Sweet Kolache Recipes

CZECH SWEET ROLLS (KOLáčE)

Steps:

• Gather the ingredients.
• In a small bowl, dissolve yeast and sugar in warm water, blending with a fork. Set aside.
• In a blender or food processor, place 2 cups warm milk, potato flakes, 1 tablespoon salt, 3/4 cup sugar, eggs, and oil. Blend until well mixed.
• Place 4 cups flour into a large bowl or stand mixer bowl fitted with a paddle attachment. Add mixture from blender and mix.
• Add yeast and up to 1 additional cup of flour if the dough is too sticky. Mix until the dough is smooth. It will be sticky.
• Cover with greased plastic wrap and let rise until doubled.
• Gather the ingredients.
• While the dough is rising, make the poppy seed filling by combining ground poppy seeds, 1 1/2 cups milk, vanilla, corn syrup, 1/2 cup sugar, 3 tablespoons butter, 2 tablespoons flour, and a pinch of salt in a medium saucepan. Bring to a boil over low heat.
• Reduce heat and simmer for 30 minutes, stirring frequently.
• Cool completely before using. Can be made ahead and stored in the refrigerator for up to one week.
• Gather the ingredients.
• In a medium bowl, whisk together 1/2 cup flour, 1/2 cup sugar, and optional coconut until well mixed.
• Cut in 1/4 cup butter until coarse crumbs result. Set aside.
• Using a medium cookie scoop, portion out equal-sized pieces of dough and roll into a ball.
• Place on parchment-lined baking pan, brush with oil and cover with plastic wrap and let rise until almost doubled.
• Using the bottom of a floured glass or with your fingers, make an indentation in the tops of the koláče and dollop with poppy seed filling or your favorite.
• Sprinkle streusel on top and bake for 11 to 12 minutes.
• Remove from oven and brush sides of koláče with a mixture of 3 tablespoons hot water and 1 tablespoon sugar.
• Serve and enjoy.

SWEET KOLACHE RECIPE

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.

BOHEMIAN KOLACHES

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.

CABINKAT'S SWEET KOLACHé NUT ROLL

Steps:

• In very large bowl, dissolve yeast in water and let set until foamy, about 10 minutes.
• Add melted butter, salt, egg yolks, and 2 tablespoons sugar. Mix well.
• Add flour to mix slowly until it forms nice dough. Should not be tacky. Add a bit more flour if needed.
• Cover bowl and let raise in warm place 1 hour.
• In mean time, beat egg whites with mixer until frothy or foamy. Add 1 cup sugar, slowly until stiff peak forms. Fold in vanilla, cinnamon, and walnuts. You can use Black walnuts if preferred.
• When dough has risen, cut into 2 equal parts. Roll out on floured surface until you get a 12 X 18 (give or take) sheet. Spread nut mixture onto surface and leave 1 inch space all around. Roll like you would a jellyroll or pinwheel. Use water at last open area to seal, fold or tuck under slightly left to right sides. Place on lightly greased cookie sheet length-wise and repeat with second one.
• Preheat oven 375º degrees.
• Once both are placed on cookie sheet, poke with fork in about 5 areas on each to let dough breath. Cover with light towel and let rise about 15-20 minutes.
• Remove towel, place in center rack in oven and bake for 20-25 minutes. Should be golden brown.
• Brush with melted butter if preferred.
• When completely cooled, cut into 1" slices and pat with butter, serve with coffee (if preferred).

KOLACHES

Steps:

• 1. Pineapple filling: Bake @ 425* for 8-10 min Its best to mix up the night before and let sit. In a meduim to large sauce pan, cook pineapple,sugar,cornstarch and tapioca until pineapple is almost clear and very thick, be careful not to burn. Then add lemon juice. Place in a bowl and let sit over night!
• 2. Pumpkin Spice : Bake @ 375* for 20 mins In a heavy bowl, whisk together the pureed pumpkin, eggs, sugar, vanilla, spices, and salt until thoroughly combined. Cover and store in fridge until ready to use.
• 3. Poppy Seed Filling: Bake @ 375* for 20 mins 1¼ cups confectioner sugar 200 ml milk, about ⅔ cup 1¾ cups ground poppy seeds (250 g) 1½ tsp lemon zest ½ tsp vanilla extract Grind the poppy seeds in a coffee grinder. Heat the milk. Put the confectioner sugar into a large bowl. Add the heated milk and mix until smooth. Add the ground poppy seeds, lemon zest, and vanilla extract. Stir to combine. Cover and store in fridge until ready to use.
• 4. Cream Cheese Filling: Bake @ 375* for 12-15 mins 4 oz. cottage cheese 2 oz. cream cheese, at room temperature 2 tbsp. sugar 1/4 tsp. lemon juice 1 egg yolk Place the cottage cheese, cream cheese, sugar, lemon juice, and egg yolk in a medium bowl and beat with a wooden spoon until smooth. Spoon about 1 tbsp. filling into each kolache before baking.
• 5. Cherry,Apricot,Pineapple,Blueberry,Peach, prune (NOTE... for Prune. Simply stew upon the stove top and add water, blend in food processor) Bake @ 425* for 8-10 mins
• 6. MUST FALLOW THESE STEPS IN ORDER OR THEY WILL NOT TURN OUT!! 1st step: 1 1/2 C. Scalded milk 1/4 C. Sugar ( 6.5 minutes in the microwave) Set aside...
• 7. Second Step: In a large mixing bowl mix the following together: 1/4 C Sugar 1/2 C Shorting (Crisco) 1 tsp. Salt ADD STEP ONE
• 8. Third Step: Mix the following: 1 Package of yeast in 1/2 C warm water then add 1 tsp. of Sugar and one pinch of ginger. SET ASIDE(let rise)
• 9. Fourth Step: Beat 2 large eggs and set aside
• 10. Add Step #2 to # 3 (after the yeast rose) and then add the following: 3 C of Flour-just enough to make it spongy. Let rise until bubbly (about one hour)
• 11. In one Hour,add beaten eggs and 1-2 C more of flour, BEAT very well/ and let rise again (until it doubles in size)
• 12. Knead down and roll out to 1/2 inch thick and cut out rounds, let rise a little bit (30-40 minutes) not too much though....
• 13. Press down centers(back side of a small spoon or as my genius mother did, a K-Cup end) , fill with your desired filling of choice.
• 14. Pre-heat Oven to 425* for see above for adjusted temps varying on which one you choose. Place parchment paper down on cookie sheets and bake 3 across and four down !!!
• 15. Bake for 8-10 minutes,Or Above times..., once removed from the oven, check the bottoms of the dough, tops NOT brown, and Bottoms slightly browned. (PERFECT) **** Brush with the butter and place on cooling racks and serve warm or let cool.****
• 16. You can freeze these like my Great -Grandmother used to do. Simply place wax paper between the layers. We usually make about 500-700 Kolaches in a 2 Day period( just to get a lot of fillings and options and to get it all over with, its a lot of work BUT ooooh sooooo GOOD!! Trust me! Otherwise I wouldn't do it!! HAHAHA Enjoy!!!

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.