Recipe: Kolaches-Poppyseed/Prune/Apricot Filling

Hi Carol,

There is a prune filling included with this recipe that should work for your
recipe too.

Happy Baking!

Betsy

Author: Sharon Weber
Date: 1996/03/11
Forum: rec.food.recipes

This recipe comes from the St. Ludmila church cookbook from Cedar Rapids, Iowa
(my hometown & home of the Czech & Slovak Heritage Museum). It is thanks to
Mariann Tresnak.

Hope you enjoy!
Sharon (Weber) Raghavachary

Kolaches (Kolacky)

1 c. warm water
2 pkgs. dry yeast or (2 small cakes fresh)
1/2 c. sugar
1/2 tsp. salt
1 c. butter or margarine (2 sticks)
1 c. cold water
2 eggs
6 c. flour
Fillings (see below)

Place 1 c. warm water in large bowl (Tupperware is best); add yeast, sugar, and
salt.

Melt butter in pan. When melted add 1 c. cold water and pour into yeast
solution. Add eggs; mix well. Add 2 c. flour; mix well and then add 4 more cups
flour, beating well after each cup. Cover bowl tightly and place in refrigerator
overnight or at least 4 - 5 hours.

Grease cookie sheets. Roll dough into walnut-sized balls. Place on prepared
cookie sheet 1 inch apart. Grease the tops of the balls and let raise in a warm
place until double in size.

When balls have risen; make indentation in middle and fill with about a teaspoon
of filling. Let raise until spongy, about 20 minutes.

Bake at 425F for 5 - 6 minutes or until lightly browned. Kolaches may be
sprinkled with powdered suger after removing from oven.

Fillings (thanks to Mrs. Albert Soukup, Sr.)

These are the traditional fillings for kolaches.

Poppyseed Filling:
Bring to a boil 2 c. of milk or water. Stir in 1/2 lb. ground poppyseed. Let
simmer 20 min., stirring frequently. Add 3/4 c. suger, 1 TBS. white corn syrup,
and 1/4 tsp. salt. Simmer a few minutes longer. Remove from heat and add 1/2
tsp. almond extract, 2 TBS. butter, 1 tps. vanilla, and 2 crushed graham
crackers.

Prune Filling:
Cook 1 lb. dried prunes until soft. Drain; remove pits. Mash and add 1/2 c.
sugar, 1/2 tsp. cinnamon and a little vanilla.

Apricot Filling:
Soak 1 pkg. dried apricots overnight in water, just enough to cover. Cook until
soft; if any water remains, drain well. Mash, adding sugar to taste.