Fruit Filled Kolaches Recipes

CLASSIC FRUIT KOLACHES

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.

AUTHENTIC CZECH KOLACHE (KOLáčE) WITH FRUIT FILLING AND STREUSEL TOPPING

Steps:

• In a small bowl lightly whisk 1 whole egg, both egg yolks and the lukewarm milk.
• Place the egg mixture, flour, salt, powdered sugar and yeast in the bowl of an electric stand mixer, and using the dough hook, mix for 1 minute.
• Add the butter, and mix until the dough is shiny and smooth, about 7 minutes.
• With your hands, form the dough into a smooth, round ball.
• In a large bowl mix together the flour, salt, powdered sugar, and yeast.
• In a small bowl lightly whisk 1 whole egg, 2 egg yolks, and lukewarm milk.
• Add the egg mixture to the flour mixture, and mix to combine with a wooden spoon. Add the butter. (It's probably going to be too hard to stir and incorporate thoroughly with a wooden spoon, so feel free to dump the dough on a clean, lightly floured surface, and mix with your hands).
• Toss, turn and knead the dough with the palm of your hands for 7 minutes, until glossy and elastic.
• With your hands, form the dough into a smooth, round ball.
• Grease the bottom and sides of a large bowl with the vegetable oil. Place the dough in the bowl and cover it with a clean kitchen towel.
• Let the dough rise undisturbed, in a warm place, until doubled in size, about 50 min - 1½ hours
• In a small bowl, combine the flour and sugar. Work in the butter with your fingers, lightly toss and mix, until crumbled and pea-size.
• In a bowl, lightly beat the 1 egg you reserved for brushing the dough.
• Preheat the oven to 350°F (180°C), place two oven racks in the middle of the oven, and line four baking sheets with parchment paper.
• Dump the dough onto a lightly floured surface and divide into 4 equal parts.
• Shape each part into a bun and place it in the middle of a baking sheet. With your hands, gently flatten and tap the dough into a circle about 10 inches in diameter, ¼ inch high, and with a ¾-inch wide edge.
• Arrange the fruit evenly on top of the dough (strawberries and apricots cut-side down). Use either one type of fruit per koláč, or combine two or all three in a fun circular pattern.
• Brush the edge with the egg. Sprinkle 1/3 cup of the streusel evenly over the fruit, and lightly press down.
• Bake the koláče-two at a time-in the oven until the edge is golden brown, about 20-25 minutes. For even baking, switch the baking sheets halfway through, placing the top one on bottom and vice versa.
• Transfer to a cooling rack and let cool for about 45 minutes. Cut into slices and serve.

FRUIT-FILLED KOLACHES

Steps:

• In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When the cycle is completed, turn dough onto a lightly floured surface. Pat or roll into a 15x10-in. rectangle. Cover with plastic wrap; let rest for 10 minutes. , Cut dough into 24 squares. Place a heaping teaspoonful of pastry filling in the center of each square. Overlap two opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 425° for 8-10 minutes or until lightly browned. Remove from the oven; brush with butter. Remove from pans to wire racks to cool.

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.

CREAM CHEESE KOLACKY

Steps:

• Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
• Preheat oven to 350 degrees F (180 degrees C).
• Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.

VERY SIMPLE FRUIT FILLED KOLACHES

Steps:

• Divide the dough into 24 balls. Flatten each ball to about 3 1/2 inches round. Spoon some pie filling onto the center of each.
• Fold two opposite edges of dough over the filling, pinching together, but leaving the ends opened. Place on a baking sheet sprayed with nonstick cooking spray.
• Cover and let rise in a warm place until doubled in size, 20-30 minutes.
• Preheat oven to 350 degrees. Uncover rolls and bake them 10-15 minutes, until golden. Place each kolache on a wire rack over a paper towel (or something you can throw away as it will get messy) to cool.
• Mix sugar and milk and drizzle on warm kolaches.