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.

Dough

 * 3 packages dry yeast
 * ½ cup water
 * 1 teaspoon sugar
 * 1 cup butter
 * ¾ cup sugar
 * 3 egg yolks
 * 2¾ cups milk (scald and cool to lukewarm)
 * 7¼ cups flour (more or less)
 * 3 teaspoons salt

Posypka topping

 * 1 cup sugar
 * ½ cup flour
 * ½ teaspoon cinnamon
 * 2 tablespoons melted butter

Poppyseed filling

 * 1½ cups poppy seeds
 * 1 cup sugar
 * 2 cups milk
 * 2 tablespoons butter
 * 1 tablespoon flour

Cabbage filling

 * 3 cups grated cabbage
 * ⅛ teaspoon black pepper
 * 1 ounce butter
 * ½ cup sugar (or more)
 * ⅓ teaspoon salt
 * 1 teaspoon flour

Prune filling

 * 12 ounces dried pitted prunes
 * ½ teaspoon cinnamon
 * ½ cup sugar
 * ½ teaspoon grated lemon, rind of or orange rind

Apricot filling

 * 1 (10 ounces) package dried apricots
 * 1½ cups sugar, more to taste

Cottage cheese filling

 * 1 pint dry curd cottage cheese
 * 1 (8 ounces) package cream cheese
 * 1 pinch salt
 * 1 egg yolk
 * ½ cup sugar
 * 1 grated lemon, zest of
 * ½ teaspoon lemon juice

Cream cheese filling

 * 16 ounces cream cheese
 * 2 egg yolks
 * ½ cup sugar
 * 1 grated lemon, rind of
 * 1 teaspoon vanilla

Directions

 * 1) Prepare fillings and topping desired and set aside until ready to use.

Posypka topping

 * 1) Mix all ingredients together until mixture resembles coarse meal.

Poppyseed filling

 * 1) Combine poppyseeds, sugar and milk, and cook over medium heat until mixture begins to thicken.
 * 2) Add butter, then flour which has been dissolved in a little bit of water.
 * 3) Cook, stirring constantly until poppyseed is done, at least 30 minutes.
 * 4) Allow to cool before use.
 * 5) Leftover filling can be frozen.

Cabbage filling

 * 1) Fry the cabbage in the butter until soft.
 * 2) Add the salt, black pepper, sugar and flour, and fry until golden brown, being careful not to burn.

Prune filling

 * 1) Place the prunes in a bowl and cover them completely with boiling water.
 * 2) Let them sit overnight (or at least 6 hours) to rehydrate.
 * 3) Drain the liquid off and mash prunes thoroughly with a fork or run them through a food processor.
 * 4) Add the cinnamon, sugar, and lemon zest.
 * 5) Mix thoroughly.
 * 6) Fills 24 kolaches.

Apricot filling

 * 1) Cook a 10 ounce package of dried apricots slowly in enough water to cover until fruit is soft and water is cooked out.
 * 2) Do not cover or fruit turns dark.
 * 3) Add 1½ cups sugar or more to taste and mash with a potato masher until well blended.
 * 4) Filling for about 2 dozen kolaches.

Cottage cheese filling

 * 1) Mix all ingredients together until blended.
 * 2) If cheese is too moist, add very finely rolled crackers, about 10 or 12 to absorb liquid.
 * 3) If using country-style cottage cheese, cream cheese can be omitted or used for added flavor, according to taste.
 * 4) If using cottage cheese as a filling, be sure to enclose cheese in the dough.
 * 5) Spread dough balls out, place cheese in the middle and pinch all sides together to seal completely.
 * 6) Place sealed side down on the greased pan and butter the pastry.
 * 7) Let rise until light, sprinkle with topping and bake.

Cream cheese filling

 * 1) For cream cheese filling soften the cream cheese.
 * 2) Beat remaining ingredients together with cream cheese in a medium-sized bowl.
 * 3) Filling for about 2 dozen kolaches.

Dough and Assembly

 * 1) Dissolve yeast in the ½ cup warm water in a tall glass, sprinkle with 1 teaspoon sugar and set aside to proof.
 * 2) In a large bowl, cream sugar and butter, add egg yolks and salt and mix well.
 * 3) Add the dissolved yeast, 1 cup of the flour and mix slowly with an electric mixer.
 * 4) Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon.
 * 5) Knead in enough of the remaining flour to make a moderately soft dough.
 * 6) Continue kneading until smooth and elastic, about 5 minutes.
 * 7) Place dough in a greased bowl, turn once to grease surface.
 * 8) Cover and let rise until doubled in bulk, about 1 to 1½ hours.
 * 9) Punch dough down and turn out onto lightly floured surface.
 * 10) Pinch off egg size portions and roll into a ball using the palm of your hands in circular motion.
 * 11) Place about 1 inch apart on greased pans.
 * 12) Brush kolaches with melted butter, cover with a cloth and let rise until light, about 1 hour.
 * 13) Use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling.
 * 14) Sprinkle with posypka topping (optional) and let rise again for 20 minutes.
 * 15) Bake in a preheated 425°F oven for about 10–15 minutes.
 * 16) Brush kolaches with melted butter as they come out of the oven.