Coffee-Klatch Kolaches

Photo by Joanmarie J.

PREP TIME

45

minutes

TOTAL TIME

55

minutes

SERVINGS

24

servings

PREP TIME

45

minutes

TOTAL TIME

55

minutes

SERVINGS

24

servings

Ingredients

  • 1

    package (1/4 ounce) active dry yeast

  • 1/4

    cup warm water (110° to 115°)

  • 3/4

    cup warm 2% milk (110° to 115°)

  • 1/3

    cup sugar

  • 1/3

    cup shortening

  • 1

    teaspoon salt

  • 1/8

    teaspoon ground nutmeg

  • 2

    eggs

  • 4

    cups all-purpose flour

  • 1

    can (21 ounces) cherry pie filling

  • 3

    tablespoons butter, melted

  • GLAZE:

  • 1

    cup confectioners' sugar

  • 1

    tablespoon butter, melted

  • 5

    teaspoons 2% milk

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt, nutmeg, eggs and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half; shape each half into 12 balls. Place 3 in. apart on greased baking sheets. Flatten each ball to a 3-in. circle. Cover and let rise in a warm place until doubled, about 30 minutes. Make a depression in the center of each roll; add a rounded tablespoonful of filling. Bake at 350° for 10-15 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over rolls. Yield: 2 dozen. Prune Kolaches: For prune filling, in a small saucpean, bring an 18 oz. package of pitted dried plums and 2 cups water to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until plums are tender. Drain. Transfer to blender; add 1/4 cup sugar and 1/2 teaspoon ground cinnamon. Cover and process until pureed; cool. Proceed as directed.

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