Atascocita Boudin kolaches - Atascocita Forums

Atascocita Boudin kolaches - Atascocita Forums
> Does anyone know of a sweetbread that is called "kolache" or >"kolachke"? I'm not sure of the spelling, but it is a slavic >sweetbread about the size of a dinner roll with a depression on the >top, and in that depression is a prune type filling. It's very good, >yet I have looked and looked for a recipe for this and have not found >it. Does anyone know of this?
My grandmother used to make kolaches, exactly as you've described, years
and years ago. I found the following recipe in a cookbook. While it is
not exactly the same as those I remember (this is a fruit-filled roll,
rather than a roll with fruit sitting on top of it) maybe you can
experiment with it.
Mary Carlson
Wetmore, CO
SWEET ROLL DOUGH
6 to 7 cups all purpose or unbleached flour
1/2 cup sugar
2 teaspoons salt
2 pkg. active dry yeast
1 cup water
I cup milk
1/2 cup margarine or butter
1 egg
Lightly spoon flour into measuring cup; level off. In large bowl,
combine 3 cups of the flour, sugar, salt and yeast; blend well. In
small saucepan, heat water, milk and margarine until very warm (120 to
130 F). Add warm liquid and egg to flour mixture. Blend at low speed
until moistened; beat 3 minutes at medium speed. By hand, stir in an
additional 2 1/2 to 3 cups flour until dough pulls cleanly away from
sides of bowl.
On floured surface, knead in 1/2 to 1 cup flour until dough is smooth
and elastic, about 5 to 10 minutes.* Place dough in greased bowl; cover
loosely with greased plastic wrap and cloth towel. Let rise in warm
place (80 to 85 F) until light and doubled in size, about 45 to 60
minutes.
Punch down dough several times to remove all air bubbles. Divide dough
in half, shape into Kolachy as directed in recipe.
TIP: *To make dough a day ahead, prepare to *. Place dough in greased
bowl; cover with greased plastic wrap and refrigerate overnight. (Dough
will rise in refrigerator.) Punch down dough and shape into Kolachy.
KOLACHY
1/2 recipe Sweet Roll Dough
1/2 cup prepared prune or apricot filling
2 tablespoons margarine or butter, melted
Sugar
Grease 2 large cookie sheets. On lightly floured surface, roll out
dough to 18xl2-inch rectangle. Cut into twenty-four 3-inch squares.
Place 1 teaspoonful filling in center of each square. Gently pull
opposite corners of square over filling. Repeat with other 2 corners,
wrapping top corner around kolachy and tucking it under. Place 2 inches
apart on greased cookie sheets. Cover loosely with greased plastic wrap
and cloth towel. Let rise in warm place (80 to 85 F) until light and
almost doubled in size,
about 30 to 45 minutes.
Heat oven to 35O F. Uncover dough. Bake at for 15 to 20 minutes or
until golden brown. Remove from pan. Brush with margarine- roll tops
in sugar. Serve warm. 24 rolls.