Back to Classic Fruit Kolaches

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Classic Fruit Kolaches Recipe

Classic Fruit Kolaches Recipe

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
TOTAL TIME: Prep: 35 min. + rising Bake: 15 min./batch YIELD:30 servings

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 large 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

  • 1. In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a large saucepan, heat 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.
  • 2. 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.
  • 3. Preheat oven to 350°. 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 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.
  • 4. Combine 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 each: 245 calories, 8g fat (4g saturated fat), 58mg cholesterol, 259mg sodium, 40g carbohydrate (18g sugars, 1g fiber), 4g protein

Reviews for Classic Fruit Kolaches

Sort By :
MY REVIEW
Reviewed Dec. 24, 2012

"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."

MY REVIEW
Reviewed Dec. 23, 2012

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

MY REVIEW
Reviewed Dec. 23, 2012

"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?"

MY REVIEW
Reviewed Dec. 23, 2012

"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!"

MY REVIEW
Reviewed Dec. 23, 2012

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

MY REVIEW
Reviewed Dec. 20, 2012

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

MY REVIEW
Reviewed Dec. 19, 2012

"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......"

MY REVIEW
Reviewed Dec. 19, 2012

"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."

MY REVIEW
Reviewed Dec. 18, 2012

"Yes to pie filling, No to egg yolks and not to worry about mistakes Astheart!  I appreciate the information you shared with us!Big Smile"

MY REVIEW
Reviewed Dec. 18, 2012

"Can you use regular cherry pie filling?"

MY REVIEW
Reviewed Dec. 18, 2012

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

MY REVIEW
Reviewed Dec. 18, 2012

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

MY REVIEW
Reviewed Dec. 18, 2012

"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."

MY REVIEW
Reviewed Dec. 18, 2012

"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."

Loading Image