Kolacky

Yield: 48 servings

Measure Ingredient
1 pack Active dry yeast; or 1 cake compressed
2 tablespoons Water; lukewarm
⅔ cup Butter
3 Egg yolks
¼ cup Sugar
1 teaspoon Salt
1 teaspoon Lemon rind; grated
4 cups All-purpose flour; sifted
1 cup Light cream or milk
Plum or apricot jam
Confectioner's sugar

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.

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