Thursday, August 9, 2012

Kolaches (Kolacky)

My Mom use to make these and OMG they were so good...
I have no idea where she got this recipe, but they takes just like the  Czech ladies that lived down rthe street from us :)
 
    1      C             warm water

    2      Pkgs          dry yeast

      1/2  C             sugar

      1/2  Tsp           salt

    1      C             butter

    1      C             cold water

    2                    eggs

    6      C             flour

                         Fillings (see below)
 
     Place 1 c. warm water in large bowl (Tupperware is best);
 
add yeast,

 sugar, and salt.     Melt butter in pan. When melted add 1 c.
 
cold water

 and pour into yeast solution. Add eggs; mix well. Add 2 c. flour;
 
 mix

 well and then add 4 more cups flour, beating well after each
 
cup. Cover

 bowl tightly and place in refrigerator overnight or at least 4 - 5
 hours.     Grease cookie sheets. Roll dough into walnut-sized
 
balls.
 Place on prepared cookie sheet 1 inch apart. Grease the tops
 
 of the
 balls and let raise in a warm place until double in size.     When
 
 balls

 have risen; make indentation in middle and fill with about a
 
teaspoon of

 filling. Let raise until spongy, about 20 minutes.     Bake at
 
425F for

 5 - 6 minutes or until lightly browned. Kolaches may be
 
sprinkled with

 powdered sugar after removing from oven.

 
Fillings
 
     These are the traditional fillings for kolaches.

Poppyseed Filling:     Bring to a boil 2 c. of milk or water. Stir in
 1/2 lb. ground poppyseed. Let simmer 20 min., stirring
 
frequently. Add

 3/4 c. suger, 1 TBS. white corn syrup, and 1/4 tsp. salt.
 Simmer a few

 minutes longer. Remove from heat and add 1/2 tsp. almond
 
extract, 2 TBS.

 butter, 1 tps. vanilla, and 2 crushed graham crackers.

Prune Filling:     Cook 1 lb. dried prunes until soft. Drain;
 
remove

 pits. Mash and add 1/2 c. sugar, 1/2 tsp. cinnamon and a little
 
vanilla.

Apricot Filling:     Soak 1 pkg. dried apricots overnight in water, just

 enough to cover. Cook until soft; if any water remains, drain
 
well.

 Mash, adding sugar to taste.
 

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