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Kolache
Chef Barbara is of Czechoslovakian decent. Her family loved this old fruit filled recipe.
- 1/2 cup sugar
- 1/2 cup shortening (part butter)
- 1 teaspoon salt
- 2 eggs
- 3/4 cup warm water
- 2 packages dry yeast
- 4 cups flour
Cream sugar, shortening, salt and eggs thoroughly. Dissolve yeast in water and add to creamed mixture and add 1 1/2 cups of flour to yeast. Beat on low speed. Stir in remaining flour. Let rise in warm place for about 1 1/2 hours. Stir down and turn onto a well floured board. Divide into 24 equal pieces. Shape each piece into a smooth round ball. Place onto a greased baking sheet. Cover with cloth and let rest about 15 minutes. Form balls of dough into a flat 4 inch square. Place 1 tablespoonful of filling into the center. Bring opposite corners together. Moisten with milk, overlap about 1 inch and seal well. Let rise about 30 minutes. Preheat oven to 375 degrees. Bake Kolaches for 15 to 18 minutes or until brown . Brush with melted butter and dust lightly with confectioners' sugar. Serve warm or cold. Serves 24.
Prune/Apricot Filling
Take 1 cup of prunes and 3/4 cup dried apricots - add enough water to cover fruit and let simmer for about 30 minutes or until tender, in a small sauce pan. Drain off water; chop fruit fine; add 1/4 tsp. allspice; 1/2 cup sugar; 1 tbsp. of lemon juice; 1 tbsp. of grated lemon rind. Mix well and spoon into center of Kolaches. Yum-Yum.
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