Sweet Kolache

Description

 * Czechoslovakian Dessert that has become popular as a traditional Texas festival treat.
 * Can also be made as a savory dish.
 * A cabbage filling is also given here as an example of a savory alternative.
 * Note: Allow extra time for rehydrating if using the dry prune filling.

Ingredients
For Dough: For Posypka Topping: For Poppyseed Filling: For Cabbage Filling: For Prune filling: For Apricot filling: For Cottage cheese Filling: For Cream cheese Filling:
 * 3 packages dry yeast
 * 1/2 cup water
 * 1 teaspoon Sugar
 * 1 cup butter
 * 3/4 cup Sugar
 * 3 egg yolks
 * 2 3/4 cups milk (scald and cool to lukewarm)
 * 7 1/4 cups flour (more or less)
 * 3 teaspoons salt
 * 1 cup Sugar
 * 1/2 cup flour
 * 1/2 teaspoon cinnamon
 * 2 tablespoons melted butter
 * 1 1/2 cups poppy seeds
 * 1 cup Sugar
 * 2 cups milk
 * 2 tablespoons butter
 * 1 tablespoon flour
 * 3 cups grated cabbage
 * 1/8 teaspoon black pepper
 * 1 ounce butter
 * 1/2 cup Sugar (or more)
 * 1/3 teaspoon salt
 * 1 teaspoon flour
 * 12 ounces dried pitted prunes
 * 1/2 teaspoon cinnamon
 * 1/2 cup Sugar
 * 1/2 teaspoon grated lemon, rind of or orange rind
 * 1 (10 ounces) package dried apricots
 * 1 1/2 cups Sugar, more to taste
 * 1 pint dry curd cottage cheese
 * 1 (8 ounces) package cream cheese
 * 1 pinch salt
 * 1 egg yolk
 * 1/2 cup Sugar
 * 1 grated lemon, zest of
 * 1/2 teaspoon lemon juice
 * 16 ounces cream cheese
 * 2 egg yolks
 * 1/2 cup Sugar
 * 1 grated lemon, rind of
 * 1 teaspoon vanilla

Directions

 * Prepare Fillings and topping desired and set aside until ready to use.
 * For Posypka Topping mix all ingredients together until mixture resembles coarse meal.
 * For Poppyseed Filling Combine poppyseeds, Sugar and milk, and cook over medium heat until mixture begins to thicken.
 * Add butter, then flour which has been dissolved in a little bit of water.
 * Cook, stirring constantly until poppyseed is done, at least 30 minutes.
 * Allow to cool before use.
 * Leftover filling can be frozen.
 * For cabbage Filling Fry the cabbage in the butter until soft.
 * Add the salt, black pepper, Sugar and flour, and fry until golden brown, being careful not to burn.
 * For prune Filling Place the prunes in a bowl and cover them completely with boiling water.
 * Let them sit overnight (or at least 6 hours) to rehydrate.
 * Drain the liquid off and mash prunes thoroughly with a fork or run them through a food processor.
 * Add the cinnamon, Sugar, and lemon zest.
 * Mix thoroughly.
 * Fills 24 kolaches.
 * For apricot Filling Cook a 10 ounce package of dried apricots slowly in enough water to cover until fruit is soft and water is cooked out.
 * Do not cover or fruit turns dark.
 * Add 1 1/2 cups Sugar or more to taste and mash with a Potato masher until well blended.
 * Filling for about 2 dozen kolaches.
 * For cottage cheese Filling Mix all ingredients together until blended.
 * If Cheese is too moist, add very finely rolled crackers, about 10 or 12 to absorb liquid.
 * If using country-style cottage cheese, cream cheese can be omitted or used for added flavor, according to taste.
 * If using cottage cheese as a filling, be sure to enclose Cheese in the dough.
 * Spread dough balls out, place Cheese in the middle and pinch all sides together to seal completely.
 * Place sealed side down on the greased pan and butter the pastry.
 * Let rise until light, sprinkle with topping and bake.
 * For cream cheese Filling Soften the cream cheese.
 * Beat remaining ingredients together with cream cheese in a medium-sized bowl.
 * Filling for about 2 dozen kolaches.
 * To Make Dough And assemble Kolaches Dissolve yeast in the 1/2 cup warm water in a tall glass, sprinkle with 1 teaspoon Sugar and set aside to proof.
 * In a large bowl, cream Sugar and butter, add egg yolks and salt and mix well.
 * Add the dissolved yeast, 1 cup of the flour and mix slowly with an electric mixer.
 * Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon.
 * Knead in enough of the remaining flour to make a moderately soft dough.
 * Continue kneading until smooth and elastic, about 5 minutes.
 * Place dough in a greased bowl, turn once to grease surface.
 * Cover and let rise until doubled in bulk, about 1 to 1 1/2 hours.
 * Punch dough down and turn out onto lightly floured surface.
 * Pinch off egg size portions and roll into a ball using the palm of your hands in circular motion.
 * Place about 1 inch apart on greased pans.
 * Brush kolaches with melted butter, cover with a cloth and let rise until light, about 1 hour.
 * Use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling.
 * Sprinkle with posypka topping (optional) and let rise again for 20 minutes.
 * Bake in a preheated 425 °F oven for about 10–15 minutes.
 * Brush kolaches with melted butter as they come out of the oven.