- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 3/4 cup warm 2% milk (110° to 115°)
- 1/3 cup sugar
- 1/3 cup shortening
- 1 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 2 large eggs
- 4 cups all-purpose flour
- 1 can (21 ounces) cherry pie filling
- 3 tablespoons butter, melted
- 1 cup confectioners' sugar
- 1 tablespoon butter, melted
- 5 teaspoons 2% milk
- 1. 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.
- 2. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- 3. 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.
- 4. 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.
- 5. Brush rolls with butter. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over tops.
1 kolache: 187 calories, 5g fat (2g saturated fat), 23mg cholesterol, 127mg sodium, 31g carbohydrate (14g sugars, 1g fiber), 3g protein.
May 18, 2013
These were very good with the cherry filling. I would suggest whisking the icing ingredients together; using a fork left lumps in mine that then clogged the decorating tip over and over and over. My husband liked them with more icing than I did. Also, when left out overnight our icing and filling wept, but they still tasted great!
Jul 15, 2011
These were absolutely delicious!
Apr 4, 2011
I just pulled a batch of these out of the oven and boy, do they smell good! I made the prune filling and it's really delicious, although the recipe makes way too much (that's okay, though -- I'll save it and mix it into oatmeal and other things). I am disappointed that the recipe didn't mention the 3 T butter, but now I know, I will just add that part next time.
Oh, and while it did take a tiny bit longer for them to rise (even when made with quick-rise yeast), I find that using a heating pad underneath the bowl and cookie sheets helps a lot.
Apr 4, 2011
Took these to a birthday brunch and there was much discussion on who would get to take the leftovers home. Raising time is longer than noted and didn't brush them with butter, but they still tasted great. Will definitely make them again.
Mar 26, 2011
Make sure that the dough has risen sufficiently in a warm place before proceeding to the next step. The first rising may take up to 2 hours and will make for a lighter and tender kolache. Also let the kolaches cool for a while or completely cool them before drizzling on glaze. Hope this information will be helpful. Carol Houdek
Mar 26, 2011
The melted butter is to be brushed on the tops of the kolaches after they have been removed from the oven. Sorry that this was omitted from the recipe. Carol Houdek
Mar 21, 2011
not my grandmothers - but still ok. The recipe does not tell you when to add the 3 tbsp butter, melted.