Tuesday, March 28, 2017
   
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Recipes for Kolacky or Kolachky

Babcia's Barbara Recipe - from Poland

Babcia wrote: Here is a recipe for Kolaczki that both my Mother and I use. Hope you like it!!

Ingredients

1 cake yeast
5 cups flour
1/2 pound butter (softened)
1/2 pound crisco
3 egg yolks
1 cup sour cream
Solo Canned Filling - Many varieties to choose from.

Preparation

Crumble yeast into flour. Add shortening and butter as for pie dough. Add egg yolks and sour cream. Mix well with hands. Shape into ball and cover with wax paper and refrigerate overnight.
On a clean rolling surface sprinkle a little flour and also flour the rolling pin lightly. Roll out only 1/4 of the dough at a time, otherwise the dough will become to soft. Roll the dough out to about 1/4 inch, cut into 3 inch squares. Place 1 tesp of filling into center of square, bring two ends of dough to center of square and pinch together to seal.

Preheat oven to 350 degrees, bake on ungreased cookie sheet 15 to 20 minutes till golden. When cool sprinkle with powdered sugar if you like.

Rose's Kolaczki's Recipe - from Czechoslovakia

Rose wrote: My grandparents immigrated to the USA from Czechoslovakia. This is the recipe handed down from them. For Easter, this is a family tradition. All of the family get together at one house and make dozens of these to be shared with family and friends everywhere. We usually box and mail at least a few dozen to family and friends that are unable to join us.

Ingredients

8 cups flour
1/2 pound butter
1/2 pound shortning (Crisco)
2 yeast cakes (2 individual packages granulated)
1/2 teas. salt
8 egg yokes
1 pint cream or canned milk (scalded and cooled)
1 pound powdered sugar

Three Optional Fillings:

Poppy Seed Filling
Walnut Filling
Prune Butter Filling

Preparation

Mix flour, salt, yeast, butter, and shortening together until shortening and butter lumps are no larger than peas. Add the egg yokes and cream, mix until it makes a fine bread dough like ball. Refrigerate covered with wax paper overnight.

Next Day

Dust counter with powdered sugar and roll a 1/4 of the dough (at a time while keeping the rest in the refridgerater) until very thin (you can almost see the counter through the dough). Cut into 3 inch diamond shapes. Put a drop of desired filling on one point of the diamond, roll to the other point (like cresent rolls), place on cookie sheet with tail under to keep from unrolling while baking.

Bake at 325 degrees for about 12-15 minutes or until golden brown. When cooled, dust with powdered sugar.

Fillings

Poppy Seed: Use enough of the left over egg white to mix in with poppy seeds to make a thick paste.

Walnut: Grind walnuts in a course meat grinder. Mix a little left over egg white to bind together.

Prune Butter: Pit dried prunes, place in pot on stove with just enough water to cover them. Simmer until prunes are soft. Puree in a blender, mix in a little powdered sugar to taste.

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