MRS. ELLA DRGAC'S KOLACHES
1985 Grand Champion Kolache Bake Off, Kolache Capital of Texas
Makes about 6 to 7 dozen
2 cups milk
2 teaspoons salt
4 tablespoons Crisco
4 tablespoons sugar
1/2 cup warm water
2 packages or 2 tablespoons dry yeast
2 eggs, well-beaten
6 to 6 1/2 cups of flour.
Combine milk, salt, Crisco and sugar. Scald and set aside.
Combine 1/2 cup warm water and yeast. Set aside to dissolve.
Add eggs to the cooled milk mixture; combine with the yeast mixture. Then add 6-6 1/2 cups of flour. Mix it together, then work up The dough to a soft. smooth Finish. Cover with a cloth and let it rise to about twice the bulk. This usually takes close to an hour.
Then, work up the dough again. cover with a cloth and let it rise a second time.
After it rises a second time, roll the dough out onto a flour-covered counter like You would biscuits. Then cut out circles 2 1/2 to 3 inches in diameter. Place the circles on a greased pan and make indentions in the center. Fill with filling, let rise.
Bake at 350 degrees F for 15-20 minutes or until the kolaches have a light brown finish. Be careful to not bake them too long.
FRUIT AND CHEESE KOLACHE FILLINGS
Source: A Key To Good Cooking, The Hillje Altar Society, Hillje, TX.
From: snorton
POPPY SEED FILLING:
1 1/2 cups poppyseed
1 cup sugar
2 cups water or milk
2 tbsp butter or margarine
1 tbsp flour
CHEESE FOR KOLACHES:
1 (1 lb) cottage cheese
1/2 cup flour
1/2 cup sugar
1/2 cup butter or margarine
1 egg
1 tsp vanilla
1 cup coconut and raisins (optional)
APRICOT FILLING:
1 (8 oz) pkg dried apricots
1 can peach slices, drained
sugar; to taste
butter or margarine, small amount
tapioca (optional)
PRUNE FILLING:
2 cups prunes; pitted, cooked
1/4 cup sugar
1 tsp ground cinnamon
3 tbsp butter; melted
POPPY SEED FILLING:
Take 1 1/2 cups poppyseed and grind. Add 1 cup sugar and about 2 cups water or milk and cook until it begins to thicken. Add 2 tablespoon butter or margarine. Then add 1 tablespoon of flour dissolved in water and cook, stirring constantly until poppyseed is done. Cool.
CHEESE FILLING:
Take carton of cottage cheese and add it to the following streusel mixture: 1/2 cup flour, 1/2 cup sugar and 1/2 cup butter or margarine and mix until crumbly. Add 1 egg and 1 tsp vanilla. Add 1 cup coconut and raisins, optional. Some streusel can be made and added on top of each kolache.
APRICOT FILLING:
Cook 8-oz package of dried apricots in a small amount of water slowly, being careful not to scorch it. When the apricots are soft, add 1 can drained peach slices and mash together. Add sugar to taste and a small amount of butter or margarine. Tapioca may be added as a thickener. This should be made a day or so ahead of time and allowed to set before using.
PRUNE FILLING:
Mash about 2 cups cooked pitted prunes. Add sugar, cinnamon and melted butter; mix well.
MORE KOLACHE FILLINGS AND ICINGS
Source: snorton
POPPYSEED FILLING:
1/4 lb. freshly ground poppy seed
1/2 cup or less of water
about 1/2 cup milk
1 Tbsp. butter
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
1/2 cup sugar
crushed vanilla wafers or graham crackers
Put poppy seed into a small pan, add 1/2 cup or less of water to moisten and cook through a little. When thickened, pour enough milk, about 1/2 cup, to cover. Continue cooking slowly for about 10 minutes being careful that it does not scorch. Stir frequently! Add butter, vanilla, cinnamon and sugar. Continue cooking for about 5 minutes and remove from heat. If the mixture is too soft, add crushed vanilla wafers or graham crackers.
PRUNE FILLING:
1 (16 oz.) package of pitted prunes
1 cup water
1/2 cup sugar
1 tsp. lemon juice
1 tsp. lemon rind
1/2 tsp. ground cinnamon
1/2 tsp. allspice
Cook prunes with sugar in the water using low heat. Stir constantly (a potato masher is useful for this task) until smooth and thick. Add lemon juice and spices. May be prepared before starting kolach dough and stored in a freezer.
APRICOT FILLING:
1 (16 oz.) package of dry apricots
1 cup water
1/2 cup sugar
Cook as above, using dry apricots, instead of the prunes. Omit lemon juice, rind, cinnamon and allspice.
PINEAPPLE FILLING:
1 (13.5 oz.) can crushed pineapples
1/4 cup water
1/4 cup sugar
1 Tbsp. cornstarch (level)
Cook until thick, stir in 2 Tbsp. butter while warm. Cool before using. Top with the following:
3/4 cup flour, 1/2 cup sugar, and 1/3 cup butter mixed together until ingredients are crumbly.
NUT FILLING:
2 eggs
1/2 tsp. vanilla
3/4 cup sugar
2 cups ground nuts
1/4 cup butter
Beat egg yolks and half of the sugar. Beat in the soft butter until quite stiff. Beat egg whites until stiff and add remaining sugar a little at a time. Fold into egg yolk mixture. Add vanilla and nut meats.
COTTAGE CHEESE FILLING:
1 lb. cottage cheese
2 egg yolks mixed with 3 Tbsp. butter
a little grated lemon rind
1/2 tsp. vanilla
sugar to taste
1/2 cup raisins which have been rinsed in hot water
Mix all ingredients together. If the cheese was not the real dry kind, you may add a little cream of wheat to thicken it. This mixture should stand a while. May be prepared before starting kolach dough.
APPLE, CHERRY OR BLUEBERRY FILLING:
Use the pie fillings available in 21 oz. (1 lb. 5 oz.) 595 grams cans. If the apples slices are too large, just cut them into smaller pieces.
APPLE FILLING:
Cook sweetened apples until thick. Flavor with cinnamon or grated lemon rind. Add a pinch of salt and Tbsp of butter for each cupful of apples. Place spoonful in hollow of Kolache and sprinkle with coconut or chopped pecans.
COCONUT FILLING:
1/2 cup brown sugar (packed in cup)
1/2 cup coconut
3 Tbsp butter
Mix together.
COTTAGE CHEESE FILLING:
4 cups of well drained cottage cheese,
3/4 cup sugar,
2 eggs
1/2 tsp vanilla
1/2 tsp salt
Mix well. Add enough thick cream to make like thick jam. Fill Kolache and let rise and bake. Ice after baking and sprinkle with coconut. Will fill 4 doz. or more Kolaches.
APPLE FRUIT FILLING:
2 cup chopped apples
1 cup raisins
1 cup brown sugar, packed
1/2 cup water
1/2 tsp. salt
1/2 tsp. cinnamon
Boil about 15 minutes until thick as mincemeat. Cool before using.
HOMEMADE POPPY SEED FILLING:
1 cup ground poppy seed
1/4 cup milk
1 1/2 tsp lemon juice or 1/2 tsp vanilla
1/4 tsp cinnamon
1/2 cup sugar
Blend all ingredients and simmer for 5 minutes. Let cool before filling Kolache. Will fill one dozen or more.
HOMEMADE PRUNE FILLING:
Cook until very tender:
1 lb. prunes
Remove seeds and sweeten to taste. Add:
1/8 tsp cloves
grated rind of 1/2 lemon (if the flavor is desired)
Cook until quite thick. (A little vanilla improves the taste.)
TOPPINGS
FOR A CRUNCH TOPPING:
1/2 cup flour
1/2 cup sugar
1 Tbsp butter
1/8 tsp cinnamon
Mix together until ingredients are crumbly.
POSIPKA (STREUSEL TOPPING):
1/2 cup sugar
1/4 cup flour
1/3 cup melted butter
Mix together until crumbly. Sprinkle on top of Kolache before baking. (Much improved by addition of a few chopped nuts or coconut).
SIMPLE ICING:
1/2 lb. powdered sugar
1 tsp vanilla
Sweet cream, enough to make thin enough to spread with a spoon
To be applied after Kolache is cool. Add few chopped pecans or shredded coconut after icing if desired
FILLINGS THAT THE KOLACHE FACTORY PUTS IN ITS KOLACHES:
Sausage
Ham & Swiss Cheese
Bacon & Cheddar Cheese
Fruit - Strawberry, Peach, Apple, Cherry, Poppyseed, Blueberry, Pineapple, Lemon or Apricot
Cream Cheese
Chocolate Cream
Italian Chicken
Bar-B-Q Beef
Philly Cheese Steak
Pepperoni & Mushroom
Jalapeno & Cheese
Sausage & Cheese
Rancheros (Ham, Egg, Cheese & Jalapeno)
Bacon, Egg & Cheese
Sausage, Egg & Cheese
Club (Ham, Turkey, Bacon & Cheese)
