An updated version of the family kolache with instant potatoes and multiple filling options.

Ingredients

Dough:

  • 1/2 cup water (110 degrees)
  • 2 pkg yeast
  • Pinch of sugar
  • 3/4 cup instant potatoes
  • 4 1/4 cups flour (unbleached), divided
  • 2/3 cup sugar
  • 2 tsp salt
  • 1 stick Blue Bonnet oleo
  • 1 1/2 cup Evaporated milk (heated to 115 degrees)
  • 2 eggs, beaten
  • Melted shortening for brushing

Crumb Topping:

  • 1/3 cup brown sugar
  • 1/3 cup flour
  • 2 tbsp melted butter

Steps

  1. Combine water, yeast and pinch of sugar. Let rise 5 min to proof.
  2. Combine in a bowl the instant potatoes, 2 cups of flour, sugar, salt.
  3. Add oleo, milk and eggs.
  4. Mix all together adding 2-3 cups more of flour; keep it sticky.
  5. Knead (or Kitchen Aid mix with dough hook) for 7 min.
  6. Place in greased bowl.
  7. Let rise about 1 hr then punch down.
  8. Use greased hands to form into balls.
  9. Place on greased sheet or silpat or parchment paper (not an old black pan-they burn too much on the bottom).
  10. Let rise.
  11. Punch down centers, brush with melted shortening, fill depression with filling; top with crumb topping.
  12. Let rise about 10 min.
  13. Bake at 375 degrees for approx 7 min; rotate pan and bake additional 5 min.
  14. Cool. Freezable in Ziploc bags.

Notes

  • Prune filling: Simmer large bag of pitted, chopped prunes with sugar to taste (1/3-1/2 cup) with 1/2-1 cup water till mushy (about 25 min). Mash prunes till creamy. Remove from heat and add 1/4 tsp cinnamon and 1/4 tsp vanilla to taste. Cool.
  • Cherry filling: Cherry pie filling; don’t use much of the sauce (it runs all over the place).
  • Apple filling: Cook apples with tapioca, sugar and cinnamon.
  • Poppy Seed filling: Boil ground poppy seed in canned milk. Add raisins and boil till it thickens. You can add a little oleo too and later beat an egg white and add. Then boil a little longer. Add vanilla after it’s done. Optional coconut on top of filling before baking.
  • Cottage Cheese-Raisin filling: Combine 1 1/2 cups cottage cheese (dry or small curd), 1/4 tsp salt, 1/2 cup raisins, pinch of nutmeg, 2 tbsp flour, 2 egg yolks beaten, 1/3 cup sugar, 4 tbsp sweet cream or canned milk, 1/2 tsp lemon flavoring. Mix and fill kolaches.
  • Cream Cheese filling: Beat together 8 oz softened cream cheese, 2 egg yolks, 1/4 cup sugar, 1/4 tsp almond/lemon/vanilla extract depending on fruit topping. Place 1 tbsp in kolache well, top with fruit preserves and sprinkle brown sugar topping on top.