 |
Prep Time: 40 Minutes Cook Time: 12 Minutes |
Ready In: 52 Minutes Servings: 5 |
|
This recipe is from the Red, White & Blue Ribbon 2004 Cookbook. It's a collection of recipes from contests and food festivals. There are some real winners in this book. This is one of them. It was the Berry Best in Show winner at the 2003 Poteet Strawberry Festival in Poteet, TX and was entered by Paige Smith. Recipe note: I use butter instead of margarine. Times indicated do not include refrigeration overnight, or rising time. Ingredients:
1 cup sour cream |
1/2 cup sugar |
1 1/2 teaspoons salt |
1/2 cup margarine, softened (1 stick) |
4 1/2 teaspoons active dry yeast (2 packages) |
1/2 cup warm water |
2 eggs, beaten |
4 cups all-purpose flour |
melted butter, for brushing on dough |
8 ounces cream cheese, softened |
1 egg yolk |
1/4 cup sugar |
1/2 teaspoon vanilla extract |
1 lb fresh strawberries, hulled and sliced |
Directions:
1. For the dough:.
2. Heat the sour cream over low heat until it is warm. Stir in the sugar, salt, and margarine; transfer to a bowl and cool.
3. Sprinkle the yeast over warm water; let it stand until the yeast is dissolved, then add to the sour cream mixture. Add the eggs and flour and mix well. Put the dough in a greased bowl; cover and refrigerate overnight.
4. For the topping:.
5. Combine the cream cheese, egg yolk, sugar and vanilla until smooth. Stir in the strawberries. Refrigerate overnight.
6. The next day, form the dough into 36 balls, and place them on a greased baking sheet, leaving room for them to double in size. Flatten each to about 1/2 height, and let rise for about 10 minutes. Make indentations in the dough with your finger. Put a little strawberry topping in each indentation. Let them rise until double in size (time will vary according to conditions).
7. Preheat oven to 350 degrees, brush the tops of the dough around the filling with melted butter, and bake kolaches for about 10 - 12 minutes, or until golden brown.
|
|