Zelniky
Cabbage Filling
Clean one head of cabbage (4 lb.) and wash well. Chop finely. Add 1 tbsp. salt and let stand for at least ½ hour. Press out the excess juice. Then, steam until soft. Lightly brown 1 tbsp. flour in butter about the size of a hens egg. Add ½ cup water, the cabbage, 1 tbsp. sugar, and 1 tsp. pepper. Flatten Kolache buns. Fill with cabbage filling and punch edges together at the top. Bake as you would kolaches, with pinched side down.
Rohliky
CRESCENT ROLLS
You can use the same dough as for kolaches. Form into balls the size of a walnut. Let rise until about double in size. Then form into crescents. Place into a well greased pan, well spaced. Let rise and when double in size brush with egg, beaten with a little salt. Sprinkle with poppy seed. Bake in a hot oven. 400 decrees 12 to 15 minutes.
Koblihy Nadivane
FILLED DOUGHNUTS
Scald 1 quart milk (cool to lukewarm)
Put into bowl:
1½ tbsp. fresh yeast (crumbled)
½ cup sugar
1 cup of the warm milk
Let stand 5 minutes or more.
Add:
8 beaten egg yolks
1 scant cup lard, melted
1 tbsp. salt
The remainder of the warm milk.
Beat with electric mixer.
Add 11 cups flour, gradually. The dough will be too stiff for mixer as the the last cups of flour are added. Mix well with spoon.
Cover and set in warm place. Let rise until double in size. Shape dough into balls about the size of a walnut. Let rise.
Press edges of one ball of dough so that it will be about 2½ inches in diameter. Moisten the edges with a small amount of water. Place 1 tsp. filling in center. Stretch a second ball of dough so that it will be of equal size. Cover the first piece of dough and filling. Press edges together. Cut with a round cookie cutter, trimming away the excess. This seals the two layers together. Fry in hot fat at 375 degrees. Makes about 6 dozen doughnuts. Roll in granulated sugar when cool if desired. Fillings for raised doughnuts are the same as those for kolaches.
