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.
SWEET KOLACHE RECIPE
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.
Provided by Steve P.
Categories Yeast Breads
Time 3h15m
Yield 36-48 kolaches, 16-20 serving(s)
Number Of Ingredients 42
Steps:
- 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.
Nutrition Facts : Calories 1012.9, Fat 40.9, SaturatedFat 21.2, Cholesterol 162.5, Sodium 878.9, Carbohydrate 148.5, Fiber 6.4, Sugar 91, Protein 17.9
KOLACHES
These are not your typical Kolaches! Most people know them as Pigs in the blanket, But this is the Kolache I grew up on and LOVE!! My Great-Grandmother Covault got this recipe from a lady she knew(not sure of the back story on it) she was pure Bohemian! And made these and my Great Grandmother loved them, she she was nice enough...
Provided by Elizabeth Lancaster
Categories Fruit Breakfast
Time 5h10m
Number Of Ingredients 34
Steps:
- 1. Pineapple filling: Bake @ 425* for 8-10 min Its best to mix up the night before and let sit. In a meduim to large sauce pan, cook pineapple,sugar,cornstarch and tapioca until pineapple is almost clear and very thick, be careful not to burn. Then add lemon juice. Place in a bowl and let sit over night!
- 2. Pumpkin Spice : Bake @ 375* for 20 mins In a heavy bowl, whisk together the pureed pumpkin, eggs, sugar, vanilla, spices, and salt until thoroughly combined. Cover and store in fridge until ready to use.
- 3. Poppy Seed Filling: Bake @ 375* for 20 mins 1¼ cups confectioner sugar 200 ml milk, about ⅔ cup 1¾ cups ground poppy seeds (250 g) 1½ tsp lemon zest ½ tsp vanilla extract Grind the poppy seeds in a coffee grinder. Heat the milk. Put the confectioner sugar into a large bowl. Add the heated milk and mix until smooth. Add the ground poppy seeds, lemon zest, and vanilla extract. Stir to combine. Cover and store in fridge until ready to use.
- 4. Cream Cheese Filling: Bake @ 375* for 12-15 mins 4 oz. cottage cheese 2 oz. cream cheese, at room temperature 2 tbsp. sugar 1/4 tsp. lemon juice 1 egg yolk Place the cottage cheese, cream cheese, sugar, lemon juice, and egg yolk in a medium bowl and beat with a wooden spoon until smooth. Spoon about 1 tbsp. filling into each kolache before baking.
- 5. Cherry,Apricot,Pineapple,Blueberry,Peach, prune (NOTE... for Prune. Simply stew upon the stove top and add water, blend in food processor) Bake @ 425* for 8-10 mins
- 6. MUST FALLOW THESE STEPS IN ORDER OR THEY WILL NOT TURN OUT!! 1st step: 1 1/2 C. Scalded milk 1/4 C. Sugar ( 6.5 minutes in the microwave) Set aside...
- 7. Second Step: In a large mixing bowl mix the following together: 1/4 C Sugar 1/2 C Shorting (Crisco) 1 tsp. Salt ADD STEP ONE
- 8. Third Step: Mix the following: 1 Package of yeast in 1/2 C warm water then add 1 tsp. of Sugar and one pinch of ginger. SET ASIDE(let rise)
- 9. Fourth Step: Beat 2 large eggs and set aside
- 10. Add Step #2 to # 3 (after the yeast rose) and then add the following: 3 C of Flour-just enough to make it spongy. Let rise until bubbly (about one hour)
- 11. In one Hour,add beaten eggs and 1-2 C more of flour, BEAT very well/ and let rise again (until it doubles in size)
- 12. Knead down and roll out to 1/2 inch thick and cut out rounds, let rise a little bit (30-40 minutes) not too much though....
- 13. Press down centers(back side of a small spoon or as my genius mother did, a K-Cup end) , fill with your desired filling of choice.
- 14. Pre-heat Oven to 425* for see above for adjusted temps varying on which one you choose. Place parchment paper down on cookie sheets and bake 3 across and four down !!!
- 15. Bake for 8-10 minutes,Or Above times..., once removed from the oven, check the bottoms of the dough, tops NOT brown, and Bottoms slightly browned. (PERFECT) **** Brush with the butter and place on cooling racks and serve warm or let cool.****
- 16. You can freeze these like my Great -Grandmother used to do. Simply place wax paper between the layers. We usually make about 500-700 Kolaches in a 2 Day period( just to get a lot of fillings and options and to get it all over with, its a lot of work BUT ooooh sooooo GOOD!! Trust me! Otherwise I wouldn't do it!! HAHAHA Enjoy!!!
More about "sweet kolache recipes"
CZECH KOLACHES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (22)Calories 115 per servingTotal Time 3 hrs 40 mins
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Mix thoroughly and lest rest for 15 minutes, until the mixture becomes bubbly., Add the remaining dough ingredients and mix and knead until you have a smooth, somewhat sticky dough.
KOLACHES, SWEET & SAVORY RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (31)Calories 330 per servingTotal Time 9 hrs
- To make the dough: Warm the sour cream gently, and combine it with the sugar, salt, and butter in a large mixing bowl, the bowl of an electric mixer, or the bucket of your bread machine., Cool the mixture to lukewarm (if it isn't already that temperature).
- Add the yeast, warm water, eggs, and flour., Mix and knead the dough, using your hands, a mixer, or a bread machine, until it's soft and smooth., Transfer the dough to a lightly greased bowl, cover the bowl with plastic wrap, and refrigerate the dough overnight., Next day, remove the dough from the fridge, and divide it into about 20 pieces, each 1 3/4 ounces, about the size of a golf ball., Place the pieces on lightly greased or parchment-lined baking sheets, leaving about an inch between them., Flatten the balls until they're about 1/2" thick, cover them with lightly greased plastic wrap, and allow them to rest for 10 minutes., To make the pineapple filling: In a medium-sized saucepan, heat the drained pineapple to boiling., If you're using ClearJel, mix it with the sugar, and stir this mixture into the pineapple., Immediately remove the filling from the heat, and stir in the melted butter.
- Cool to lukewarm before using., If you're using cornstarch, mix it with the reserved pineapple juice.
7 WAYS TO MAKE HOMEMADE KOLACHES - ALLRECIPES
From allrecipes.com
- Kolaches II. View Recipe. A little lemon extract in the dough of these homemade kolaches adds a bright note of flavor. Use whatever your favorite fruit preserves are, but recipe creator Nan recommends cherry, apricot, or blueberry.
- Breakfast Kolaches. View Recipe. Stuffed with hearty sausage, gooey Cheddar cheese, and filling hash browns, these kolaches are an all-in-one breakfast, great for grabbing and going.
- Kolaches From the Bread Machine. View Recipe. Using a bread machine cuts down on both time and effort needed to create these homemade kolaches. The secret ingredient is a quarter cup of mashed potato flakes, which create a tender and extra soft dough.
- Grandma Skeet's Prune Kolaches. View Recipe. Spiced with cinnamon and cloves, the prune filling for these homemade kolaches makes them a stand-out recipe.
- Kolaches I. View Recipe. Yeasty dough and fresh fruit combine to make the ultimate homemade kolach. All that's needed is a little sprinkling of powdered sugar or a drizzle of glaze to make them wow-worthy.
- Texas Sausage Kolaches (Klobasneks) View Recipe. "I grew up in Central Texas, where kolaches and sausage kolaches (also called klobasneks) were plentiful.
- Apricot Kolaches. View Recipe. This twist on homemade kolaches skips the yeast, making them faster to make and with a more tender pastry. The dough is infused with butter and cream cheese for an extra rich treat.
- More Eastern European Recipes: Browse our full collection of Eastern European Recipes. Polish Recipes to Make Your Grandmother Proud. 8 Comforting Russian Soups for Fall and Winter Weather.
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