These crowd-pleasing Czech pastries are the perfect partner for a cup of joe. They’re easy to make with canned cherry pie filling, but the homemade prune filling is a delicious option, too. —Carol Houdek, Minneapolis, Minnesota
Coffee-Klatch Kolaches Recipe photo by Taste of Home
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt, nutmeg, eggs and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Divide in half; shape each half into 12 balls. Place 3 in. apart on greased baking sheets. Flatten each ball to a 3-in. circle. Cover and let rise in a warm place until doubled, about 30 minutes.
Make a depression in the center of each roll; add a rounded tablespoonful of filling. Bake at 350° for 10-15 minutes or until golden brown.
Brush rolls with butter. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over tops.
Prune Kolaches: For prune filling, in a small saucepan, bring an 18-oz. package of pitted dried plums and 2 cups water to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until plums are tender. Drain. Transfer to blender; add 1/4 cup sugar and 1/2 teaspoon ground cinnamon. Cover and process until pureed; cool. Proceed as directed.
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