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Classic Fruit Kolaches Recipe

Classic Fruit Kolaches Recipe photo by Taste of Home

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We love making these melt-in-your-mouth goodies. For extra fun, use Christmas cookie cutters instead of a biscuit cutter. —Glen & Sue Ellen Borkholder, Sturgis, Michigan

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Classic Fruit Kolaches Recipe

Prep: 35 min. + rising Bake: 15 min./batch

Yield: 30 Servings

35 15 50

Ingredients

6 to 7 cups all-purpose flour
1/4 cup sugar
2 packages (1/4 ounce each) active dry yeast
2 teaspoons salt
2 cups 2% milk
1/2 cup butter, cubed
1/2 cup water
6 egg yolks
1/4 cup butter, melted
1 can (12 ounces) raspberry and/or apricot cake and pastry filling
ICING:
3 cups confectioners' sugar
1/4 cup butter, softened
2 teaspoons vanilla extract
1/2 teaspoon salt
4 to 6 tablespoons 2% milk

Directions

In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a large saucepan, heat the milk, cubed butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg yolks; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and let rise until doubled, about 45 minutes.
Turn dough onto a floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on lightly greased baking sheets. Brush with melted butter. Cover and let rise in a warm place until doubled, about 30 minutes.
Using the back of a spoon, make an indentation in the center of each roll. Spoon a heaping teaspoonful of raspberry and/or apricot filling into each indentation. Bake at 350° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.
Combine the confectioners' sugar, butter, vanilla, salt and enough milk to achieve desired consistency. Drizzle over rolls. Yield: 2-1/2 dozen.

Editor's Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.

Nutritional Facts 1 kolache equals 245 calories, 8 g fat (4 g saturated fat), 58 mg cholesterol, 259 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Classic Fruit Kolaches in Country Woman Christmas Annual 2011, p31

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Reviews for Classic Fruit Kolaches

Classic Fruit Kolaches

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Reviewed on Dec. 24, 2012 by louiseafox

These are very tasty but do not keep well. Very easy to make but when I try again I will only make half as many. I tried to make them to have for Christmas morning and didn't have a plastic on trainer to store them in at the time.

Reviewed on Dec. 23, 2012 by pkyost

Would it of raised the first time if I killed the Yeast?

Reviewed on Dec. 23, 2012 by pkyost

I would like to try it again. The dough raised the first time, but after i rolled it out and cut it it would not raise. I tried opening the oven for heat, boiling water to warm the room. I am not sure what happened?

Reviewed on Dec. 23, 2012 by cheesewoods

I will rerated after I finish baking but have a question for those of you who did make... Isn't that a heck of a lot of icing?? I made it.. it tastes great but WOW~~ so much!

Reviewed on Dec. 23, 2012 by Jean Woodard

One of the best things I've ever baked (so says one of my daughters). EVERYONE loved them.

Reviewed on Dec. 20, 2012 by LynGriff

These are wonderful! Tender and moist. My 9 year old son and I made them on a snow day today!

Reviewed on Dec. 19, 2012 by Justina Marie

My grandmother used to make these every Christmas and get togethers, her sisters also, they were Czechslovacian, she would make a sausage bun with half the recipe, the way she did it was take some dough the size of a large egg and spread it and put some fillinf , be it poppy seed, prune, pineapple or cottage cheese and pull it together toward center and flatten a little, laying them side by side, the put some pusuka, meaninf the butter, sugar and flour, and sprinkle it on the center top, then rise then put in the oven, my favorite was the prune......

Reviewed on Dec. 19, 2012 by LennyMangold

Kolacky, (Czech spelling) are actually smaller versions for the basic Kolac. They are a wonderful pastry mainstay of a Czech household. Typically prune, apricot, poppy seed or cheese fills them. The Solo Brand Pastry and Cake filling is a great filling and come in many fruit and nut flavors. The cheese filling needs to be made at home. Cherry pie filling is too "runny". Possibly it could be thickened with cornstarch and then used. As far as the recipe for the dough is concerned, I did use whole milk for all the liquid. (No Water) I also used 3 whole eggs and 2 egg yolks. I have a jar of yeast and I used 1 heaping Tablespoon yeast in place of the 2 packets. My rising times were a bit longer also. I make alot of yeast dough recipes in my stand mixer and I do beat the ingreadients together at first, then add the remaining flour to form a soft dough. I use a small flat bottom glass to make the indentation in which to put the filling. I always add the crumb topping too. (Made by cutting 1 stick butter into 1cup flour and 1/2 cup sugar) The Czechs do not usually frost kolacky.