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1
Prepare Fillings and topping desired and set aside until ready to use.
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2
For Posypka Topping mix all ingredients together until mixture resembles coarse meal.
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3
For Poppyseed Filling Combine poppyseeds, sugar and milk, and cook over medium heat until mixture begins to thicken.
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4
Add butter, then flour which has been dissolved in a little bit of water.
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5
Cook, stirring constantly until poppyseed is done, at least 30 minutes.
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6
Allow to cool before use.
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7
Leftover filling can be frozen.
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8
For Cabbage Filling Fry the cabbage in the butter until soft.
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9
Add the salt, black pepper, sugar and flour, and fry until golden brown, being careful not to burn.
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10
For Prune Filling Place the prunes in a bowl and cover them completely with boiling water.
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11
Let them sit overnight (or at least 6 hours) to rehydrate.
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12
Drain the liquid off and mash prunes thoroughly with a fork or run them through a food processor.
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13
Add the cinnamon, sugar, and lemon zest.
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14
Mix thoroughly.
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15
Fills 24 kolaches.
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16
For Apricot Filling Cook a 10 ounce package of dried apricots slowly in enough water to cover until fruit is soft and water is cooked out.
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Do not cover or fruit turns dark.
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Add 1 1/2 cups sugar or more to taste and mash with a potato masher until well blended.
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19
Filling for about 2 dozen kolaches.
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20
For Cottage Cheese Filling Mix all ingredients together until blended.
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21
If cheese is too moist, add very finely rolled crackers, about 10 or 12 to absorb liquid.
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22
If using country-style cottage cheese, cream cheese can be omitted or used for added flavor, according to taste.
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23
If using cottage cheese as a filling, be sure to enclose cheese in the dough.
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24
Spread dough balls out, place cheese in the middle and pinch all sides together to seal completely.
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25
Place sealed side down on the greased pan and butter the pastry.
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26
Let rise until light, sprinkle with topping and bake.
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27
For cream Cheese Filling Soften the cream cheese.
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28
Beat remaining ingredients together with cream cheese in a medium-sized bowl.
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29
Filling for about 2 dozen kolaches.
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30
To Make Dough And assemble Kolaches Dissolve yeast in the 1/2 cup warm water in a tall glass, sprinkle with 1 teaspoon sugar and set aside to proof.
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31
In a large bowl, cream sugar and butter, add egg yolks and salt and mix well.
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32
Add the dissolved yeast, 1 cup of the flour and mix slowly with an electric mixer.
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33
Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon.
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34
Knead in enough of the remaining flour to make a moderately soft dough.
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35
Continue kneading until smooth and elastic, about 5 minutes.
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36
Place dough in a greased bowl, turn once to grease surface.
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37
Cover and let rise until doubled in bulk, about 1 to 1 1/2 hours.
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38
Punch dough down and turn out onto lightly floured surface.
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39
Pinch off egg size portions and roll into a ball using the palm of your hands in circular motion.
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40
Place about 1 inch apart on greased pans.
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41
Brush kolaches with melted butter, cover with a cloth and let rise until light, about 1 hour.
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42
Use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling.
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43
Sprinkle with posypka topping (optional) and let rise again for 20 minutes.
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44
Bake in a preheated 425u00b0F oven for about 10-15 minutes.
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45
Brush kolaches with melted butter as they come out of the oven.
