Yield: 1 Servings
|1 cup||Warm water|
|2 packs||Dry yeast|
|1 cup||Cold water|
|Fillings (see below)|
Place 1 c. warm water in large bowl (Tupperware is best); add yeast, sugar, and salt. Melt butter in pan. When melted add 1 c. cold water and pour into yeast solution. Add eggs; mix well. Add 2 c. flour; mix well and then add 4 more cups flour, beating well after each cup. Cover bowl tightly and place in refrigerator overnight or at least 4 - 5 hours. Grease cookie sheets.
Roll dough into walnut-sized balls. Place on prepared cookie sheet 1 inch apart. Grease the tops of the balls and let raise in a warm place until double in size. When balls have risen; make indentation in middle and fill with about a teaspoon of filling. Let raise until spongy, about 20 minutes.
Bake at 425F for 5 - 6 minutes or until lightly browned. Kolaches may be sprinkled with powdered sugar after removing from oven.
Fillings (thanks to Mrs. Albert Soukup, Sr.) These are the traditional fillings for kolaches.
Poppyseed Filling: Bring to a boil 2 c. of milk or water. Stir in ½ lb.
ground poppyseed. Let simmer 20 min., stirring frequently. Add ¾ c.
suger, 1 TBS. white corn syrup, and ¼ tsp. salt. Simmer a few minutes longer. Remove from heat and add ½ tsp. almond extract, 2 TBS. butter, 1 tps. vanilla, and 2 crushed graham crackers.
Prune Filling: Cook 1 lb. dried prunes until soft. Drain; remove pits. Mash and add ½ c. sugar, ½ tsp. cinnamon and a little vanilla.
Apricot Filling: Soak 1 pkg. dried apricots overnight in water, just enough to cover. Cook until soft; if any water remains, drain well. Mash, adding sugar to taste.
Recipe by: St. Ludmila Church Cookbook Posted to Bakery-Shoppe Digest V1 #176 by Sharon Raghavachary <schary@...> on Jul 31, 1997