Yield: 50 Servings
|1 can||(12-oz) condensed milk|
|1 large||Cake yeast -or-|
|2 packs||Dry yeast|
|5½ cup||Flour; or more, as needed|
|Filling of choice|
From: hall@... (Laura Hall)
Date: 25 Feb 1994 13:02:20 -0500 I noticed a request for Kolaches. This recipe is from the Czechoslovakian grandmother of a co-worker. I don't know how long condensed milk has been around but this is how she makes it now.
Dissolve the yeast in 1 tsp. warm water for cake yeast (or ¼ cup water for dry yeast) and 1 tsp. sugar. Let it stand for 5 min., it will foam if the yeast is alive.
Warm the milk, butter, salt, and sugar to 105 deg. F. Add the beaten eggs.
Then add the yeast mixture.
Add 5½ cups (or more) to flour to make a soft dough. Knead the dough and let it rise until doubled (and puch it down) two times, then form it into 2" wide disks. NOTE: this dough rises very slowly.
Brush kolaches with melted butter and let them rise on a baking sheet for about an hour. Make a deep depression in the center and fill with filling of choice (his grandmother just used pie fillings). Let them rise some more.
Bake the kolaches at 350 deg. F on the center rack for 12-15 min. Brush with melted butter when they're removed from the oven.
NOTE: The first time I made these, I did not let them rise long enough and they looked and tasted O.K. but were VERY HEAVY. Also, they guy at work said his mother and grandmother would fight over who make them lightest. So your goal is to make them light, and this means adequate rising time.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .