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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. 18, 2012 by eyeball4

can you cut down on the amount of egg yolks by using whole eggs?

Reviewed on Dec. 18, 2012 by Astheart

Made several mistakes, sorry, not a native speaker......

Reviewed on Dec. 18, 2012 by Astheart

Did you know that a word of kolaches is of Czech origin? Kolá?e are a typical Czech dessert. There are many recipes. I would recommend you make the indentation bigger, use a glass so that the edge would be about 1 cm wide. You can fill them with cottage cheese, nut, or poppy seed filling as well. Before baking we decorated them with a crumble (I am not sure if I use the right English expression, sorry.) We make it by mixing butter, flour and confectioner's sugar by fingers. They are even better. Though, the best one are when the filling is inside the pastry. We just roll the dough, cut into squares and pack a spoon of filling inside. Then make them round and pushed them down with a glass. Then that crumble is put on the top.

Reviewed on Dec. 18, 2012 by sstetzel

Be very careful with your liquid temperature, if you add to your yeast mixture and it's near that 130º it will kill your yeast. Let it cool to at least 120º before adding it.

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