Best Fruit Filled Kolaches Recipes

FRUIT-FILLED KOLACHES

Steps:

• In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When the cycle is completed, turn dough onto a lightly floured surface. Pat or roll into a 15x10-in. rectangle. Cover with plastic wrap; let rest for 10 minutes. , Cut dough into 24 squares. Place a heaping teaspoonful of pastry filling in the center of each square. Overlap two opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 425° for 8-10 minutes or until lightly browned. Remove from the oven; brush with butter. Remove from pans to wire racks to cool.

VERY SIMPLE FRUIT FILLED KOLACHES

Steps:

• Divide the dough into 24 balls. Flatten each ball to about 3 1/2 inches round. Spoon some pie filling onto the center of each.
• Fold two opposite edges of dough over the filling, pinching together, but leaving the ends opened. Place on a baking sheet sprayed with nonstick cooking spray.
• Cover and let rise in a warm place until doubled in size, 20-30 minutes.
• Preheat oven to 350 degrees. Uncover rolls and bake them 10-15 minutes, until golden. Place each kolache on a wire rack over a paper towel (or something you can throw away as it will get messy) to cool.
• Mix sugar and milk and drizzle on warm kolaches.

CHEESE OR FRUIT FILLED KOLACHES W/ STREUSEL

Steps:

• HOMEMADE DOUGH: Grease large bowl. Whisk milk, melted butter, whole egg & yolks together in a 2 C liquid measuring cup (butter will form clumps). Whisk flour, sugar, yeast & salt together in a stand mixer with dough hook. Add milk mixture to flour mixture & knead on low speed until all dry flour is mixed in well, about 2 minutes. Increase speed to medium & knead until dough clears the sides of bowl, but still sticks to the bottom, about 8 - 12 minutes. Transfer homemade dough to greased bowl & cover with plastic wrap. Adjust oven racks to upper middle & lower middle positions. Place dough on lower middle rack & place a loaf pan on bottom of oven. Pour 3 C boiling water into the loaf pan, close oven door & let dough rise until doubled, about 1 hour.
• FROZEN DOUGH: Let dough thaw (covered with plastic wrap coated with cooking spray to keep it from sticking to dough) for 2 - 4 hours, or overnight in the refrigerator. Actual time depends on the temperature of your kitchen. Remove from refrigerator 20 - 30 minutes before you are ready to shape dough. Carefully remove the plastic wrap. Coat a loaf pan with non-stick cooking spray. Place frozen dough in pan & cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising. Let dough rise for 4 - 7 hours, until dough is 1" above pan. Actual time depends on the temperature of your kitchen. Carefully remove the plastic wrap.
• CHEESE FILLING: Using a stand mixer with paddle, beat cream cheese, sugar, flour, lemon zest & extract on low speed until smooth, about 1 minute. Add ricotta & beat until combined, 30 seconds. Pour into bowl, cover & refrigerate until ready to use.
• FRUIT FILLING: Combine fruit of choice, sugar & cornstarch into a microwave safe bowl. Microwave, covered, until bubbling & thickened, about 6 minutes, stirring halfway through cooking time. Mash with potato masher. Let cool 30 minutes at room temperature, cover & then refrigerate until ready to use.
• STREUSEL: Combine flour, sugar & butter in a bowl, rub between fingers until mixture looks like wet sand. Cover & refrigerate until ready to use.
• PREPARATION: Line 2 rimmed baking sheets with parchment paper. Punch down dough & place on lightly floured counter. Divide into quarters & cut each quarter into 4 pieces. Form each piece into rough ball by pulling dough edges underneath so the top is smooth. On unfloured counter, cup each ball in your palm & roll into smooth, tight ball. Arrange 8 balls on each prepared sheet & loosely cover with plastic wrap. Place sheets on oven racks. Replace water in loaf pan with 3 C boiling water, close oven door & let dough rise until doubled, about 1 1/2 hours.
• Remove sheets & loaf pan from oven. Heat oven to 350 degrees F. Grease & flour bottom of 1/3 C measuring cup. Make depp indentation in center of each dough ball by slowly pressing until cup touches sheet. Balls may deflate slightly.
• Gently brush kolaches all over with shiney glaze mixture. Divide filling of choice evenly amoung kolaches (about 1 1/2 tbsp) & smooth with back of spoon. Sprinkle streusel over kolaches, avoiding filling. Bake until golden brown, about 25 minutes, switching & rotating sheet halfway through baking time. Let kolaches cool on pans for 20 minutes. Serve warm or cold.
• RHODES FROZEN SWEET DOUGH: http://www.rhodesbread.com/products/view/807 This is perfect for people who can't work with yeast....like me! LOL!