These 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.
- Recipe chosen for sweet kolaches
- Cooking method: Oven
- 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.
- 3 packages dry yeast (21g)
- 1⁄2 cup water
- 1 tsp sugar
- 1 cup butter
- 3⁄4 cup sugar
- 3 egg yolks
- 2 3⁄4cups milk (scald and cool to lukewarm)
- 7 1⁄4cups flour (more or less)
- 3 tsp salt
- 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.
This is for the apricot filling. For the other fillings, refer to the recipe.
- 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.
- 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.