HomeRecipes Bread Kolache Rolls II

Kolache Rolls II

Posted in : Bread, Cookies, Desserts on by : MikeZ

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Kolache Rolls II

Difficulty: Expert
Cuisine Eastern European
Keyword Breads, cookies, desserts
Prep Time 1 hour
Cook Time 35 minutes
Rising Time 1 hour
Total Time 2 hours 35 minutes
Servings 6 Rolls

Equipment

  • Several Large Mixing Bowls
  • Several Baking Sheets
  • Rolling Pin
  • Electric Hand Mixer

INGREDIENTS 

Rolls

  • 6 Cups Flour
  • 1 tsp Salt
  • Cup Sugar
  • 2 Pkgs Dry Yeast
  • 1 Lemon - Zested
  • ½ Cup Milk - Warmed
  • 1 Cup Butter
  • 6 Egg Yolks
  • 1 Cup Sour Cream

Nut Filling

  • 2 Lbs Wlanuts - Ground fine
  • 1 ½ Cups Sugar - Brown or White
  • 6 Egg Whites - Beaten Stiff
  • 2 tsp Vanilla Extract - or Zest of one Lemon
  • 2 Tbsp Butter - Melted
  • Milk - Warmed

Poppyseed Filling

  • 4 Cups Poppyseed Ground - 1 Lb
  • 1 Can Applesauce - 1 Lb
  • 1 ½ Cups Sugar - Brown or White
  • 2 Tbsp Butter Melted - Melted
  • 2 tsp Vanilla Extract - or Zest of one Lemon

Apricot Filling:

  • 1 lb. Dried Apricots
  • 1 cup Sugar

INSTRUCTIONS

  • Preheat Oven to 325°F.

Nut Filling

  • Mix Nuts, Sugar, and flavorings together.
  • Fold in stiffly beaten Egg Whites.
  • Gradually add Warmed Milk until you have an easy spreading consistancy.

Poppyseed Filling

  • Combine all ingredients and mix thoroughly.
  • Let stand several hours or overnight to thicken and blend flavors.

Apricot Filling:

  • Place dried apricots in a small saucepan and pour in just enough water to cover the apricots. Boil until the apricots are soft. Do not let all the water evaporate. Add a little bit more to keep the filling from burning.
  • Add the sugar and continue to cook until thick.
  • Either puree in a food processor, blender, or with an immersion blender in a bowl. If the filling is too runny, return it to the sauce pot to continue to cook.

Dough

  • Dissolve yeast in Warmed Milk with 1 Tbsp of Sugar and set aside to bubble
  • In another bowl, sift together flour and remaining Sugar then cut in Butter as for a Pie Crust.
  • In a separate bowl, blend Sour Cream, Lemon Zest, and Egg Yolks.
  • Make a well in flour and add Yeast and Sour Cream & Egg mixture.
  • Mix with hands to form a ball.
  • Divide dough into 5 or 6 equal parts.
  • Roll out onto floured surface into a 14″ x 14″ square.
  • Spread with filling to three edges and leave 2″ margin on final edge for rolling.
  • Moisten 2" edge with water, roll up tightly, and seal seam.
  • Tuck in ends. Place on lightly greased baking sheet, seam side down.
  • Using long wooden toothpicks, prick all over – all the way through.
  • Cover and allow to rise until doubled in volume.
  • Bake for 35 to 40 Minutes or nicely browned.
  • Remove from oven and brush with melted butter.
  • Cool BEFORE removing from pan.

Notes

This may also be made with Leckvar (Prune) filling which you can make following the Apricot Filling Recipe and Instructions above.  Just substitute Dried Prunes.

Copyright © 2021 – 2022 – Mike Zets, Sylvania, Ohio USA – All Rights Reserved

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