INGREDIENTS

INSTRUCTIONS

           OWN:
**** Fill with your own fillings too: fresh apricots, berries,  apples
or fruit preserves.  Mix the warm water and 1 tablespoon sugar in a
large bowl. Sprinkle  in the yeast, stirring until dissolved. Let stand
for 5 minutes or  until the mixture bubbles.  Scald the milk in a small
saucepan. With a wire whisk, stir the 1/2  cup sugar, salt, and 1/2 cup
butter or margarine into the scalded  milk. Cool to warm temperature,
then stir in the eggs. Stir the  lukewarm milk into the yeast mixture
and beat until smooth. Stir in  the flour a cup at a time until it is
fully incorporated and no  longer sticky. Turn the dough onto a floured
surface and knead for  about 5 minutes or until the dough does not
stick to the hands. Pour  the dough into a greased bowl, cover with a
damp towel, and let rise  in a warm place for 1 hour or until double in
bulk.  Prepare the filling of your choice. See filling directions
below.  Turn the dough out onto a lightly floured surface. Divide it
into 12  equal pieces and form each into a ball by hand. Press very
hard with  a tablespoon to make a crater in the top of each mound,
using fingers  if necessary to help form the indentation. Spoon the
filling of your  choice into the indentation in the top of each
kolache. Each one  holds about 1 heaping tablespoon of filling.  To
make the crumb topping, mix together 2 tablespoons sugar and 2
tablespoons flour. Using your fingers, rub in 1 tablespoon butter
until fully incorporated. The mixture should be crumbly. Sprinkle
crumb topping on the filling.  Place kolaches 1-inch apart on greased
cookie sheets. Bake at 350  degrees for 20 minutes.  Directions for
Poppy Seed Filling: Melt butter in a small saucepan.  Soak poppy seeds
in the butter for 10 minutes. Add sugar and stir.  Directions for Prune
Filling: In a small saucepan, simmer prunes in  water for 10 minutes
until prunes have absorbed the water. Mash with  a fork.  Directions
for Cottage Cheese Filling: Combine all the ingredients.  Directions
for Fresh Peach Filling: Melt butter in a small saucepan.  Add peaches
and sugar and cook over low heat for 10 minutes, stirring
occasionally.  NOTES: The diner is on Bainbridge Island. This recipe
chosen as a  tribute to one of the owner's grandmother who made this
recipe. It is  a traditional Czech pastry.  MC formatted by: Brenda
Adams <adamsfmle@sprintmail.com>; 5/31/97  Recipe by: The Streamliner
Diner Cookbook Posted to MC-Recipe Digest  V1 #630 by Badams
<adamsfmle@sprintmail.com> on May 31, 1997

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