Yield: 48 servings
|1 pack||Active dry yeast; or 1 cake compressed|
|2 tablespoons||Water; lukewarm|
|1 teaspoon||Lemon rind; grated|
|4 cups||All-purpose flour; sifted|
|1 cup||Light cream or milk|
|Plum or apricot jam|
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Sprinkle or crumble yeast into a small dish. Add water, very warm for dry yeast and lukewarm for compressed yeast. After a minute or two, stir to dissolve. Cream butter in a large bowl. Add egg yolks, sugar, salt and lemon rind, beating after each addition. Stir in yeast; mix again. Add 2 cups of flour. Then alternately add remaining flour and cream; mix well to make a soft dough. Form into a ball and put in a greased bowl. Turn over. Put in a warm place, covered with a towel, to rise until doubled in bulk. Turn out on a floured board; roll to a thickness of ¼ inch. Cut into 2-inch rounds. Arrange on ungreased cookie sheets; let rise, covered, in a warm place until doubled in bulk. Make depression in the center of each round; put in an adequate amount of jam. Bake in a preheated moderate oven (375°F.) about 12 mins, or until cooked. Sprinkle with confectioners' suger. Makes about 4 dozen.
NOTES : This very well known yeast-raised bun may be filled with apples,
apricots, plums, peaches, nuts, a cottage cheese mixture, poppy seeds or jam. Native to Bohemia, kolacky are beloved throughout Czechoslovakia.