Kolaches are deliciously light, airy pastries with savor or sweet fillings. They were brought into the United States by East European migrants in the mid 18th Century and have become trendy treats for breakfasts. Here is a lovely recipe for authentic kolaches that will enable you to choose two filling recipes to use. This kolache recipe makes 30 Kolaches.
- Two packages yeast (dry)
- 1/2 cup of water (lukewarm)
- 1/2 cup vegetable shortening
- 1/2 cup unsalted butter, softened
- 2 Tbsp. sugar
- 2 egg yolks
- 1 cup milk
- 1 tsp. salt
- 4 cups of all-purpose flour
- Melted butter
- 1 recipe creamy peach or prune filling
- In a bowl, mix the yeast with the water, then keep the bowl aside.
- In another bowl (a larger one), the butter, shortening, and 1/4 cup of the sugar until the mixture is fluffy and light. Mix in the egg yolks, salt, and milk, stirring well. Mix in the dissolved yeast and the flour until all ingredients are mixed thoroughly into a dough.
- Cover the batter with a towel, and keep it aside to rise to about double its size or about two hours. While the dough is increasing gradually, please choose one of the sauce recipes (below, we have two options for you) and ready the filling. (Use either of the two fillings described below)
- Grease a baking sheet. Pinch off dough pieces about the size of a ball (golf), flatten the balls lightly, and shift them to the baking sheet. Put the balls at least a couple of centimeters apart. Brush them well with the melted butter, then set aside to double again, about an hour.
- With your thumb, lightly range the top of the dough. Make the holes deep if you plan to use the creamy peach.
- Spoon in 2 tsp. of filling, and if using the peach filling, work the dough over the filling. Let the kolaches rest for twenty minutes.
- Preheat the oven to 425F, then bake the kolaches for fourteen, or until golden brown. Remove the pan from the oven, then quickly brush them with the more melted butter. Sprinkle on the remaining sugar, then shift them to a rack to cool.
- The kolaches should be tender, similar to a light, buttery Danish. They taste best when consumed the day they are made.
Creamy Peach Filling
- 2.5 cups small-curd cottage cheese, drained over cheesecloth for about an hour.
- 1 cup butter
- 1 egg
- 1 Tbsp. unsalted butter, melted
- 1 Tbsp. sugar
- 1/2 tsp. nutmeg
Squeeze any leftover liquid from the cottage cheese. Then mix with the ingredients in a bowl.
- 1 tsp vanilla
- 1 pound dried prunes
- 1 cup of
- 1 tsp fresh lemon juice
- 1 tsp lemon zest
To prepare this prune filling, cover the prunes with water in a saucepan. Add vanilla, and simmer until the prunes have softened in about twenty minutes. Drain and pit the prunes, and cut them in a food processor with lemon juice, sugar, and lemon zest.