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1
Scald milk. Add sugar and butter and stir to dissolve. Allow it to cool to warm, then add the yeast and let it begin to work. Add eggs.
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2
Put milk mix in a large mixing bowl. Measure the flour and salt into another bowl.
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3
With a mixer slowly work the flour mix into the dough bowl. When the dough becomes too thick for the mixer to handle, start working in the flour by hand.
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4
When dough starts to come together and leave the sides of the bowl, it's just right.
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5
Form the dough into a ball and cover. Let rise in warm place until double its size.
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6
Turn the dough out on a lightly floured surface and knead gently until it comes together and is soft and elastic.
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7
Divide dough into egg-size pieces. Flatten and form into square or round. Make a depression in the center with your floured thumb.
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8
Fill the depression with 1 rounded teaspoon of filling. Let the filled kolaches rise about 20 minutes. Brush tops with beaten egg mixed with a little milk and sugar.
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9
Bake at 350u00b0 for 15-20 minutes or until lightly browned.
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10
Sprinkle you fresh out-of-the-oven kolaches with powdered sugar before serving.
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11
FILINGS:
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12
Apricot: Place 1 lb dried apricots in a pan with cool water. Let soak several hours. Bring to slow simmer and add sugar to taste. Cook until very soft. Stir to get a smooth consistency.
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13
Prune: Made the same way as the apricot filling.
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Pineapple: Simmer well drained canned, crushed pineapple until it thickens.
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15
Poppy seed: 1/2 lb ground poppy seeds, 1/2 tsp salt, 1 cup sugar, 1 tsp vanilla. Add enough milk to make a thick mis. Let stand overnight to absorb the liquid.
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Cream cheese: 8 oz cream cheese, 1/2 cup sugar, 1 tsp lemon juice, 3/4 tsp vanilla, 1 tsp sour cream. Mix together until smooth.
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Sausage: Take a small piece of sausage and wrap dough around the piece and bake.
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18
You can use just about any fruit filling in the kolaches, just don't use jam or jelly. They liquefy with the heat in the oven.
