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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 24 |
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Also spelled kolachkes , these sweet yeast buns have both Polish and Czech roots. They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. Ingredients:
3 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
1/2 cup sugar |
1 package (3.4 ounces) instant vanilla pudding mix |
1 cup (8 ounces) sour cream |
1/2 cup vegetable oil |
1 teaspoon salt |
4 eggs |
4-1/2 to 5 cups king arthur unbleached all-purpose flour |
1 can (12 ounces) apricot, poppy seed or prune filling |
Directions:
1. In a large bowl, dissolve yeast in water. Add the sugar, pudding mix, sour cream, oil, salt, eggs and 2 cups flour. Beat until smooth. Stir in enough of the remaining flour to form a soft dough. Cover and refrigerate dough overnight.
2. Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
3. Using the end of a wooden spoon handle, make a large indentation in the center of each ball; fill with 2 tablespoons of filling. Bake at 350° for 14-15 minutes or until lightly browned. Remove from pans to wire racks to cool. Yield: 2 dozen.
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