Frog Kolaches

KR, this post is for you. Look what this guy did to my kolache picture! It almost makes you want to never eat Kolaches again. :-)

Before:



After:



A few months ago I made some yum-delicious cherry kolaches in celebration of the Prague Kolache Festival in which a sweet friend of ours was running for Kolache Queen (she won!). The kolaches came out fabulous and were eaten in record time. Katie took the picture of my kolaches and somebody named Ted manipulated the frog into the picture.

I am posting the recipe (minus the frog) for your enjoyment. For the filling, I just used a can of cherry pie filling.

KOLACHE RECIPE:

1/2 package fresh yeast. Bakers.
(Or two packages of packaged yeast dissolved according to makers directions.)
1 cup lukewarm water
1/2 cup butter
1 cup milk (scald and cool to lukewarm)
2/3 cup sugar
1 1/2 teaspoons salt
2 eggs
1/8 teaspoon grated nutmeg
7 cups (or more) sifted flour
1/2 lemon, grated rind and juice (optional)

Cream together butter, sugar and salt. Add eggs, lemon and nutmeg. Mix yeast with water, add milk and blend this liquid with 3 cups of the flour. Beat smooth, then add butter mixture and enough flour to make a medium soft dough. (As stiff as can be mixed with a spoon.) Knead with a wooden spoon. Let dough rise in a warm place until doubled. Turn dough out on board and knead down. Let rise again for a few minutes. It will be easier to handle.
Make into rolls. Pinch, or cut off a spoon, a piece of dough the size of a large walnut, smooth it round and lay rolls two inches apart on buttered cookie sheet. Let rise until doubled, then with finger tips stretch, do not mash, roll into the shape of a tiny pie shell. Fill with fruit filling. Brush dough edge with butter and let rise again until dough is light (about 15 minutes). Bake about 20 minutes at 375 degrees. If desired frost with simple icing while warm.

FILLINGS:

Prune Filling:
Cook 1 pound of prunes until very tender, remove seeds and sweeten to taste. Add 1/8 teaspoonful cloves and grated rind of 1/2 lemon, if the flavor is desired. Cook until quite thick. (A little vanilla improves the taste.)

Cottage Cheese Filling:
4 cups of well drained cottage cheese. 3/4 cup sugar, 2 eggs, 1/2 teaspoon vanilla and 1/2 teaspoon salt, mix well. Add enough thick cream to make like thick jam. Fill Kolache and let rise and bake. Ice after baking and sprinkle with coconut. Will fill 4 dozen or more Kolaches.

Apricot Filling:
Cook dried apricots until very tender. Add sugar and cook until very thick.

Coconut Filling:
Mix together 1/2 cup brown sugar, packed in cup, 1/2 cup coconut and 3 tablespoons butter.

Poppy Seed Filling:
1 cup ground poppy seed, 1/4 cup butter, 1/4 cup milk, 1 1/2 teaspoon lemon juice or 1/2 teaspoon vanilla, 1/4 teaspoon cinnamon and 1/2 cup sugar. Blend all ingredients and simmer for 5 minutes. Let cool before filling Kolache. Will fill one dozen or more.

Fruit Filling:
2 cup chopped apples, 1 cut raisins, 1 cup brown sugar packed, 1/2 cup water, 1/2 teaspoon salt and 1/2 teaspoon cinnamon. Boil about 15 minutes until thick as mincemeat. Cool before using.

Apple Filling:
Cook sweetened apples until thick. Flavor with cinnamon or grated lemon rind. Add a pinch of salt and tablespoon of butter for each cupful of apples. Place spoonful in hollow of Kolache and sprinkle with coconut or chopped pecans.

TOPPINGS:

Simple Icing:
1/2 pound powdered sugar, 1 teaspoon vanilla
Sweet cream, enough to make thin enough to spread with a spoon. To be applied after Kolache is cool. For extra glamour, add a few chopped pecans or shredded coconut after icing.

Posipka:
1/2 cup sugar, 1/4 cup flour, 1/3 cup melted butter
Mix together until crumbly. Sprinkle on top of Kolache before baking. Much improved by adding a few chopped nuts or coconut.