Best 3 Kolachi Recipes

KOLACKY SLOVAK NUT OR POPPY SEED ROLLS/KOLACHI PAN DULCE DE NUECES O SEMILLAS DE POPPY SLOVAKO

Steps:

• 1. Combine cream, yeast and sugar, let stand for 5 minutes.
• 2. Mix flour and butter, add yolks add yeast mixture and work with hands until dough is not sticky and hands are clean.
• 3. roll out thin, a small piece at a time. Fill with either nut filling or poppyseed filling and roll. Put on cookie sheet and set aside for about 30 minutes in a nice warm place. Let rise. Also Apricot filling is also very delicious, You can use apricot preserves if you do ot like poppyseed or nut fillings.
• 4. Bake at 350 degrees for about 20 minutes. Delicious Enjoy Above recipe is a Kolacky recipe that is fast. Most Kolacky take much longer because they are left to rise twice.
• 5. Poppyseed Filling: Combine all the ingredients and cook until the milk is absorbed. Spred on dough and roll up jelly roll fashion pinch edges. Let rise for 30 minutes
• 6. Walnut Filling: Course grind one pound of walnut meats, Combine with warm milk, butter, and sugar stir well with a wisk until most of the sugar is dissolved, sugar does not have to be totaly dissolved add ground nut meats and spred out on rolled dough. Roll up jelly roll fashion and pinch edges. Let rise for 30 minutes Enjoy
• 7. Will post my picture later as this is for a member as a special request. LOL
• 8. Variation: Cultural Explosion: For my Cream Cheese and Guava filling, take a four ounce package of cream cheese the small one, leave out to soften, then add 1/4 cup powdered sugar and blend in well. The cheese should be very soft to spread easily Spread this cream cheese on the dough, then take guava marmalade (Conchita, Ancel or Goya are brands I buy in the Latin food markets) Guava marmalade comes in a can. Take a large tablespoon and put a few spoonfulls of the marmalade over the cream cheese and spred all over the cream cheese. Then roll jelly roll fashion. Pinch edges or fold under so spread wont come out. Follow the recipe above and bake. Delicious.

NUT ROLLS (KOLACHI/KOLACS/BEIGLI)

Steps:

• 1. In small saucepan heat milk, add margarine, sugar and salt. Stir til melted. Add sour cream. Stir well.
• 2. Cool to nearly room temperature.
• 3. Mix the dry yeast and warm water and let proof about 10 minutes.
• 3. You may use a 14 cup food processor (OR knead by hand until dough comes off yours hands. and it is smooth).
• 4. If using a processor, place the 5 cups of flour in the bowl. Add the room temperature egg(s),
• 5. Add in the proofed yeast and the cooled milk mixture.
• 6. Process for about 2 minutes or until dough appears smooth and is pulled away from sides of bowl. If kneading, knead until smooth. Dough should not be heavy. If too heavy while kneading, add a little warm milk at a time.; nor should it be sticky.
• 7. Place in lightly oiled bowl, Turn once. Cover with damp cloth and let rise until when two fingers inserted in the dough retain the markings after 5 minutes.
• 8. Empty bowl on lightly floured surface. Divide evenly into 4 portions. Flatten out each portion and shape into a ball. Cover with cloth and plastic. Let rise about 1/2 hour to allow the gluten to relax.
• 9. Roll out each ball to approximately 12 x 15 inches. Fill to within 1/2" around with about 1 1/4 cup of your filling. Starting at the top (shorter side) roll up and pinch edges and ends.
• 10. Place seam side down onto a 12 x 17 inch cookie sheet preferably lined with parchment paper or use a non-stick spray. Place rolls evenly spaced.
• 11. Cover and let raise about 1 hour. Brush with egg wash evenly.
• 12. Place in preheated 350 degree oven, middle rack. Bake 40-45 minutes or until nicely browned.
• 13. Cool in pan.
• 14. Remove rolls by holding end of the parchment and pulling off onto a flat surface doing so carefully.
• NUT FILLING:.
• In a large saucepot add 2 cups milk, 2 sticks margarine and 2 cups granulated sugar. Allow margarine to melt. Add 2 lbs. finely ground walnuts and the zest from one lemon. Mix well. If too thick to spread add a little more milk until the filling becomes easily spreadable. You may have some nut filling left over. It can be frozen or used when make filled cookies.

KOLACHI

Steps:

• Kolachi dough - Combine flour, yeast and sugar. Cut in butter as you would for pie dough. Combine milk and egg yolks and add to flour. Mix well until dough draws away from bowl. Divide into 3 parts (or 6 parts if you like them a little smaller). Wrap in plastic and refrigerate overnight. The next day: Make the filling by mixing the filling ingredients. Roll out dough on a floured surface to rectangles, 1/8 inch thick. Spread filling and roll up like jelly rolls. Place on an ungreased cookie sheet. Let rise 1 hour. Bake at 350 for 40-50 minutes.