Grandma Vavricek's Kolache's
Yeast based Czechoslovakian pastry filled with a poppy seed or cream cheese filling.
Yield
42 servingsPrep
90 minCook
60 minReady
150 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ENVELOPES |
yeast, active dry
|
*
|
| ¼ | cup |
water
lukewarm |
|
| 1 | tablespoon |
sugar
|
|
| 1 | can |
evaporated milk
with enough water to make 2 cups |
|
| ¾ | cup |
butter
|
|
| ¾ | cup |
sugar
|
|
| 2 | teaspoons |
salt
|
|
| 4 | each |
egg yolks
plus one whole egg, slightly beaten |
*
|
| 1 | teaspoon |
lemon zest
grated |
|
| 6 ¼ | cups |
all-purpose flour
sifted |
|
| 1 | x |
butter
softened, as needed |
*
|
| topping | |||
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| ¼ | cup |
butter
or margarine |
|
| Poppy seed filling | |||
| 1 | can |
poppy seed
|
*
|
| ¼ | cup |
vanilla wafer crumbs
|
* |
| ¼ | cup |
pecans
finely chopped or pecan meal |
|
| ⅓ | cup |
honey
|
|
| Cream cheese filling | |||
| 8 | ounces |
cream cheese
|
|
| 2 | each |
egg yolks
|
*
|
| ¼ | cup |
sugar
|
|
| 1 | x |
lemon zest
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ENVELOPES |
yeast, active dry
|
*
|
| 59 | ml |
water
lukewarm |
|
| 15 | ml |
sugar
|
|
| 1 | can |
evaporated milk
with enough water to make 2 cups |
|
| 177 | ml |
butter
|
|
| 177 | ml |
sugar
|
|
| 1E+1 | ml |
salt
|
|
| 4 | each |
egg yolks
plus one whole egg, slightly beaten |
*
|
| 5 | ml |
lemon zest
grated |
|
| 1.5 | l |
all-purpose flour
sifted |
|
| 1 | x |
butter
softened, as needed |
*
|
| topping | |||
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 59 | ml |
butter
or margarine |
|
| Poppy seed filling | |||
| 1 | can |
poppy seed
|
*
|
| 59 | ml |
vanilla wafer crumbs
|
* |
| 59 | ml |
pecans
finely chopped or pecan meal |
|
| 79 | ml |
honey
|
|
| Cream cheese filling | |||
| 231.2 | ml/g |
cream cheese
|
|
| 2 | each |
egg yolks
|
*
|
| 59 | ml |
sugar
|
|
| 1 | x |
lemon zest
grated |
*
|
Directions
In a small bowl dissolve yeast in warm water.
Sprinkle with 1 tablespoon sugar and let stand.
Scald milk in sauce pan.
Remove from heat and stir in butter and ½ cup sugar.
Cool to lukewarm. Add salt and egg yolks.
Combine milk mixture to yeast in large bowl.
Bit by bit add the flour until all has been used.
Knead dough on lightly floured board until glossy.
Place in bowl, cover to let rise in warm place (80?) until doubled in bulk about 1 hour.
This dough will not be quite as stiff as a roll dough.
Now using a tablespoon take egg-sized bits of the dough and roll into balls on the floured board.
Place on greased baking sheet about 1 inch apart.
Brush each with softened butter.
Let rise again. Covered until light.
Make an indentation in each, large enough to hold 1 teaspoon of fruit filling.
Sprinkle fruit with some of the topping.
Bake at 425? for 15 minutes. Remove from oven.
Brush with softened butter immediately.
Cool kolaches on wire rack.
Makes about 3½ dozen.
Topping: Mix all ingredients together in mixer until the consistency of cornmeal.
POPPY SEED FILLING: Mix well.
Place by teaspoon full into kolache indentations.
CREAM CHEESE FILLING: Beat all ingredients together and place by teaspoon full i indentations.
