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Czech Kolaches

Prep Time: 3 hrsTotal Time: 3 hrs 15 minsServes: 16-20, Yield: 36-48 kolaches (makes large buns)

Ingredients

For Dough3 packages dry yeast cup water1 teaspoon sugar1 cup butter cup sugar3 egg yolks2 cups milk ( scald and cool to lukewarm)7 cups flour ( more or less)3 teaspoons salt

For Posypka Topping1 cup sugar cup flour teaspoon cinnamon2 tablespoons melted butter

Directions

Prepare Fillings and topping if desired and set aside until ready to use. (filling recipes at the end)

For Posypka Topping mix all ingredients together until mixture resembles coarse meal.

To Make Dough And assemble Kolaches

Dissolve yeast in the 1/2 cup warm water in a tall glass, sprinkle with 1 te

aspoon sugar and set aside to proof.In a large bowl, cream sugar and butter, add egg yolks and salt and mix well.

Add the dissolved yeast, 1 cup of the flour and mix slowly with an electricmixer.

Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon.

Knead in enough of the remaining flour to make a moderately soft dough.Continue kneading until smooth and elastic, about 5 minutes.Place dough in a greased bowl, turn once to grease surface.Cover and let rise until doubled in bulk, about 1 to 1 1/2 hours.Punch dough down and turn out onto lightly floured surface.Pinch off egg size portions and roll into a ball using the palm of your hand

s in circular motion.Place about 1 inch apart on greased pans.Brush kolaches with melted butter, cover with a cloth and let rise until lig

ht, about 1 hour.Use your fingers to make an indentation in each ball and fill each opening w

ith about 1 tablespoon of filling.Sprinkle with posypka topping (optional) and let rise again for 20 minutes.Bake in a preheated 425F oven for about 10-15 minutes.Brush kolaches with melted butter as they come out of the oven.

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For Poppyseed Filling ( I like to grind the poppyseeds first)

1 cups poppy seeds1 cup sugar2 cups milk2 tablespoons butter1 tablespoon flourCombine poppyseeds, sugar and milk, and cook over medium heat until mixt

ure begins to thicken.Add butter, then flour which has been dissolved in a little bit of water

.Cook, stirring constantly until poppyseed is done, at least 30 minutes.Allow to cool before use.Leftover filling can be frozen.

For Cabbage Filling3 cups grated cabbage1/8; teaspoon black pepper1 ounce butter cup sugar ( or more)1/3; teaspoon salt1 teaspoon flourFry the cabbage in the butter until soft.Add the salt, black pepper, sugar and flour, and fry until golden brown,

being careful not to burn.

For Prune filling12 ounces dried pitted prunes teaspoon cinnamon cup sugar teaspoon grated lemons, rind of or teaspoon orange rindPlace the prunes in a bowl and cover them completely with boiling water.Let them sit overnight (or at least 6 hours) to rehydrate.Drain the liquid off and mash prunes thoroughly with a fork or run them

through a food processor.Add the cinnamon, sugar, and lemon zest.Mix thoroughly.

Fills 24 kolaches

For Apricot filling1 (10 ounce) packages dried apricots1 cups sugar, more to tasteCook a 10 ounce package of dried apricots slowly in enough water to cove

r until fruit is soft and water is cooked out.Do not cover or fruit turns dark.Add 1 1/2 cups sugar or more to taste and mash with a potato masher unti

l well blended.Filling for about 2 dozen kolaches

For Cottage cheese Filling

1 pint dry curd cottage cheese1 (8 ounce) packages cream cheese1 pinch salt1 egg yolks cup sugar1 grated lemons, zest of teaspoon lemon juiceMix all ingredients together until blended.If cheese is too moist, add very finely rolled crackers, about 10 or 12

to absorb liquid.

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If using country-style cottage cheese, cream cheese can be omitted or used for added flavor, according to taste.

If using cottage cheese as a filling, be sure to enclose cheese in the dough.

Spread dough balls out, place cheese in the middle and pinch all sides together to seal completely.

Place sealed side down on the greased pan and butter the pastry.Let rise until light, sprinkle with topping and bake.

For Cream Cheese Filling16 ounces cream cheese2 egg yolks cup sugar1 grated lemons, rind of1 teaspoon vanillaSoften the cream cheese.Beat remaining ingredients together with cream cheese in a medium-sized

bowl.Filling for about 2 dozen kolaches.