Kolaches are wonderfully light and airy pastry with sweet fillings, or enjoy. They were brought to the United States of Czechs in the years after 1800, and have become very popular treats for breakfast, lunch, snack or time. Here is a really nice recipe for authentic Kolaches that you give a choice of 3 filling recipes used. This recipe makes 3 dozen Kolache Kolaches.
Ingredients:
2 packages dry yeast
1 / 2 cup lukewarmWater
1 / 4 cup vegetable shortening
1 / 4 cup butter, softened
1 / 4 cup plus 2 tablespoons sugar
2 egg yolks
2 / 3 cup milk
1 teaspoon salt
4 cups all-purpose flour
Melted butter, used to increase
1 recipe creamy peach, poppy seed or prune filling (recipe below)
Directions:
In a small bowl, mix the yeast with the water, then the bowl aside.
In a large mixing bowl and the butter, shortening and1 / 4 cup of sugar until the mixture is light a fluffy. Mix in egg yolk, milk and salt, combining well. Stir in the yeast and flour and mix until all ingredients are thoroughly mixed this into a soft dough.
The dough with a towel and set it aside to rise to about double its size, or about January 1 to 1 / 2 hours. While the dough rises, a filling of your recipes and prepare the filling choose.
Grease a baking sheet. Pinch off pieces of dough onthe size of a golf ball, flatten the balls slightly, and on the baking sheet. Place the balls at least an inch apart. Brush them well with melted butter, then set aside to double in order to once again set about 45 minutes to an hour.
With your thumb gently indent the top of the dough. Make the holes especially deep if you plan to use the creamy peach or poppy seed filling.
Spoon 2 teaspoons filling in, and when the peach or poppysead fillings, the dough over the filling.Let the rest Kolaches for 15 to 20 minutes.
Preheat the oven to 425 degrees Fahrenheit, then bake for 10-12 minutes or Kolaches until golden brown in color. Remove the pan from the oven, immediately brush them with more melted butter. Sprinkle the remaining sugar, then transferred let it cool on a rack.
The tender should Kolaches, like a light, buttery be Danish. They taste best when eaten the day they are made.
Creamy PeachFilling
2 cups small-curd cottage cheese, drained through cheesecloth for about 40 minutes
1 / 2 cup butter
1 egg
1 tablespoon butter, melted
1 tablespoon sugar
1 / 2 teaspoon nutmeg
Squeeze remaining liquid from the curd, mix then make do with the remaining ingredients in a bowl.
Poppy seed filling
3 / 4 cup sugar
2 teaspoons cornstarch
1 1 / 2 cup poppy seeds
3 / 4 cup whole milk
3 / 4 teaspoon almondExcerpt
To make this poppy seed filling stir together sugar and cornstarch in a small bowl and set aside.
Grind the poppy seeds in a blender with about 1 / 2 of milk. Place stockpan the poppy mixture and remaining milk in a large, heavy. Bring the mixture to a boil over medium heat.
Reduce the heat to a simmer, and stir in the reserved mixture of sugar / corn starch and almond extract. Simmer, stirring frequently, until verythick.
Prune filling
1 pounds of prunes
1 teaspoon vanilla
1 cup sugar
1 teaspoon fresh lemon juice
1 teaspoon grated lemon peel
To curtail this filling, cover the prunes in a saucepan with water. Add the vanilla and let simmer until the plums are soft, about 15 minutes. Drain and pit the plums and chop them in a food processor with the sugar, lemon juice and lemon peel.
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