CZECH REPUBLIC – Sweet Kolache

DSC_7844.JPGThese were popular when still warm from the oven. All that butter certainly makes for a nice soft dough! With these sweet cakes, there were many different options for fillings – prune, apricots, poppy seeds, various cheeses, even cabbage – I opted for apricots. One thing to be careful of – the apricot filling gets very hot.

Rating:

  • Faithfulness to recipe: Exact recipe.
  • Met expectations? Yes, and even softer than I expected. Oooh, butter.
  • Would cook again? Yes, but not often due to the amount of sugar and butter.
  • The taste test rated on a score of 5: 4. Sweet things tend to rate higher in my household. Even the next morning they still tasted nice.

Recipe

Ingredients

  • 3 packages dry yeast (21g)
  • 1cup water
  • 1 tsp sugar
  • 1 cup butter
  • 3cup sugar
  • 3 egg yolks
  • 2 34cups milk (scald and cool to lukewarm)
  • 7 14cups flour (more or less)
  • 3 tsp salt

Apricot filling

  • 200g apricots
  • 1 1/2 cups sugar

Note: I cut this recipe down by a third because I didn’t want to have so many of these sweet breads.

Method

This is for the apricot filling. For the other fillings, refer to the recipe.

FILLING

  • Prepare Fillings and topping desired and set aside until ready to use.
    Fills 24 kolaches.
    For Apricot Filling:
  • Cook the dried apricots slowly in enough water to cover until fruit is soft and water is cooked out.
  • Do not cover pot with a lid or fruit turns dark.
    Add 1 1/2 cups sugar or more to taste and mash with a potato masher until well blended.

DOUGH

  • Dissolve yeast in the 1/2 cup warm water in a tall glass, sprinkle with 1 teaspoon sugar and set aside to proof.
  • In a large bowl, cream sugar and butter, add egg yolks and salt and mix well.
  • Add the dissolved yeast, 1 cup of the flour and mix slowly with an electric mixer.
  • Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon.
  • Knead in enough of the remaining flour to make a moderately soft dough.
  • Continue kneading until smooth and elastic, about 5 minutes.
  • Place dough in a greased bowl, turn once to grease surface.
  • Cover and let rise until doubled in bulk, about 1 to 1 1/2 hours.
  • Punch dough down and turn out onto lightly floured surface.
  • Pinch off egg size portions and roll into a ball using the palm of your hands in circular motion.
  • Place about 1 inch apart on greased pans.
  • Brush kolaches with melted butter, cover with a cloth and let rise until light, about 1 hour.
  • Preheat oven to 220C
  • Use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling.
  • Bake in a preheated oven for about 10-15 minutes.
  • Brush kolaches with melted butter as they come out of the oven.
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