A Czech and Slovakian fruit-filled, puffy yeast bread pastry that originally was served as a semisweet wedding dessert. It is a popular dessert in many parts of the United States.
2 cups milk
3/4 cup granulated sugar - divided use
2 teaspoons salt
4 tablespoons vegetable shortening
1/2 cup warm water
2 (.25-ounce) packages active dry yeast or 4 1/2 teaspoons
2 large eggs
6 1/2 cups all-purpose flour
1 (21-ounce) can pie filling, any flavor
1/4 cup butter, melted
- In a small saucepan, combine milk, salt, shortening, and 1/4 cup sugar. Scald and set aside to cool.
- Dissolve warm water with yeast. Set aside for 10 minutes.
- Add well-beaten eggs to the milk mixture and mix well. Stir in the yeast mixture then stir in flour. Knead together until smooth and satiny. Place in a lightly greased bowl and let rise for about 1 hour.
- Punch down, knead slightly, and let rise a second time for about an hour.
- Roll the dough on a lightly floured surface and cut into 3-inch diameter circles. Place on greased cookie sheets and press an indentation in the center. Let rise until about doubled, about 30 minutes.
- Preheat oven to 350°F (175°C).
- Then place one spoonful pie filling in the center of each.
- Bake for 15 to 20 minutes.
- Brush tops with melted butter and sprinkle with remaining 1/2 cup sugar.
Makes 24 kolaches.