kolaches.....we can go somewhere with these....

Discussion in 'Recipes' started by snorton938, Apr 19, 2004.

  1. snorton938

    snorton938 Freshman

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    just saw these on foodnetwork....you can fill them with fruits, cheese, meats....all kinds of cool stuff....here is the basic dough (this originated in eastern europe....czechs fill with fruit while poles fill with meats):

    Kolache Capital of Texas
    Mrs. Ella Drgac's Kolaches
    1985 Grand Champion Kolache Bake Off

    Step1:
    Combine 2 cups of milk, 2 teaspoons of salt, 4 tablespoons of Crisco and 4 tablespoons of sugar. Scald and set aside.

    Step 2:
    Combine 1/2 cup warm water and 2 packages or 2 tablespoons of dry yeast. Set aside to dissolve.

    Step 3:
    Add 2 eggs, well-beaten, to the cooled milk mixture in Step 1 and the yeast mixture in Step 2. Then add 6-6 1/2 cups of flour.

    Step 4:
    Mix it together, then work up The dough to a soft. smooth Finish. Cover with a cloth and let it rise to about twice the bulk. This usually takes close to an hour. Then, work up the dough again. cover with a cloth and let it rise a second time.

    After it rises a second time, roll the dough out onto a flour-covered counter like You would biscuits. Then cut out circles 2 1/2 - 3 inches in diameter. Place the circles on a greased pan and make indentions in the center. Fill with filling, let rise, then bake at 350 for 15-20 minutes or until the kolaches have a light brown finish. Be careful to not bake them too long. Yields about 6 to 7 dozen.
     
  2. snorton938

    snorton938 Freshman

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    here are some fruit and cheese kolache fillings:

    Title: Kolache Fillings
    Categories: Breads
    Yield: 1 serving

    -POPPY SEED FILLING-
    1 1/2 c Poppyseed
    1 c Sugar
    2 c Water; OR milk
    2 tb Butter; OR margarine
    1 tb Flour

    -CHEESE FOR KOLACHES-
    1 ct Cottage cheese
    1/2 c Flour
    1/2 c Sugar
    1/2 c Butter; OR margarine
    1 Egg
    1 ts Vanilla
    1 c Coconut and raisins;
    - optional

    -APRICOT FILLING-
    1 pk Dried apricots; 8-oz package
    1 cn Peach slices; drained
    Sugar; to taste
    Butter; OR margarine, small
    - amount
    Tapioca; optional

    -PRUNE FILLING-
    2 c Prunes; pitted, cooked
    1/4 c Sugar
    1 ts Cinnamon
    3 tb Butter; melted

    Poppy Seed Filling. Take 1 1/2 cups poppyseed and
    grind. Add 1 cup sugar and about 2 cups water or milk
    and cook until it begins to thicken. Add 2 tablespoon
    butter or margarine. Then add 1 tablespoon of flour
    dissolved in water and cook, stirring constantly until
    poppyseed is done. Cool.

    Cheese Filling. Take carton of cottage cheese and
    add it to the following streusel mixture: 1/2 cup
    flour, 1/2 cup sugar and 1/2 cup butter or margarine
    and mix until crumbly. Add 1 egg and 1 ts vanilla. Add
    1 cup coconut and raisins, optional. Some streusel
    can be made and added on top of each kolache.

    Apricot Filling. Cook 8-oz package of dried
    apricots in a small amount of water slowly, being
    careful not to scorch it. When the apricots are soft,
    add 1 can drained peach slices and mash together. Add
    sugar to taste and a small amount of butter or
    margarine. Tapioca may be added as a thickener. This
    should be made a day or so ahead of time and allowed
    to set before using.

    Prune Filling. Mash about 2 cups cooked pitted
    prunes. Add sugar, cinnamon and melted butter; mix
    well.

    From. A Key To Good Cooking, The Hillje Altar
    Society, Hillje, TX.
     
  3. snorton938

    snorton938 Freshman

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    more kolache fillings and icings:

    Poppyseed Filling

    Put 1/4 lb. freshly ground poppy seed into a small pan, add 1/2
    cup or less of water to moisten and cook through a little. When
    thickened, pour enough milk, about 1/2 cup, to cover. Continue
    cooking slowly for about 10 minutes being careful that it does not
    scorch. Stir frequently! Add 1 T. butter, 1/2 t. vanilla, 1/2
    t. cinnamon and 1/2 cup sugar. Continue cooking for about 5 minutes
    and remove from heat. If the mixture is too soft, add crushed
    vanilla wafers or graham crackers.


    Prune filling

    16 oz. package of pitted prunes
    1 c water
    1/2 c. sugar
    1 t. lemon juice
    1 t. lemon rind
    1/2 t. cinnamon
    1/2 t. allspice

    Cook prunes with sugar in the water using low heat. Stir constantly
    (a potato masher is useful for this task) until smooth and thick.
    Add lemon juice and spices. May be prepared before starting kolach
    dough and stored in a freezer.


    Apricot filling

    16 oz. package of dry apricots
    1 c. water
    1/2 c. sugar

    Cook as above, using dry apricots, instead of the prunes. Omit
    lemon juice, rind, cinnamon and allspice.


    Pineapple filling

    13.5 oz. can of crushed pineapples
    1/4 c. water
    1/4 c. sugar
    1 T. cornstarch (level)

    Cook until thick, stir in 2 T. butter while warm. Cool before
    using. Top with the following:

    3/4 c. flour, 1/2 c. sugar, and 1/3 c. butter mixed together until
    ingredients are crumbly.


    Nut Filling

    2 eggs
    1/2 t. vanilla
    3/4 c. sugar
    2 c. ground nuts
    1/4 c. butter

    Beat egg yolks and half of the sugar. Beat in the soft butter
    until quite stiff. Beat egg whites until stiff and add remaining
    sugar a little at a time. Fold into egg yolk mixture. Add vanilla
    and nut meats. For a crunch topping:

    1/2 c. flour, 1/2 c. sugar, 1 T. butter and 1/8 t. cinnamon mixed
    together until ingredients are crumbly.


    Cottage Cheese filling

    1 lb. cottage cheese
    2 egg yolks mixed with 3 T. butter
    a little grated lemon rind
    1/2 t. vanilla
    sugar to taste
    1/2 c. raisins which have been rinsed in hot water

    Mix all ingredients together. If the cheese was not the real dry
    kind, you may add a little cream of wheat to thicken it. This
    mixture should stand a while. May be prepared before starting
    kolach dough.


    Apple, Cherry or Blueberry filling

    Use the pie fillings available in 21 oz. (1 lb. 5 oz.) 595 grams
    cans. If the apples slices are too large, just cut them into
    smaller pieces.


    Apple filling: Cook sweetened apples until thick. Flavor with
    cinnamon or grated lemon rind. Add a pinch of salt and Tbsp of
    butter for each cupful of apples. Place spoonful in hollow of
    Kolache and sprinkle with coconut or chopped pecans.


    Coconut filling:

    1/2 cup brown sugar (packed in cup)
    1/2 cup coconut
    3 Tbsp butter

    Mix together.


    Cottage Cheese filling:

    4 cups of well drained cottage cheese,
    3/4 cup sugar,
    2 eggs
    1/2 tsp vanilla
    1/2 tsp salt

    Mix well. Add enough thick cream to make like thick jam. Fill
    Kolache and let rise and bake. Ice after baking and sprinkle with
    coconut. Will fill 4 doz. or more Kolaches.


    Apple Fruit filling:

    2 cup chopped apples
    1 cup raisins
    1 cup brown sugar, packed
    1/2 cup water
    1/2 tsp. salt
    1/2 tsp. cinnamon

    Boil about 15 minutes until thick as mincemeat. Cool before using.


    Homemade Poppy seed filling:

    1 cup ground poppy seed
    1/4 cup milk
    1 1/2 tsp lemon juice or 1/2 tsp vanilla
    1/4 tsp cinnamon
    1/2 cup sugar

    Blend all ingredients and simmer for 5 minutes. Let cool before
    filling Kolache. Will fill one dozen or more.



    For a crunch topping:

    1/2 cup flour
    1/2 cup sugar
    1 Tbsp butter
    1/8 tsp cinnamon mixed together until ingredients are crumbly.


    Homemade Prune filling: Cook
    1 lb. prunes until very tender, remove seeds and sweeten to taste. Add
    1/8 tsp cloves and
    grated rind of 1/2 lemon, if the flavor is desired. Cook until quite
    thick. (A little vanilla improves the taste.)



    Toppings


    Posipka (Streusel):

    1/2 cup sugar,
    1/4 cup flour,
    1/3 cup melted butter.

    Mix together until crumbly. Sprinkle on top of Kolache before
    baking. (Much improved by addition of a few chopped nuts or
    coconut).


    Simple Icing:

    1/2 lb. powdered sugar
    1 tsp vanilla

    Sweet cream, enough to make thin enough to spread with a spoon. To
    be applied after Kolache is cool. For extra glamour, add few chopped
    pecans or shredded coconut after icing.



    For a crunch topping:

    1/2 cup flour
    1/2 cup sugar
    1 Tbsp butter
    1/8 tsp cinnamon

    Mix together until ingredients are crumbly.


    Homemade Prune filling:

    Cook 1 lb. prunes until very tender, remove seeds and sweeten to
    taste. Add 1/8 tsp cloves and grated rind of 1/2 lemon, if the
    flavor is desired. Cook until quite thick. (A little vanilla
    improves the taste.)



    Posipka (Streusel Topping):

    1/2 cup sugar
    1/4 cup flour
    1/3 cup melted butter

    Mix together until crumbly. Sprinkle on top of Kolache before
    baking. (Much improved by addition of a few chopped nuts or
    coconut).


    Simple Icing:

    1/2 lb. powdered sugar
    1 tsp vanilla

    Sweet cream, enough to make thin enough to spread with a spoon. To
    be applied after Kolache is cool. Add few chopped
    pecans or shredded coconut after icing if desired
     
  4. snorton938

    snorton938 Freshman

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    here are the fillings that the kolache factory puts in its kolaches (your imagination can run wild stuffing these things):

    Kolaches EACH DOZEN
    Sausage
    .68 7.34
    Ham & Swiss Cheese .99 10.69
    Bacon & Cheddar Cheese
    .99 10.69
    Fruit - Strawberry, Peach, Apple, Cherry, Poppyseed, Blueberry, Pineapple, Lemon or Apricot .79 8.53
    Cream Cheese .79 8.53
    Chocolate Cream .89 9.61
    Italian Chicken 1.29 13.93
    Bar-B-Q Beef 1.10 11.88
    Philly Cheese Steak 1.35 14.64
    Pepperoni & Mushroom 1.15 12.48
    Jalapeno & Cheese
    .95 10.32
    Sausage & Cheese 1.19 12.85
    Rancheros (Ham, Egg, Cheese & Jalapeno) 1.67 18.04
    Bacon, Egg & Cheese 1.67 18.04
    Sausage, Egg & Cheese 1.67 18.04
    Club (Ham, Turkey, Bacon & Cheese) 1.67 18.04
    Party Tray -
    3 Dozen (6 each Sausage, Sausage & Cheese, Ham & Cheese, Bacon & Cheese, Fruit, Cream Cheese)
    Substitutions at additional charge
     

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