Kolaches (Kolacky)


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This traditional Czech dessert can be made with any number of fillings including poppy seed, apricot and prune.

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  • 1 C. warm water
  • 2 pkg. 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)

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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 C. flour, beating well after each C. 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 tsp. of filling. Let rise until spongy, about 20 minutes. Bake at 425 degrees for 5-6 minutes or until lightly browned. Kolaches may be sprinkled with powdered sugar after removing from oven.

Poppy Seed Filling:

2 C. milk or water

1/2 lb. ground poppy seed

3/4 C. sugar

1 Tbs. white corn syrup

1/4 tsp. salt

1/2 tsp. almond extract

2 Tbs. butter

1 tsp. vanilla

2 crushed graham crackers

Bring to a boil milk or water. Stir in ground poppy seed. Let simmer 20 minutes, stirring frequently. Add sugar, white corn syrup, and salt. Simmer a few minutes longer. Remove from heat and add almond extract, butter, vanilla, and crushed graham crackers.

Prune Filling:

1 lb. dried prunes

1/2 C. sugar

1/2 tsp. cinnamon

Dash vanilla

Cook dried prunes until soft. Drain; remove pits. Mash and add sugar, cinnamon and a little vanilla.

Apricot Filling:

1 pkg. dried apricots

Sugar to taste

Soak dried apricots overnight in water, just enough to cover. Cook until soft; if any water remains, drain well. Mash, adding sugar to taste.

From: St. Ludmila Church Cookbook

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