CHERRY KOLACHES

Cherry Kolaches image

Provided by Cassie *

Time 40m

Number Of Ingredients 18

2 pkg (1/4 ounce each) active dry yeast
1/2 c warm water (110° to 115°)
2 1/2 c warm 2% milk (110° to 115°)
3/4 c sugar
3/4 c butter, softened
2 tsp salt
4 eggs
11 c flour ( to 11 1/2 cups)
FILLING
2 can(s) (21 ounces each) cherry pie filling
1/2 c sugar
2 Tbsp corn starch
2 Tbsp cold water
TOPPING
1 pkg ( 8 ounce cream cheese ) softened
2/3 c sugar
1 egg yolk
melted butter

Steps:

1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, salt, eggs and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a very soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 75 minutes.
2. Turn onto a well-floured surface. Shape into 1-1/2-in. balls. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
3. Meanwhile, in a small saucepan, combine pie filling and sugar. Combine cornstarch and cold water until smooth; gradually stir into filling. Bring to a boil over medium heat. Cook and stir for 1 minute or until thickened; set aside.
4. In a large bowl, beat the cream cheese, sugar and egg yolk until smooth. Using the end of a wooden spoon handle, make an indentation in the center of each dough ball; fill with 2 rounded teaspoons of filling. Make a small indentation in center of filling; add 1 teaspoon topping.
5. Bake at 400° for 10-15 minutes or until lightly browned. Brush melted butter over rolls. Remove from pans to wire racks to cool. Refrigerate leftovers. Yield: about 6 dozen.
6. When I made these I halved the recipe. ** Note: The prep time does not include rising time, as there is nowhere to add that. When I make these again, I am going to try pineapple and apricot filling..