Wednesday, April 13, 2011
My mom used to make these a lot while I was growing up.
Makes 36 kolaches.
1 cup shortening
1/2 cup sugar
1-1/2 teaspoons salt
2-1/2 cups warm milk
1/2 teaspoon lemon extract-optional
1-1/2 Tablespoons dry yeast
5-6 cups flour
approximately 1/2 cup fruit preserves or jelly
Cream the sugar and shortening together in a large bowl.
Beat the eggs and add to the creamed mixture along with the milk, salt, and optional lemon extract.
Add the yeast and let stand for 5 minutes.
Add the flour and beat in.
Knead for a few minutes.
The dough will be slightly sticky.
Cover and let rise for 1 hour.
Punch down dough.
Grease cookie sheets and divide the dough into 36 equal pieces.
Roll into balls and put on baking pans at least 2 inches apart.
Let rise 15 minutes.
Preheat the oven to 450 degrees Fahrenheit.
Make an indention in the dough. Make it wide and deep.
Put about a 1/2 teaspoon preserves in each kolache.
Bake for 10-15 minutes or until the kolaches start to turn a golden brown.
Cool on a wire rack.
Use whatever type of preserve you want. In the picture I have used gingered pear jam.
This works best to make by hand. Using a stand mixture will cause you to need more flour and the dough will be way too sticky.