Kolache dough #1

Yield: 1 Recipe

Measure Ingredient
⅓ cup Lukewarm milk
½ teaspoon Sugar
1 Cake yeast, crumbled
Set in a warm place until
Bubbly.
Scald and cool to lukewarm:
⅔ cup Milk
½ cup Sugar
½ cup Shortening (we use Crisco)
4 cups Flour
1 teaspoon Salt

1. Thoroughly blend first two mixtures with rotary beater. 2. Add 3 well beaten eggs, still using mixer. 3. Slowly add sifted flour, salt, using mixer as long as possible. 4. Refrigerate overnigh. Do not add more flour. 5. Using ¼ of the dough at a time, roll out to ½" thickness, cut with

2¼" cutter. 6. Place on greased baking pan; brush top with melted margarine; let rise

until dough holds impression of finger. 7. Make dee circular hollow in center by punching down dough and stretching until transparent on the bottom. 8. Fill each Kolache center immediately as you go. 9. Sprinkle top of filling with the following:

2 T. Margarine Few drops of Vanilla 4 T. flour 4 T. Sugar (mix this to sprinkle)

Let rise another 10-15 minutes 10. Bake in 375 degree oven approximately 10 or 15 minutes. Source: "Kolache and other fine Czech Recipes", Prague, Oklahoma, 1952

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