Sweet Kolache

== Description ==
Czechoslovakian dessert that has become popular as a traditional Texas festival treat. Can also be made as a savory dish. A cabbage filling is also given here as an example of a savory alternative.
* Note: Allow extra time for rehydrating if using the dry prune filling.
== Ingredients ==
=== Dough ===
* 3 packages dry yeast
* ½ cup water
* 1 teaspoon sugar
* 1 cup butter
* ¾ cup sugar
* 3 egg yolks
* 2¾ cups milk (scald and cool to lukewarm)
* 7¼ cups flour (more or less)
* 3 teaspoons salt
=== Posypka topping ===
* 1 cup sugar
* ½ cup flour
* ½ teaspoon cinnamon
* 2 tablespoons melted butter
=== Poppyseed filling ===
* 1½ cups poppy seeds
* 1 cup sugar
* 2 cups milk
* 2 tablespoons butter
* 1 tablespoon flour
=== Cabbage filling ===
* 3 cups grated cabbage
* ⅛ teaspoon black pepper
* 1 ounce butter
* ½ cup sugar (or more)
* ⅓ teaspoon salt
* 1 teaspoon flour
=== Prune filling ===
* 12 ounces dried pitted prunes
* ½ teaspoon cinnamon
* ½ cup sugar
* ½ teaspoon grated lemon, rind of or orange rind
=== Apricot filling ===
* 1 (10 ounces) package dried apricots
* 1½ cups sugar, more to taste
=== Cottage cheese filling ===
* 1 pint dry curd cottage cheese
* 1 (8 ounces) package cream cheese
* 1 pinch salt
* 1 egg yolk
* ½ cup sugar
* 1 grated lemon, zest of
* ½ teaspoon lemon juice
=== Cream cheese filling ===
* 16 ounces cream cheese
* 2 egg yolks
* ½ cup sugar
* 1 grated lemon, rind of
* 1 teaspoon vanilla
== Directions ==
# Prepare fillings and topping desired and set aside until ready to use.
=== Posypka topping ===
# Mix all ingredients together until mixture resembles coarse meal.
=== Poppyseed filling ===
# Combine poppyseeds, sugar and milk, and cook over medium heat until mixture begins to thicken.
# Add butter, then flour which has been dissolved in a little bit of water.
# Cook, stirring constantly until poppyseed is done, at least 30 minutes.
# Allow to cool before use.
# Leftover filling can be frozen.
=== Cabbage filling ===
# Fry the cabbage in the butter until soft.
# Add the salt, black pepper, sugar and flour, and fry until golden brown, being careful not to burn.
=== Prune filling ===
# Place the prunes in a bowl and cover them completely with boiling water.
# Let them sit overnight (or at least 6 hours) to rehydrate.
# Drain the liquid off and mash prunes thoroughly with a fork or run them through a food processor.
# Add the cinnamon, sugar, and lemon zest.
# Mix thoroughly.
# Fills 24 kolaches.
=== Apricot filling ===
# Cook a 10 ounce package of dried apricots slowly in enough water to cover until fruit is soft and water is cooked out.
# Do not cover or fruit turns dark.
# Add 1½ cups sugar or more to taste and mash with a potato masher until well blended.
# Filling for about 2 dozen kolaches.
=== Cottage cheese filling ===
# Mix all ingredients together until blended.
# If cheese is too moist, add very finely rolled crackers, about 10 or 12 to absorb liquid.
# If using country-style cottage cheese, cream cheese can be omitted or used for added flavor, according to taste.
# If using cottage cheese as a filling, be sure to enclose cheese in the dough.
# Spread dough balls out, place cheese in the middle and pinch all sides together to seal completely.
# Place sealed side down on the greased pan and butter the pastry.
# Let rise until light, sprinkle with topping and bake.
=== Cream cheese filling ===
# For cream cheese filling soften the cream cheese.
# Beat remaining ingredients together with cream cheese in a medium-sized bowl.
# Filling for about 2 dozen kolaches.
=== Dough and Assembly ===
# Dissolve yeast in the ½ 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 1½ 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.
# Use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling.
# Sprinkle with posypka topping (optional) and let rise again for 20 minutes.
# Bake in a preheated 425°F oven for about 10–15 minutes.
# Brush kolaches with melted butter as they come out of the oven.
__NOTOC__
Category:Czech Desserts
Category:Czech Snacks
Category:Dumpling Recipes
Category:Apricot Recipes
Category:Dried apricot Recipes
Category:Potato Recipes
Category:Cottage cheese Recipes
Category:Cream cheese Recipes
Category:Poppy seed Recipes
Category:Cabbage Recipes
Category:Prune Recipes
Category:Egg yolk Recipes
Category:Apricot Desserts
Category:Recipes that need photos