Title: Kolaches (Kolacky)
Categories: Czech Bread
Yield: 1 Servings

1	c	Warm water
2	pk	Dry yeast
1/2	c	Sugar
1/2	ts	Salt
1	c	Butter
1	c	Cold water
2		Eggs
6	c	Flour
		Fillings(see below)

Place 1 c. warm water in large bowl (Tupperware is best); add yeast, sugar, and salt. Melt butter in pan. When melted add 1 c. cold water and pour into yeast solution. Add eggs; mix well. Add 2 c. flour; mix well and then add 4 more cups flour, beating well after each cup. Cover bowl tightly and place in refrigerator overnight or at least 4 - 5 hours. Grease cookie sheets. Roll dough into walnut-sized balls. Place on prepared cookie sheet 1 inch apart. Grease the tops of the balls and let raise in a warm place until double in size. When balls have risen; make indentation in middle and fill with about a teaspoon of filling. Let raise until spongy, about 20 minutes. Bake at 425F for 5 - 6 minutes or until lightly browned. Kolaches may be sprinkled with powdered sugar after removing from oven.

Fillings (thanks to Mrs. Albert Soukup, Sr. ) These are the traditional fillings for kolaches.

Poppyseed Filling: Bring to a boil 2 c. of milk or water. Stir in 1/2 lb. ground poppyseed. Let simmer 20 min. , stirring frequently. Add 3/4 c. suger, 1 TBS. white corn syrup, and 1/4 tsp. salt. Simmer a few minutes longer. Remove from heat and add 1/2 tsp. almond extract, 2 TBS. butter, 1 tps. vanilla, and 2 crushed graham crackers.

Prune Filling: Cook 1 lb. dried prunes until soft. Drain; remove pits. Mash and add 1/2 c. sugar, 1/2 tsp. cinnamon and a little vanilla.

Apricot Filling: Soak 1 pkg. dried apricots overnight in water, just enough to cover. Cook until soft; if any water remains, drain well. Mash, adding sugar to taste.

Posted to MM-Recipes Digest V4 #3 by joj@mnl.sequel.net

Recipe by: St. Ludmila Church Cookbook

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