| Level: | Intermediate |
| Total: | 9 hr 35 min |
| Prep: | 1 hr |
| Inactive: | 8 hr |
| Cook: | 35 min |
| Yield: | 20 plus servings |
| Level: | Intermediate |
| Total: | 9 hr 35 min |
| Prep: | 1 hr |
| Inactive: | 8 hr |
| Cook: | 35 min |
| Yield: | 20 plus servings |
Ingredients
- 1 (8-ounce) package cream cheese
- 1/4 cup sugar
- 1 egg yolk
- 1/2 teaspoon vanilla
- 1 cup sour cream
- 1/2 cup sugar
- 4 cups all-purpose flour
- 2 packages yeast
- 2 eggs, beaten
- 1 1/2 teaspoons salt
- 1/2 cup margarine (or butter)
- 1/2 cup warm water
- 1 jar strawberry preserves
Instructions
- To make topping, combine cream cheese, 1/4 cup sugar, egg yolk, vanilla in a mixer and blend thoroughly. Set aside in refrigerator.
- Heat sour cream in a saucepan on stovetop until warm. Stir in 1/2 cup sugar, salt and margarine and let cool. Dissolve yeast into warm water according to package directions and add to sour cream mixture. Add 2 eggs and flour then mix well. (Do not knead the dough.) Put dough in greased bowl, then cover and refrigerate overnight. Remove dough from the refrigerator and work into balls and place them in a pan. Flatten dough balls to 1/2-inch, grease with margarine and let dough rise for about 10 minutes. Make indentations in dough and add cream cheese topping, then top with 1 teaspoon strawberry preserves. Continue to let dough balls rise until they’ve doubled in size. Bake in a preheated 350 degree F oven for 25 minutes until they become lightly browned.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 283 |
| Total Fat | 12 g |
| Saturated Fat | 5 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 2 g |
| Sugar | 16 g |
| Protein | 6 g |
| Cholesterol | 42 mg |
| Sodium | 211 mg |
| Serving Size | 1 of 20 servings |
| Calories | 283 |
| Total Fat | 12 g |
| Saturated Fat | 5 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 2 g |
| Sugar | 16 g |
| Protein | 6 g |
| Cholesterol | 42 mg |
| Sodium | 211 mg |
Reviews
Honestly I full fledged Czech and from Texas and I can tell you with no disrespect to this person who posted this recipe. But not EVEN close to how your make a kolachi !!! Its the dough that makes this delicious concoction!! First off their are so many variations depending on how your great great great grandmother made it!! But it is a very close held secret that if you actually find on internet I guarantee it’s a fake.
To make this recipe awesome: At end of liquid stage just before adding flour, add 1/2 cup (1/4 cup at a time) of dried mashed potato flakes (using whisk attachment in a Kitchen Aid), then switch to kneading hook and add flour slowly and only use 3.5 cups; until extremely well blended.
Before putting in refrigerator but after transfer to spray lubed bowl, let mixture cool down to room temperature so there is no shock to the yeast, but not enough time to actually start rising.
Use Alton Brown’s “get them puffy” method (see prebake stage of his overnight cinnamon roll recipe); after shaping but before making last indentations and filling. We used a French four fruit jam with the filling as above instead of strawberry.
For Missouri at low altitude and high humidity, bake time after filling in a preheated oven at 350 is 21:30 flat; take care not to darken the bottoms too far but still with golden color on topsides. Let filling set before eating.
Before putting in refrigerator but after transfer to spray lubed bowl, let mixture cool down to room temperature so there is no shock to the yeast, but not enough time to actually start rising.
Use Alton Brown’s “get them puffy” method (see prebake stage of his overnight cinnamon roll recipe); after shaping but before making last indentations and filling. We used a French four fruit jam with the filling as above instead of strawberry.
For Missouri at low altitude and high humidity, bake time after filling in a preheated oven at 350 is 21:30 flat; take care not to darken the bottoms too far but still with golden color on topsides. Let filling set before eating.
Recipe was great, but I didn’t know how many “balls” to make and flatten–just read another recipe that made 24, so that’s what I’ll do with the rest of my dough–I made small balls and medium balls and they are delicious, but will make the rest in the morning. Finally figured it out when it said to put a teaspoon of jam on each one! Too late–they had already risen.
This is a great recipe and can be made with many variations of toppings, it can also be used by putting “little smokies” in the center of the balls before baking.
I have eaten these while in Texas and have been looking for the recipe since moving back to Maine.
Thank you so much!! Will be making these for our Christmas Brunch.