| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Czech |
Czech, Cookery |
48 |
Servings |
INGREDIENTS
| 1 |
pk |
Active Dry Yeast; or 1 cake compressed |
| 2 |
tb |
Water; lukewarm |
| 2/3 |
c |
Butter |
| 3 |
|
Egg Yolks |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1 |
ts |
Lemon Rind; grated |
| 4 |
c |
All-Purpose Flour; sifted |
| 1 |
c |
(Approx) Light Cream Or Milk |
|
|
Plum Or Apricot Jam |
|
|
Confectioner's Sugar |
INSTRUCTIONS
Sprinkle or crumble yeast into a small dish. Add water, very warm for dry
yeast and lukewarm for compressed yeast. After a minute or two, stir to
dissolve. Cream butter in a large bowl. Add egg yolks, sugar, salt and
lemon rind, beating after each addition. Stir in yeast; mix again. Add 2
cups of flour. Then alternately add remaining flour and cream; mix well to
make a soft dough. Form into a ball and put in a greased bowl. Turn over.
Put in a warm place, covered with a towel, to rise until doubled in bulk.
Turn out on a floured board; roll to a thickness of 1/4 inch. Cut into
2-inch rounds. Arrange on ungreased cookie sheets; let rise, covered, in a
warm place until doubled in bulk. Make depression in the center of each
round; put in an adequate amount of jam. Bake in a preheated moderate oven
(375°F.) about 12 mins, or until cooked. Sprinkle with confectioners'
suger. Makes about 4 dozen.
NOTES : This very well known yeast-raised bun may be filled with apples,
apricots, plums, peaches, nuts, a cottage cheese mixture, poppy seeds or
jam. Native to Bohemia, kolacky are beloved throughout Czechoslovakia.
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Dec 06, 98,
converted by MM_Buster v2.0l.
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