.
* Punch dough down and turn out onto lightly floured surface.
* Pinch off egg size portions and roll into a ball using the palm of your hands in circular motion.
* Place about 1 inch apart on greased pans.
* Brush kolaches with melted butter, cover with a cloth and let rise until light, about 1 hour.
* Use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling.
* Sprinkle with posypka topping (optional) and let rise again for 20 minutes.
* Bake in a preheated 425ºF oven for about 10-15 minutes.
* Brush kolaches with melted butter as they come out of the oven.




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Tuesday, October 24, 2017, 2:01 am


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