Sweet Kolache Recipe

==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===
For Dough:
* 3 packages dry yeast 
* 1/2 cup water 
* 1 teaspoon Sugar 
* 1 cup butter 
* 3/4 cup Sugar 
* 3 egg yolks 
* 2 3/4 cups milk (scald and cool to lukewarm) 
* 7 1/4 cups flour (more or less) 
* 3 teaspoons salt 
For Posypka Topping:
* 1 cup Sugar 
* 1/2 cup flour 
* 1/2 teaspoon cinnamon 
* 2 tablespoons melted butter 
For Poppyseed Filling:
* 1 1/2 cups poppy seeds 
* 1 cup Sugar 
* 2 cups milk 
* 2 tablespoons butter 
* 1 tablespoon flour 
For Cabbage Filling:
* 3 cups grated cabbage 
* 1/8 teaspoon black pepper 
* 1 ounce butter 
* 1/2 cup Sugar (or more) 
* 1/3 teaspoon salt 
* 1 teaspoon flour 
For Prune filling:
* 12 ounces dried pitted prunes 
* 1/2 teaspoon cinnamon 
* 1/2 cup Sugar 
* 1/2 teaspoon grated lemon, rind of or orange rind 
For Apricot filling:
* 1 (10 ounces) package dried apricots 
* 1 1/2 cups Sugar, more to taste 
For Cottage cheese Filling:
* 1 pint dry curd cottage cheese 
* 1 (8 ounces) package cream cheese 
* 1 pinch salt 
* 1 egg yolk 
* 1/2 cup Sugar 
* 1 grated lemon, zest of 
* 1/2 teaspoon lemon juice 
For Cream cheese Filling:
* 16 ounces cream cheese 
* 2 egg yolks 
* 1/2 cup Sugar 
* 1 grated lemon, rind of 
* 1 teaspoon vanilla 
===Directions===
 
* Prepare Fillings and topping desired and set aside until ready to use. 
* For Posypka Topping mix all ingredients together until mixture resembles coarse meal. 
* For 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. 
* For 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. 
* For 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. 
* For 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 1 1/2 cups Sugar or more to taste and mash with a Potato masher until well blended. 
* Filling for about 2 dozen kolaches. 
* For 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. 
* 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. 
* To Make Dough And assemble Kolaches 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. 
* 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. 
==See also==
Category:Czech Snacks
Category:Snacks
 Category:Recipes
Category:Czech Recipes
Category:Lemon Recipes
Category:Orange Recipes
Category:Apricot Recipes
Category:Savory Recipes
Category:Dried apricot Recipes
Category:Potato Recipes
Category:Cottage cheese Recipes
Category:Cream cheese Recipes
Category:Pepper Recipes
Category:Poppy seeds Recipes
Category:Lemon juice Recipes
Category:Active dry yeast Recipes
Category:Cinnamon Recipes
Category:Vanilla powder Recipes
Category:Apricot Recipes
Category:Cabbage Recipes
Category:Butter Recipes
Category:Orange Recipes
Category:Savory Recipes
Category:Potato Recipes
Category:Sugar Recipes
Category:Granulated sugar Recipes
Category:Yeast Recipes
Category:Cream Recipes
Category:Prune Recipes
Category:Lemon Recipes
Category:Flour Recipes
Category:Water Recipes
Category:Salt Recipes
Category:Milk Recipes
Category:Meal Recipes
Category:Egg Recipes
Category:Cheese Recipes
Category:Yolks Recipes
Category:Yolks Recipes
Category:Apricot Desserts
Category:Recipes that need photos