Kolaches I Recipe

Ingredients

2 1/2 cups warm milk
1 1/2 (.25 ounce) packages active dry yeast
1/2 cup white sugar
1/2 cup shortening
1 tablespoon salt
2 eggs
2 egg yolks
6 1/2 cups all-purpose flour
1/2 cup fruit preserves

Preparation

Step 1

Pour warm milk over yeast, and let dissolve. Then add sugar, shortening, salt, eggs, egg yolks, and flour. Stir until well combined. Remove dough to a well oiled bowl, and turn once to coat the surface. Cover, and place in a warm spot. Allow to rise until doubled in bulk, about 1 hour.

Dish out dough with a tablespoon, and roll into balls. Brush each with shortening, and let rise until doubled in bulk.

Flatten the balls, and make a depression in the centers. Fill with fruit preserves. Allow to rise.

Bake at 375 degrees for 15 to 20 minutes, or until lightly browned.
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REVIEWS:

These were great!!They are like the ones I get at the kolache shop in Houston,Tx. I did these like they do there. I took the dough and spread it out all most square with some flour because the dough is rather sticky and just cut squares with a pizza cutter. For the filling I used comstock pie filling and added the strudsel topping. They were wonderful and my husband raved about them.

These are the best kolaches ever!!! I put apple pie filling in them, and powdered sugar frosting on the top of them, and they tasted exactly like something you could get at a restaurant!!

Fabulous! This recipe is simple, easy, and not too time consuming, other than waiting for the buns to raise. My niece (age 4) ate so many of these at Christmas, I thought she would burst! I used apricot, raspberry, and poppy seed fillings. This is a keeper recipe!!

I made these for my sons Czech Republic project at school. They had a nice taste and texture. Not too sweet. I had to add extra flour though to form a ball. I have never had these so I was surprised how big they were. I made exactly what the recipe called for and some where close to 3 inches wide. Wow!

This is a delicious recipe for Kolaches. My family and guests raved over them and many had 2nd and 3rds.

These are good. To me they taste kind of like a biscuit with jelly on top. It didnt "wow" me, but everyone in my family enjoyed them, especially my father who LOVES raspberry so he ate up all the ones with raspberry preserves.

Awesome recipe. I have my own variations and use different things. Since fruit preserves can be a little expensive depending on where you are I use pie filling. Apple and Cherry are a big hit in my house. I also do a sweet cream cheese, as well as a sausage and cheese. It is a big hit every time I make them and the recipe can make so many that I have to share them! My neighbors now love kolaches!

I made these for my bf who's Czech and has only been in this country for 5 years. I was trying to surprise him so I wouldn't let him in the kitchen while I was making them but as soon as they were done he walks in the kitchen and goes " Kolache!" Needles to say, he devoured them and enjoyed them very much. I also cut in half ( only me and him) and also found that I had to add 3/4 more flour

Kolaces (or Kolaches) are big where I live in Central Texas, due to the large Czech population... and they're one of the many reasons we native Texans are glad so many Czechs call Texas home! Kolaces are perfect for any occasion - my favorite filling is sweet cream cheese - to DIE for. This is a great basic recipe!

Awesome kolache recipe...seems like everyone who lives in my area thinks that a kolache is a sausage link wrapped in a bisquit.....do not use anything except for a metal pan...i used glass and a baking stone and it took forever to cook on there....the metal worked the best...if u use the metal pan only bake it for 12 min. otherwise they will burn.

This recipe rates up there with the best of kolaches. Something I especially like about this one is the suggestion of leaving the kolache flat with a center indention filled with preserves. They are beautiful served on a tray this way, and you can see what you are getting. My personal preferences are strawberry, apricot, & blackberry, but the choices are limitless! Ummmmm, good!

Just like my grandma used to make! I was trying to find her recipe but was unable to find it since she passed away. Thank you for this recipe. It has brought many happy memories to my family! I used apple, almond, mixed nut, and cherry fillings and then topped it with a powdered sugar icing. Very very good!

These turned out great! I made them with peach, blueberry, and apricot preserves. The dough was a little sticky, but a bit of flour on my hands fixed this. They were so delicious! Great recipe.

These turned out so great that my family all say they will never buy a kolache again! The dough was pretty gooey, but, I just added a little extra flour when handling it. I also added about 1/2 cup more sugar. Instead of brushing each ball with shortening, I just greased a cookie sheet and they were excellent!

My family is Czech, so I make these often. I use softened butter instead of shortening. Using bread flour instead of AP makes for a lighter, flakier kolache. After you put the yeast in with the milk you need to let it sit atleast 10 minutes until it starts to foam. Also the milk temp should be close to 110 degrees (2 min in the micro is what it takes for me). Too hot and you kill the yeast, not hot enough it will not activate. Add about 3 cups of flour, form a ball, then take it out of the bowl and work the rest of the flour in on the counter. Add additional flour if necessary, but it should still be a little sticky. The reviewer that said this is a batter did something terribly wrong. This is a bread dough type of consistency. Don't "flatten the balls". Instead take your thumb and index fingers on both hands and push the dough out from the center. This will create a deep well with tall sides so that the filling doesn't ooze out. Then I brush mine with melted butter and fill with about a tablespoon or 2 of cherry pie filling (or whatever you like). I am impatient on the 2nd rise, so I place the kolaches in the oven with it on low (170 degrees) for 20 minutes. That will make the second rise go much faster. Then preheat the oven to 375 and bake for about 15 minutes. Should be light golden. I get the best results with an airbake cookie sheet. Dark colored ones will burn the bottoms of the Kolache. This recipe makes about 40 kolaches, not 72. I get 12 per cookie sheet.

Good basic recipe! I substituted butter for the shortening and used lemon and apple pie fillings. I did not flatten them out prior to baking as I wanted a deep "well" for the fillings. They did puff up quite a bit in the oven!

They tasted great but I wasn't prepared for how large they would get while baking. I had to go back and make the holes larger in the second batch because the fruit was bubbling over. None the less, they tasted great!

These are really good! I had never had them before so I have nothing to compare them to but my husband loved them also. I made a sweet cream cheese filling (8 oz pkg cream cheese & 1/2 cup powdered sugar) and made 3 different fillings/toppings; just cream cheese, just raspberry preserves and 1/2 cream cheese and 1/2 raspberry preserves. My husband and I both liked the cream cheese/raspberry ones the best.