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Name: RAISIN NUT KOLACHIES
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 package active dry yeast; 1/2 cup butter; 1/4 cup granulated sugar; 3 eggs; 1 teaspoon salt; 1 teaspoon lemon peel finely grated; 6 cups all purpose flour; 1 cup light cream; Raisin Nut Filling:; 2 cups raisins; 1/2 cup walnuts finely chopped; 1/2 cup brown sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon vanilla extract

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INGREDIENTS

1 package active dry yeast
1/2 cup butter
1/4 cup granulated sugar
3 eggs
1 teaspoon salt
1 teaspoon lemon peel ; finely grated
6 cups all purpose flour
1 cup light cream
Raisin Nut Filling:
2 cups raisins
1/2 cup walnuts ; finely chopped
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

Recipe

INSTRUCTIONS

In a small bowl dissolve the dry yeast in 1/4 cup lukewarm tap water then set aside.

In a large bowl cream butter and sugar together until mixture is fluffy. Add 2 eggs 1 at a time beating well after

each addition. Stir in salt and grated lemon peel then add yeast and mix well. Add 2 cups of the flour and mix well again. Add cream and remaining flour alternately in small portions mixing well after each addition to make a soft dough that pulls away from the sides of the bowl. Turn dough onto a floured surface and knead until dough is

smooth and elastic and no longer sticky. Grease a large bowl then form dough into a ball then put in bowl and turn dough over once. Cover with a damp kitchen towel and put in a warm place and allow dough to rise until doubled in bulk.

filling in the center of each dough square toward the center of the square and pinch the four corner points together in the center over the filling. Place on greased baking sheets about 1" apart and let rise in a warm place until doubled.

Preheat oven to 350. Beat remaining egg well and brush tops of the pastry with beaten egg. Bake on the middle rack of the oven for 20 minutes.

Sift confectioners' sugar over the tops of the pastry while they are still warm.

To make filling: Drop raisins into boiling water in a saucepan and let them cook for 5 minutes. Drain well and cool then coarsely chop the raisins then mix with nuts, brown sugar, cinnamon and vanilla.

NOTES

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RAISIN NUT KOLACHIES

1 package active dry yeast
1/2 cup butter
1/4 cup granulated sugar
3 eggs
1 teaspoon salt
1 teaspoon lemon peel finely grated
6 cups all purpose flour
1 cup light cream
 Raisin Nut Filling:
2 cups raisins
1/2 cup walnuts finely chopped
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

In a small bowl dissolve the dry yeast in 1/4 cup lukewarm tap water then set aside.

In a large bowl cream butter and sugar together until mixture is fluffy.  Add 2 eggs 1 at a time beating well after
each addition.  Stir in salt and grated lemon peel then add yeast and mix well.  Add 2 cups of the flour and mix well again.  Add cream and remaining flour alternately in small portions mixing well after each addition to make a soft dough that pulls away from the sides of the bowl.  Turn dough onto a floured surface and knead until dough is
smooth and elastic and no longer sticky.  Grease a large bowl then form dough into a ball then put in bowl and turn dough over once.   Cover with a damp kitchen towel and put in a warm place and allow dough to rise until doubled in bulk.

Prepare filling.  Grease 2 large baking sheets and set aside.  Punch down dough and form into a ball then transfer to a floured surface.  Knead lightly then divide dough in half then roll out each half separately to a thickness of 1/4".  Cut the dough into 3" squares. Place 1 rounded teaspoon of
filling in the center of each dough square toward the center of the square and pinch the four corner points together in the center over the filling.  Place on greased baking sheets about 1" apart and let rise in a warm place until doubled.

Preheat oven to 350.  Beat remaining egg well and brush tops of the pastry with beaten egg.   Bake on the middle rack of the oven for 20 minutes.

Sift confectioners' sugar over the tops of the pastry while they are still warm.

To make filling:  Drop raisins into boiling water in a saucepan and let them cook for 5 minutes.  Drain well and cool then coarsely chop the raisins then mix with nuts, brown sugar, cinnamon and vanilla.

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Nutrition

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Serving Size: 1 Recipe (3575g)
Recipe Makes: 1 Serving

Calories: 9273
Calories from Fat: 4268 (46%)

Amt Per Serving		% DV

	Total Fat 474.2g	632 %
	Saturated Fat 270.7g	1354 %
	Monounsaturated Fat 131g
	Polyunsanturated Fat 41.1g
Cholesterol 1390mg		428 %
Sodium 1864.2mg		64 %
Potassium 6733.7mg		177 %
Total Carbohydrate 1137g		334 %
	Dietary Fiber 39g	156 %
	Sugars, other 1098g
Protein 164.6g		235 %
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.

About Our Nutrition Facts

Calories per serving: 9273

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