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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Czech

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare Fillings and topping desired and set aside until ready to use. | 2. For Posypka Topping mix all ingredients together until mixture resembles coarse meal. | 3. For Poppyseed Filling Combine poppyseeds, sugar and milk, and cook over medium heat until mixture begins to thicken. | 4. Add butter, then flour which has been dissolved in a little bit of water. | 5. Cook, stirring constantly until poppyseed is done, at least 30 minutes. | 6. Allow to cool before use. | 7. Leftover filling can be frozen. | 8. For Cabbage Filling Fry the cabbage in the butter until soft. | 9. Add the salt, black pepper, sugar and flour, and fry until golden brown, being careful not to burn. | 10. For Prune Filling Place the prunes in a bowl and cover them completely with boiling water. | 11. Let them sit overnight (or at least 6 hours) to rehydrate. | 12. Drain the liquid off and mash prunes thoroughly with a fork or run them through a food processor. | 13. Add the cinnamon, sugar, and lemon zest. | 14. Mix thoroughly. | 15. Fills 24 kolaches. | 16. 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. | 17. Do not cover or fruit turns dark. | 18. Add 1 1/2 cups sugar or more to taste and mash with a potato masher until well blended. | 19. Filling for about 2 dozen kolaches. | 20. For Cottage Cheese Filling Mix all ingredients together until blended. | 21. If cheese is too moist, add very finely rolled crackers, about 10 or 12 to absorb liquid. | 22. If using country-style cottage cheese, cream cheese can be omitted or used for added flavor, according to taste. | 23. If using cottage cheese as a filling, be sure to enclose cheese in the dough. | 24. Spread dough balls out, place cheese in the middle and pinch all sides together to seal completely. | 25. Place sealed side down on the greased pan and butter the pastry. | 26. Let rise until light, sprinkle with topping and bake. | 27. For cream Cheese Filling Soften the cream cheese. | 28. Beat remaining ingredients together with cream cheese in a medium-sized bowl. | 29. Filling for about 2 dozen kolaches. | 30. 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. | 31. In a large bowl, cream sugar and butter, add egg yolks and salt and mix well. | 32. Add the dissolved yeast, 1 cup of the flour and mix slowly with an electric mixer. | 33. Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon. | 34. Knead in enough of the remaining flour to make a moderately soft dough. | 35. Continue kneading until smooth and elastic, about 5 minutes. | 36. Place dough in a greased bowl, turn once to grease surface. | 37. Cover and let rise until doubled in bulk, about 1 to 1 1/2 hours. | 38. Punch dough down and turn out onto lightly floured surface. | 39. Pinch off egg size portions and roll into a ball using the palm of your hands in circular motion. | 40. Place about 1 inch apart on greased pans. | 41. Brush kolaches with melted butter, cover with a cloth and let rise until light, about 1 hour. | 42. Use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling. | 43. Sprinkle with posypka topping (optional) and let rise again for 20 minutes. | 44. Bake in a preheated 425ºF oven for about 10-15 minutes. | 45. Brush kolaches with melted butter as they come out of the oven. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	3	packages		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
butter	1	cup		171.0	7.857	5.343	14.4
sugar	3/4	cup		18.354	4.5908	0.0	0.0
egg yolk	3			164.22	1.8309	8.0886	13.5354
milk	2 3/4	cups	scald	1518.0	36.564	15.114	157.344
flour	7 1/4	cups		4192.53	917.8892	68.1572	16.2661
salt	3	teaspoons		-	-	-	-
sugar	1	cup		18.354	4.5908	0.0	0.0
flour	1/2	cup		4192.53	917.8892	68.1572	16.2661
cinnamon	1/2	teaspoon		-	-	-	-
butter	2	tablespoons	melted	171.0	7.857	5.343	14.4
poppy seed	1 1/2	cups		1058.4	56.7101	36.2678	83.785
sugar	1	cup		18.354	4.5908	0.0	0.0
milk	2	cups		297.68	23.3264	15.372	15.9576
butter	2	tablespoons		171.0	7.857	5.343	14.4
flour	1	tablespoon		4192.53	917.8892	68.1572	16.2661
cabbage	3	cups	grated	66.75	15.485999999999999	3.4176	0.267
black pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
butter	1	ounce		171.0	7.857	5.343	14.4
sugar	1/2	cup		18.354	4.5908	0.0	0.0
salt	1/3	teaspoon		-	-	-	-
flour	1	teaspoon		4192.53	917.8892	68.1572	16.2661
prune	12	ounces	pitted dried	357.2036	94.5739	2.9597	0.6804
cinnamon	1/2	teaspoon		-	-	-	-
sugar	1/2	cup		18.354	4.5908	0.0	0.0
lemon	1/2	teaspoon	grated rind	0.6404	0.2058	0.0243	0.0066
apricot	1	package		-	-	-	-
sugar	1 1/2	cups		18.354	4.5908	0.0	0.0
curd cottage cheese	1	pint	curd	-	-	-	-
cream cheese	1	package		1338.12	15.876	32.2056	129.7296
salt	1	pinch		-	-	-	-
egg yolk	1			164.22	1.8309	8.0886	13.5354
sugar	1/2	cup		18.354	4.5908	0.0	0.0
lemon zest	1		grated	-	-	-	-
lemon juice	1/2	teaspoon		0.5592	0.1754	0.0089	0.0061
cream cheese	16	ounces		1338.12	15.876	32.2056	129.7296
egg yolk	2			164.22	1.8309	8.0886	13.5354
sugar	1/2	cup		18.354	4.5908	0.0	0.0
lemon	1		grated rind	0.6404	0.2058	0.0243	0.0066
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025

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