SMALL BREADS - BOHEMIAN KOLACHES

Makes 32 large kolaches

2 packages active dry yeast (I use only 1 tablespoon)

¼ cup warm water

¾ cup plus 1 teaspoon sugar

¾ pound (1 ½ sticks) butter, at room temperature

6 cups flour

2 eggs yolks

2 cups warm milk

2 teaspoons salt

Melted butter

Kolache Fillings and Posipka, recipes below

Combine the yeast and water in a bowl, add 1 teaspoon of sugar, and stir until dissolved.  Set aside.  In a large mixing bowl, cream the butter and the remaining sugar until light and fluffy.  Add the yeast mixture and ½ cup of the flour.  Blend in the egg yolks, milk, and salt.  Gradually add the remaining flour by hand or machine, but do not use more than 6 cups.  This is very soft dough and is not kneaded.  Beat the dough until glossy with a rubber spatula or with the flat beater of a heavy-duty mixer.  Leave the dough in the mixing bowl and cover loosely with plastic wrap and a towel.  Let rise until doubled, about 1 hour.  

Butter 2 or 3 baking sheets.

The dough will be light, soft, and sticky.  Cut or pull off small portions about the size of a medium egg, or smaller if you prefer a one-bite size.  Use a tablespoon to shape the balls of dough, or roll the balls of dough GENTLY in lightly floured palms.  Don’t use too much flour or the kolaches will become dry.  The dough balls do not have to be perfect because the next rising will eliminate lumps, bumps, and points.  Place the balls of dough on the baking sheets about 1 inch apart.  Brush with melted butter.  Cover with a light cloth and let rise until light and puffy, about 45-60 minutes. 

Preheat the oven to 400F.

When the balls of dough have risen, make an indentation in each ball of dough with your thumb or two fingers.  Place 1 tablespoon of filling in the center of each kolache and sprinkle with the posipka topping.  

Bake about 15 minutes.  Watch carefully, as the kolaches can burn easily because of their high sugar content.  The rolls should be a light golden color when done.  Remove from the oven and brush with melted butter.  Remove the kolaches from the baking sheet and place on wire racks to cool.  The rolls freeze very well. 

KOLACHE FILLINGS AND TOPPING

APPLE FILLING

3 cups peeled, cored, and coarsely chopped cooking apples

¼ cup water

3 tablespoons butter

¼ cup sugar

Grated rind of 1 lemon

1 teaspoon cinnamon

Combine all ingredients in a saucepan.  Bring to a boil, reduce heat, and cook until thickened, stirring occasionally to avoid burning.  Taste for seasoning.  Let cool before using.

POPPY SEED FILLING

1 cup ground poppy seeds

4 tablespoons butter

¼ cup milk

2 teaspoons lemon juice

½ teaspoon vanilla

½ cup sugar

Blend all ingredients in a saucepan.  Bring to a boil, reduce heat, and allow to simmer 5 minutes, or until thickened.  Let cool before using. 

PRUNE FILLING

12 ounces pitted prunes

1 thick slice lemon, peeled

½ cup sugar

½ teaspoon vanilla

¼ teaspoon cloves (optional)

½ teaspoon cinnamon (optional)

Combine prunes, lemon, and sugar in water to cover in a saucepan.  Bring to a boil, reduce heat, and simmer gently, uncovered, until soft and tender.  Add the vanilla with cloves and cinnamon if you like a spicy touch.  Let cool before serving.  

APRICOT FILLING

¾ pound dried apricots

¾ cup sugar

2-3 tablespoons Grand Marnier or Curacao (optional)

Combine the apricots and water to cover in a saucepan.  Simmer until water has evaporated, stirring occasionally to avoid burning.  Remove from burner as soon as the water has evaporated (overcooking turns dried fruit dark), add the sugar and liqueur, if desired, and blend quickly in a food processor or with a wire whisk.  Let cool before using. 

POSIPKA – STREUSEL TOPPING

1 cup sugar

¼ cup flour

1 teaspoon cinnamon

2 tablespoons melted butter

Blend all ingredients in a small mixing bowl until the mixture resembles coarse cornmeal.  Use a pastry blender or your hands.  The posipka, which is a form of streusel or crumb topping, can be prepared and refrigerated several days in advance. 

From America’s Bread Book by Mary Gubser.