Kolache Recipe – Eats Now

Name: Kolache
Yield: 4 servings
Cuisine: American
Ingredients: 2 envelopes active dry yeast; 1/4 c. lukewarm water; 2 c. milk; 1/2 c. plus 1 Tbsp. butter or oleo; 1 Tbsp. sugar; 1/2 c. sugar; 2 tsp. salt; 2 egg yolks, slightly beaten; 5 c. sifted flour; softened butter or oleo

Servings: persons

2 envelopes active dry yeast
1/4 c. lukewarm water
2 c. milk
1/2 c. plus 1 Tbsp. butter or oleo
1 Tbsp. sugar
1/2 c. sugar
2 tsp. salt
2 egg yolks, slightly beaten
5 c. sifted flour
softened butter or oleo

1
In small bowl, dissolve yeast in warm water.
2
Sprinkle with 1 tablespoon sugar; let stand.
3
Scald milk in saucepan.
4
Remove from heat; stir in butter and 1/2 cup sugar.
5
Cool to lukewarm.
6
Add salt and egg yolks.
7
Combine milk mixture and yeast in large bowl. Bit by bit, add the flour and mix.
8
Leave some flour to put on board.
9
Knead dough until glossy.
10
Place in bowl.
11
Cover; let rise in warm place until doubled.
12
Now, using a tablespoon, take egg-sized bits of dough and roll into balls.
13
Place on greased baking sheet, 1 inch apart.
14
Brush with butter; let rise until light.
15
Make an indentation in each, large enough to hold 1 teaspoonful of fruit filling.
16
Bake at 425u00b0 for 15 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 envelopes active dry yeast, 1/4 c. lukewarm water, 2 c. milk, 1/2 c. plus 1 Tbsp. butter or oleo, and more.

Yes, Kolache falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kolache

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