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Kolache

These wonderful, Eastern European sweet buns are a perennial favorite of ours.
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This recipe makes 18 rolls
Ingredients
Dough
Water1/4 cup
Milk3/4 cup
Butter, room temperature1/4 cup
Eggs, room temperature1
Bread Flour3+1/2 cups
Salt1 tsp
Sugar1/4 cup
Active Dry Yeast2+1/4 tsp
Prune Orange Kolache Filling
Prune Puree3/4 cup
Chopped Nuts1/3 cup
Orange Marmalade1/3 cup
Lemon Juice1 tsp
Cream Cheese Raisin Kolache Filling
Cream CheeseTwo 3 oz. packages
Sugar2 TBSP
Egg1
Lemon Zest1 tsp
Golden Raisins1/4 cup
Apricot Almond Kolache Filling
Cooked Apricot Halves, chopped1 cup
Brown Sugar1/3 cup
Chopped Almonds1/3 cup
Cinnamon1/2 tsp
Directions
Bread Machine Method

Have liquid ingredients at 80º F and all other ingredients at room temperature. Place ingredients in pan in the order listed. Select dough/manual cycle. Do not use the delay. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. When cycle is complete, remove dough and follow directions under the Rising, Shaping and Baking section. See our Bread Machine section for more helpful tips and information.

 

Mixer Methods

Combine yeast, 1 cup flour, and other dry ingredients. Combine water and milk; heat to 120º to 130º F.


Hand-Held Mixer Method

Combine dry mixture, liquid ingredients, and butter in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Add additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

 

Stand Mixer Method

Combine dry mixture, liquid ingredients, and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe

 

Food Processor Method

Put dry mixture in processing bowl with steel blade. While motor is running, add butter, egg, and liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

 

Filling

Choose your filling. Combine all ingredients; mix until smooth with mixer or blender. Use about 2 to 3 teaspoons of filling for each Kolache.

 

Shaping, Rising and Baking

Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide into 2 parts. On lightly floured surface, roll each half into a 12-inch square. Cut each square into nine 4-inch squares. Spoon desired filling into center of each square. Fold one corner to the center. Moisten corner of dough with water. Fold opposite corner over and seal. Place on greased cookie sheets. Cover; let rise until indentation remains after touching. Brush with melted butter. Bake in preheated 375º F oven for 12 to 15 minutes. Remove from cookie sheets. Serve warm or cold.
 

 

*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

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