Cherry Kolaches
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This recipe is from a 1968 cookbook called Jingle Bells and Pastry Shells. They’re similar to the kolaches that you get at Buc-cees, and I’m looking forward to varying the fillings (cherry and cheese anyone? Just cheese? Mmm yeah).
PrintCherry Kolaches
These soft pastries are perfect for a weekend breakfast, and the filling possibilities are endless!
- Prep Time: 3 Hours
- Cook Time: 15-20 Minutes
- Total Time: 3-1/2 Hours
- Yield: 18 pastries
- Category: Bread
- Method: Baking
Ingredients
Pastry dough:
4-1/2 to 5 Cups Sifted All-Purpose Flour
2 Packets Active Dry Yeast
1/2 Cup Granulated Sugar
2 teaspoons Salt
3/4 Cup Whole Milk
1/2 Cup Butter
2 Large Eggs
1 21 Ounce Can Cherry Pie Filling
For the Glaze:
2 Cups Confectioners Sugar
A Few Tablespoons Heavy Cream
Instructions
In your electric mixer’s bowl, combine 1-1/2 cups of flour with the yeast, sugar, and salt.
In a saucepan, heat the milk, water, and butter over medium heat until warm (the butter may or may not completely melt).
Gradually add the liquids to the flour mixture, and beat for two minutes on medium speed.
Add the eggs and 1/2 cup of flour, and beat for two minutes at high speed, scraping the bowl occasionally.
Stir in the remaining flour until the dough begins to leave the sides of the bowl.
Switch to your dough hook, and knead 8-10 minutes.
Place the dough into a lightly oiled (I just use cooking spray) bowl, and turn to bring the oiled side up.
Cover the bowl with a damp cloth and set aside in a warm place until the dough has doubled in bulk. This usually takes about an hour.
Punch the dough down and turn it over. Cover and let sit another 35-45 minutes.
Cut the dough into 18 equal portions and let sit for 10 minutes so the dough can relax.
Roll the dough into balls and place on parchment-lined baking sheets, approximately two inches apart.
Let the dough rise one final time, for 35-30 minutes.
Press your thumbs into the center of each dough round, and fill with a Tablespoon or so of the pie filling.
Bake in a 400 degree preheated oven for 15-20 minutes.
When cool, Stir the cream into the confectioners sugar until you have a glaze that’s thick, but thin enough to pipe onto the pastries.
Notes
