Sweet Kolache Recipe

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Sweet Kolache Recipe
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Ingredients
42
Count
Nutrition
8696
Calories
Total time
195
Minutes
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Ingredients:

  • 3 packages dry yeast
  • 1/2 cup water
  • 1 tsp sugar
  • 1 cup butter
  • 3/4 cup sugar
  • 2 3/4 cups milk (scald and cool to lukewarm)
  • 7 1/4 cups flour (more or less )
  • 3 tsp salt
  • 1 cup sugar
  • 1/2 cup flour
  • 1/2 tsp cinnamon
  • 1 1/2 cups poppy seeds
  • 1 cup sugar
  • 2 cups milk
  • 2 tbsp butter
  • 1 tbsp flour
  • 1/8 tsp black pepper
  • 1 oz butter
  • 1/2 cup sugar (or more )
  • 1/3 tsp salt
  • 1 tsp flour
  • 1/2 tsp cinnamon
  • 1/2 cup sugar
  • 1/2 tsp grated lemons , rind of or 1/2 tsp orange rind
  • 1 (10 oz) package dried apricots
  • 1 1/2 cups sugar, more to taste
  • 1 (8 oz) package cream cheese
  • 1 pinch salt
  • 1/2 cup sugar
  • 1/2 tsp lemon juice
  • 1/2 cup sugar
  • 1 grated lemon , rind of
  • 1 tsp vanilla

Directions:

  1. Prepare Fillings and topping desired and set aside until ready to use.
  2. For Posypka Topping mix all ingredients together until mixture resembles coarse meal.
  3. For Poppyseed Filling Combine poppyseeds, sugar and milk, and cook over medium heat until mixture begins to thicken.
  4. Add butter, then flour which has been dissolved in a little bit of water.
  5. Cook, stirring constantly until poppyseed is done, at least 30 minutes.
  6. Allow to cool before use.
  7. Leftover filling can be frozen.
  8. For Cabbage Filling Fry the cabbage in the butter until soft.
  9. Add the salt, black pepper, sugar and flour, and fry until golden brown, being careful not to burn.
  10. For Prune Filling Place the prunes in a bowl and cover them completely with boiling water.
  11. Let them sit overnight (or at least 6 hours) to rehydrate.
  12. Drain the liquid off and mash prunes thoroughly with a fork or run them through a food processor.
  13. Add the cinnamon, sugar, and lemon zest.
  14. Mix thoroughly.
  15. Fills 24 kolaches.
  16. 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.
  17. Do not cover or fruit turns dark.
  18. Add 1 1/2 cups sugar or more to taste and mash with a potato masher until well blended.
  19. Filling for about 2 dozen kolaches.
  20. For Cottage Cheese Filling Mix all ingredients together until blended.
  21. If cheese is too moist, add very finely rolled crackers, about 10 or 12 to absorb liquid.
  22. If using country-style cottage cheese, cream cheese can be omitted or used for added flavor, according to taste.
  23. If using cottage cheese as a filling, be sure to enclose cheese in the dough.
  24. Spread dough balls out, place cheese in the middle and pinch all sides together to seal completely.
  25. Place sealed side down on the greased pan and butter the pastry.
  26. Let rise until light, sprinkle with topping and bake.
  27. For cream Cheese Filling Soften the cream cheese.
  28. Beat remaining ingredients together with cream cheese in a medium-sized bowl.
  29. Filling for about 2 dozen kolaches.
  30. 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.
  31. In a large bowl, cream sugar and butter, add egg yolks and salt and mix well.
  32. Add the dissolved yeast, 1 cup of the flour and mix slowly with an electric mixer.
  33. Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon.
  34. Knead in enough of the remaining flour to make a moderately soft dough.
  35. Continue kneading until smooth and elastic, about 5 minutes.
  36. Place dough in a greased bowl, turn once to grease surface.
  37. Cover and let rise until doubled in bulk, about 1 to 1 1/2 hours.
  38. Punch dough down and turn out onto lightly floured surface.
  39. Pinch off egg size portions and roll into a ball using the palm of your hands in circular motion.
  40. Place about 1 inch apart on greased pans.
  41. Brush kolaches with melted butter, cover with a cloth and let rise until light, about 1 hour.
  42. Use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling.
  43. Sprinkle with posypka topping (optional) and let rise again for 20 minutes.
  44. Bake in a preheated 425ºF oven for about 10-15 minutes.
  45. Brush kolaches with melted butter as they come out of the oven.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 8696.42 Kcal (36410 kJ)
Calories from fat 3486.24 Kcal
% Daily Value*
Total Fat 387.36g 596%
Cholesterol 1113.46mg 371%
Sodium 18759.75mg 782%
Potassium 5408.09mg 115%
Total Carbs 1176.87g 392%
Sugars 489.38g 1958%
Dietary Fiber 108.29g 433%
Protein 168.4g 337%
Vitamin C 84.2mg 140%
Vitamin A 1.6mg 52%
Iron 53.3mg 296%
Calcium 4611.3mg 461%
Amount Per 100 g
Calories 278.18 Kcal (1165 kJ)
Calories from fat 111.52 Kcal
% Daily Value*
Total Fat 12.39g 596%
Cholesterol 35.62mg 371%
Sodium 600.08mg 782%
Potassium 172.99mg 115%
Total Carbs 37.65g 392%
Sugars 15.65g 1958%
Dietary Fiber 3.46g 433%
Protein 5.39g 337%
Vitamin C 2.7mg 140%
Iron 1.7mg 296%
Calcium 147.5mg 461%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 205.4
    Points
  • 234
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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