Publisher Photo
Publisher Photo
Also spelled "kolachkes", these sweet yeast buns have both Polish and Czech roots. They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture.
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 15 min.

Ingredients

  • 3 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/2 cup sugar
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 cup (8 ounces) sour cream
  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 4 eggs
  • 4-1/2 to 5 cups all-purpose flour
  • 1 can (12 ounces) apricot, poppy seed or prune filling

Directions

In a large bowl, dissolve yeast in water. Add the sugar, pudding mix, sour cream, oil, salt, eggs and 2 cups flour. Beat until smooth. Stir in enough of the remaining flour to form a soft dough. Cover and refrigerate dough overnight.
Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
Using the end of a wooden spoon handle, make a large indentation in the center of each ball; fill with 2 tablespoons of filling. Bake at 350° for 14-15 minutes or until lightly browned. Remove from pans to wire racks to cool. Yield: 2 dozen.
Originally published as Kolaches in Country Extra May 2001, p37

Nutritional Facts

1 each: 222 calories, 7g fat (2g saturated fat), 42mg cholesterol, 181mg sodium, 34g carbohydrate (12g sugars, 1g fiber), 4g protein.

  • 3 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/2 cup sugar
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 cup (8 ounces) sour cream
  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 4 eggs
  • 4-1/2 to 5 cups all-purpose flour
  • 1 can (12 ounces) apricot, poppy seed or prune filling
  1. In a large bowl, dissolve yeast in water. Add the sugar, pudding mix, sour cream, oil, salt, eggs and 2 cups flour. Beat until smooth. Stir in enough of the remaining flour to form a soft dough. Cover and refrigerate dough overnight.
  2. Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
  3. Using the end of a wooden spoon handle, make a large indentation in the center of each ball; fill with 2 tablespoons of filling. Bake at 350° for 14-15 minutes or until lightly browned. Remove from pans to wire racks to cool. Yield: 2 dozen.
Originally published as Kolaches in Country Extra May 2001, p37

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