Kolache/Kolacky

• Produce

  • 2 cups Blueberries
  • 2 cups Dried apricots
  • 1 tsp Lemon
  • 1 lb Prunes, pitted
  • 1 1/4 cups Reserved cherry, juice
  • 28 oz Sour cherries, pitted

• Refrigerated

  • 3 Egg, large
  • 2 Egg yolks, large

• Condiments

  • 1 tbsp Lemon juice, fresh
  • 2 tbsp Lemon juice

• Baking & Spices

  • 1/4 oz 1 package active dry yeast
  • 4 cups All-purpose or bread flour, unbleached
  • 1 1/2 tsp Cinnamon, ground
  • 1 Pinch Cinnamon, ground
  • 7 tbsp Cornstarch
  • 10 tbsp Flour
  • 83 1/3 tbsp Granulated sugar
  • 2 cups Poppy seeds
  • 2 Pinch Salt
  • 1 tsp Table salt
  • 1 tsp Vanilla extract

• Drinks

  • 1 tbsp Lemon juice or prune juice
  • 1 cup Orange juice

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/4 cup Butter
  • 1 tsp Cream
  • 16 oz Farmer cheese or cream cheese
  • 1 cup Milk

• Beer, Wine & Liquor

  • 1 tbsp Lemon juice or dark rum

• Liquids

  • 1 cup Milk or water
  • 2 cups Water

• Other

  • 1 tsp Grated lemon zest and/or ½ teaspoon ground mace or nutmeg (optional
  • 1/8 tsp ground cloves (optional

Found on toriavey.com

Description

Ingredients

• 1 package active dry yeast (¼-ounce/7 grams/2¼ teaspoons), 1¾ teaspoons instant yeast, or 1 cake fresh yeast (0.6-ounce/18 grams)
• 1 cup warm milk (105 to 115°F for dry yeast; 80 to 85°F for fresh yeast)
• ½ cup unsalted butter, softened, or ¼ cup butter and ¼ cup shortening (1 stick/4 ounces/120 grams)
• 2 large eggs (6 tablespoons/3.5 ounces/100 grams)
• 6 tbsp granulated sugar (3 ounces/80 grams)
• 1 tsp table salt
• 1 tsp grated lemon zest and/or ½ teaspoon ground mace or nutmeg (optional)
• About 4 cups unbleached all-purpose or bread flour (17 ounces/500 grams)
• 1 large egg, beaten
• 1 tsp cream, milk, or water
• 16 oz. (455 grams) farmer cheese or cream cheese, softened; or 10 ounces (285 grams) farmer cheese and 6 ounces (170 grams) softened cream cheese
• 1/2 cup granulated sugar or more to taste (3.5 ounces/100 grams)
• 2 large egg yolks
• 2 tbsp all-purpose flour (optional)
• 1 tsp vanilla extract, 1 teaspoon grated lemon zest, ½ teaspoon ground cinnamon, or ½ teaspoon grated nutmeg
• 2 cups poppy seeds
• 1 cup milk or water (8.5 ounces/240 grams)
• 1 1/2 cups granulated sugar (10.5 ounces/300 grams)
• 1 tbsp fresh lemon juice or 3 tablespoons unsalted butter
• Pinch of salt
• 1 tsp grated lemon zest (optional)
• 1 lb. pitted prunes, or 8 ounces pitted prunes and 8 dried pitted cherries (455 grams/about 36 medium/3 cups)
• 2 cups water (17 ounces/485 grams)
• About 1/2 cup granulated sugar (3.5 ounces/100 grams)
• 1 tbsp lemon juice or prune juice
• 1/2 tsp ground cinnamon
• 1/8 tsp ground cloves (optional)
• 2 cups dried apricots (12 ounces/340 grams)
• 1 cup orange juice (or 1 cup water and 1 tablespoon lemon juice) (8.5 ounces/240 grams)
• 1/2 cup granulated sugar, light brown sugar, or honey (3.5 ounces/100 grams)
• 1 to 2 tbsp lemon juice or dark rum
• 1/3 cup (80 ml) granulated sugar
• 3 tbsp. (45 ml) cornstarch
• Pinch of salt
• Pinch of ground cinnamon (optional)
• 2 cups (about 10 oz/285 grams) blueberries
• 2 tbsp. (30 ml) lemon juice
• 1/2 cup (3.5 ounces/100 grams/120 ml) granulated sugar
• 1/4 cup (1.25 ounces/35 grams) cornstarch
• 1 1/4 cups (300 ml) reserved cherry juice
• 28 ounces (800 grams/4 cups) pitted sour cherries
• 1 cup granulated sugar (7 ounces/200 grams)
• 1/2 cup all-purpose flour (2.125 ounces/60 grams)
• 1 to 1 1/2 tsp ground cinnamon (optional)
• 1/4 cup butter, melted (½ stick/2 ounces/60 grams)

Directions

• In a small bowl or measuring cup, dissolve the yeast in ¼ cup milk. If using instant yeast, do not dissolve it yet-- reserve. In a large bowl, combine the yeast mixture with the remaining milk, butter, eggs, sugar, salt, and, if using, zest and/or mace. Blend in 1½ cups flour. If using instant yeast, add it now. Gradually add enough of the remaining flour to make a workable dough. On a lightly floured surface or in a mixer with a dough hook, knead the dough until smooth and springy, about 5 minutes. Place in an oiled bowl and turn to coat. Cover with a kitchen towel or loosely with plastic wrap and let rise in warm, draft-free place until nearly doubled in bulk, 2 to 3 hours, or in the refrigerator overnight. Punch down the dough, knead briefly, cover, and let rise in a warm, draft-free place until nearly doubled in bulk, about 1¼ hours. Line a large baking sheet with parchment paper or lightly grease the sheet. Punch down the dough, knead briefly, divide in half, form into balls, and let stand for 10 minutes. On a lightly floured surface, roll out the dough ½ inch thick. Cut into 2½-inch rounds. Reroll and cut out the scraps. Place on parchment paper-lined or greased baking sheets about 1 inch apart, cover with a towel or plastic wrap spritzed with cooking spray, and let rise at room temperature until nearly doubled in bulk, about 1 hour. Position a rack in the center of the oven. Preheat the oven to 375°F (350°F for a convection oven). Using your thumb or the back of a spoon, press 1 large or 2 smaller deep indentations into the center of each round, leaving a ½-inch wide-rim. Brush the edges with the egg wash. Spoon about 1 tablespoon topping into the indentation and, if using, sprinkle lightly with the posipka. Bake until golden brown or the center of the dough registers about 180°F on an instant-read thermometer, about 12 minutes. Transfer to a wire rack and let cool. Kolache are best eaten on the same day they are made, but can be covered with plastic wrap and stored at room temperature for up to 2 days on in freezer for up to 3 months. VARIATIONS: For 12-inch round cakes: On a lightly floured surface, roll each half into a 12-inch round. Place on the prepared sheet, leaving several inches between each round. Cover with a towel or plastic wrap spritzed with cooking spray and let rise at room temperature until nearly tripled, about 1½ hours. Position a rack in the center of the oven. Preheat the oven to 375°F (350°F for a convection oven). With a large spoon or your thumb, press 6 evenly spaced deep large triangular indentations into the dough, leaving a ½-inch-wide outer rim and between the indentations. Brush the edges with the egg wash. Fill each section with about 1/3 cup of 3 or 6 different toppings. If using, sprinkle lightly with the posipka. Bake until golden brown or the center of the dough registers about 180°F on an instant-read thermometer, 15 to 25 minutes. Transfer to a wire rack and let cool.
• In a medium bowl, beat the cheese and sugar until smooth. Blend in the yolks, optional flour, and vanilla.
• In a nut grinder, coffee grinder, food processor, or blender, grind the poppy seeds. Grinding produces a finer texture and better flavor. In a medium saucepan, combine the poppy seeds, milk, sugar, lemon juice, salt, and optional zest. Simmer over a medium-low heat, stirring frequently, until the mixture thickens, about 10 minutes. Let cool. The topping can be covered and stored in the refrigerator for up to 1 week. It tastes much better than the canned stuff.
• In a bowl or large bottle, pour the water over the prunes and let stand at room temperature for several hours or overnight. In a large saucepan, simmer the prunes and water until very tender, about 30 minutes. Drain, reserving ¼ cup of the cooking liquid. To the hot prunes, add the sugar, lemon juice, cinnamon, and optional cloves and mash until smooth. Stir in the reserved cooking liquid. Let cool. The topping can be covered and stored in the refrigerator for up to 5 days.
• In a medium saucepan, simmer the apricots and orange juice over medium heat until tender, about 30 minutes. Drain. In a food processor, puree the apricots with the sugar and lemon juice until smooth. The topping can be covered and stored in the refrigerator for up to 3 days.
• In a medium saucepan, combine the sugar, cornstarch, salt, and, if using, cinnamon. Add the blueberries and lemon juice. Cook over medium heat, stirring, until the sugar dissolves. Reduce the heat to low and simmer until thickened (about 10 minutes). Let cool. (Filling can be stored in the refrigerator for up to 3 days.)
• In a medium saucepan, combine the sugar and cornstarch. Stir in the juice. Cook, stirring, over medium heat, until the mixture boils and thickens. Remove from the heat and stir in the cherries. Let cool. (Filling can be stored in the refrigerator for up to 3 days.)
• In a medium bowl, combine the sugar, flour, and optional cinnamon. Using a fork or your fingers, stir in the butter to make fine crumbs.