Popular Features:
View Cart

Kolache

 
Kolache
default recipe image
photo credit: Ev Thomas
Correctly pronouced [koLOSH] but Ameicanized to [koe-LAH-chees] are Czech sweet yeast wedding pastries with both sweet and savory fillings which include fruit, cheese, sausages and even eggs. The pastry looks a bit like a filled donut.

According to the Kolache Factory in Houston, Texas the pastry was introduced by Czech immigrants.
  • PrepN/A |
  • TotalN/A |
  • ServesN/A
Print
0
Be the first to rate!0
Email

Ingredients

    • Grandma Vavricek's Kolache Recipe
    • 2 envelopes active dry yeast
    • 1/4 c lukewarm water
    • 1 tablespoon sugar
    • 1 can evaporated milk with enough and water added to make 2 cups
    • 3/4 cup butter
    • 3/4 cup granulated sugar
    • 2 teaspoons salt
    • 4 egg yolks plus one whole  -slightly beaten
    • 1 t graed lemon rind
    • 6 1/4 c sifted flour
    • softened butter as needed
  • Cream Cheese Filling:
    • 8 ounces cream cheese
    • 2 egg yolks
    • 1/4 cup sugar
    • Grated Rind Of One Lemon
  • Poppy Seed Filling:
    • 1 can Poppy Seeds
    • 1/4 cup vanilla crumb wafers
    • 1/4 cup pecan meal finely chopped pecans
    • 1/3 cup honey
  • Topping:
    • 1 cup flour
    • 1/2 cup sugar
    • 1/4 cup butter or margarine

Instructions

In a small bowl dissolve yeast in warm water.
Sprinkle with 1 tbsp sugar and let stand. Scald milk in sauce pan. Remove from heat and stir in butter and 1/2 cup sugar. Cool to lukewarm. Add salt and egg yolks. Combine milk mixture to yeast in large bowl.

Bit by bit add the flour until all has been used. Knead dough on lightly floured board until glossy. Place in bowl, cover to let rise in warm place (80 degrees) until doubled in bulk about 1 hour. This dough will not be quite as stiff as a roll dough.

Now using a tablespoon take egg-sized bits of the dough and roll into balls on the floured board. Place on greased baking sheet about 1 inch apart. Brush each with softened butter. Let rise again. covered until light. Make an indentation in each, large enough to hold 1 tsp of fruit filling. Sprinkle fruit with some of the topping.
Bake at 425degrees for 15 minutes. Remove from oven. Brush with softened butter immediately. Cool kolaches on wire rack.

Makes about 3 1/2 dozen.

Topping: Mix all ingredients together in mixer until
the consistency of cornmeal.

Poppy seed filling: Mix well. Place by teaspoon full
into kolache indentations.

Cream Cheese Filling: Beat all ingredients together
and place by teaspoon full i indentations.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like


Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
za'atar trending spice try it now

Featured Recipes

  • Zatar (Zaatar)

    A recipe for your own Zatar Herb Mixture [ZAH-tar]. In Jordan, a spice mixture called zatar is a popular condiment and used to season fried and barbecued meats.

  • Middle Eastern Yogurt Cheese

    Yogurt cheese (labneh) is a simple Middle Eastern cheese made with homogenized milk and yogurt. This recipe for making your own yogurt cheese only uses 2 ingredients. Start with Greek yogurt if you have it. Serve the cheese topped with olive oil, zaatar, and salt. Scoop with pita bread.

  • Hummus

    In the US hummus is typically eaten as a snack or an appetizer. It's a simple combination of chickpeas (garbanzo beans) tahini paste, lemon juice and olive oil with a little optional paprika and cumin. Serve with pita bread.

  • Adas Polo

    This recipe for Adas Polo is from an Assyrian friend. The dish combines Basmati rice, lentils, onion, beef, raisins and saffron.