Kolaches

Makes 36-48 kolaches

Rita Wims

This is a traditional Czech pastry filled with fruit

ingredients

1
Dissolve yeast in the 1/2 cup warm water in a tall glass or bowl, sprinkle with 1 teaspoon sugar and set aside to proof.
2
In a large bowl, cream sugar and butter, add egg yolks and salt and mix well.
3
Add the dissolved yeast, l cup of the flour and mix slowly with an electric mixer.
4
Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon.
5
Knead in enough of the remaining flour to make a moderately soft dough.
6
Continue kneading until smooth and elastic, about 5 minutes.
7
Place dough in a greased bowl, turn once to grease surface.
8
Cover and let rise until doubled in bulk, about 1 to 1 1/2 hours.
9
Punch dough down and turn out onto lightly floured surface.
10
Pinch off egg size portions and roll into a ball using the palm of your hands in a circular motion.
11
Place about 1 inch apart on greased pans.
12
Brush kolaches with melted butter, cover with a cloth and let rise until light, about 1 hour.
13
Use your fingers to make an indentation in each ball and fill each opening with about 1 Tablespoon of filling.
14
Sprinkle with posypka topping(optional)
15
and let rise again for 20 minutes.
16
Bake in a preheated 425 degree oven for about 10 to 15 minutes.
17
Brush kolaches with melted butter as they come out of the oven.

1
Posypka Topping:
2
1 cup sugar
3
1/2 cup flour
4
1/2 teaspoon cinnamon
5
2 Tablespoons melted butter
6
Mix all ingredients together until it resembles coarse meal. Sprinkle on top of fruit kolache before baking.