Mrs Jerabeks Kolaches Recipes

MARTHA'S KOLACHES

Steps:

• Cookies:In a small bowl, stir together yeast and sour cream. Let stand until yeast dissolves, about 10 minutes. Whisk in eggs until smooth.
• In a large bowl, whisk together flour, granulated sugar, and salt. Using a pastry cutter or two knives, cut butter into dry ingredients until mixture resembles coarse meal. Stir in yeast mixture. Knead in bowl a few times until dough is smooth and comes together. Wrap dough in plastic and flatten into a square. Refrigerate at least 30 minutes.
• Preheat oven to 400 degrees. On a lightly floured surface, roll out dough 1/4 inch thick. Using a 3-inch square cutter, cut out squares. Transfer to two parchment-lined baking sheets, spaced about 1 1/2 inches apart.
• Place 1 teaspoon jam in the center of each square. Fold upper-right corner over filling, about two-thirds of the way toward opposite corner; press down to seal. Brush lower-left corner with egg wash, then fold corner up and over first fold, pressing down to adhere. (Be careful not to fold too tightly, or you may force out some of the filling.) Repeat with remaining squares.
• Bake until edges are golden, 12 to 15 minutes. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely.
• Glaze:In a medium bowl, whisk together confectioners' sugar and butter. While whisking, drizzle in milk, a little at a time, until glaze has a runny consistency. Using a spoon, drizzle glaze over cookies. Let stand until set, 1 hour. Glazed cookies can be stored in an airtight container at room temperature up to 2 days.

MRS. JERABEK'S KOLACHE RECIPE RECIPE - (4.5/5)

Steps:

• Dissolve yeast in water and sprinkle with 1 teaspoon sugar. In large bowl or mixer, cream sugar and shortening or margarine together. Add yolks and salt and mix well. Add the dissolved yeast and about á cup of the flour. Mix slowly with mixer. Add all the milk and continue adding the remaining flour, using mixer or stirring with a wooden spoon until dough becomes glossy. Cover; let rise in a warm place until double in bulk, about one hour. After the dough has risen, cut off small portions of dough about the size of an egg. Using a tablespoon, shape into balls and place on a greased pan about 1 inch apart. Brush with melted butter to improve flavor, cover loosely and let rise until light. Make a small indentation in each piece and place filling there. Sprinkle with topping and bake in a preheated 425-degree oven for 15 minutes. Brush the kolaches with melted butter when they come out of the oven and cool on wire racks. Kolaches are best the day they are made. Fillings Prune filling: Cook 1 pound of prunes slowly in water to cover until soft and tender. Remove stones from the cooled prunes and add 1/2 teaspoon cinnamon and mix well. Do not overmix or prunes will lose their color. Filling for about 2 dozen kolaches. Apricot filling: Cook a 10-oz 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. Cottage Cheese filling: 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. If commercial cottage cheese is used: 1 pint dry curd cottage cheese 1 8-oz package cream cheese pinch of salt 1 egg yolk 1/2 cup sugar grated zest of one lemon 1/2 teaspoon lemon juice Mix 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

MRS. JERABEK'S KOLACHES

Steps:

• Dissolve yeast in water and sprinkle with 1 teaspoon sugar.
• In large bowl or mixer, cream sugar and shortening or margarine together.
• Add yolks and salt and mix well.
• Add the dissolved yeast and about á cup of the flour.
• Mix slowly with mixer.
• Add all the milk and continue adding the remaining flour, using mixer or stirring with a wooden spoon until dough becomes glossy.
• Cover; let rise in a warm place until double in bulk, about one hour.
• Preheat oven to 425F and lightly grease your baking pans.
• After the dough has risen, cut off small portions of dough about the size of an egg.
• Using a tablespoon, shape into balls and place on a greased pan about 1 inch apart.
• Brush with melted butter to improve flavor, cover loosely and let rise until light.
• Make a small indentation in each piece and place filling there.
• Sprinkle with topping and bake in preheated oven for 15 minutes.
• Brush the kolaches with melted butter when they come out of the oven and cool on wire racks.
• Kolaches are best if they're eaten the day they are made.
• For the posypka: Mix ingredients together until it resembles coarse meal. Store in refrigerator.
• For the prune filling: Cook prunes slowly in water to cover until soft and tender. Remove any stones from the cooled prunes and add 1/2 teaspoon cinnamon and mix well. Do not overmix or prunes will lose their color. Filling for about 2 dozen kolaches.
• For the apricot filling: Cook a 10-oz 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 the cottage cheese filling: 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. If commercial cottage cheese is used. Mix 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.