Best Grams Kolaches Recipes

KOLACHES FROM THE BREAD MACHINE

Steps:

• Place water, softened butter, egg, egg yolk, milk powder, potato flakes, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. Check dough after 5 minutes of mixing, adding 1 to 2 tablespoons of water if necessary.
• When the cycle is complete, spoon out dough with tablespoon and roll into walnut sized balls. Place 2 inches apart on a lightly greased cookie sheet. Cover and let rise until doubled, about 1 hour.
• Flatten balls slightly with the palm of your and make a depression in center with your thumb. Fill with 1 tablespoon of filling. Cover and let rise for about 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 13 to 15 minutes, until lightly browned. Remove from oven and brush with melted butter. Cool on wire rack.

GRAMS KOLACHES

Steps:

• 1. In a small bowl or measuring cup, dissolve the yeast in ¼ cup milk. If using instant yeast, do not dissolve it yet-- reserve. In a large bowl, combine the yeast mixture with the remaining milk, butter, eggs, sugar, salt, and, if using, zest and/or mace. Blend in 1½ cups flour. If using instant yeast, add it now. Gradually add enough of the remaining flour to make a workable dough.
• 2. On a lightly floured surface or in a mixer with a dough hook, knead the dough until smooth and springy, about 5 minutes. Place in an oiled bowl and turn to coat. Cover with a kitchen towel or loosely with plastic wrap and let rise in warm, draft-free place until nearly doubled in bulk, 2 to 3 hours, or in the refrigerator overnight. Punch down the dough, knead briefly, cover, and let rise in a warm, draft-free place until nearly doubled in bulk, about 1¼ hours.
• 3. Line a large baking sheet with parchment paper or lightly grease the sheet. Punch down the dough, knead briefly, divide in half, form into balls, and let stand for 10 minutes. On a lightly floured surface, roll out the dough ½ inch thick. Cut into 2½-inch rounds. Reroll and cut out the scraps. Place on parchment paper-lined or greased baking sheets about 1 inch apart, cover with a towel or plastic wrap spritzed with cooking spray, and let rise at room temperature until nearly doubled in bulk, about 1 hour.
• 4. Position a rack in the center of the oven. Preheat the oven to 375°F (350°F for a convection oven). Using your thumb or the back of a spoon, press 1 large or 2 smaller deep indentations into the center of each round, leaving a ½-inch wide-rim. Brush the edges with the egg wash. Spoon about 1 tablespoon topping into the indentation and, if using, sprinkle lightly with the posipka.
• 5. Bake until golden brown or the center of the dough registers about 180°F on an instant-read thermometer, about 12 minutes. Transfer to a wire rack and let cool. Kolache are best eaten on the same day they are made, but can be covered with plastic wrap and stored at room temperature for up to 2 days on in freezer for up to 3 months.
• 6. TO MAKE CHEESE TOPPING Kolaches on The History Kitchen #vintage #kolache #recipeIn a medium bowl, beat the cheese and sugar until smooth. Blend in the yolks, optional flour, and vanilla. TO MAKE POPPY SEED TOPPING In a nut grinder, coffee grinder, food processor, or blender, grind the poppy seeds. Grinding produces a finer texture and better flavor. In a medium saucepan, combine the poppy seeds, milk, sugar, lemon juice, salt, and optional zest. Simmer over a medium-low heat, stirring frequently, until the mixture thickens, about 10 minutes. Let cool. The topping can be covered and stored in the refrigerator for up to 1 week. It tastes much better than the canned stuff. TO MAKE PRUNE TOPPING In a bowl or large bottle, pour the water over the prunes and let stand at room temperature for several hours or overnight. In a large saucepan, simmer the prunes and water until very tender, about 30 minutes. Drain, reserving ¼ cup of the cooking liquid. To the hot prunes, add the sugar, lemon juice, cinnamon, and optional cloves and mash until smooth. Stir in the reserved cooking liquid. Let cool. The topping can be covered and stored in the refrigerator for up to 5 days. TO MAKE APRICOT TOPPING In a medium saucepan, simmer the apricots and orange juice over medium heat until tender, about 30 minutes. Drain. In a food processor, puree the apricots with the sugar and lemon juice until smooth. The topping can be covered and stored in the refrigerator for up to 3 days.
• 7. TO MAKE BLUEBERRY TOPPING In a medium saucepan, combine the sugar, cornstarch, salt, and, if using, cinnamon. Add the blueberries and lemon juice. Cook over medium heat, stirring, until the sugar dissolves. Reduce the heat to low and simmer until thickened (about 10 minutes). Let cool. (Filling can be stored in the refrigerator for up to 3 days.) TO MAKE CHERRY TOPPING In a medium saucepan, combine the sugar and cornstarch. Stir in the juice. Cook, stirring, over medium heat, until the mixture boils and thickens. Remove from the heat and stir in the cherries. Let cool. (Filling can be stored in the refrigerator for up to 3 days.) TO MAKE POSIPKA (OPTIONAL) In a medium bowl, combine the sugar, flour, and optional cinnamon. Using a fork or your fingers, stir in the butter to make fine crumbs.