Kolaches #2

Yield: 24 Servings

Measure Ingredient
-(up to)
4¾ cup All-purpose flour
1 pack Active dry yeast
1 cup Milk
¾ cup Margarine or butter
½ cup Sugar
½ teaspoon Salt
4 Egg yolks
2 tablespoons Melted butter or milk
Powdered sugar
1 cup Snipped dried apricots
Water to cover apricots by about 1 inch
2 tablespoons Reserved apricot cooking liquid
¼ cup Sugar
1 teaspoon Lemon juice
¼ teaspoon Cinnamon
1 dash Nutmeg
1 cup Canned cherry pie filling
1 dash Cardamom or allspice
¼ teaspoon Rum extract



From: ldurney@... (Lewellyn Durney) Date: 15 Nov 1994 22:51:55 -0500 This recipe for Kolacky was in the December issue of Better Homes and Gardens. I'm not sure how traditional it is. --Lewellyn Durney In a large mixing bowl stir together 2 cups of the flour and the yeast. In a medium saucepan heat 1 cup milk, ¾ cup butter, sugar and salt just till mixture is warm and butter is almost melted (120-130 deg F).

Add the milk mixture to the flour mixture. Add egg yolks. Beat with an electric mixer on low to medium spped for 30 sec. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.

Turn dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape the dough in a ball, place in a lightly greased bowl and turn once to coat the top. Cover and let rise in a warm spot till double (1 - 1

½ hrs).

Punch dough down. Turn onto a lightly floured surface. Divide in half, cover and let rest for 10 minutes.

Shape each dough portion into 12 balls, pulling the edges under to make smooth tops. Place the balls three inches apart on greased baking sheets.

Flatten each ball into rounds that are 3½ inches in diameter. Cover and let rise till nearly double (35 min).

Make a 2 in. wide indentation in each dough circle. Spoon in about 2 Tbs.

filling. Lightly brush milk or butter around the edges.

Bake in a 375 deg F oven for 10-12 minutes, till golden. Cool on wire rack, and sift powdered sugar over top.

Apricot filling: In a small saucepan combine 1 cup snipped dried apricots and enough water to cover apricots by about 1 inch. Bring to a boil and reduce heat. Cover and simmer for 10-15 min till very soft. Drain, reserving 2 Tbsp. cooking liquid.

In a blender or food processor combine apricots, reserved liquid, ¼ cup sugar, 1 tsp. lemon juice, ¼ tsp. cinnamon, dash nutmeg. Cover and blend till smooth.

Cherry filling: In a mixing bowl stir together 1 cup canned cherry pie filling, dash cardamom or allspice, ¼ tsp. rum extract.


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