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Bread Machine Kolache

These wonderful, Eastern European sweet buns are a perennial favorite of ours. Top with your favorite fruit or cream cheese fillings.
Yield 12 -14 buns
Ingredients
Dough
- 3/4 cup milk
- 1/4 cup water
- 1/4 cup butter
- 1 large egg (room temperature)
- 3 1/2 cups bread flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
- Egg wash: 1 egg lightly whisked with 2 teaspoons water (optional)
Prune Orange Filling
- 3/4 cup prune puree
- 1/3 cup chopped nuts
- 1/3 cup orange marmalade
- 1 teaspoon lemon juice
Cream Cheese Raisin Filling
- 6 ounces cream cheese
- 2 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon lemon zest
- 1/4 cup golden raisins
Apricot Almond Filling
- 1 cup cooked apricot halves (chopped)
- 1/3 cup brown sugar
- 1/3 cup chopped almonds
- 1/2 teaspoon ground cinnamon
Cream Cheese Filling
- 4 ounces cream cheese (softened)
- 3 tablespoons plus 1 teaspoon granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla ( OR 1 teaspoon lemon zest)
Apricot Filling
- 6 ounces dried apricots
- 3/4 cup orange juice
- 6 tablespoons granulated sugar
- 1 1/2 teaspoons lemon juice
Instructions
- Have liquid ingredients at 80ºF and all other ingredients at room temperature. Place ingredients in pan in order recommended by manufacturer. 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, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When cycle is complete, go to next step.
- For all fillings except Apricot: Combine all ingredients; mix until smooth with mixer or blender. For 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.
- Preheat oven to 375°F.
- Punch down dough. Divide dough into 12 to 14 equal pieces. Shape each piece into a smooth ball and 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.
Notes
Get Traditional Bread Making Method here.
Photo by Yesterfood.
Review & Comments
Justice | •
I have used this recipe a handful of times to make kolaches (with suasage in them) and they turn out so delicious! I love the way the bread taste and it’s so easy to make