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A Recipe for Kolache (Kolac)
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A Recipe for Kolache (Kolac)
Kolache
1 Tablespoon sugar
2 Packages of yeast
1/2 Cup warm water (105 - 115 degrees)
2 Cups milk
1/2 Cup plus 2 tablespoons shortening
2 Teaspoons salt
2 Egg yolks
1/2 Cup sugar
6 1/4 Cups flour, sifted
1 1/2 Sticks of melted butter
Sprinkle 1 tablespoon sugar over the yeast and dissolve in lukewarm water. Set aside to rise.
Heat the milk in a small saucepan; add the shortening to dissolve. Allow to
cool to lukewarm; then add salt, slightly-beaten egg yolks, and sugar.
It is only necessary to heat the milk until the shortening melts. Any additional heating just requires more cooling time. Butter may be substituted for the shortening. Butter not only adds a more rich flavor but also melts at a lower temperature so it does not take as long to melt. Use a thermometer to gauge when the milk is cool enough to add to the yeast mixture without killing the culture. May chill in refrigerator if closely watched and frequently stirred.
Combine milk-egg mixture and yeast mixture. Add flour gradually and work dough by hand or with a mixer until glossy. Keep it a little sticky, if at all possible.
Use bread flour if at all possible. Bread flour creates a much more airy
result than all-purpose flour. About the first three cups of flour can be added in the beginning. Stir with a wooden spoon until too heavy to handle. Gather dough together with clean, floured hands, and knead. If the dough sticks to your hands or the surface, a little more flour is needed. Add flour by putting a slightly thicker coat on hands and surface. Continue to knead until the dough acquires a sheen.
Cover, place in a warm, draft-free place, and let rise until double in bulk, about 45 minutes to an hour.
You can tell if the dough has doubled by pushing two floured fingers into the top of the dough about 1/2 inch deep. If the impressions remain, the dough has doubled.
After the dough has risen, punch down the dough, and lightly knead.
Divide into egg-sized portions with a spoon and form balls. Place in well oiled baking pans about an inch apart and butter well; half margarine may be substituted, but some butter is essential for the flavor.
One may also "pinch off" the large egg-sized portions from the dough mass. It is best if the "raw" edges are kept to just one or two. Work the portion into a ball shape by pushing the raw ends down and under. Pinch any openings together and roll the ball between your hands to shape and smooth.
Let rise (about 15 minutes), then make indentions in the dough balls for the fruit filling. Fill each indention with a large teaspoon full of fruit filling.
Use your thumb and forefinger to spread the dough and make a deep, round hole. The indention must be firm and deep or the filling will "pop out" while rising or when in the oven.
Butter each kolache well. Over the fruit filling, generously sprinkle the Popsika.
Place pans of kolache in a warm, draft free place, and allow to double in bulk again, about 45 minutes to one hour.
Place in an oven preheated to 375 degrees. Bake until golden brown.
Some recipes say that the kolaches will brown in 20 to 40 minutes.
Browning time can vary by the type of pan used. It is best to avoid dark pans. Check the bottoms of the kolaches to ensure they do not burn.
Remove the kolaches from the oven and slather with melted butter.
Cool slightly, remove from pans, and cool on wire racks. Recipe makes 3 to 4 dozen.
Fruit Fillings
Prune Filling
1 large package of dried prunes (the pitted ones cost more but are easier
to use.)
1 Teaspoon cinnamon
1 Teaspoon vanilla
3/4 Cup sugar
Cover the prunes with water in a medium-sized saucepan and simmer until tender. Drain the liquid. Mash the prunes until smooth if the pitted type is used. If using prunes with the pits still in them, remove the pits with your fingers. then add the cinnamon, vanilla, and sugar. This recipe makes enough filling for one batch of kolaches, 3 to 4 dozen.
Other Fruit Fillings
A variety of fruit fillings can be used for one batch of kolaches.Common fruit used are apple, apricot, peach, and prune. The following recipe works well for most fruits...if using dried fruit
1 1/2 Cup of dried fruit
1/2 to 3/4 Cup Sugar
1 Teaspoon cinnamon
1 Teaspoon vanilla
Note: Some cooks prefer to use almond extract instead of vanilla
extract. It is all a matter of taste.
Place the dried fruit in a medium saucepan and cover with water until the fruit is covered by about an inch of water...about 2 inches if using dried apples. Bring to a boil, reduce to a simmer, and cookuntil tender (about 35 - 45 minutes or until the fruit falls away freely when skewered and raised on a dinner folk.
Remove the pits, if present. Mash the fruit until smooth. Add the cinnamon and vanilla. Add 1/2 cup of sugar and taste. More sugar may be added, if desired.
Cottage Cheese Filling
1 (24 ounce) container cottage cheese, drained 1 Cup sugar 1 Teaspoon vanilla 1/2 Teaspoon Almond Extract 3 egg yolks
Mix all ingredients together well.
Popsika
1/2 Cup Sugar
1/4 Cup flour
1 Teaspoon cinnamon
2 Tablespoons of melted butter
Combine all ingredients until the mixture resembles a course meal. A fork and then fingers are useful in breaking up clumps.
Original recipe: Kolace. Progressive Farmer, December 1963.
Have fun baking!
Last edited by Thheizz : 25-10-2005 at 06:59 PM.
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