Kolaches (czech pastries) - streamliner diner

Yield: 12 Servings

Measure Ingredient
¼ cup Warm water
1 tablespoon Sugar
2 teaspoons Active dry yeast
1 cup Milk
½ cup Sugar
1 teaspoon Salt
½ \N Butter, or margarine, softened
2 \N Eggs, beaten
4½ cup Unbleached wheat flour, to 5 cups
2 tablespoons Sugar
2 tablespoons Flour
1 tablespoon Butter
\N \N CHOOSE A FILLING OR USE YOUR OWN:
4 tablespoons Butter
8 tablespoons Poppy seeds
4 tablespoons Sugar
1 cup Pitted prunes
½ cup Water
1 tablespoon Butter
2 \N Peaches, diced
2 tablespoons Sugar
¼ cup Cottage cheese
2 tablespoons Sugar
1 \N Egg, beaten

POPPY SEED FILLING

PRUNE FILLING

FRESH PEACH FILLING

COTTAGE CHEESE FILLING

***** Fill with your own fillings too: fresh apricots, berries, apples or fruit preserves.

Mix the warm water and 1 tablespoon sugar in a large bowl. Sprinkle in the yeast, stirring until dissolved. Let stand for 5 minutes or until the mixture bubbles.

Scald the milk in a small saucepan. With a wire whisk, stir the ½ cup sugar, salt, and ½ cup butter or margarine into the scalded milk. Cool to warm temperature, then stir in the eggs. Stir the lukewarm milk into the yeast mixture and beat until smooth. Stir in the flour a cup at a time until it is fully incorporated and no longer sticky. Turn the dough onto a floured surface and knead for about 5 minutes or until the dough does not stick to the hands. Pour the dough into a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until double in bulk.

Prepare the filling of your choice. See filling directions below.

Turn the dough out onto a lightly floured surface. Divide it into 12 equal pieces and form each into a ball by hand. Press very hard with a tablespoon to make a crater in the top of each mound, using fingers if necessary to help form the indentation. Spoon the filling of your choice into the indentation in the top of each kolache. Each one holds about 1 heaping tablespoon of filling.

To make the crumb topping, mix together 2 tablespoons sugar and 2 tablespoons flour. Using your fingers, rub in 1 tablespoon butter until fully incorporated. The mixture should be crumbly. Sprinkle crumb topping on the filling.

Place kolaches 1-inch apart on greased cookie sheets. Bake at 350 degrees for 20 minutes.

******

Directions for Poppy Seed Filling: Melt butter in a small saucepan. Soak poppy seeds in the butter for 10 minutes. Add sugar and stir.

Directions for Prune Filling: In a small saucepan, simmer prunes in water for 10 minutes until prunes have absorbed the water. Mash with a fork.

Directions for Cottage Cheese Filling: Combine all the ingredients.

Directions for Fresh Peach Filling: Melt butter in a small saucepan. Add peaches and sugar and cook over low heat for 10 minutes, stirring occasionally.

NOTES: The diner is on Bainbridge Island. This recipe chosen as a tribute to one of the owner's grandmother who made this recipe. It is a traditional Czech pastry.

MC formatted by: Brenda Adams <adamsfmle@...>; 5/31/97 Recipe by: The Streamliner Diner Cookbook Posted to MC-Recipe Digest V1 #630 by Badams <adamsfmle@...> on May 31, 1997

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