“This is my Grandmother Tressie Kratina Uhl’s recipe. She was born in Czechoslovakia and arrived in the United States in 1890. Four generations have made this delicious pastry and the fifth, very young generation, loves to eat these treats and now learning how to make them too!”  Charlene Patton

 

INGREDIENTS

DOUGH

2 (1/4-ounce) packages active dry yeast

½ cup potato water (105°F-115°F)*

1 cup whole milk

2/3 cup granulated sugar

1/3 cup unsalted butter plus 2 tablespoons, divided

5 – 5 ½ cups all-purpose flour, divided

2 large eggs

1 teaspoon salt

1/8 teaspoon ground mace or ground nutmeg

 

DESIRED FILLINGS

Cherry, Poppy seed, Prune, Apricot 

 

TOPPING

½ cup all-purpose flour

½ cup granulated sugar

2 tablespoons shortening

 

DIRECTIONS

1. In bowl of stand mixer fitted with paddle, or large mixing bowl, dissolve yeast in the potato water. Wait 5 – 10 minutes for mixture to foam (proof).
2. In saucepan or microwaveable bowl scald milk to 180°F; remove from heat and stir in sugar and 1/3 cup butter. Let cool until lukewarm or 115°F.  Stir into dissolved yeast with 1½ cups flour, eggs, salt and mace.
3. Gradually stir in enough flour to make a soft dough. (Be careful not to add too much flour).
4. Switch to dough hook or knead by hand on work surface. Knead dough until smooth and elastic, 8 – 10 minutes. Place dough in greased bowl, turning to grease top. Cover; let rise in a warm place until doubled, about 1 hour.  
5. For topping: In a medium bowl, whisk flour and sugar. Add shortening in small chunks. Use a pastry cutter or fork to cut the shortening into the dry ingredients.
6. Grease 2 half sheet pans (12 x 18 x 1-inch). Deflate dough and divide it in half. On lightly floured surface, roll one half of dough to 1/2-inch thickness. Using a 2 ½-inch round cutter, cut dough, re-rolling scraps. Place on prepared pans about 1” apart. Brush each circle with some of the 2 tablespoons melted butter. Repeat with remaining dough. Cover; let rise until doubled, about 1 hour.  
7. Using your fingers, carefully indent the center of each roll and fill with about 1 tablespoon filling. Sprinkle on 1 teaspoon topping. Cover; let rise until puffy, about 30 minutes.
8. Near the end of the rise, preheat oven to 375°F.  Gently press your finger into the dough and if the indentation remains, the kolaches are ready to bake. (If it snaps back too quicky, it needs more time.)
9. Bake until golden brown, 18 - 20 minutes or the internal temperature is 195°F - 200°F.  Transfer pan to wire rack and lightly brush the edges of the kolaches with remaining melted butter. Cool in pan 5 minutes; remove to rack.  

YIELD: about 32 kolaches

 

• Water saved from boiling peeled potatoes.
• Note from Charlene: My grandmother ground poppy seeds and made a homemade filling. However today, I use poppy seed, apricot, prune plum, or cherry cake & pastry filling (Solo® brand) or cherry pie filling. Allow about 1 tablespoon filling for each kolache.
• Test Kitchen Tip: If you lack a 2 ½-inch cutter, use the edge of an empty 12 oz. can of cake & pastry filling.

 

NUTRITION INFORMATION PER SERVING (1 kolache/cherry filling, 63g):

160 calories, 4g total fat, 2g saturated fat, 0g trans fat, 20mg cholesterol, 85mg sodium, 28g total carbohydrate,1g dietary fiber, 11g total sugars, 3g protein, 32mcg folate,16mg vitamin C, 1mg iron.

Original shaping method from Grandmother to make a closed kolache:

Punch down dough; divide into small balls about the size of walnuts. Flatten each ball to 1-inch diameter. Place 1 tablespoon filling in center of each roll; seal edges together completely enclosing filling. Place roll with sealed edge down on greased or parchment-lined baking sheets let rise until doubled. Carefully make indention in center of each roll; fill with teaspoon of topping. Bake at 375°F for 15-20 minutes until lightly browned or an internal temperature is 195°F - 199°F.