Czech Kolache

This is a kolache recipe from the Czech Republic.

Step: 1

Pour yeast into 1/2 cup of lukewarm water. Set aside to soak.

Step: 2

In a separate bowl mix together 1 cup milk, 1/2 cup sugar, 1 teaspoon salt. Add 1/2 cup melted shortening and 2 cups sifted flour. Beat well. Add in 2 beaten eggs and yeast mixture and mix well. Set aside to rest until bubbly and spongy.

Step: 3

Add 3 1/2 cups of flour and blend well. Set aside to rise for 1 hour. Punch down and let rise again for 1 hour.

Step: 4

To Make Filling: Beat together 2 egg yolks, 3 tablespoons sugar, 1/8 teaspoon salt, 2 tablespoons flour and 1 cup of raisins. Add cottage cheese and mix well.

Step: 5

Pinch off 1 inch balls from dough and press an indentation in the center of each. Put filling in. Let rise 15 minutes, then bake at 425 degrees F (220 degrees C) until golden - 12-18 minutes.

Per Serving: 221 calories; protein 6.9g; carbohydrates 34.2g; fat 6.4g; cholesterol 36.2mg; sodium 197.3mg.

The quality of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as white bread.

To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.