BOHEMIAN KOLACHES
This kolache recipe was given to me by my mother-in-law, who received it from her mother! It was a standard treat in their family, made nearly every week. Now I make these kolaches for my own family for special occasions. -Maxine Hron, Quincy, Illinois
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 40m
Yield about 28 rolls.
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast and 1 tablespoon sugar in warm milk; let stand 10 minutes. In a large bowl, combine 2 cups flour, remaining sugar, egg yolks, salt, butter and yeast/milk mixture. Mix until smooth. Add enough remaining flour to make a stiff dough. , Turn out onto a floured surface and knead until smooth and elastic, 6-8 minutes. Add additional flour if necessary. Place dough in greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled in bulk, about 1 hour. , Punch dough down and allow to rise again. Roll out on floured surface to 1/2-in. thickness. Cut with large glass or 2-1/2-in. cutter. Place on greased baking sheets; let rise until doubled, about 45 minutes. , Firmly press indentation in center and fill each roll with a heaping tablespoon of filling. Brush dough with egg white. Bake at 350° for 10-15 minutes or until rolls are light golden brown.
Nutrition Facts : Calories 164 calories, Fat 3g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 116mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.
SWEET KOLACHE RECIPE
Czechoslovakian Dessert that has become popular as a traditional Texas festival treat. Can also be made as a savory dish. A cabbage filling is also given here as an example of a savory alternative. Note: Allow extra time for rehydrating if using the dry prune filling.
Provided by Steve P.
Categories Yeast Breads
Time 3h15m
Yield 36-48 kolaches, 16-20 serving(s)
Number Of Ingredients 42
Steps:
- Prepare Fillings and topping desired and set aside until ready to use.
- For Posypka Topping mix all ingredients together until mixture resembles coarse meal.
- For Poppyseed Filling Combine poppyseeds, sugar and milk, and cook over medium heat until mixture begins to thicken.
- Add butter, then flour which has been dissolved in a little bit of water.
- Cook, stirring constantly until poppyseed is done, at least 30 minutes.
- Allow to cool before use.
- Leftover filling can be frozen.
- For Cabbage Filling Fry the cabbage in the butter until soft.
- Add the salt, black pepper, sugar and flour, and fry until golden brown, being careful not to burn.
- For Prune Filling Place the prunes in a bowl and cover them completely with boiling water.
- Let them sit overnight (or at least 6 hours) to rehydrate.
- Drain the liquid off and mash prunes thoroughly with a fork or run them through a food processor.
- Add the cinnamon, sugar, and lemon zest.
- Mix thoroughly.
- Fills 24 kolaches.
- For Apricot Filling Cook a 10 ounce package of dried apricots slowly in enough water to cover until fruit is soft and water is cooked out.
- Do not cover or fruit turns dark.
- Add 1 1/2 cups sugar or more to taste and mash with a potato masher until well blended.
- Filling for about 2 dozen kolaches.
- For Cottage Cheese Filling Mix all ingredients together until blended.
- If cheese is too moist, add very finely rolled crackers, about 10 or 12 to absorb liquid.
- If using country-style cottage cheese, cream cheese can be omitted or used for added flavor, according to taste.
- If using cottage cheese as a filling, be sure to enclose cheese in the dough.
- Spread dough balls out, place cheese in the middle and pinch all sides together to seal completely.
- Place sealed side down on the greased pan and butter the pastry.
- Let rise until light, sprinkle with topping and bake.
- For cream Cheese Filling Soften the cream cheese.
- Beat remaining ingredients together with cream cheese in a medium-sized bowl.
- Filling for about 2 dozen kolaches.
- To Make Dough And assemble Kolaches Dissolve yeast in the 1/2 cup warm water in a tall glass, sprinkle with 1 teaspoon sugar and set aside to proof.
- In a large bowl, cream sugar and butter, add egg yolks and salt and mix well.
- Add the dissolved yeast, 1 cup of the flour and mix slowly with an electric mixer.
- Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon.
- Knead in enough of the remaining flour to make a moderately soft dough.
- Continue kneading until smooth and elastic, about 5 minutes.
- Place dough in a greased bowl, turn once to grease surface.
- Cover and let rise until doubled in bulk, about 1 to 1 1/2 hours.
- Punch dough down and turn out onto lightly floured surface.
- Pinch off egg size portions and roll into a ball using the palm of your hands in circular motion.
- Place about 1 inch apart on greased pans.
- Brush kolaches with melted butter, cover with a cloth and let rise until light, about 1 hour.
- Use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling.
- Sprinkle with posypka topping (optional) and let rise again for 20 minutes.
- Bake in a preheated 425ºF oven for about 10-15 minutes.
- Brush kolaches with melted butter as they come out of the oven.
Nutrition Facts : Calories 1012.9, Fat 40.9, SaturatedFat 21.2, Cholesterol 162.5, Sodium 878.9, Carbohydrate 148.5, Fiber 6.4, Sugar 91, Protein 17.9
TEXAS SAUSAGE KOLACHES (KLOBASNEKS)
I grew up in Central Texas, where kolaches and sausage kolaches (also called klobasneks) were plentiful. Every donut shop and bakery had them. Then I moved to Seattle, where nobody had heard of them! I couldn't find a decent recipe online. Everything I tried didn't turn out as fluffy, sweet, and heavenly as the kolaches I know and love. I cobbled together this recipe for what I think is the perfect sausage kolache.
Provided by Krissi Abbott
Categories Appetizers and Snacks Pastries
Time 2h10m
Yield 20
Number Of Ingredients 11
Steps:
- Heat milk in a small saucepan over medium heat until it begins to bubble. Remove from heat immediately. Stir sugar, salt, and 1/4 cup butter into the milk and stir until sugar is dissolved. Set aside to cool to room temperature, about 10 minutes.
- Combine warm water and yeast in the large bowl of a stand mixer and stir until dissolved. Stir in cooled milk mixture, eggs, and 2 cups flour. Beat using the dough hook attachment until smooth. Add remaining flour, mixing as you go, just until dough is elastic and slightly stiff, but not dry.
- Turn dough out onto a floured board and knead until smooth and very elastic, 10 to 15 minutes. Coat dough lightly with butter or oil and place in a bowl. Cover with plastic wrap or a damp towel and let sit in a warm place to double in size, about 1 hour.
- Meanwhile, cut sausages in half and pat dry; this is important. Thinly slice Cheddar cheese block from the short end so that each slice of cheese is about the same length as the halved sausages.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
- Turn risen dough out onto a very lightly floured board. Roll into a log, cut into 5 equal pieces, and cut each piece into quarters to make 20 equal-sized pieces of dough. Use the palm of your hand to flatten and press 1 piece into a circle or oval. Place the circle on the board and add 1 piece of Cheddar cheese topped with 1 dry halved sausage. Roll dough around fillings and very tightly pinch all seams together to seal. Smooth seams down and place kolache on the prepared baking sheet. Repeat with remaining dough and filling to make 20 kolaches.
- Bake in the preheated oven until golden, 12 to 15 minutes.
Nutrition Facts : Calories 264 calories, Carbohydrate 27.4 g, Cholesterol 50.8 mg, Fat 12.8 g, Fiber 0.9 g, Protein 9.4 g, SaturatedFat 6.8 g, Sodium 367.3 mg, Sugar 5.7 g
JAM KOLACHES
These cookies from Poland can be made with different flavors of jam.
Provided by Karen Wood
Categories World Cuisine Recipes European Eastern European Polish
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Beat butter and cream cheese in mixer bowl until light and fluffy. Add flour gradually, beating well after each addition.
- Roll dough to 1/8 inch thickness on lightly floured surface. Cut into 2-inch circles. Spoon 1/4 teaspoon jam into center of each circle. Fold opposite edges together, slightly overlapping edges.
- Place 2 inches apart on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 15 minutes. Remove to wire rack to cool. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 167.8 calories, Carbohydrate 17.3 g, Cholesterol 28.1 mg, Fat 10.3 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 6.4 g, Sodium 75.7 mg, Sugar 6.9 g
BREAKFAST KOLACHES
This is a recipe that my family has created for a portable breakfast. It uses a bread machine for the dough preparation. The filling can be with a variety of things. We like the sausage, cheese, and hash browns for a breakfast meal. I prepare the recipe by filling the kolaches the night before, and keeping them in the refrigerator overnight. In the morning, I set out the kolaches to warm to room temperature while the oven is preheating, and then cook them for a quick, hot breakfast.
Provided by Melissa Vannoy
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 4h15m
Yield 18
Number Of Ingredients 11
Steps:
- In the order suggested by the manufacturer, place milk, egg, egg yolk, bread flour, salt, butter, sugar and bread machine yeast in bread machine. Select Dough cycle, and press Start.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
- On a lightly floured surface, punch down dough, and divide into 36 pieces. Roll pieces into balls. Arrange balls in a single layer on the prepared baking sheet, about 2 inches apart. Allow balls to rise 15 to 20 minutes.
- Flatten balls, and make a depression in the center of each. Fill each with 1 piece of sausage, about 1 tablespoon hash browns, and 1 quarter slice of cheese.
- Bake 15 to 18 minutes in the preheated oven, or until lightly browned.
Nutrition Facts : Calories 176.3 calories, Carbohydrate 8.6 g, Cholesterol 52 mg, Fat 13.5 g, Fiber 0.5 g, Protein 8.4 g, SaturatedFat 6.6 g, Sodium 543.8 mg, Sugar 3.8 g
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.
KOLACHES
Also spelled "kolachkes", these sweet yeast buns have both Polish and Czech roots. They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture.
Provided by Taste of Home
Time 1h
Yield 2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 222 calories, Fat 7g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 181mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.
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