Kolache dough recipe #2
1 Recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pack | Fresh bakers yeast OR: |
| 2 | packs | Packaged dry yeast (dissolve |
| According to makers | ||
| Directions) | ||
| 1 | cup | Lukewarm milk |
| ½ | cup | Butter |
| 1 | cup | Milk (scald and cool to |
| Lukewarm) | ||
| ⅔ | cup | Sugar |
| 1½ | teaspoon | Salt |
| 2 | Eggs, well beaten | |
| ⅛ | teaspoon | Grated nutmeg |
| 7 | cups | (or more) sifted flour |
| ½ | Lemon, grated rind and juice | |
| (optional) | ||
Directions
Cream together butter, sugar and salt. Add eggs, lemons and nutmeg.
Mix yeast with water, add milk and blend this liquid with 3 cups of the flour.
Beat smooth, then add butter mixture and enough glour to make a medium soft dough. (as stiff as can be mixed with a spoon). Knead with a wooden sppon. Let dough rise in a warm place until doubled.
Turn dough out on board and knead down. Let rise again for a few minutes. It will be easier to handle. Then make into rolls.
Shape, pinch or cut off with a sppon, a piece of dough the size of a large walnut, smooth it round and lay rolls two inches apart on buttered cookie sheet. Let rise until doubled, then with finger tips, stretch, do not mash, roll into the shape of a tiney ppie shell. Will with thick jam or prune filling. Brush dough edges with butter and let rise again until dough is light (about 15 minutes).
Bake about 20 minutes at 375 degrees.
If desired frost with simple icing, while warm.
Source: "Kolache and other fine Czech Recipes", Prague, Oklahoma, 1952