Kolacha

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02

Title: KOLACHA
Categories: Breads, Desserts, Yeast
Yield: 1 servings

2 pk Dry Yeast 2 t Salt
1/2 c Lukewarm water 3/4 c Sugar
1/2 t Sugar 2 Egg, beated
2 c Scalded milk 6 c Flour (approx.)
2/3 c Melted butter

Dissolve yeast in water with 1/2 teaspoon sugar in cup. In large mixing
bowl, mix milk, butter, salt, sugar, and eggs. Then add yeast and flour, a
little at a time. When dough becomes stiff to mix, turn out on floured
surface and begin to knead (150 times). Dough should be smooth and glossy.
Let rest for 15 minutes. Turn into a greased bowl and let rise until
double in bulk. Pinch dough the size of a large walnut; place on greased
baking sheet. Let rise until double in size. Punch down the center and
fill with favorite filling. Let rise again slightly. Bake until golden
brown at 425 degrees for about 12 to 15 minutes. Brush with melted butter
when removed from oven.

KOLACHA FILLINGS:
: Fillings must be thick or will run during baking.

PRUNE;
: Cook 1 pound dried prunes in just enough water to cover them. When
done, mash or blend in blender. Add:
: 1/4 teaspoon cinnamon 1 teaspoon vanilla
: 2 tablespoons butter Sugar to taste

APRICOT:
: Drain juice from large can of apricots, into saucepan; add 1
package dried aprictos, cook until tender. Add apricots from can and mash
or blend in blender. Add sugar to taste, 2 tablespoons butter, and 1
teaspoon vanilla. Thicken with flour or cornstarch.

CHERRY:
: Cook sweetened cherries until done, mash or blend. Thicken with
flour or cornstarch. Add 1 teaspoon vanilla. (Cherries that are freesh or
frozen are much better.)

FRUIT:
: Any fruit may be used. Be sure that the filling is thick.

POPPY SEED:
: Cook 1 cup ground poppy seeds in 1/2 cup milk slowly in heavy pan
for 5 minutes, stirring constantly. Add 3 tablespoons sugar and 1
tablespoon flour; cook until thickened.

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