I AM of Czechoslovakian descent, and baking kolaches is my specialty. These sweet yeast buns with fruit or poppy seed filling are a true Czech tradition. They are also popular in other Slavic nations, which sometimes use the spellings kolacky or kolachke. From a young age, I’ve enjoyed baking. But it wasn’t until we retired from farming and moved to town that I started making large quantities of k
72 ServingsPrep: 30 min. + rising Bake: 10 min.
- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 2-1/2 cups warm 2% milk (110° to 115°)
- 3/4 cup sugar
- 3/4 cup butter, softened
- 2 teaspoons salt
- 4 eggs
- 11 to 11-1/2 cups King Arthur Unbleached All-Purpose Flour
- 2 cans (21 ounces each) cherry pie filling
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 package (8 ounces) cream cheese, softened
- 2/3 cup sugar
- 1 egg yolk
- Melted butter
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar,
- butter, salt, eggs and 5 cups flour; beat until smooth. Stir in
- enough remaining flour to form a very soft dough. Do not knead.
- Cover and let rise in a warm place until doubled, about 75 minutes.