Category Archives: Koláče

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Maud M. Zoubek’s Kolache and Filling

Mulligan Centennial Cookbook
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Kolache

Course: Kolache
Cuisine: Czechoslovak
Keyword: Kolache
Servings: 80 cookies
Author: Maud M. Zoubek

Ingredients

  • 4 cups flour
  • 1 tsp vanilla
  • 1 cup butter (soft)
  • 1 cup sour cream
  • 1 ½ tsp salt
  • 1 cake yeast
  • 3 egg yolks

Instructions

  • Sift flour and salt.
  • Crumble yeast over flour.
  • Add butter and cut in until crumbly.
  • Add vanilla, egg yolks, and sour cream.
  • Mix well.
  • Divide dough into 7-9 pieces.
  • Shape into ball; chill.
  • Roll out into a circle on a board sprinkled with sugar.
  • Cut into 8 wedges
  • Spread filling on wedges.
  • Roll, beginning at wide end.
  • Bake on cookie sheet until light brown, at 350°
Mulligan Centennial Cookbook
Print Recipe

Kolache Filling

Course: Kolache
Cuisine: Czech, Czechoslovak
Keyword: Kolache
Author: Maud M Zoubek

Ingredients

  • 3 egg whites
  • 1 cup sugar
  • 1 cup chopped nuts
  • 1 tsp vanilla

Instructions

  • Beat egg whites until stiff.
  • Gradually add sugar, nuts and vanilla.
  • Use as directed in recipe
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Maud M Zoubek’s fillingDownload
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baking, Czech, Favorite recipes of the Nebraska Czechs, food, International Foods, Koláče, vintage

Ćeske Koláče

Ćeske Koláče

  • 3 cups scaled milk
  • 2 egg yolks beaten
  • 2 packages active dry yeast
  • ½ cup melted lard
  • ¼ cup sugar
  • 6 cups flour (about)
  • 2 tablespoons salt

Dissolve yeast and half of the sugar in 1½ cups scaled milk, which has been cooled to lukewarm. Add 1 ½ cups flour. Mix and put in warm place to rise until bubbles appear (1 ½ hours). Add egg yolks, salt, rest of sugar, melted and cooled lard, and remaining lukewarm milk. Beat well. Gradually add rest of flour, mixing well after each addition until smooth and elastic.
Cover and place in warm place, until dough doubles in bulk. When dough is light, stir with spoon and let rise again. Shape into small balls about the size of a large walnut. Put into well-greased baking pans, well spaced, about 15 in a 10” x 15” pan. Brush top with melted fat and let rise in warm place until light. In center of each bun, make a small indentation with fingers and fill each with 1 tablespoon of filling. Return to warm place to rise again. Bake at 400° for 12-15 minutes until brown. Remove from oven, brush with melted fat, and remove from pans.

Mrs. Clarence Zajicek- Favorite Recipes of the Nebraska Czechs

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  3. Ćeske Koláče