Kolache
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
2 packets dry yeast1 TBS sugar1/2 cup warm water2 cups skim or low fat soy milk1/2 cup soft margarine1 tsp light salt2 eggs, beaten1/2 cup sugarabout 7-8 cups bread flour, sifted
In a large bowl, sprinkle 1 TBS sugar over the yeast and disolve in warm water. Set aside to rise. Meanwhile, heat the milk in a small sauce pan and add margarine. Remove from heat once margarine has melted and let cool.
Add salt, eggs, and remaining sugar to milk mixture. Add milk mixture to yeast. Add flour a cup at a time, wisking after each addition to moisten flour. After about 5-6 cups, dough should be stiff enough to work by hand. Turn dough out on a floured surface and kneed with floured hands. Add more flour as needed. Kneed until dough is still slightly sticky but glossy (about 10-15 minutes).
Return dough to bowl, coat with cooking spray, and cover. Let rise until doubled (about an hour).
Punch down the dough and kneed lightly for 3-5 minutes. Pull portions about the size of a golf ball from dough mass. Each portion can either be flattened or rolled into a ball. Place about an inch apart on cookie sheets or in cake pans sprayed with cooking spray. Let rise for about 15 minutes. Make indentation in the center of each and add filling. Pull dough over filling to partially cover it.
Set pans aside and allow to rise again until doubled (about an hour).
Bake in preheated 375 degree oven until golden brown (15-30 minutes). Cool slightly and remove from pans and cool on wire racks.
Note about fillings: Most anything can be used as filling. Try canned pie fillings, fruit preserves, or see my recipes for rhubarb and cherry butters.
Traditionally, koloche are a breakfast food, but since SP doesn't provide a more suitable category, I had to select the desserts category.
Number of Servings: 48
Recipe submitted by SparkPeople user NANCYJAC.
Add salt, eggs, and remaining sugar to milk mixture. Add milk mixture to yeast. Add flour a cup at a time, wisking after each addition to moisten flour. After about 5-6 cups, dough should be stiff enough to work by hand. Turn dough out on a floured surface and kneed with floured hands. Add more flour as needed. Kneed until dough is still slightly sticky but glossy (about 10-15 minutes).
Return dough to bowl, coat with cooking spray, and cover. Let rise until doubled (about an hour).
Punch down the dough and kneed lightly for 3-5 minutes. Pull portions about the size of a golf ball from dough mass. Each portion can either be flattened or rolled into a ball. Place about an inch apart on cookie sheets or in cake pans sprayed with cooking spray. Let rise for about 15 minutes. Make indentation in the center of each and add filling. Pull dough over filling to partially cover it.
Set pans aside and allow to rise again until doubled (about an hour).
Bake in preheated 375 degree oven until golden brown (15-30 minutes). Cool slightly and remove from pans and cool on wire racks.
Note about fillings: Most anything can be used as filling. Try canned pie fillings, fruit preserves, or see my recipes for rhubarb and cherry butters.
Traditionally, koloche are a breakfast food, but since SP doesn't provide a more suitable category, I had to select the desserts category.
Number of Servings: 48
Recipe submitted by SparkPeople user NANCYJAC.
Nutritional Info Amount Per Serving
- Calories: 90.1
- Total Fat: 1.2 g
- Cholesterol: 8.9 mg
- Sodium: 72.1 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 0.8 g
- Protein: 3.2 g