Coffee Klatch Kolaches Recipes

COFFEE-KLATCH KOLACHES

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt, nutmeg, eggs and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. , Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Divide in half; shape each half into 12 balls. Place 3 in. apart on greased baking sheets. Flatten each ball to a 3-in. circle. Cover and let rise in a warm place until doubled, about 30 minutes., Make a depression in the center of each roll; add a rounded tablespoonful of filling. Bake at 350° for 10-15 minutes or until golden brown., Brush rolls with butter. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over tops.

KOLACHES

Steps:

• In a large bowl, dissolve yeast in water. Add the sugar, pudding mix, sour cream, oil, salt, eggs and 2 cups flour. Beat until smooth. Stir in enough of the remaining flour to form a soft dough. Cover and refrigerate dough overnight., Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes., Using the end of a wooden spoon handle, make a large indentation in the center of each ball; fill with 2 tablespoons of filling. Bake at 350° for 14-15 minutes or until lightly browned. Remove from pans to wire racks to cool.

KAFFEE KLATCH CRUNCHY COFFEE CAKE

Steps:

• Make topping first:.
• Combine brown sugar and flour; cut in butter to resemble corn meal. Add chopped nuts. Chill until ready to use.
• Cake:.
• Combine and sift together the first 6 (dry) ingredients.
• Add shortening and milk and beat for 1 1/2 minutes or 225 strokes (can you tell this is an old-fashioned recipe. lol). (If using an electric mixer, use low speed until ingredients are blended, then beat at medium speed for 1 1/2 minutes).
• Add eggs and beat another 1 1/2 minutes.
• Pour 1/3 of the batter into well greased 8" square or tube pan.
• Sprinkle 1/2 the topping over batter, cover with remaining batter, and sprinkle with remaining topping.
• Bake in a moderate oven 350-degrees Fahrenheit for 35 to 40 minutes or until tested done. Serve warm.

MARTHA'S KOLACHES

Steps:

• Cookies:In a small bowl, stir together yeast and sour cream. Let stand until yeast dissolves, about 10 minutes. Whisk in eggs until smooth.
• In a large bowl, whisk together flour, granulated sugar, and salt. Using a pastry cutter or two knives, cut butter into dry ingredients until mixture resembles coarse meal. Stir in yeast mixture. Knead in bowl a few times until dough is smooth and comes together. Wrap dough in plastic and flatten into a square. Refrigerate at least 30 minutes.
• Preheat oven to 400 degrees. On a lightly floured surface, roll out dough 1/4 inch thick. Using a 3-inch square cutter, cut out squares. Transfer to two parchment-lined baking sheets, spaced about 1 1/2 inches apart.
• Place 1 teaspoon jam in the center of each square. Fold upper-right corner over filling, about two-thirds of the way toward opposite corner; press down to seal. Brush lower-left corner with egg wash, then fold corner up and over first fold, pressing down to adhere. (Be careful not to fold too tightly, or you may force out some of the filling.) Repeat with remaining squares.
• Bake until edges are golden, 12 to 15 minutes. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely.
• Glaze:In a medium bowl, whisk together confectioners' sugar and butter. While whisking, drizzle in milk, a little at a time, until glaze has a runny consistency. Using a spoon, drizzle glaze over cookies. Let stand until set, 1 hour. Glazed cookies can be stored in an airtight container at room temperature up to 2 days.