Kolacky

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INGREDIENTS

1 pk Active Dry Yeast ; or 1 cake
2 tb Water ; lukewarm
2/3 c Butter
3 Egg yolks
1/4 c Sugar
1 ts Salt
1 ts Lemon Rind ; grated
4 c All-Purpose Flour ; sifted
1 c Light Cream Or Milk
Plum Jam ; Or Apricot Jam

Servings

INSTRUCTIONS

Sprinkle or crumble yeast into a small dish.

Add water, very warm for dry yeast and lukewarm for compressed yeast. After a minute or two, stir to dissolve.

Cream butter in a large bowl. Add egg yolks, sugar, salt and lemon rind, beating after each addition.

Stir in yeast; mix again.

Add 2 cups of flour. Then alternately add remaining flour and cream; mix well to make a soft dough.

Form into a ball and put in a greased bowl. Turn over.

Put in a warm place, covered with a towel, to rise until doubled in bulk.

Turn out on a floured board; roll to a thickness of 1/4 inch.

Cut into 2-inch rounds. Arrange on ungreased cookie sheets; let rise, covered, in a warm place until doubled in bulk.

Make depression in the center of each round; put in an adequate amount of jam.

Bake in a preheated moderate oven (375F.) about 12 mins, or until cooked.

Sprinkle with confectioners sugar. Makes about 4 dozen.

NOTES : This very well known yeast-raised bun may be filled with apples, apricots, plums, peaches, nuts, a cottage cheese mixture, poppy seeds or jam. Native to Bohemia, kolacky are beloved throughout Czechoslovakia.

NOTES

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Kolacky

1 pk Active Dry Yeast or 1 cake
2 tb Water lukewarm
2/3 c Butter 
3  Egg yolks 
1/4 c Sugar 
1 ts Salt 
1 ts Lemon Rind grated
4 c All-Purpose Flour sifted
1 c Light Cream Or Milk 
  Plum Jam Or Apricot Jam

Sprinkle or crumble yeast into a small dish.

Add water, very warm for dry yeast and lukewarm for compressed yeast. After a minute or two, stir to dissolve.

Cream butter in a large bowl. Add egg yolks, sugar, salt and lemon rind, beating after each addition.

Stir in yeast; mix again.

Add 2 cups of flour. Then alternately add remaining flour and cream; mix well to make a soft dough.

Form into a ball and put in a greased bowl. Turn over.

Put in a warm place, covered with a towel, to rise until doubled in bulk.

Turn out on a floured board; roll to a thickness of 1/4 inch.

Cut into 2-inch rounds. Arrange on ungreased cookie sheets; let rise, covered, in a warm place until doubled in bulk.

Make depression in the center of each round; put in an adequate amount of jam.

Bake in a preheated moderate oven (375F.) about 12 mins, or until cooked.

Sprinkle with confectioners sugar. Makes about 4 dozen.

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Nutrition

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Serving Size: 1 Serving (31g)
Recipe Makes: 48

Calories: 109
Calories from Fat: 53 (49%)

Amt Per Serving		% DV

	Total Fat 5.9g	8 %
	Saturated Fat 3.1g	15 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 0.5g
Cholesterol 115mg		35 %
Sodium 156.8mg		5 %
Potassium 33.7mg		1 %
Total Carbohydrate 11.5g		3 %
	Dietary Fiber 0.4g	1 %
	Sugars, other 11.1g
Protein 2.6g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 109

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