A kolach is a delicious pastry that holds fruit, surrounded by a puffy cushion of dough.
- 3 T. dry yeast
- 3/4 c. water
- 1 1/2 c. milk
- 1 T. salt
- 2/3 c. sugar
- 1 1/2 sticks oleo
- 3 eggs
- 1/2 c. potato flakes
- 5 1/2 c. flour
- Scald milk.
- Remove from stove and add oleo, salt and sugar. Stir until melted. Cool to lukewarm.
- Dissolve yeast in warm water.
- Beat eggs; add potato flakes, then add the cooled milk and yeast.
- Add flour; you can add more if you need it.
- Knead well.
- Put in greased bowl. Let rise.
- Make golf ball sized balls of dough. Roll the small dough balls by cupping the dough in your hand and rolling with the other (the goal is no seams in the dough ball).
- Place on cookie sheet. Let rise.
- Punch down each ball (the bottom of a juice glass works well).
- Fill with fruit filling (cherry, apricot, poppy seed, prunes, pineapple, apple, peach, cottage cheese, cream cheese, etc).
- Let rise again.
- Bake for 15-20 minutes at 375 degrees.
- Grease the kolaches when they come out of the oven (only the dough part – the Czech ladies use a feather brush for greasing).