1
 
 

Classic Kolaches

Facebook Pinterest    Print this recipe
 

One can of pastry filling is enough for this batch of kolaches but for extra appeal, use several different kinds of filling. Traditionally kolaches are served plain but you can also dust with powdered sugar or drizzle with a powdered sugar icing.

 
 
Easy
LEVEL/NIVEAU
Serves
24 kolaches
 
 
Fleischmann's®
 
 
Ingredients
 
4-1/2 cups all-purpose flour
2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
1/2 cup sugar
1-1/2 teaspoons salt
1/2 cup water
1 cup (8 ounces) sour cream
1/2 cup butter OR margarine
2 eggs
1 can (12 ounces) pastry filling - raspberry, apricot, poppy seed, prune, etc.
 
Instructions
 

Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in a large mixer bowl. Heat water, sour cream and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining 2 cups flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.

Remove dough from refrigerator. Divide into 24 equal pieces; shape each into a ball. Place balls on greased baking sheets 2 inches apart. Cover; let rest 15 minutes. Make a deep and wide indentation on each ball by pushing outward toward edge, leaving 1/2-inch ridge around outside. Fill with a heaping teaspoon of pastry filling. Cover with plastic wrap that has been sprayed with cooking spray. Let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake in preheated 350°F oven for 18 to 23 minutes or until done. Remove from baking sheets; cool on wire racks.

 
Total Time
 
Rise Time 2 to 24 hrs plus 60 minutes
Bake Time 18 to 23 minutes
 
 

LEAVE A review

 


 

WATCH THE video

 
Be the first to get new recipes, tips and videos.
 

Related Recipes