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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Czech

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dissolve yeast in water and sprinkle with 1 teaspoon sugar. | 2. In large bowl or mixer, cream sugar and shortening or margarine together. | 3. Add yolks and salt and mix well. | 4. Add the dissolved yeast and about á cup of the flour. | 5. Mix slowly with mixer. | 6. Add all the milk and continue adding the remaining flour, using mixer or stirring with a wooden spoon until dough becomes glossy. | 7. Cover; let rise in a warm place until double in bulk, about one hour. | 8. Preheat oven to 425F and lightly grease your baking pans. | 9. After the dough has risen, cut off small portions of dough about the size of an egg. | 10. Using a tablespoon, shape into balls and place on a greased pan about 1 inch apart. | 11. Brush with melted butter to improve flavor, cover loosely and let rise until light. | 12. Make a small indentation in each piece and place filling there. | 13. Sprinkle with topping and bake in preheated oven for 15 minutes. | 14. Brush the kolaches with melted butter when they come out of the oven and cool on wire racks. | 15. Kolaches are best if they're eaten the day they are made. | 16. For the posypka: Mix ingredients together until it resembles coarse meal. Store in refrigerator. | 17. For the prune filling: Cook prunes slowly in water to cover until soft and tender. Remove any stones from the cooled prunes and add 1/2 teaspoon cinnamon and mix well. Do not overmix or prunes will lose their color. Filling for about 2 dozen kolaches. | 18. For the apricot filling: Cook a 10-oz 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. | 19. For the cottage cheese filling: 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. If commercial cottage cheese is used. Mix 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast cake	2		compressed	50.4333	0.0	11.22	0.2833
water	1/4	cup		0.0	0.0	0.0	0.0
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
margarine	3/4	cup		1216.548	1.5228	1.5228	136.20600000000002
sugar	3/4	cup		18.354	4.5908	0.0	0.0
egg yolk	2			109.48	1.2206	5.3924	9.0236
salt	2	teaspoons		-	-	-	-
milk	1	can	evaporated	827.5862	19.934	8.2399	85.7811
hot water	4	ounces		0.0	0.0	0.0	0.0
flour	6	cups		3469.68	759.6324	56.406000000000006	13.4616
butter			melted	171.0	7.857	5.343	14.4
curd cottage cheese	2	cups		50.4333	0.0	11.22	0.2833
cream cheese	1	package		-	-	-	-
salt	1	pinch		-	-	-	-
egg yolk	1			109.48	1.2206	5.3924	9.0236
sugar	1/2	cup		18.354	4.5908	0.0	0.0
lemon			grated	-	-	-	-
lemon juice	1/2	teaspoon		0.5592	0.1754	0.0089	0.0061
prune	16	ounces		476.2715	126.0985	3.9462	0.9072
water				0.0	0.0	0.0	0.0
cinnamon	1/2	teaspoon		-	-	-	-
apricot	10	ounces		136.0776	31.5246	3.9689	1.1056
water				0.0	0.0	0.0	0.0
sugar	1 1/2	cups		18.354	4.5908	0.0	0.0
sugar	1	cup		18.354	4.5908	0.0	0.0
flour	1/2	cup		3469.68	759.6324	56.406000000000006	13.4616
cinnamon	3/4	teaspoon	ground	-	-	-	-
butter	2	tablespoons	melted	171.0	7.857	5.343	14.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.