Kolaches (Czech Pastries)

Recipe Ingredients

1/4 cup	59ml	Warm water
1 tablespoon	15ml	Sugar
2 teaspoons	10ml	Active dry yeast
1 cup	237ml	Milk
1/2 cup	99g / 3.5oz	Sugar
1 teaspoon	5ml	Salt
1/2		Butter - or margarine,
		Softened
2		Eggs - beaten
4 1/2 cups	281g / 9.9oz	Unbleached wheat flour - (to 5 cups)
2 tablespoons	30ml	Sugar
2 tablespoons	30ml	Flour
1 tablespoon	15ml	Butter pick one recipe for

Recipe Instructions

Mix the warm water and 1 tablespoon sugar in a large bowl. Sprinkle in the yeast, stirring until dissolved. Let stand for 5 minutes or until the mixture bubbles.

Scald the milk in a small saucepan. With a wire whisk, stir the 1/2 cup sugar, salt, and 1/2 cup butter or margarine into the scalded milk. Cool to warm temperature, then stir in the eggs. Stir the lukewarm milk into the yeast mixture and beat until smooth. Stir in the flour a cup at a time until it is fully incorporated and no longer sticky. Turn the dough onto a floured surface and knead for about 5 minutes or until the dough does not stick to the hands. Pour the dough into a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until double in bulk.

Prepare the filling (see recipes below).

Turn the dough out onto a lightly floured surface. Divide it into 12 equal pieces and form each into a ball by hand. Press very hard with a tablespoon to make a crater in the top of each mound, using fingers if necessary to help form the indentation. Spoon the filling of your choice into the indentation in the top of each kolache. Each one holds about 1 heaping tablespoon of filling.

To make the crumb topping, mix together 2 tablespoons sugar and 2 tablespoons flour. Using your fingers, rub in 1 tablespoon butter until fully incorporated. The mixture should be crumbly. Sprinkle crumb topping on the filling.

Place kolaches 1-inch apart on greased cookie sheets. Bake at 350F for 20 minutes.

Yield: 1 dozen kolaches

Poppy Seed Filling: 4 tablespoons butter 8 tablespoons poppy seeds 4 tablespoons sugar

Melt butter in a small saucepan. Soak poppy seeds in the butter for 10 minutes. Add sugar and stir.

Prune Filling: 1 cup pitted prunes 1/2 cup water

In a small saucepan, simmer prunes in water for 10 minutes until prunes have absorbed the water. Mash with a fork.

Cottage Cheese Filling: 1/4 cup cottage cheese 2 tablespoons sugar 1 egg, beaten

Combine all the ingredients.

Fresh Peach Filling: 1 tablespoon butter 2 peaches, diced 2 tablespoons sugar

Melt butter in a small saucepan. Add peaches and sugar and cook over low heat for 10 minutes, stirring occasionally.

This recipe is a tribute to one of the owner's grandmother. It is a traditional Czech pastry that her grandmother made often. Fill with your own fillings too: fresh apricots, berries, apples or fruit preserves. Some other recipes for fillings are included here.

Source:
The Streamliner Diner Cookbook

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