BOHEMIAN KOLACHES
This kolache recipe was given to me by my mother-in-law, who received it from her mother! It was a standard treat in their family, made nearly every week. Now I make these kolaches for my own family for special occasions. -Maxine Hron, Quincy, Illinois
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 40m
Yield about 28 rolls.
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast and 1 tablespoon sugar in warm milk; let stand 10 minutes. In a large bowl, combine 2 cups flour, remaining sugar, egg yolks, salt, butter and yeast/milk mixture. Mix until smooth. Add enough remaining flour to make a stiff dough. , Turn out onto a floured surface and knead until smooth and elastic, 6-8 minutes. Add additional flour if necessary. Place dough in greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled in bulk, about 1 hour. , Punch dough down and allow to rise again. Roll out on floured surface to 1/2-in. thickness. Cut with large glass or 2-1/2-in. cutter. Place on greased baking sheets; let rise until doubled, about 45 minutes. , Firmly press indentation in center and fill each roll with a heaping tablespoon of filling. Brush dough with egg white. Bake at 350° for 10-15 minutes or until rolls are light golden brown.
Nutrition Facts : Calories 164 calories, Fat 3g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 116mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.
CZECH KOLACHE RECIPE
Want to try authentic Czech food? Don't miss "kolache" by any means! Kolache (in Czech kolace) are a round sweet pastry with various fillings. The kolache came to the USA with Czechs who moved to start a new life there at the turn of the 18th and 19th centuries. Since then, kolache have been a great success, and no wonder they taste fantastic!
Provided by Petra Kupská
Categories Sweet Pastry
Time 1h55m
Number Of Ingredients 10
Steps:
- In a small saucepan, heat the milk until lukewarm. Pour the dry yeast and a teaspoon of sugar into the milk. The sugar will encourage the yeast to activate. Stir everything with a spoon and leave it in a warm place for about 10-15 minutes until foam forms on the surface.
- Meanwhile, melt the butter, which should be semi-liquid but not hot. Around 30 seconds in a microwave are ideal.
- Add the flour, sugar, salt into a mixing bowl. Add an egg, vanilla, melted butter, and activated yeast with milk.
- Begin with the dough. Roughly combine all ingredients in a bowl with a fork. Turn the mixture out onto a floured work surface and use your hands to work it into a smooth elastic dough. If the dough is too sticky, dust it with a tablespoon of flour and continue kneading. Repeat until the dough is no longer sticky.
- Put the dough back into the bowl, cover with a clean kitchen towel and let it rise in a warm place for 40 minutes.
- Transfer the dough to a work surface and divide it into equal parts. If you have a kitchen scale and want kolache the same size, weigh each piece on the scale. The weight of a piece of dough for one pie is around 1 and ½ oz (45 g).
- Shape each piece of dough into a ball. Place it on a baking sheet lined with wax paper. Leave enough space between the balls so that the cakes don't touch and bake into a square later. The classic Czech kolach is round!
- Let the dough balls rise in a warm place for another 40 minutes. Cover the dough with a clean tea towel if you leave the dough to rise on the kitchen counter.
- Time to shape kolache! We need to create a beautiful round kolach and create a depression in the center for the filling placement. Take a round-bottomed vessel about 3 inches in diameter, such a glass. I used a ½ measuring cup. Wrap the bottom with a clean dish towel so that there are no creases. Press the wrapped vessel evenly into the dough with light pressure from above. The kolach is stretched out wide and round, and an indentation is made in the middle for the filling.
- In a shallow bowl, beat an egg using a fork and create an egg wash. Brush it over the edges of the kolache pastries.
- Now, place the filling in the middle of each kolach. Just about 1 to 1.½ tablespoons per kolach are enough. If you like, sprinkle the cakes with streusel topping.
- Let's bake kolache! Preheat the oven to 340 °F (170 °C). Place the sheet with kolache in the oven and bake for 15-20 minutes until the edges are golden brown.
Nutrition Facts : Calories 153 kcal, Carbohydrate 24 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 28 mg, Sodium 13 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
BOHEMIAN KOLACHES WITH FOUR FILLINGS
Received this in an email - it is a BIG recipe with four wonderful fillings. I suspect each filling as listed would fill the MANY kolaches this recipe will make. The first go round I plan to halve the recipe probably quarter two of the fillings. BTW, Myrtle did not indicate whether the apricots were fresh or dried - I am going with dried when I make it. She didn't give a cook time either - so watch closely after 15 minutes. No yield either so I am guesstimating on 100+. Thanks, Myrtle Killian!
Provided by Busters friend
Categories Breads
Time 2h20m
Yield 100 kolaches
Number Of Ingredients 28
Steps:
- Dissolve yeast in water until foamy.
- Heat milk, pour over butter and sugar. Stir until melted. Add 2 cups flour, then beat until smooth.
- Add yeast, eggs and salt. Add flour until a soft ball forms. Grease top; let.
- rise. Punch down and let rise again.
- Stretch dough on floured board to about 1/2-inch thickness. Cut into rounds using a soup can. Put on greased pans and let rise.
- When nice and puffy, make indentations in center and fill with favorite filling like prune, apricot, cottage cheese or poppy seed. When risen to a nice puffy look, bake at 375 degrees F until a golden color - cook 15 minutes then check every 3 minutes thereafter.
- Prune Filling:.
- Cook prunes until soft. Grind and add sugar, vanilla extract and cinnamon. Stir well.
- Apricot Filling:.
- Cook apricots until soft. Grind and add sugar. Sweeter is better. Stir well.
- Cottage Cheese Filling:.
- Put cottage cheese in blender. Add egg yolk, lemon juice, nutmeg and 4 tablespoons flour and blend some more. Take out of blender and add raisins. Sprinkle with 1 teaspoon flour and sugar.
- Poppy Seed Filling:.
- Mix together. Use enough cream to make it easier to put into kolaches.
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4.4/5 (275)Total Time 2 hrs 20 minsCategory FancyCalories 219 per serving
- First: make the 3 different fillings. If you want all of the kolaches to have the same flavor, triple one of the filling recipes.
- For the prune filling: combine the prunes in a small saucepan with the honey, and add enough water to barely cover the prunes. Boil, stirring occasionally, for about 10 minutes. Mash them with a fork as they cook. They're done when most of the water is evaporated and it's thicker than jam. Set aside to cool.
- For the apricot filling: no work necessary! Just have the apricot preserves ready in a small bowl.
- For the cream cheese filling: stir together the room temp cream cheese with the powdered sugar until smooth. Set aside.
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