Kolache
 
 
These wonderful, Eastern European sweet buns are a perennial favorite of ours. Top with your favorite fruit or cream cheese fillings.
Yield: 18 Kolache
Ingredients
For the dough:
  • ¼ cup water
  • ¾ cup milk
  • ¼ cup butter
  • 1 egg, room temperature
  • 3½ cups bread flour
  • 1 tsp salt
  • ¼ cup sugar
  • 1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
  • Optional egg wash: 1 egg lightly whisked with 2 tsp water
For the Prune Orange Filling:
  • ¾ cup prune puree
  • ⅓ cup chopped nuts
  • ⅓ cup orange marmalade
  • 1 tsp lemon juice
For the Cream Cheese Raisin Filling:
  • Two 3 oz. packages cream cheese
  • 2 Tbsp sugar
  • 1 egg
  • 1 tsp lemon zest
  • ¼ cup golden raisins
For the Apricot Almond Filling:
  • 1 cup cooked apricot halves, chopped
  • ⅓ cup brown sugar
  • ⅓ cup chopped almonds
  • ½ tsp cinnamon
For the Cream Cheese Filling:
  • (pictured, by Yesterfood)
  • 4 oz. cream cheese, softened
  • 3 Tbsp + 1 tsp sugar
  • 1 large egg yolk
  • ½ tsp vanilla OR 1 tsp lemon zest
For the Apricot Filling*:
  • (pictured, by Yesterfood)
  • 6 oz. dried apricots
  • ¾ cup orange juice
  • 6 Tbsp sugar
  • 1½ tsp lemon juice
Instructions
Bread Machine Method
  1. Have liquid ingredients at 80º F and all other ingredients at room temperature. Place ingredients in pan in the order listed. Select dough/manual cycle. Do not use the delay. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. When cycle is complete, remove dough and follow directions under the Rising, Shaping and Baking section. See our Bread Machine section for more helpful tips and information. Continue with Shaping, Rising and Baking section below.
Hand-Held Mixer Method
  1. Combine yeast, 1 cup flour, and other dry ingredients. Combine water, milk and butter; heat to 120º to 130º F. Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Add additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Continue with Shaping, Rising and Baking section below.
Stand Mixer Method
  1. Combine yeast, 1 cup flour, and other dry ingredients. Combine water, milk and butter; heat to 120º to 130º F. Combine dry mixture and liquid ingredients in mixing bowl with paddle for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Continue with Shaping, Rising and Baking section below.
Food Processor Method
  1. Combine yeast, 1 cup flour, and other dry ingredients. Combine water, milk and butter; heat to 120º to 130º F. Put dry mixture in processing bowl with steel blade. While motor is running, add egg and liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Continue with Shaping, Rising and Baking section below.
Filling
  1. Choose your filling. Combine all ingredients; mix until smooth with mixer or blender. Use about 2 to 3 teaspoons of filling for each Kolach.
  2. *Use these directions for the Apricot Filling: In small covered saucepan, simmer apricots in orange juice until tender, 35 to 45 minutes. Drain apricots; discard juice. Pour apricots, sugar, and lemon juice into food processor and blend until fairly smooth and of desired consistency. Refrigerate leftovers. Keeps for several days.
Shaping, Rising and Baking
  1. Preheat oven to 375°F. Punch down dough. Shape into 1 to 1½-inch balls; place on greased or parchment paper covered cookie sheets. Pat dough balls down to flatten slightly. Let rest 10-15 minutes until slightly puffy. Using 2 fingers, make indentations in the center of each ball. Brush edges lightly with egg wash if desired. Spoon 2 teaspoons of filling into each. Bake for about 15 - 20 minutes or until golden brown. Remove to wire rack to cool. Serve warm or room temperature.
  2. *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.
  3. Recipe featured at Yesterfood.
Recipe by Red Star Yeast at https://redstaryeast.com/recipes/kolaches/