Dough for Kolache and Poppy Seed Filling
1 lb Cake Flour
1 Tablespoon granular yeast dissolved in ½ c lukewarm milk to proof with 3
tablespoons of sugar. Melt ¾ stick (3 oz.) 100g butter, add to flour with
2 eggs, and zest of 1 lemon.
Knead dough about 200 turns by hand until satiny, or process in
kneading machine using hooks, adding a little flour at a time until it no
longer sticks. Cover bowl and rise in warm place until double, at least 1
hour. Take out of bowl make a thick rope. Cut slices off rope and pat it
down into rounds. You can also roll out dough with a rolling pin and cut is
with a large round cookie cutter. (Should look like mini Pizzas) Set on
cookie sheet, fill with poppy seed filling (recipe below) or purchase Solo
Poppy seed filling from the store. You can also use fruit, fruit jams, Solo
Plum paste, or a cottage cheese filling of your choice. Here is a recipe
for home made poppy seed filling:
Poppy seed filling:
bring following ingredients to boil until thick, stir continually so it will
not burn : 2 cups Milk, ½ lb poppy seed that has been ground by running
through poppy seed press (mill) add, 3 oz. sugar, and 1 Tablespoon bread
crumbs, 1/4 cup raisins and a drop of bitter almond extract. Boil until
thick. Cool and use for cake topping. You can also use the entire dough,
roll it out on a kitchen towel, smear poppy seed filling on top, leaving
about 1 inch bare on each side and then lift the kitchen towel to roll up
and put it into a well buttered loaf pan seam side down.
Kolache bake about 12-15 minutes according to size, the roullet in the
loaf pan takes about 35 - 45 minutes at 350F.
You may put streusel on top of the kolache before baking and you may brush
the roullet with egg wash. Sprinkle with sugar before serving.
Realize that flour has different moisture content in different areas,
therefore, adjust accordingly by starting with 1/2 of flour and liquid,
adding flour gradually until dough detaches from mixing bowl or when hand
kneading it should no longer stick to a slightly floured kitchen counter
surface. Dough must look satiny.
Guten Appetit, dobrou chut' - bon appétit!
----- Original Message -----
From: "Rex D Blau" <rlblau(a)juno.com>
Sent: Saturday, June 16, 2007 3:10 PM
Subject: [GERMAN-BOHEMIAN] Kolace recipe
Would you please send the recipe you use for kolaces? My dear
grandmother made them all the time when I was young and she just passed
away. She never gave any of us the recipes she used. I would dearly
LOVE to be able to make kolaces for my family. Thanks so much.
Linda in SE Idaho
I have my own family recipes for them all,
> Kolatschen "kolace" which is a sweet yeast dough with a center of
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