FRUIT-FILLED KOLACHES RECIPE: HOW TO MAKE IT
"In our Czech community, these tender pastries are served at weddings and family dinners," shares Mary Pecinovsky of Calmar, Iowa. "The bread machine saves you from kneading the dough by hand."
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When the cycle is completed, turn dough onto a lightly floured surface. Pat or roll into a 15x10-in. rectangle. Cover with plastic wrap; let rest for 10 minutes. , Cut dough into 24 squares. Place a heaping teaspoonful of pastry filling in the center of each square. Overlap two opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 425° for 8-10 minutes or until lightly browned. Remove from the oven; brush with butter. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 154 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 160mg sodium, CarbohydrateContent 26g carbohydrate (7g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
CLASSIC FRUIT KOLACHES RECIPE: HOW TO MAKE IT
We love making these melt-in-your-mouth goodies. For extra fun, use Christmas cookie cutters instead of a biscuit cutter. —Glen & Sue Ellen Borkholder, Sturgis, Michigan
Provided by Taste of Home
Total Time 50 minutes
Prep Time 35 minutes
Cook Time 15 minutes
Yield 2-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a large saucepan, heat milk, cubed butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg yolks; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and let rise until doubled, about 45 minutes., Turn dough onto a floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on lightly greased baking sheets. Brush with melted butter. Cover and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 350°. Using the back of a spoon, make an indentation in the center of each roll. Spoon a heaping teaspoonful of raspberry and/or apricot filling into each indentation. Bake 15-20 minutes or until golden brown. Remove from pans to wire racks to cool., Combine confectioners' sugar, butter, vanilla, salt and enough milk to achieve desired consistency. Drizzle over rolls.
Nutrition Facts : Calories 245 calories, FatContent 8g fat (4g saturated fat), CholesterolContent 58mg cholesterol, SodiumContent 259mg sodium, CarbohydrateContent 40g carbohydrate (18g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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