cherry kolaches

Name: Cherry Kolaches
Prep time: 30 min
Cook time: 10 min
Ingredients: 2 package(s) (1/4 ounce each) active dry yeast; 1/2 cup(s) warm water (110° to 115°); 2 1/2 cup(s) warm 2% milk (110° to 115°); 3/4 cup(s) sugar; 3/4 cup(s) butter, softened; 2 teaspoon(s) salt; 4 - eggs; 11 cup(s) flour ( to 11 1/2 cups); ## FILLING; 2 can(s) (21 ounces each) cherry pie filling; 1/2 cup(s) sugar; 2 tablespoon(s) corn starch; 2 tablespoon(s) cold water; ## TOPPING; 1 package(s) ( 8 ounce cream cheese ) softened; 2/3 cup(s) sugar; 1 - egg yolk; - melted butter

(2 RATINGS)

259 Pinches 1 Photo

CJ *

Somewhere, PA

Updated on Feb 1, 2013

These pastries are another recipe I enjoyed making. The recipe also came from my April/May TOH magazine. The recipe came from a lady named Evelyn Nesiba/ Ravenna, Nebraska. She is of Czechoslovakian decent. These are delicious pastries. A little time consuming, but oh so worth it. "These sweet yeast buns with fruit or poppy seed filling are a true Czech tradition. They are also popular in other Slavic nations, which sometimes use the spellings kolacky or kolachke". (Words from Evelyn). Picture and recipe courtesy of Taste of Home. These pastries have my families approval...

Rate

prep time 30 Min

cook time 10 Min

method ---

yield about 72

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 1/2 cups warm 2% milk (110° to 115°)
3/4 cup sugar
3/4 cup butter, softened
2 teaspoons salt
4 - eggs
11 cups flour ( to 11 1/2 cups)
FILLING
2 cans (21 ounces each) cherry pie filling
1/2 cup sugar
2 tablespoons corn starch
2 tablespoons cold water
TOPPING
1 package ( 8 ounce cream cheese ) softened
2/3 cup sugar
1 - egg yolk
- melted butter

How To Make cherry kolaches

Step 1

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, salt, eggs and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a very soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 75 minutes.

Step 2

Turn onto a well-floured surface. Shape into 1-1/2-in. balls. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
Step 3

Meanwhile, in a small saucepan, combine pie filling and sugar. Combine cornstarch and cold water until smooth; gradually stir into filling. Bring to a boil over medium heat. Cook and stir for 1 minute or until thickened; set aside.
Step 4

In a large bowl, beat the cream cheese, sugar and egg yolk until smooth. Using the end of a wooden spoon handle, make an indentation in the center of each dough ball; fill with 2 rounded teaspoons of filling. Make a small indentation in center of filling; add 1 teaspoon topping.
Step 5

Bake at 400° for 10-15 minutes or until lightly browned. Brush melted butter over rolls. Remove from pans to wire racks to cool. Refrigerate leftovers. Yield: about 6 dozen.
Step 6

When I made these I halved the recipe. ** Note: The prep time does not include rising time, as there is nowhere to add that. When I make these again, I am going to try pineapple and apricot filling..
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