Kolaches (from the Texas Highways Cookbook)
Makes about 2 dozen
1 c. sour cream
1/2 c. sugar
1 1/2 tsp salt
1/2 c. butter, softened
2 pkg dry yeast
1/2 c. warm water
2 eggs beaten
4 c. all purpose flour
Prune or Apricot filling (recipes follow)
Streusel Topping (recipe follows)
1/3 c. additional butter, melted
Heat sour cream until warm. Stir in sugar, salt, and softened butter; set aside to cool.
Sprinkle yeast over warm water; let stand until yeast dissolves. Add to sour cream mixture. Add eggs and flour, and mix well (dough does not need kneading). If necessary, work in enough additional flour to make dough spongy but not sticky. Put dough in large, greased bowl; cover, and refrigerate overnight.
Remove dough from fridge. Shape into balls about 1 1/2 inch in diameter, and place on lightly greased baking sheets about an inch apart. Flatten balls to 1/2 inch thick, and let rise for about 10 minutes.
Make indentations in the middle of each kolache by pressing down firmly with the first two fingers of both hands. Spoon about 1 T. filling into each indentation. Sprinkle about 1/2 tsp Streusel Topping over filling. Cover kolaches with a sheet of waxed paper and let rise until doubled in bulk. Remove waxed paper, and bake at 350 for 15-20 min, or until golden. Remove from oven, and brush top edges and sides with melted butter.
2 (12 oz) pkg dried pitted prunes
1/8 to 1/4 tsp cinnamon
3/4 c sugar
Cover fruit with water, and cook 12 – 15 mins, or until tender, stirring often; drain.
Puree fruit in food processor or blender. Immediately stir in cinnamon and 3/4 c sugar. Add more to taste & mix well. Yields enough for about 2 doz kolaches.
For Apricot, use 3 (6-oz) pkg dried apricots and follow same recipe except cut apricots into pieces before cooking, omit cinnamon, start with 1 c sugar instead of 3/4 c. and add another 1/2 to 3/4 c sugar.
2/3 c. all purpose flour
1 c. sugar
about 1/3 c. melted butter
Blend flour & sugar in bowl. Add just enough butter to moisten dry to make crumbly, mix well. Enough for 2 doz kolaches.
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