Sylvias Kolache Dough Recipes

HAM AND CHEESE KOLACHE POCKETS

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).

SYLVIA'S KOLACHE DOUGH

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

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.

SWEET KOLACHE RECIPE

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.