Fruit Filled Kolaches Recipes

CREAM CHEESE KOLACKY

Steps:

• Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
• Preheat oven to 350 degrees F (180 degrees C).
• Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.

AUTHENTIC CZECH KOLACHE (KOLáčE) WITH FRUIT FILLING AND STREUSEL TOPPING

Steps:

• In a small bowl lightly whisk 1 whole egg, both egg yolks and the lukewarm milk.
• Place the egg mixture, flour, salt, powdered sugar and yeast in the bowl of an electric stand mixer, and using the dough hook, mix for 1 minute.
• Add the butter, and mix until the dough is shiny and smooth, about 7 minutes.
• With your hands, form the dough into a smooth, round ball.
• In a large bowl mix together the flour, salt, powdered sugar, and yeast.
• In a small bowl lightly whisk 1 whole egg, 2 egg yolks, and lukewarm milk.
• Add the egg mixture to the flour mixture, and mix to combine with a wooden spoon. Add the butter. (It's probably going to be too hard to stir and incorporate thoroughly with a wooden spoon, so feel free to dump the dough on a clean, lightly floured surface, and mix with your hands).
• Toss, turn and knead the dough with the palm of your hands for 7 minutes, until glossy and elastic.
• With your hands, form the dough into a smooth, round ball.
• Grease the bottom and sides of a large bowl with the vegetable oil. Place the dough in the bowl and cover it with a clean kitchen towel.
• Let the dough rise undisturbed, in a warm place, until doubled in size, about 50 min - 1½ hours
• In a small bowl, combine the flour and sugar. Work in the butter with your fingers, lightly toss and mix, until crumbled and pea-size.
• In a bowl, lightly beat the 1 egg you reserved for brushing the dough.
• Preheat the oven to 350°F (180°C), place two oven racks in the middle of the oven, and line four baking sheets with parchment paper.
• Dump the dough onto a lightly floured surface and divide into 4 equal parts.
• Shape each part into a bun and place it in the middle of a baking sheet. With your hands, gently flatten and tap the dough into a circle about 10 inches in diameter, ¼ inch high, and with a ¾-inch wide edge.
• Arrange the fruit evenly on top of the dough (strawberries and apricots cut-side down). Use either one type of fruit per koláč, or combine two or all three in a fun circular pattern.
• Brush the edge with the egg. Sprinkle 1/3 cup of the streusel evenly over the fruit, and lightly press down.
• Bake the koláče-two at a time-in the oven until the edge is golden brown, about 20-25 minutes. For even baking, switch the baking sheets halfway through, placing the top one on bottom and vice versa.
• Transfer to a cooling rack and let cool for about 45 minutes. Cut into slices and serve.

HOMEMADE KOLACHES RECIPE

Steps:

• Combine the yeast, warm milk and sugar in a large mixing bowl. Let the mixture stand for 5 to 10 minutes. Add 1 cup of flour and mix well. Cover the bowl with a kitchen towel and let rise for about 20 minutes or until doubled in size.
• In another bowl, melt 8 tablespoons (1 stick) of the butter. Let the melted butter cool very briefly then whisk in the eggs and salt. Add the egg mixture to the flour mixture and blend. Slowly add the remaining 2 cups of the flour. The dough will be moist and soft.
• Turn the dough on a floured surface and knead for about 8 to 10 minutes. Add extra flour as needed to make a soft workable dough. Grease a bowl with some oil. Place the dough in the bowl, cover and let it rise for about 1 hour or until doubled in size.In the meantime, make the filling and the topping.
• In a medium bowl, combine the flour, sugar, butter and cinnamon. Using your fingers, crumble the mixture until it resembles bread crumbs. Set aside.
• After the dough has risen, remove it from the bowl and onto a lightly floured surface. Punch it down and divide it evenly into 12 pieces. Roll each piece into a ball and place them on an oiled baking sheet leaving several inches in between each dough ball. Flatten each ball slightly so it is about 3 inches in diameter. Cover and let rise for 30 minutes.
• Preheat the oven to 375 degrees.
• With your finger, gently make an indentation in the center of each dough ball, being careful not to flatten it too much. Fill each one with 1 tablespoon of filling and sprinkle it with the topping. Bake for about 12 to 15 minutes or until risen and pale gold.
• While the kolaches are baking, melt the remaining 4 tablespoons of butter. Remove the kolaches from the oven and brush them with melted butter. Transfer them to a cooling rack. Serve warm or at room temperature. They are best when eaten the same day they are made.
• Using an electric mixer, beat together the cream cheese and sugar until fluffy. Add the flour, egg yolk and lemon zest. Mix to blend and set aside.
• In a medium saucepan over medium-low heat, simmer the apricots, orange juice, orange zest and cinnamon until tender, about 30 minutes. Drain.
• In a food processor, puree the apricots and sugar until smooth. The topping can be stored in the refrigerator, covered, for up to 3 days.
• Simply pour your chosen filling into a bowl.

CLASSIC FRUIT KOLACHES

Steps:

• In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a large saucepan, heat milk, cubed butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg yolks; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and let rise until doubled, about 45 minutes., Turn dough onto a floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on lightly greased baking sheets. Brush with melted butter. Cover and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 350°. Using the back of a spoon, make an indentation in the center of each roll. Spoon a heaping teaspoonful of raspberry and/or apricot filling into each indentation. Bake 15-20 minutes or until golden brown. Remove from pans to wire racks to cool., Combine confectioners' sugar, butter, vanilla, salt and enough milk to achieve desired consistency. Drizzle over rolls.

FRUIT-FILLED KOLACHES

Steps:

• In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When the cycle is completed, turn dough onto a lightly floured surface. Pat or roll into a 15x10-in. rectangle. Cover with plastic wrap; let rest for 10 minutes. , Cut dough into 24 squares. Place a heaping teaspoonful of pastry filling in the center of each square. Overlap two opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 425° for 8-10 minutes or until lightly browned. Remove from the oven; brush with butter. Remove from pans to wire racks to cool.

POLISH KOłACZKI

Steps:

• Gather the ingredients.
• In a large bowl, beat cream cheese with butter until light and fluffy.
• Add the flour, 1 cup at a time, and mix well.
• Wrap dough in plastic and refrigerate for at least 1 hour.
• Heat oven to 350 F. Roll out dough to a 12 x 18-inch rectangle-1/4-inch thick-on a silicone mat or a surface that has been dusted with equal parts confectioners' and granulated sugars (not flour), because the granulated sugar will act as ball bearings and help keep the dough from sticking.
• Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Brush a tiny bit of beaten egg white on one corner and press the opposite corner on it, pressing the dough together lightly to seal.
• Using a spatula, transfer the filled cookies to a parchment-lined sheet pan and bake for 15 minutes (longer if baking from frozen) or until corners start to brown.
• Using a spatula, remove cookies from the baking sheet and transfer to a wire rack to cool completely before dusting with confectioners' sugar. Serve and enjoy!

HOMEMADE KOLACHE RECIPE

Steps:

• Add the yeast, 1 teaspoon sugar, and ginger to 1/4 cup warm milk and set aside.
• Put the remaining milk and butter in a microwave-safe bowl and heat until the butter melts.
• Let cool to 110F. It should feel comfortably warm to when you drop a few drops on your wrist.
• In the bowl of a stand mixer fitted with a paddle attachment combine 2 cups of the flour with the salt, sugar, and potato flakes.
• Add the yeast mixture and the cooled milk mixture and stir until blended.
• Add the egg and blend it in.
• Add another 1/3 cup of flour. The dough will be sticky.
• Switch to the dough hook.
• Add flour a tablespoon or two at a time until the dough doesn't stick to the sides of the bowl.
• Knead until dough is smooth and elastic, about 5 minutes. It will still be a little sticky especially on the bottom.
• Remove from the mixer bowl and form into a ball.
• Rub the ball with melted butter then place it in a greased bowl.
• Turn the ball over once.
• Cover the bowl loosely with a clean tea towel.
• Let it rise for 1 hour, or until doubled in bulk.
• Punch dough down.
• Divide the dough into 10 equal pieces
• Roll into balls and arrange them 2 inches apart on a baking sheet lined with parchment.
• Brush with butter, cover loosely with tea towels or plastic wrap, and let rise for 1 hour.
• Make indentations in the buns and fill with cheese mixture or fruit filling.
• Sprinkle with crumb mixture.
• Bake at 425F for 8 to 10 minutes or until golden brown. Watch carefully.

LYDIA FAUST'S TEXAS KOLACHES

Steps:

• Sprinkle yeast over warm water; stir to combine. Set aside. Place butter and shortening in a large microwavable bowl, and microwave on HIGH until melted, about 1 minute. Stir to combine. Whisk in lukewarm whole milk and yeast mixture.
• Transfer mixture to bowl of a stand mixer fitted with whisk attachment. Sift 3 cups of the flour over mixture. Add evaporated milk, sugar, salt, eggs, and egg yolk. Beat on medium speed until smooth, about 1 minute. Remove whisk attachment; replace with dough hook. Gradually add remaining 3 cups flour; beat on medium speed until dough is smooth, about 2 minutes. Let sit at room temperature 5 minutes; beat on medium-high speed until elastic and very smooth, 10 minutes.
• Brush top of dough with 1 tablespoon of the melted butter. Cover bowl with plastic wrap; let rise until doubled in size, about 1 hour. Punch dough down, and re-cover. Let rise until doubled, about 30 more minutes.
• While dough rises, prepare desired Filling. For Apricot/Plum Filling: Place apricots or plums in a heavy saucepan. Cover with water; bring to a boil over medium-high. Reduce heat to medium-low, and simmer until the fruit is soft and tender, about 15 minutes. Remove from heat, and let fruit cool completely in liquid, around 15 minutes. Drain and discard liquid; place in a food processor. Add sugar, melted butter, vanilla, and cinnamon. Process until smooth, about 30 seconds. For Poppy Seed Filling: Stir together poppy seeds, sugar, and flour in a medium bowl. Heat milk in a heavy saucepan over medium-high until milk just comes to a boil, 5 minutes. Reduce heat to medium-low; add poppy seed mixture to milk. Cook, stirring constantly, until thick, about 1 minute. Remove from heat, and stir in butter and vanilla. Cool completely, about 15 minutes. For Cream Cheese Filling: Combine cream cheese, sugar, egg yolk, and vanilla or almond extract in bowl of an electric mixer. Beat on medium speed until completely smooth and combined, about 1 minute, stopping to scrape the sides and bottom of bowl as necessary.
• Generously flour a work surface. Gently roll dough out to a 1-inch-thick rectangle (about 18 x 14 inches). Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment paper-lined baking sheets. Brush tops with 2 tablespoons of the melted butter. Let rise in a warm place until almost doubled in bulk, about 20 minutes.
• While dough rises, make the Posypka (Streusel Topping): Use a pastry cutter or your fingers to combine sugar, flour, butter, and vanilla or ground cinnamon to form a crumbly texture. Store in the refrigerator until ready to use.
• Use your fingers to make 1 small indentation in center of each dough circle, and fill each with about 1 tablespoon Filling. Sprinkle each kolache with 1 to 2 teaspoons Posypka. Let rise until doubled in size, 20 to 30 minutes.
• Preheat oven to 350°F. Position racks in top third and lower third of oven. Bake until golden brown, about 20 minutes, rotating baking sheets between top and bottom racks halfway through the baking time. Remove from oven. Brush with remaining 2 tablespoons melted butter. Transfer kolaches to wire racks. Cool completely, about 30 minutes.

VERY SIMPLE FRUIT FILLED KOLACHES

Steps:

• Divide the dough into 24 balls. Flatten each ball to about 3 1/2 inches round. Spoon some pie filling onto the center of each.
• Fold two opposite edges of dough over the filling, pinching together, but leaving the ends opened. Place on a baking sheet sprayed with nonstick cooking spray.
• Cover and let rise in a warm place until doubled in size, 20-30 minutes.
• Preheat oven to 350 degrees. Uncover rolls and bake them 10-15 minutes, until golden. Place each kolache on a wire rack over a paper towel (or something you can throw away as it will get messy) to cool.
• Mix sugar and milk and drizzle on warm kolaches.

CHEESE OR FRUIT FILLED KOLACHES W/ STREUSEL

Steps:

• HOMEMADE DOUGH: Grease large bowl. Whisk milk, melted butter, whole egg & yolks together in a 2 C liquid measuring cup (butter will form clumps). Whisk flour, sugar, yeast & salt together in a stand mixer with dough hook. Add milk mixture to flour mixture & knead on low speed until all dry flour is mixed in well, about 2 minutes. Increase speed to medium & knead until dough clears the sides of bowl, but still sticks to the bottom, about 8 - 12 minutes. Transfer homemade dough to greased bowl & cover with plastic wrap. Adjust oven racks to upper middle & lower middle positions. Place dough on lower middle rack & place a loaf pan on bottom of oven. Pour 3 C boiling water into the loaf pan, close oven door & let dough rise until doubled, about 1 hour.
• FROZEN DOUGH: Let dough thaw (covered with plastic wrap coated with cooking spray to keep it from sticking to dough) for 2 - 4 hours, or overnight in the refrigerator. Actual time depends on the temperature of your kitchen. Remove from refrigerator 20 - 30 minutes before you are ready to shape dough. Carefully remove the plastic wrap. Coat a loaf pan with non-stick cooking spray. Place frozen dough in pan & cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising. Let dough rise for 4 - 7 hours, until dough is 1" above pan. Actual time depends on the temperature of your kitchen. Carefully remove the plastic wrap.
• CHEESE FILLING: Using a stand mixer with paddle, beat cream cheese, sugar, flour, lemon zest & extract on low speed until smooth, about 1 minute. Add ricotta & beat until combined, 30 seconds. Pour into bowl, cover & refrigerate until ready to use.
• FRUIT FILLING: Combine fruit of choice, sugar & cornstarch into a microwave safe bowl. Microwave, covered, until bubbling & thickened, about 6 minutes, stirring halfway through cooking time. Mash with potato masher. Let cool 30 minutes at room temperature, cover & then refrigerate until ready to use.
• STREUSEL: Combine flour, sugar & butter in a bowl, rub between fingers until mixture looks like wet sand. Cover & refrigerate until ready to use.
• PREPARATION: Line 2 rimmed baking sheets with parchment paper. Punch down dough & place on lightly floured counter. Divide into quarters & cut each quarter into 4 pieces. Form each piece into rough ball by pulling dough edges underneath so the top is smooth. On unfloured counter, cup each ball in your palm & roll into smooth, tight ball. Arrange 8 balls on each prepared sheet & loosely cover with plastic wrap. Place sheets on oven racks. Replace water in loaf pan with 3 C boiling water, close oven door & let dough rise until doubled, about 1 1/2 hours.
• Remove sheets & loaf pan from oven. Heat oven to 350 degrees F. Grease & flour bottom of 1/3 C measuring cup. Make depp indentation in center of each dough ball by slowly pressing until cup touches sheet. Balls may deflate slightly.
• Gently brush kolaches all over with shiney glaze mixture. Divide filling of choice evenly amoung kolaches (about 1 1/2 tbsp) & smooth with back of spoon. Sprinkle streusel over kolaches, avoiding filling. Bake until golden brown, about 25 minutes, switching & rotating sheet halfway through baking time. Let kolaches cool on pans for 20 minutes. Serve warm or cold.
• RHODES FROZEN SWEET DOUGH: http://www.rhodesbread.com/products/view/807 This is perfect for people who can't work with yeast....like me! LOL!