Sweet Kolache Recipe
photo by Allie8480
- Ready In:
- 3hrs 15mins
- Ingredients:
- 42
- Yields:
-
36-48 kolaches
- Serves:
- 16-20
ingredients
-
For Dough
- 3 packages dry yeast
- 1⁄2 cup water
- 1 teaspoon sugar
- 1 cup butter
- 3⁄4 cup sugar
- 3 egg yolks
- 2 3⁄4 cups milk (scald and cool to lukewarm)
- 7 1⁄4 cups flour (more or less)
- 3 teaspoons salt
-
For Posypka Topping
- 1 cup sugar
- 1⁄2 cup flour
- 1⁄2 teaspoon cinnamon
- 2 tablespoons melted butter
-
For Poppyseed Filling
- 1 1⁄2 cups poppy seeds
- 1 cup sugar
- 2 cups milk
- 2 tablespoons butter
- 1 tablespoon flour
-
For Cabbage Filling
- 3 cups grated cabbage
- 1⁄8 teaspoon black pepper
- 1 ounce butter
- 1⁄2 cup sugar (or more)
- 1⁄3 teaspoon salt
- 1 teaspoon flour
-
For Prune filling
- 12 ounces dried pitted prunes
- 1⁄2 teaspoon cinnamon
- 1⁄2 cup sugar
- 1⁄2 teaspoon grated lemons, rind of or 1/2 teaspoon orange rind
-
For Apricot filling
- 1 (10 ounce) package dried apricots
- 1 1⁄2 cups sugar, more to taste
-
For Cottage cheese Filling
- 1 pint dry curd cottage cheese
- 1 (8 ounce) package cream cheese
- 1 pinch salt
- 1 egg yolk
- 1⁄2 cup sugar
- 1 grated lemon, zest of
- 1⁄2 teaspoon lemon juice
-
For Cream Cheese Filling
- 16 ounces cream cheese
- 2 egg yolks
- 1⁄2 cup sugar
- 1 grated lemon, rind of
- 1 teaspoon vanilla
directions
- 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.
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Reviews
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this looks exactly like the recipe i have been searching for! i was born and raised in west, texas. home of the original kolache fest :) now i'm living in georgia and no one knows what they are. lol. only problem now is i decided to diet before finding this recipe and that calorie count almost made me faint! will have to splurge now
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Growing up both my mom and grandma always made kolaches (we are Czech) during the holidays, but this year we weren't able to make it home so I decided to make try your recipe and they turned out super awesome!! They tasted exactly like the ones I always ate back home. They were light and fluffy and so, so delicious. I used a cherry filling that my mom uses. Thank you so much for this great recipe!
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Part of my growing up years was in a small town in Iowa (Spillville) where the old Czech women still make kolaches daily so I grew up always loving kolaches and using my mom's handed down recipe. Then I thought maybe I could improve on this a bit and found your recipe. I have the say overall the kolaches turned out softer and lighter than previous - success! The only difference is that I used 1 ounce of dry yeast rather than the 3 packages (3/4 ounce) and since I grew up eating closed kolaches I left the yeast rise, kneaded again just slightly, let rise again, made into kolaches, let rise one last time and baked - excellent. For filling I did something a little different this time by using cherries in some, apples in some, ham and cheese (a huge hit with my husband) and also a cheesecake type of filling in which I used 1 package cheesecake flavored instant pudding (mixed in just 1 c. of milk rather than 2 c. so the consistency is nice and thick) and added it to 1 1/2 packages (I forget the ounce, just the regular size) cream cheese with a touch of sugar to taste, creamed and added it the center filling of the kolaches, some by itself, others mixed with the cherries - turned out fantastic. My mom is going to be so jealous - thanks Steve! =)
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RECIPE SUBMITTED BY
Steve P.
United States