Sylvias Kolache Dough Recipes

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HAM AND CHEESE KOLACHE POCKETS



Ham and Cheese Kolache Pockets image

** Based on Sylvia's Kolache Dough (#238688) ** This is how I "copy" the ham & cheese kolaches that a local Houston bakery makes and my kids love! The dough comes from #238688. These make great breakfast sandwiches, lunches or anytime snacks. They keep for about 1 week in the fridge once cooked! These take a while to do (plan an evening!) but taste great and the kids love them!

Provided by CookinJay

Categories     Breakfast

Time 6h

Yield 12 kolaches

Number Of Ingredients 10

1/2 ounce yeast
1/4 cup warm water (luke warm)
2 cups milk
3/4 cup butter (divided - 1/2 cup solid, 1/4 cup melted)
1/2 cup sugar
2 teaspoons salt
2 eggs (slightly beaten)
6 1/2 cups flour (all purpose)
4 cups cheddar cheese (shredded)
2 lbs ham slices (about 36 deli style slices)

Steps:

  • Prepare 1 batch of Sylvia's Kolache Dough (#238688) per directions through step 9. (Note that I use my countertop mixer with the dough hook rather than mixing by hand and usually need about 6 1/2 cups of flour vs. the 6 that Sylvia calls for).
  • Divide the dough into 12 equal parts.
  • Roll into round balls and then one at a time:.
  • Roll out each dough ball into an oval about 8" x 6".
  • Layer 3 slices of deli ham and 1/3 cup of shredded cheddar in the middle of the oval.
  • Bring the long ends up and together on top of the cheese (make sure to wrap it up!). Pinch the dough together to seal.
  • Bring the short ends up and together on top of the 1st layer of dough. Pinch the dough together to seal.
  • With your hands, roll each dough pocket around to smooth the seams and shape into a 4"x3" pocket (about 1 1/2 inches thick).
  • Arrange on a greased baking tray.
  • Brush the tops with melted butter.
  • Bake 20-25 minutes at 400 degrees until done.
  • Eat hot (very!) or allow to cool completely and store in the fridge. (Note: Let the pockets cool before putting them in bags - otherwise the moisture will condense in the plastic bag and make the dough a bit soggy).

KOLACHES FROM THE BREAD MACHINE



Kolaches From the Bread Machine image

This is a family favorite made easy. Preparing the dough in a bread machine saves time kneading the dough by hand. My grandmother used to make these when we would visit. Now I can make them for her.

Provided by AMYSUE1

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 2h5m

Yield 24

Number Of Ingredients 13

1 ¼ cups warm water
½ cup butter, softened
1 egg
1 egg yolk
⅓ cup milk powder
¼ cup instant mashed potato flakes
¼ cup white sugar
1 teaspoon salt
3 ⅞ cups bread flour
2 teaspoons active dry yeast
1 (12 ounce) can cherry pie filling
1 (12 ounce) can poppyseed filling
¼ cup butter, melted

Steps:

  • Place water, softened butter, egg, egg yolk, milk powder, potato flakes, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. Check dough after 5 minutes of mixing, adding 1 to 2 tablespoons of water if necessary.
  • When the cycle is complete, spoon out dough with tablespoon and roll into walnut sized balls. Place 2 inches apart on a lightly greased cookie sheet. Cover and let rise until doubled, about 1 hour.
  • Flatten balls slightly with the palm of your and make a depression in center with your thumb. Fill with 1 tablespoon of filling. Cover and let rise for about 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • Bake in preheated oven for 13 to 15 minutes, until lightly browned. Remove from oven and brush with melted butter. Cool on wire rack.

Nutrition Facts : Calories 216 calories, Carbohydrate 31.7 g, Cholesterol 31.9 mg, Fat 7.8 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 4 g, Sodium 164.1 mg, Sugar 3.1 g

SYLVIA'S KOLACHE DOUGH



Sylvia's Kolache Dough image

This is another recipe my grandma submitted to the family cookbook she made for us. Her story for this recipe is as follows; "I got this recipe back in the 60s when I moved to Karnes City. I can't remember where I got it. I have used it many times over the years making kolaches and cinnamon rolls. My family always and still does like dessert. They are great to have on hand for thanksgiving or Christmas morning when everyone is hungry and you're busy trying to get the special holiday dinner prepared. The kolaches and cinnamon rolls can be made the day before or several days ahead and frozen. Please try your hand at these, I always loved making these, a little trouble, but you will get compliments. From scratch cooking and baking is a dying art." I have made these repeatedly since I received my cookbook for Christmas. They take a long time but are so rewarding!!! There are a bunch of variations that you can do with this dough, from sausage and cheese to fruit filed or making homemade cinnamon rolls, I will try and share the wealth with you guys.

Provided by rusted_essence

Categories     Yeast Breads

Time 4h

Yield 20 60

Number Of Ingredients 9

1/2 ounce yeast (2 packs Fleischman's is good)
1/4 cup warm water (lukewarm)
1 tablespoon sugar
2 cups milk
1/2 cup butter
1/2 cup sugar
2 teaspoons salt
2 eggs (slightly beaten)
6 cups flour (all purpose)

Steps:

  • Dissolve yeast with 1 T sugar in 1/4 c warm water.
  • Let stand about 10 minutes.
  • Scald milk.
  • Stir in butter and sugar and let cool.
  • Add salt and eggs.
  • In a large bowl combine milk and yeast mixtures.
  • Start adding flour 1 c at a time till you begin to work the dough with your hands (you should have used about 5 1/2 cups).
  • Knead the dough working in the rest of the flour.
  • Clean and grease your bowl; place dough in bowl grease the top with a little oil let rise until double in bulk.
  • •Sausage kolaches: Boil sausage till done cut in lengths desired wrap in dough (make sure it is sealed shut) let rise 1 hour bake at 400 18-20 minutes.
  • •Cinnamon rolls: I always make these with the left over dough. Roll out into a rectangle pour melted butter over the surface mix sugar and cinnamon and evenly spread over butter roll up dough and cut into slices place in greased pan about 1/2 inch apart. Let rise 1 hour. Bake at 400° 18- 20 minutes. Top off with a simple powdered sugar icing (I like to add cinnamon to that as well).
  • •You can add cheese to the sausage kolaches or ham and cheese, fruit filling and cream cheese, the possibilities are endless -- let me know what you guys try.

KOLACHE DOUGH



Kolache Dough image

This is for doughnuts, kolaches, cinnamon rolls, dinner rolls ect. Makes 3 dozen dinner rolls. Kolaches use 2 cans filling; cherry, pineapple, prune. Recipe calls for 2 cakes yeast; that is about 4 teaspoons.

Provided by Dienia B.

Categories     Yeast Breads

Time 4h15m

Yield 3 dozen

Number Of Ingredients 9

4 teaspoons yeast
1 cup water, lukewarm
1 tablespoon sugar
1 cup milk
6 tablespoons shortening
1/2 cup sugar
7 cups flour, divided
1 teaspoon salt
3 eggs, beaten

Steps:

  • Proof yeast in lukewarm water and 1 Tablespoon sugar.
  • Scald milk and shortening; add sugar.
  • Cool to lukewarm.
  • Add 2 cups flour to make a batter.
  • Add yeast to mixture.
  • Add eggs; mix.
  • Add remaining flour to make a soft dough, a little at a time; amount of flour will vary some from the 7 cups.
  • Knead lightly.
  • Place in a greased bowl; cover; set in place to rise until double, about 2 hours.
  • Punch down; let rise until double.
  • Form into balls; for kolaches make a dent in center and fill; let rise.
  • Bake in 400 degree Fahrenheit oven until nicely browned, about 15 minutes; no time given, guessing here.

Nutrition Facts : Calories 1574.1, Fat 36.6, SaturatedFat 10.3, Cholesterol 197.4, Sodium 897.3, Carbohydrate 266.4, Fiber 9.3, Sugar 38.4, Protein 41.2

SWEET KOLACHE RECIPE



Sweet Kolache Recipe image

Czechoslovakian Dessert that has become popular as a traditional Texas festival treat. Can also be made as a savory dish. A cabbage filling is also given here as an example of a savory alternative. Note: Allow extra time for rehydrating if using the dry prune filling.

Provided by Steve P.

Categories     Yeast Breads

Time 3h15m

Yield 36-48 kolaches, 16-20 serving(s)

Number Of Ingredients 42

3 packages dry yeast
1/2 cup water
1 teaspoon sugar
1 cup butter
3/4 cup sugar
3 egg yolks
2 3/4 cups milk (scald and cool to lukewarm)
7 1/4 cups flour (more or less)
3 teaspoons salt
1 cup sugar
1/2 cup flour
1/2 teaspoon cinnamon
2 tablespoons melted butter
1 1/2 cups poppy seeds
1 cup sugar
2 cups milk
2 tablespoons butter
1 tablespoon flour
3 cups grated cabbage
1/8 teaspoon black pepper
1 ounce butter
1/2 cup sugar (or more)
1/3 teaspoon salt
1 teaspoon flour
12 ounces dried pitted prunes
1/2 teaspoon cinnamon
1/2 cup sugar
1/2 teaspoon grated lemons, rind of or 1/2 teaspoon orange rind
1 (10 ounce) package dried apricots
1 1/2 cups sugar, more to taste
1 pint dry curd cottage cheese
1 (8 ounce) package cream cheese
1 pinch salt
1 egg yolk
1/2 cup sugar
1 grated lemon, zest of
1/2 teaspoon lemon juice
16 ounces cream cheese
2 egg yolks
1/2 cup sugar
1 grated lemon, rind of
1 teaspoon vanilla

Steps:

  • Prepare Fillings and topping desired and set aside until ready to use.
  • For Posypka Topping mix all ingredients together until mixture resembles coarse meal.
  • For Poppyseed Filling Combine poppyseeds, sugar and milk, and cook over medium heat until mixture begins to thicken.
  • Add butter, then flour which has been dissolved in a little bit of water.
  • Cook, stirring constantly until poppyseed is done, at least 30 minutes.
  • Allow to cool before use.
  • Leftover filling can be frozen.
  • For Cabbage Filling Fry the cabbage in the butter until soft.
  • Add the salt, black pepper, sugar and flour, and fry until golden brown, being careful not to burn.
  • For Prune Filling Place the prunes in a bowl and cover them completely with boiling water.
  • Let them sit overnight (or at least 6 hours) to rehydrate.
  • Drain the liquid off and mash prunes thoroughly with a fork or run them through a food processor.
  • Add the cinnamon, sugar, and lemon zest.
  • Mix thoroughly.
  • Fills 24 kolaches.
  • For Apricot Filling Cook a 10 ounce package of dried apricots slowly in enough water to cover until fruit is soft and water is cooked out.
  • Do not cover or fruit turns dark.
  • Add 1 1/2 cups sugar or more to taste and mash with a potato masher until well blended.
  • Filling for about 2 dozen kolaches.
  • For Cottage Cheese Filling Mix all ingredients together until blended.
  • If cheese is too moist, add very finely rolled crackers, about 10 or 12 to absorb liquid.
  • If using country-style cottage cheese, cream cheese can be omitted or used for added flavor, according to taste.
  • If using cottage cheese as a filling, be sure to enclose cheese in the dough.
  • Spread dough balls out, place cheese in the middle and pinch all sides together to seal completely.
  • Place sealed side down on the greased pan and butter the pastry.
  • Let rise until light, sprinkle with topping and bake.
  • For cream Cheese Filling Soften the cream cheese.
  • Beat remaining ingredients together with cream cheese in a medium-sized bowl.
  • Filling for about 2 dozen kolaches.
  • To Make Dough And assemble Kolaches Dissolve yeast in the 1/2 cup warm water in a tall glass, sprinkle with 1 teaspoon sugar and set aside to proof.
  • In a large bowl, cream sugar and butter, add egg yolks and salt and mix well.
  • Add the dissolved yeast, 1 cup of the flour and mix slowly with an electric mixer.
  • Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon.
  • Knead in enough of the remaining flour to make a moderately soft dough.
  • Continue kneading until smooth and elastic, about 5 minutes.
  • Place dough in a greased bowl, turn once to grease surface.
  • Cover and let rise until doubled in bulk, about 1 to 1 1/2 hours.
  • Punch dough down and turn out onto lightly floured surface.
  • Pinch off egg size portions and roll into a ball using the palm of your hands in circular motion.
  • Place about 1 inch apart on greased pans.
  • Brush kolaches with melted butter, cover with a cloth and let rise until light, about 1 hour.
  • Use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling.
  • Sprinkle with posypka topping (optional) and let rise again for 20 minutes.
  • Bake in a preheated 425ºF oven for about 10-15 minutes.
  • Brush kolaches with melted butter as they come out of the oven.

Nutrition Facts : Calories 1012.9, Fat 40.9, SaturatedFat 21.2, Cholesterol 162.5, Sodium 878.9, Carbohydrate 148.5, Fiber 6.4, Sugar 91, Protein 17.9

BOHEMIAN KOLACHES



Bohemian Kolaches image

This kolache recipe was given to me by my mother-in-law, who received it from her mother! It was a standard treat in their family, made nearly every week. Now I make these kolaches for my own family for special occasions. -Maxine Hron, Quincy, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 40m

Yield about 28 rolls.

Number Of Ingredients 9

2 packages (1/4 ounce each) active dry yeast
1/2 cup sugar, divided
2 cups warm 2% milk (110° to 115°)
5-3/4 to 6-1/2 cups all-purpose flour
4 large egg yolks, room temperature
1 teaspoon salt
1/4 cup butter, softened
2 cups canned prune, poppy seed, cherry or lemon pie filling
1 large egg white, beaten

Steps:

  • In a small bowl, dissolve yeast and 1 tablespoon sugar in warm milk; let stand 10 minutes. In a large bowl, combine 2 cups flour, remaining sugar, egg yolks, salt, butter and yeast/milk mixture. Mix until smooth. Add enough remaining flour to make a stiff dough. , Turn out onto a floured surface and knead until smooth and elastic, 6-8 minutes. Add additional flour if necessary. Place dough in greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled in bulk, about 1 hour. , Punch dough down and allow to rise again. Roll out on floured surface to 1/2-in. thickness. Cut with large glass or 2-1/2-in. cutter. Place on greased baking sheets; let rise until doubled, about 45 minutes. , Firmly press indentation in center and fill each roll with a heaping tablespoon of filling. Brush dough with egg white. Bake at 350° for 10-15 minutes or until rolls are light golden brown.

Nutrition Facts : Calories 164 calories, Fat 3g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 116mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.

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