Best Kolace Recipes

KOLACHKI, KOLACKY, KOLACHY, KOLACE, KOLACHI, KOLACHE, KOLACHKE,

Steps:

• Preheat oven to 350.
• COOKIE DOUGH_____________ Allow cream cheese and butter to soften to room temperature Mix till well Blended.
• Add Flour a little at a time and mix in till well blended.
• Divide into balls. one ball for each filling you will make and wrap and refrigerate for at least 4 hours or overnight.
• Using one ball at a time, Roll out square about 1/8 inch thick on board sprinkled with flour or confectioners sugar or a combination. You can cut the dough into 2 inch squares and place a little filling on each square and fold the dough over. As a time saver, I place a little filling in a line across the bottom of the dough and roll till filling is covered. Should be about 1/2 inch in diameter (or a little more).
• With a knife, cut through the dough at that point and cut the roll into 1 1/2 to 2 inch pieces. Then place a little filling in a line across what is now the bottom and repeat steps.
• Place on ungreased cookie sheet and bake for about 20 minutes.
• (I found that they were better if I turned them over after about 10 minutes) Check them at 10 and see how they are doing on the bottom.
• Cool for a couple of minutes then place on wire rack to cool.
• FILLING A (walnut) Mix ingredients until blended.
• FILLING B (Lekvar) Simmer ingredients (except brown sugar) covered for 25-30 minutes until very soft and most of the water is evaporated Uncover last few minutes if necessary remove from heat and mash Stir in brown sugar will keep in refrigerator for a long time in a covered jar Lekvar can be purchased in the Jewish section of grocery store already made.
• FILLING C (Apricot or Peach) Place fruit in medium saucepan and cover with water until about an inch over the fruit bring to boil and reduce to simmer for 35- 45 minutes until very tender mash until fruit is smooth Add cinnamon and vanilla add 1/2 cup sugar to taste-- and more if desired.
• FILLING D (Cream Cheese). Allow Cream Cheese to soften to room temperature. Mix all ingredients until well blended.
• FILLING E (Pineapple). Combine, Cook until thick, cool.
• FILLING F (Cherry-Choc-nut). Chop cherries in food processor until finely chopped. Add remaining ingredients and blend well.
• FILLING G (poppyseed) -- Mix together and set aside till milk is absorbed and mixture is cooled.

CZECH KOLACE OR KOLACHE

Steps:

• 1. To make the dough: In a small bowl, dissolve yeast and sugar in 3/4 cup warm water, blending with a fork. Set aside.
• 2. In a blender or food processor, place warm milk, potato flakes, salt, 3/4 cup sugar, eggs and oil. Blend until well mixed.
• 3. Place 4 cups flour into a large bowl or stand mixer bowl fitted with a paddle attachment. Add mixture from blender and mix. Add yeast and up to 1 additional cup of flour if dough is too sticky. Mix until the dough is smooth. It should be a LITTLE sticky. Cover with greased plastic wrap and let rise until doubled.
• 4. Using a medium cookie scoop, portion out equal-sized pieces of dough, and roll into a ball. Place on parchment-lined baking pan, brush with oil and cover with plastic wrap and let rise until almost doubled.
• 5. Meanwhile, make the streusel topping. In a medium bowl, cut 1/4 cup butter into flour that has been mixed with sugar and coconut (if using) until coarse crumbs result. Set aside. Using the bottom of a floured glass or with your fingers, make an indentation in the tops of the Kolace and dollop with your favorite filling. Add streusel on top and bake for 10 to 12 minutes.
• 6. Remove from oven and brush sides of Kolace with a mixture of 3 Tablespoons hot water mixed with 1 Tablespoon sugar, or melted butter. These will freeze well but, because they don't contain preservatives, they will stale quickly at room temperature or when refrigerated, but try microwaving them briefly to warm them for a just-baked taste.
• 7. In some parts of the United States today, particularly in TEXAS, Kolace have become savory affairs stuffed with ham and cheese, and other fillings. This recipe calls for instant potato flakes, which hardly seems traditional, but many early recipes call for mashed potatoes in the dough, so this is just a modern concession. As is the use of a blender to speed things up!

KOLACE

Steps:

• Scald milk and set aside to cool until lukewarm.
• Remove 1/2 cup of the cooled scalded milk to a small bowl, add 1 teaspoon of the sugar and stir in yeast. Let work for about 10 minutes.
• While yeast is working, beat the eggs, add sugar, then cream, oil, salt and the rest of the scalded milk.
• In large bowl have ready 6 1/2 cups flour. Make a well in the flour and add the dissolved yeast. Stir and then add in the beaten ingredients.
• Beat until smooth.
• Add 1/4 cup of flour at a time until you have a slightly sticky dough.
• Beat well with a wooden spoon for 5 minutes.
• Let dough rest 10 minutes and then stir well with wooden spoon again.
• Cover with a tea towel and let rise about 1 hour, until doubled in bulk.
• Stir down and cut off tablespoon size balls.
• Shape into balls and place on a greased cookie sheet about 2 inches apart.
• Brush with melted shortening.
• Let rise until doubled.
• Make a depression in the middle of the ball with your thumb, and press outward to form an opening for the filling about the size of a 50 cent piece, pressing the bottom paper thin without tearing the dough.
• Add a teaspoon of filling to each kolace and smooth out to edge of opening. I use Solo brand poppy seed filling for most as that is our favorite and cherry pie filling for the rest.
• Let the filled kolace rise 15-20 minutes or they will look like a volcano erupting when baked.
• Bake at 425 for 8 minutes until lightly browned.
• Remove from pan with a spatula as you would cookies and cool on wire rack. Brush kolace with melted butter as soon as removed from oven to keep the dough soft.
• These freeze well once they are cooled--if they last that long.