*  Exported from  MasterCook  *
                             Kolaches (Kolacky)
 Recipe By     : St. Ludmila Church Cookbook
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Czech                            Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      C             warm water
    2      Pkgs          dry yeast
      1/2  C             sugar
      1/2  Tsp           salt
    1      C             butter
    1      C             cold water
    2                    eggs
    6      C             flour
                         Fillings (see below)
     Place 1 c. warm water in large bowl (Tupperware is best); add yeast,
 sugar, and salt.     Melt butter in pan. When melted add 1 c. cold water
 and pour into yeast solution. Add eggs; mix well. Add 2 c. flour; mix
 well and then add 4 more cups flour, beating well after each cup. Cover
 bowl tightly and place in refrigerator overnight or at least 4 - 5
 hours.     Grease cookie sheets. Roll dough into walnut-sized balls.
 Place on prepared cookie sheet 1 inch apart. Grease the tops of the
 balls and let raise in a warm place until double in size.     When balls
 have risen; make indentation in middle and fill with about a teaspoon of
 filling. Let raise until spongy, about 20 minutes.     Bake at 425F for
 5 - 6 minutes or until lightly browned. Kolaches may be sprinkled with
 powdered sugar after removing from oven.
 Fillings (thanks to Mrs. Albert Soukup, Sr.)
     These are the traditional fillings for kolaches.
 Poppyseed Filling:     Bring to a boil 2 c. of milk or water. Stir in
 1/2 lb. ground poppyseed. Let simmer 20 min., stirring frequently. Add
 3/4 c. suger, 1 TBS. white corn syrup, and 1/4 tsp. salt. Simmer a few
 minutes longer. Remove from heat and add 1/2 tsp. almond extract, 2 TBS.
 butter, 1 tps. vanilla, and 2 crushed graham crackers.
 Prune Filling:     Cook 1 lb. dried prunes until soft. Drain; remove
 pits. Mash and add 1/2 c. sugar, 1/2 tsp. cinnamon and a little vanilla.
 Apricot Filling:     Soak 1 pkg. dried apricots overnight in water, just
 enough to cover. Cook until soft; if any water remains, drain well.
 Mash, adding sugar to taste.
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