In Cindy's Kitchen: Old World Kolaches

Sunday, August 26, 2012

Old World Kolaches - Breakfast Is Served

Hi everybody :)

Well it's Sunday again, and keeping with my theme; welcome to another Breakfast Is Served Sunday. In case you missed it, Creamy Grits and Perfect Scrambled Eggs were last Sunday breakfast.

While browsing through my collection I came across this recipe. It looked pretty simple and I had all the ingredients, so I thought, why not give it a try...

This recipe is from Land O Lake Treasury of Country Heritage Meals and Menus. Kolaches also pronounced Kolachi and Kolachkes have both Polish and Czech roots. They are filled pastry-like cookies or buns. The fillings may varies from jams, nuts, cream cheese or poppy seeds.

Old World Kolaches

1 (1/4 ounce) package active dry yeast
1/4 cup warm water (105 to 115°F)
3 1/4 to 3 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter or margarine, softened
1 cup whipping cream
2 eggs, slightly beaten
1 (10 ounce) jar fruit preserves (see NOTE)

In small bowl dissolve yeast in warm water. In large bowl combine flour and salt; cut in butter until crumbly.

Flour, salt, and butter

Stir in yeast, whipping cream and eggs.

after adding yeast, cream, and eggs

Turn dough onto lightly floured surface; knead until smooth (2 to 3 minutes).

dough before refrigeration

Place in greased bowl; turn greased side up. Cover, refrigerate until firm (6 hours or overnight).
1. Heat oven to 375°.
2. Roll out dough, 1/4 at a time, on sugared surface to 1/8-inch thickness. Cut into 3-inch squares. Spoon 1 teaspoon preserves in center of each square

Bourbon Cherry Jam

Peach Jam

Cherry Jam

3. Bring up two opposite corners to center; pinch firmly together to seal.

4. Place 1 inch apart on cookie sheet. Bake for 10 to 15 minutes or until lightly browned.

What I Think:
Despite the fact that dough was a little difficult to work with, these were the MOST delicious pastry biscuit-like things I EVER tasted. The buttery airy pockets, the sweet sugary top....oh boy, oh boy. NOTE: The only thing you should remember when making them is to use a thick jam or filling or it will run off, and please send me some when your done, hee hee :)