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.