Ceske Kolace
KOLACHE
3 cups milk, scalded
2 pkgs. active dry yeast or 1½ tbsp. fresh yeast
¼ cup sugar
2 tbsp. salt
2 eggs yolks beaten
½ cup melted lard
about 6 cups of flour
Dissolve yeast with half the sugar in 1½ cups scalded milk which has been cooled to lukewarm. Add 1½ cups of the flour. Mix all together and put in warm place and let rise until bubbles appear. (1½ hours.) Add the beaten egg yolks, salt, rest of the sugar, melted and cooled lard, and the rest of the milk (lukewarm.) Beat well. Gradually add the rest of the flour, a small amount at a time, mixing well after each addition until smooth and elastic. Cover and place in a warm place. Let rise until doubled in bulk. When dough is light, stir with spoon, let rise again. Then shape into small balls about the size of a large walnut. Put into well greased baking pans, well spaced, about 15 in a 10×15 in. pan. Brush top with melted fat and let rise in warm place until light. Then in the center of each bun make a small indentation with your fingers and fill each with at least 1 tbsp. of prepared filling. Return to warm place to finish rising. Bake in a very hot oven until brown, 400 - 425 degrees for 12 to 15 minutes. Remove from oven, brush with melted fat and remove from pans.
Povidly do kolacu
Fillings for kolaches—Prune, Peach, Apricot
2 lbs. of fruit
Cook in water until they come off the pit easily. Drain them and pit. Mash well. Add 1 cup sugar, 1 tsp. vanilla, and a little cinnamon (if desired.) Prepared fillings may also be used.
Nadivka z Maku
Poppy Seed Filling
1 lb. seedless raisins
Cover with water and simmer until almost dry. Drain.
Combine raisins, 3 12-oz. cans of Poppy Seed, and ¼ lb. butter.
Tvaroh
Cottage Cheese Filling
Cream 1 tbsp. butter
Add: 1 lb. dried sweet cottage cheese
2 egg yolks
½ cup sugar
¼ cup raisins
¼ tsp. salt
¼ tsp. vanilla (Lemon flavoring may be substituted)
Dust with cinnamon, mix well.
