Kolaches and the Nine Fillings

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Servings: 2 cups Difficulty: Advanced
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Fluffy potato-enriched yeast dough with nine traditional sweet fruit and nut fillings.
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Kolaches and the Nine Fillings

Author: chefs-mate Courses:
Difficulty: Advanced
Servings: 2 cups Calories: 350

Description

A main course recipe for Kolaches and the nine fillings.

Ingredients

Directions

  1. Peel the potatoes, wash, and cut into chunks. Steam cook for about 8 minutes. Cool cooker with cold water, drain, and save the potato water.
  2. Add salt, butter, and a small amount of milk to the steamed potato chunks and mash until smooth.
  3. Stir the dry yeast into 1/2 cup of the warm (not hot) potato water. Let stand until activated.
  4. In a bowl, combine 1/4 cup of liquid (from yeast mixture or milk), the whole egg, and the egg yolk.
  5. Add the mashed potatoes, sugar, milk, salt, mace, and the activated yeast mixture.
  6. Add the all-purpose flour and soft margarine. Mix until the dough becomes a gooey paste.
  7. Add incremental portions of extra flour until the dough is no longer sticky. Knead thoroughly.
  8. Place dough in a bowl, cover, and let rise for about 1 hour until doubled in size.
  9. Turn dough onto a lightly floured board. Pat out to about 1/4-inch thickness.
  10. Cut into 2-inch squares with a pizza cutter.
  11. Place about 1 tablespoon of filling into each square.
  12. Stretch opposite corners to the center and pinch together to seal.
  13. Place on a greased baking sheet far enough apart so kolaches do not touch.
  14. Cover and let rise for 30-45 minutes.
  15. Brush with beaten egg.
  16. Bake in a 400 degree oven for 10 minutes until nice and brown.
  17. Remove from oven and brush with melted butter.
  18. To make Poppy Seed Filling: Put the freshly ground poppy seed into a small pan with the water. Cook slowly for about 10 minutes, stirring frequently to prevent scorching.
  19. Add the milk, vanilla, cinnamon, and sugar. Continue cooking for 5 minutes.
  20. Add the butter. If too soft, add crushed vanilla wafers.
  21. To make Prune Filling: Cook the pitted prunes with the water and sugar over low heat.
  22. Stir constantly with a potato masher until smooth and thick.
  23. Add the lemon juice, lemon rind, cinnamon, and allspice.
  24. To make Apricot Filling: Cook the dry apricots with the water and sugar as above. Omit lemon juice, rind, cinnamon, and allspice.
  25. To make Pineapple Filling: Cook the crushed pineapple with the water, sugar, and cornstarch until thick.
  26. Stir in the butter while warm. Cool before using.
  27. To make Nut Filling: Beat egg yolks and half of the sugar.
  28. Beat in the soft butter until stiff.
  29. Beat egg whites until stiff and add remaining sugar little by little.
  30. Fold into egg yolk mixture.
  31. Add the vanilla and ground nuts.
  32. To make Cottage Cheese Filling: Mix the cottage cheese, egg yolks mixed with butter, vanilla, and washed raisins.
  33. Add sugar to taste. If cheese is not dry, add a little cream of wheat to thicken. Let stand for a while.
  34. To make Fruit Fillings: Use canned apple, cherry, or blueberry pie filling. If slices are too large, cut them into smaller pieces.
  35. For optional crumb topping: Mix the flour, sugar, butter, and cinnamon until crumbly.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 350kcal
% Daily Value *
Sodium 250mgmg11%
Protein 8gg16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: kolaches, czech pastry, yeast dough, potato dough, poppy seed filling, prune filling, apricot filling, pineapple filling, nut filling, cottage cheese filling, apple filling, cherry filling, blueberry filling, homemade pastry, eastern european, brunch recipe, holiday baking, fruit pastry
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