Directions: |
Directions:Combine warm milk and 1 T. sugar, sprinkle yeast over, let dissolve. Mix egg yolks, sour cream, lemon rind, sugar and salt and 1/2 C. melted butter with 3 C. flour. Stir and continue adding flour until dough is no longer sticky. Knead until smooth and place in greased bowl and turn so top also is greased. Cover with cloth and let rise until double -- about 1 to 1-1/2 hours.
Punch down dough and knead slightly and divide into four equal parts. Roll each part out to about 1/2 inch thick. Spread dough lightly with soft butter and then filling and roll up tightly like jelly roll. Place on greased cookie sheet to raise. Cover and let raise until double. Bake at 350 for about 25 to 30 (check) or until brown.
Note: you can also use this dough to make individual kolachi if you prefer -- roll dough into walnut size balls, roll each ball between two pieces of wax paper (it will be an elongated oval), put filling at top end and roll - curve into crescent shape. Do not let rise before baking.
Fillings:
Cottage Cheese Filling:
1 lb. dry cottage cheese
4 T. softened butter
2 egg yolks
2 T. sour cream
1 C. sugar
1 tsp. vanilla extract
1/2 tsp. lemon juice
1/2 C. raisins (optional)
Slightly beat 2 egg whites to soft peak. Mix all other ingredients above well and gently fold egg whites into mixture.
Poppy Seed Filling:
1 lb. poppy seed
1/2 C. white raisins (optional)
Rrind of 1 lemon, grated
1 C. sugar
2 egg whites, beaten to soft peaks
Mix all ingredients except egg whites together and then beat egg whites to soft peaks and fold into mixture.
Nut filling:
1 lb. ground walnuts
1/2 C. white raisins (optional)
1/2 C. sugar
Rind of one lemon, grated
4 egg whites
Mix nuts, sugar, raisins and lemon rind. Beat egg whites slightly -- no more than soft peaks and gently fold egg whites into mixture. |
This recipe for Kolachi is from