Kolaches (kolacky)

INGREDIENTS

INSTRUCTIONS

Place 1 c. warm water in large bowl (Tupperware is best); add yeast,
sugar, and salt. Melt butter in pan. When melted add 1 c. cold water
and pour into yeast solution. Add eggs; mix well. Add 2 c. flour; mix
well and then add 4 more cups flour, beating well after each cup.
Cover bowl tightly and place in refrigerator overnight or at least 4  ~
5 hours. Grease cookie sheets. Roll dough into walnut-sized balls.
Place on prepared cookie sheet 1 inch apart. Grease the tops of the
balls and let raise in a warm place until double in size. When balls
have risen; make indentation in middle and fill with about a teaspoon
of filling. Let raise until spongy, about 20 minutes. Bake at 425F  for
5 - 6 minutes or until lightly browned. Kolaches may be sprinkled  with
powdered sugar after removing from oven.  Fillings (thanks to Mrs.
Albert Soukup, Sr.) These are the traditional  fillings for kolaches.
Poppyseed Filling: Bring to a boil 2 c. of milk or water. Stir in 1/2
lb. ground poppyseed. Let simmer 20 min., stirring frequently. Add  3/4
c. suger, 1 TBS. white corn syrup, and 1/4 tsp. salt. Simmer a  few
minutes longer. Remove from heat and add 1/2 tsp. almond extract,  2
TBS. butter, 1 tps. vanilla, and 2 crushed graham crackers.  Prune
Filling: Cook 1 lb. dried prunes until soft. Drain; remove  pits. Mash
and add 1/2 c. sugar, 1/2 tsp. cinnamon and a little  vanilla.  Apricot
Filling: Soak 1 pkg. dried apricots overnight in water, just  enough to
cover. Cook until soft; if any water remains, drain well.  Mash, adding
sugar to taste.  Recipe by: St. Ludmila Church Cookbook Posted to
Bakery-Shoppe Digest  V1 #176 by Sharon Raghavachary
<schary@earthlink.net> on Jul 31, 1997

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