This kolacky recipe is a yeast dough cookie recipe from former Czechoslovakia and can be made with different flavors of firm fruit fillings such as lekvar made from prune or apricot. You can also use a walnut or pecan nut filling as many also do.
Kolach (plural is kolache, also spelled as kolace, kolach, or kolacky), from the Czech and Slovak regions is a type of pastry that holds a bit of fruit, rimmed by a puffy pillow of supple dough or made as a filled cookie we are familiar at Christmas time.
Originating as a semisweet wedding dessert from Central Europe, they have become popular in parts of the United States. The name originates from the Old Slavonic word kolo (коло) meaning “circle” or “wheel”. Recipes have been around for centuries with some found in print dating to the early 1400’s in Eastern Europe.
The earliest versions of kolacky were made with a yeast dough in the form of a circle or square and a small of amount of prepared fruit placed in the center. Table jam cannot be used for kolacky as it soaks into the dough and leaks over during baking. In Europe, Czechs used a form of the Teutonic quark for the cheese topping and, in 19th century America, substituted with cream cheese and/or farmer cheese, emerged as the principal cheese. More modern toppings include apricot, blueberry, cherry, lemon, pineapple, and raisin.
Czechoslovakian Kolacky Holiday Cookies
made as a yeast dough
Many Czech families had their own secret kolache recipe handed down from generation to generation, mothers and grandmothers their young daughters.
Most traditional versions call for three risings, but some aficionados insist that five risings are necessary for proper texture and flavor. Modern cookie adaptations, particularly prominent among Poles, use sour cream or cream cheese pastry dough instead of the traditional yeast, but the yeast dough version remains the most common and authentic.
Kolacky – Czechoslovakian Filled Holiday Cookies
- 1 Tbsp Flour
- 1 pkt (0.25 oz) yeast
- 6 cup flour
- 1 can (12 oz) evaporated milk
- 1 lb. Vegetable shortening (I used butter flavored)
- 2 eggs beaten
- 2 tsp. vanilla
- 2 tsp. baking powder
- ½ tsp. salt
- Granulated sugar for rolling
- 12 -16 oz walnuts
- 1-1½ cups sugar
- ¾ teaspoon shortening
- 3 Tbsp milk or 1 beaten egg white
- ¼ cup yellow raisins (optional)
- Dissolve yeast in ½ cup of the evaporated milk with 1 Tbsp of flour - set aside until foamy;
- In a mixer bowl cream shortening with a whisk attachment;
- Then add in the beaten eggs,vanilla and rest of the evaporated milk;
- Change to the dough hook and to this mixture combine together the remaining flour, salt and baking powder in the mixer bowl;
- Add the yeast mixture and knead or fold all the ingredients until dough is uniform;
- Separate into manageable size balls (usually 4 balls) and loosely wrap each in plastic wrap;
- Chill in refrigerator overnight or at least 2-3 hours;
- Take out one (1) chilled ball of dough at a time;
- On a floured surface;
- Roll out the dough with rolling pin to about ⅛" thick, cut in 2" to 2½" squares;
- Place some lekvar filling in center of each square, fold opposite corners and pinch to seal;
- Bake at 350°F for 20 minutes till golden (Ovens may vary)
- Prune and Apricot Levar: https://slaviccooking.com/lekvar-recipe-johns-homemade/
- Grind nuts until medium to medium-fine.
- In a medium size sauce pan stir together the shortening, nuts, sugar, and the milk (or egg whites).
- Place on a medium heat until mixture becomes hot - stirring often.
- Lower heat to medium-low and cook until mixture becomes thick.
- Remove from heat and allow to cook completely to room temperature.
- Use raisins if you'd like as a direct topping to the nuts .
- Great Tip: When preparing to rolling out the dough, add an ample amount of granulated sugar and a small amount of flour to give the cookies a baked in sweetness and texture.
- Before putting your room temperature cookies out on display powder with confectioner's sugar.
Originally published on: Nov 8, 2013 @ 02:29