Lemon Kolaches From Toh Recipes

HOMEMADE KOLACHES RECIPE

Steps:

• Combine the yeast, warm milk and sugar in a large mixing bowl. Let the mixture stand for 5 to 10 minutes. Add 1 cup of flour and mix well. Cover the bowl with a kitchen towel and let rise for about 20 minutes or until doubled in size.
• In another bowl, melt 8 tablespoons (1 stick) of the butter. Let the melted butter cool very briefly then whisk in the eggs and salt. Add the egg mixture to the flour mixture and blend. Slowly add the remaining 2 cups of the flour. The dough will be moist and soft.
• Turn the dough on a floured surface and knead for about 8 to 10 minutes. Add extra flour as needed to make a soft workable dough. Grease a bowl with some oil. Place the dough in the bowl, cover and let it rise for about 1 hour or until doubled in size.In the meantime, make the filling and the topping.
• In a medium bowl, combine the flour, sugar, butter and cinnamon. Using your fingers, crumble the mixture until it resembles bread crumbs. Set aside.
• After the dough has risen, remove it from the bowl and onto a lightly floured surface. Punch it down and divide it evenly into 12 pieces. Roll each piece into a ball and place them on an oiled baking sheet leaving several inches in between each dough ball. Flatten each ball slightly so it is about 3 inches in diameter. Cover and let rise for 30 minutes.
• Preheat the oven to 375 degrees.
• With your finger, gently make an indentation in the center of each dough ball, being careful not to flatten it too much. Fill each one with 1 tablespoon of filling and sprinkle it with the topping. Bake for about 12 to 15 minutes or until risen and pale gold.
• While the kolaches are baking, melt the remaining 4 tablespoons of butter. Remove the kolaches from the oven and brush them with melted butter. Transfer them to a cooling rack. Serve warm or at room temperature. They are best when eaten the same day they are made.
• Using an electric mixer, beat together the cream cheese and sugar until fluffy. Add the flour, egg yolk and lemon zest. Mix to blend and set aside.
• In a medium saucepan over medium-low heat, simmer the apricots, orange juice, orange zest and cinnamon until tender, about 30 minutes. Drain.
• In a food processor, puree the apricots and sugar until smooth. The topping can be stored in the refrigerator, covered, for up to 3 days.
• Simply pour your chosen filling into a bowl.

LEMON KOLACHES

Steps:

• In a large bowl, dissolve yeast in warm milk. Add sugar, butter, salt, lemon zest, eggs and 2 cups of 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 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. , In a small bowl, beat all filling ingredients until smooth. Make a depression in the center of each roll; add filling. Bake at 375° for 8-10 minutes or until golden brown. Remove from pan to cool on a wire rack.

LEMON PILLOW CAKE BY KATE

Steps:

• NOTE:.
• The egg, oil and water measures listed above may not be what is called for by your boxed cake mix. Please use what is called for by your cake mix.
• CAKE:.
• Mix cake as directed on box and pour into a 9x13 pan.
• Place spoonful of lemon pie filling in blobs over batter.
• Bake as directed on the box.
• Let cool completely.
• Cake batter covers blobs, so there will be pockets of lemony filling inside.
• FROSTING:.
• Mix frosting and Cool Whip together and spread on cake.
• This cake needs to be kept refrigerated.

LEMON KOLACHES FROM TOH

Steps:

• In a large bowl, dissolve yeast in warm milk. Add sugar, butter, salt, lemon peel, eggs and 2 cups of 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 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 inches 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.
• FILLING:.
• n a small bowl, beat all filling ingredients until smooth. Make a depression in the center of each roll; add filling. Bake at 375° for 8-10 minutes or until golden brown. Remove from pan to cool on a wire rack.

LEMON KOLACHES

Steps:

• In a large mixing bowl, dissolve yeast in warm milk. Add sugar, butter, salt lemon peel, eggs and 2 cups of 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 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. In a small mixing bowl, beat all filling ingredients until smooth. Make a depression in the center of each roll; add filling. Bake at 375 degrees F for 8-10 minutes or until golden brown. Remove from pan to cool on a wire rack.

LEMON KOLACHES

Steps:

• In a large mixing bowl, dissolve yeast in warm milk. Add sugar, butter, salt lemon peel, eggs and 2 cups of 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 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. In a small mixing bowl, beat all filling ingredients until smooth. Make a depression in the center of each roll; add filling. Bake at 375 degrees F for 8-10 minutes or until golden brown. Remove from pan to cool on a wire rack.