STRAWBERRY KOLACHES
Provided by Food Network
Categories dessert
Time 9h35m
Yield 20 plus servings
Number Of Ingredients 13
Steps:
- To make topping, combine cream cheese, 1/4 cup sugar, egg yolk, vanilla in a mixer and blend thoroughly. Set aside in refrigerator.
- Heat sour cream in a saucepan on stovetop until warm. Stir in 1/2 cup sugar, salt and margarine and let cool. Dissolve yeast into warm water according to package directions and add to sour cream mixture. Add 2 eggs and flour then mix well. (Do not knead the dough.) Put dough in greased bowl, then cover and refrigerate overnight. Remove dough from the refrigerator and work into balls and place them in a pan. Flatten dough balls to 1/2-inch, grease with margarine and let dough rise for about 10 minutes. Make indentations in dough and add cream cheese topping, then top with 1 teaspoon strawberry preserves. Continue to let dough balls rise until they've doubled in size. Bake in a preheated 350 degree F oven for 25 minutes until they become lightly browned.
CLASSIC FRUIT KOLACHES
We love making these melt-in-your-mouth goodies. For extra fun, use Christmas cookie cutters instead of a biscuit cutter. -Glen & Sue Ellen Borkholder, Sturgis, Michigan
Provided by Taste of Home
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a large saucepan, heat milk, cubed butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg yolks; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and let rise until doubled, about 45 minutes., Turn dough onto a floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on lightly greased baking sheets. Brush with melted butter. Cover and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 350°. Using the back of a spoon, make an indentation in the center of each roll. Spoon a heaping teaspoonful of raspberry and/or apricot filling into each indentation. Bake 15-20 minutes or until golden brown. Remove from pans to wire racks to cool., Combine confectioners' sugar, butter, vanilla, salt and enough milk to achieve desired consistency. Drizzle over rolls.
Nutrition Facts : Calories 245 calories, Fat 8g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 259mg sodium, Carbohydrate 40g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
MARTHA'S KOLACHES
A bakery classic in Eastern Europe, these lip-smacking treats combine a sweet yeast-based dough with a jam filling and a sugary glaze. They're usually shaped into rounds or, like in Martha's version, bowties.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16
Number Of Ingredients 11
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.
STRAWBERRY KOLACHES
This recipe is from the Red, White & Blue Ribbon 2004 Cookbook. It's a collection of recipes from contests and food festivals. There are some real winners in this book. This is one of them. It was the "Berry Best in Show" winner at the 2003 Poteet Strawberry Festival in Poteet, TX and was entered by Paige Smith. Recipe note: I use butter instead of margarine. Times indicated do not include refrigeration overnight, or rising time.
Provided by PanNan
Categories Breads
Time 52m
Yield 3 dozen, 18 serving(s)
Number Of Ingredients 14
Steps:
- For the dough:.
- Heat the sour cream over low heat until it is warm. Stir in the sugar, salt, and margarine; transfer to a bowl and cool.
- Sprinkle the yeast over warm water; let it stand until the yeast is dissolved, then add to the sour cream mixture. Add the eggs and flour and mix well. Put the dough in a greased bowl; cover and refrigerate overnight.
- For the topping:.
- Combine the cream cheese, egg yolk, sugar and vanilla until smooth. Stir in the strawberries. Refrigerate overnight.
- The next day, form the dough into 36 balls, and place them on a greased baking sheet, leaving room for them to double in size. Flatten each to about 1/2" height, and let rise for about 10 minutes. Make indentations in the dough with your finger. Put a little strawberry topping in each indentation. Let them rise until double in size (time will vary according to conditions).
- Preheat oven to 350 degrees, brush the tops of the dough around the filling with melted butter, and bake kolaches for about 10 - 12 minutes, or until golden brown.
Nutrition Facts : Calories 272, Fat 13.3, SaturatedFat 5.6, Cholesterol 53.5, Sodium 306.6, Carbohydrate 32.9, Fiber 1.5, Sugar 9.7, Protein 5.7
CHERRY KOLACHES
I AM of Czechoslovakian descent, and baking kolaches is my specialty. These sweet yeast buns with fruit or poppy seed filling are a true Czech tradition. They are also popular in other Slavic nations, which sometimes use the spellings kolacky or kolachke. From a young age, I've enjoyed baking. But it wasn't until we retired from farming and moved to town that I started making large quantities of kolaches. The Cherry Kolaches recipe I'm sharing reflects my filling preference. But I also make apricot, apple, pineapple, prune and poppy seed kolaches. I make my fillings from scratch, but you can easily use canned filling instead.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 6 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, salt, eggs and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a very soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 75 minutes., Turn onto a well-floured surface. Shape into 1-1/2-in. balls. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes. , Meanwhile, in a small saucepan, combine pie filling and sugar. Combine cornstarch and cold water until smooth; gradually stir into filling. Bring to a boil over medium heat. Cook and stir for 1 minute or until thickened; set aside., In a large bowl, beat the cream cheese, sugar and egg yolk until smooth. Using the end of a wooden spoon handle, make an indentation in the center of each dough ball; fill with 2 rounded teaspoons of filling. Make a small indentation in center of filling; add 1 teaspoon topping. , Bake at 400° for 10-15 minutes or until lightly browned. Brush melted butter over rolls. Remove from pans to wire racks to cool. Refrigerate leftovers.
Nutrition Facts :
STRAWBERRY KOLACHE COOKIES
These cookies are absolutely beautiful. You can actually use whatever kind of preserves you wish, but make sure that they are PRESERVES. You will love the look of these beautiful cookies! Prep time doesn't include chill time. Cook time is for one batch.
Provided by love4culinary
Categories Dessert
Time 29m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 13
Steps:
- First, Preheat your oven to 350°F.
- In a large bowl, combine flour, butter, sugar and salt.
- With your hand mixer, beat the flour, butter, sugar and salt until it looks like coarse crumbs.
- Dissolve yeast in your 1/2 cup warm milk in a small bowl.
- Stir in 1 egg and vanilla.
- Add milk mixture to flour mixture, and then beat at low speed until mixed thoroughly.
- Divide dough in half (you will have two chunks of dough), cover with wax paper, and refrigerate for 1 hour.
- Remove from refrigerator and roll dough out on a lightly floured surface, one half at a time, to 1/8 - 1/4-inch thickness.
- Cut dough into 3-inch squares, and then top each with 1 teaspoon of your strawberry preserves.
- Bring up 2 opposite corners of each square to center and then pinch tightly to seal.
- Place the finished cookie onto a cookie sheet lined with parchment paper placing them around 2-inches apart.
- Brush each cookie lightly with the beaten egg.
- Bake for 10-14 minutes until golden brown.
- Cool completely.
- Combine powdered sugar, almond extract and enough milk for desired glazing consistency in small bowl (approximately 2 1/2 teaspoons).
- Drizzle this glaze lightly over cooled cookies.
- ENJOY THESE BEAUTIFUL COOKIES!
Nutrition Facts : Calories 351.7, Fat 16.9, SaturatedFat 10.3, Cholesterol 77.5, Sodium 228.3, Carbohydrate 44.8, Fiber 1.1, Sugar 17.4, Protein 5.1
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5/5 (1)Category PastryServings 24Total Time 4 hrs
- In the bowl of a stand mixer, stir together the warm milk and 2 teaspoons of sugar. Evenly sprinkle the yeast over top of the milk and allow the yeast to activate, about 5 minutes. The mixture should froth and foam slightly. You can stir it gently to make sure all the yeast has been moistened, but if the yeast does not foam, dump it out and start over. Once yeast has been activated, beat 1/2 cup of the flour in to the milk mixture using the paddle attachment. Once combined, add the remaining sugar, eggs, egg yolk, vanilla, and salt, and beat the mixture on medium speed until combined. On low speed, add the remainder of the flour, 1/2 cup at a time, scraping the sides of the bowl as needed. Once evenly combined, increase the speed to medium (I use speed number 4 on my Kitchen Aid stand mixer) and add the softened butter 1 tablespoon at a time. Scrape the sides of the bowl and then continue to beat on medium speed for an additional 4 minutes. The dough will be quite moist and sticky, and
- All of the ingredients in a small saucepan and place over medium low heat. Cook, stirring and squishing the cranberries regularly, until the mixture is thickened and bubbling, about 8-10 minutes. Set aside to cool completely.
- Combine the sugar, flour, and salt. Stir in the melted butter until combined and sandy in texture. Set aside until ready to use.
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