Dad's Famous Kolacky's
"These came with his mother when she immigrated here from the Czech Republic. They are the best I've ever had, definatly worth the time! I hope you all like them as much as I do!"
- Ready In:
- 2hrs 15mins
- Ingredients:
- 14
- Serves:
-
4-8
ingredients
-
KOLACKY DOUGH
- 1 cup milk, scalded
- 1⁄3 cup shortening
- 1⁄3 cup sugar
- 1 teaspoon salt
- 1 grated lemon, rind of
- 1 package yeast
- 2 beaten eggs
- 3 cups sifted flour
-
CHEESE FILLING
- 1 (8 ounce) package cream cheese
- 1 egg
- 1⁄4 cup granulated sugar
- 1 tablespoon butter
- nutmeg
- salt
directions
- Filling: Mix together with electric mixer until well combined and fill into centers of kolacky dough.
- **For the Kolacky dough**.
- Combine milk, shortening, sugar, salt and lemon rind.
- Cool to lukewarm.
- Soften yeast in this mixture.
- Add eggs and flour.
- Beat well.
- Cover with damp cloth.
- Let rise in a warm place until doubled, about 2 hours.
- Beat and let rise again until almost doubled, about 45 minutes.
- Turn onto lightly floured surface.
- Knead slightly, cover and let rise 10 minutes.
- Roll to ½ inch thickness.
- Cut into 5-inch rounds.
- Place on a greased baking sheet, cover and let rise until almost double.
- Make deep depression in the center of rounds, fill centers and bake in preheated 400-degree oven for 15 minutes.
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Reviews
-
These came out very good - tender and fluffy, with a sweet filling. Rather than roll out the dough, I just weighed out the very soft, sticky dough into 45 g (1 1/2 oz) portions, rounded it off, and placed 6 each in buttered 9-inch round cake pans. The yield was 18 buns, which I filled with the cream cheese filling (I made half a recipe), plus some apple and prune filling, after the dough had risen. I do think I baked the first pan a little soon - the buns were not quite as soft as the ones I baked later, but they are all good. Thank you very much for sharing this recipe.
