 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 72 |
|
I AM of Czechoslovakian descent, and baking kolaches is my specialty. These sweet yeast buns with fruit or poppy seed filling are a true Czech tradition. They are also popular in other Slavic nations, which sometimes use the spellings kolacky or kolachke. From a young age, Iâve enjoyed baking. But it wasnât until we retired from farming and moved to town that I started making large quantities of kolaches. The Cherry Kolaches recipe Iâm sharing reflects my filling preference. But I also make apricot, apple, pineapple, prune and poppy seed kolaches. I make my fillings from scratch, but you can easily use canned filling instead. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
2-1/2 cups warm 2% milk (110° to 115°) |
3/4 cup sugar |
3/4 cup butter, softened |
2 teaspoons salt |
4 eggs |
11 to 11-1/2 cups king arthur unbleached all-purpose flour |
filling: |
2 cans (21 ounces each) cherry pie filling |
1/2 cup sugar |
2 tablespoons cornstarch |
2 tablespoons cold water |
topping: |
1 package (8 ounces) cream cheese, softened |
2/3 cup sugar |
1 egg yolk |
melted butter |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, salt, eggs and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a very soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 75 minutes.
2. Turn onto a well-floured surface. Shape into 1-1/2-in. balls. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
3. Meanwhile, in a small saucepan, combine pie filling and sugar. Combine cornstarch and cold water until smooth; gradually stir into filling. Bring to a boil over medium heat. Cook and stir for 1 minute or until thickened; set aside.
4. In a large bowl, beat the cream cheese, sugar and egg yolk until smooth. Using the end of a wooden spoon handle, make an indentation in the center of each dough ball; fill with 2 rounded teaspoons of filling. Make a small indentation in center of filling; add 1 teaspoon topping.
5. Bake at 400° for 10-15 minutes or until lightly browned. Brush melted butter over rolls. Remove from pans to wire racks to cool. Refrigerate leftovers. Yield: about 6 dozen.
|
|