Kolaches

1/2 cup milk
12 tablespoons (1 1/2 sticks or -3/4 cup) butter
2 packages dry yeast
1/2 cup warm water
1/2 cup sugar
1 1/2 teaspoons salt
3 egg yolks
4 1/2 to 5 cups all-purpose flour, divided use
Confectioners’ sugar

Use toppings of your choice, I used cherry pie filling, peanut butter, honey and almonds, chocolate etc

Combine the milk and butter in a small saucepan and heat until the butter is melted. Sprinkle the yeast over the warm water in a small bowl, stir, and let stand 5 minutes to dissolve. Put the milk and butter in a large mixing bowl and let cool to a safe temperature for the yeast. Stir in the the yeast mixture, granulated sugar,salt, egg yolks, and 3 cups of the flour.Beat vigorously for a minute. Add enough of the remaining flour to make a manageable dough. Turn the dough out onto a lightly floured surface and knead for a minute, then let the dough rest for 10 minutes. Resume kneading until the dough is smooth and elastic. Place in a greased bowl, cover with plastic wrap,let rise until double in bulk.

Punch the dough down and place on a lightly floured board. Divide the dough in half, then with your hands roll each half cylinder into a cylinder about 1 1/2 inches round. Cut each into fifteen equal pieces. Roll each piece into a ball and shape the balls into the form you wish to make.To make rounds: Press each ball into a circle about 2 1/2 inches across and form a small rum around the edges. Press the center down and put 1 tablespoon of fruit filling in the center. To make a square packet: Pat out a square about 3 inches on a side, and place tablespoon of fruit filling in the center. Bring the four corners together on top, wetting the dough at the points with a little water and pressing them together to adhere. To make turnovers: Form the balls into small ovals about 3 inches long, place a tablespoon of fruit filling in the center, fold the oval in half, and pinch the edges together with a little water to seal.

Place the Kolaches 2 inches apart on a greased baking sheet.Cover loosely and let rise until double in bulk again.

Bake in a preheated 350 degree oven for 15 to 20minutes, or until lightly browned. Don’t overtake. Remove from the oven and sprinkle the tops with confectioners sugar. Place on racks to cool. Freeze what you have not used within a day

 

 

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