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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Czech

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Scald milk and set aside to cool until lukewarm. | 2. Remove 1/2 cup of the cooled scalded milk to a small bowl, add 1 teaspoon of the sugar and stir in yeast. Let work for about 10 minutes. | 3. While yeast is working, beat the eggs, add sugar, then cream, oil, salt and the rest of the scalded milk. | 4. In large bowl have ready 6 1/2 cups flour. Make a well in the flour and add the dissolved yeast. Stir and then add in the beaten ingredients. | 5. Beat until smooth. | 6. Add 1/4 cup of flour at a time until you have a slightly sticky dough. | 7. Beat well with a wooden spoon for 5 minutes. | 8. Let dough rest 10 minutes and then stir well with wooden spoon again. | 9. Cover with a tea towel and let rise about 1 hour, until doubled in bulk. | 10. Stir down and cut off tablespoon size balls. | 11. Shape into balls and place on a greased cookie sheet about 2 inches apart. | 12. Brush with melted shortening. | 13. Let rise until doubled. | 14. Make a depression in the middle of the ball with your thumb, and press outward to form an opening for the filling about the size of a 50 cent piece, pressing the bottom paper thin without tearing the dough. | 15. Add a teaspoon of filling to each kolace and smooth out to edge of opening. I use Solo brand poppy seed filling for most as that is our favorite and cherry pie filling for the rest. | 16. Let the filled kolace rise 15-20 minutes or they will look like a volcano erupting when baked. | 17. Bake at 425 for 8 minutes until lightly browned. | 18. Remove from pan with a spatula as you would cookies and cool on wire rack. Brush kolace with melted butter as soon as removed from oven to keep the dough soft. | 19. These freeze well once they are cooled--if they last that long. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2 1/2	cups	scalded	1380.0	33.24	13.74	143.04
egg yolk	3			164.22	1.8309	8.0886	13.5354
egg	1			71.5	0.36	6.28	4.755
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
crisco cooking oil	3/4	cup		-	-	-	-
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
salt	1	teaspoon		-	-	-	-
yeast	2	ounces		104.8931	11.5779	13.5397	0.5103
flour	7 -8	cups		0.0	0.0	0.0	0.0
shortening			melted	-	-	-	-
butter			melted baked	-	-	-	-

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