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Bread Machine Kolache

Name: Bread Machine Kolache
Ingredients: 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); 3/4 cup prune puree; 1/3 cup chopped nuts; 1/3 cup orange marmalade; 1 teaspoon lemon juice; 6 ounces cream cheese; 2 tablespoons granulated sugar; 1 large egg; 1 teaspoon lemon zest; 1/4 cup golden raisins; 1 cup cooked apricot halves (chopped); 1/3 cup brown sugar; 1/3 cup chopped almonds; 1/2 teaspoon ground cinnamon; 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); 6 ounces dried apricots; 3/4 cup orange juice; 6 tablespoons granulated sugar; 1 1/2 teaspoons lemon juice

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

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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.