Two of my favorite fillings are prune, and cheese. But they’re all really good.

Originally published on January 2, 2016 and well worth a rerun!

From West, Texas

MRS. NEMECEK’S KOLACHES AND FILLINGS
Makes about 3 ½ dozen

DOUGH

2 envelopes active dry yeast

¼ C lukewarm water
1 Tbsp sugar, plus ½ C
2 C milk
1 stick butter plus 1 Tbsp, plus more, melted, for brushing kolache
2 tsp salt
2 egg yolks, beaten slightly
6 ¼ C flour

Dissolve yeast in lukewarm water, sprinkle over with 1 Tbsp sugar, and let stand to foam. Scald milk in saucepan, remove from heat, and stir in 1 stick and 1 Tbsp butter and ½ C sugar. Cool to lukewarm, and add salt an egg yolks. Combine milk mixture and foamed yeast in a large mixing bowl, and add the flour bit by bit until all has been used. (You can save some to knead into dough.) Knead dough on lightly floured board until glossy. Place in a greased bowl, cover, and let rise in a warm place about 1 hour or until doubled in bulk. (This dough will not be quite as stiff as roll dough.) After rising, break off egg-size bits of dough and roll into balls on floured surface.

If using fruit filling, place balls on greased baking sheets about 1 inch apart. Brush each with melted butter. Cover and let rise again, about 45 minutes or until light. Preheat oven to 425^o. After rising, make an indentation in each large enough to hold 1 tsp filling. Sprinkle fruit with Posipka. Bake 15 minutes or until golden brown. Brush with melted butter again. Cool on wire rack.

If using filling other than fruit, flatten egg-sized balls, place 1 tsp filling in center, fold up and seal kolache, and place seam-side down on greased baking sheets. Cover and let rise again, about 45 minutes or until light. Preheat oven to 425^o. Flatten tops of risen kolache slightly, brush with melted butter, and top with Posipka, pressing down slightly into surface. Bake 15 minutes or until golden brown. Cool on wire racks.

PRUNE FILLING
Enough for 3 dozen

1 lb prunes
Water (to cover prunes)
½ C sugar
½ tsp cinnamon

In saucepan cook prunes in water just to cover until tender. Drain (reserving liquid to mix with fruit juice if you like). Discard pits and mash pulp with sugar and cinnamon

Apricot, Cheese, and Poppy Seed filling recipes, and the recipe for Posipka (the topping), below. These are all spectacular!

APRICOT FILLING
Enough for 3 dozen

10 oz package dried apricots

Water (to cover apricots)

1 ¼ C sugar

Cook apricots in water just to cover until tender (at which time virtually all the water should have cooked away). Don’t overcook or the fruit will darken. Mash apricots with sugar.

POSIPKA (TOPPING FOR KOLACHE)

1 C sugar
½ C flour
1 tsp cinnamon
2 tbsp butter, melted

Combine all ingredients and mix with a fork until consistency of coarse meal. Store any left over in a covered jar in refrigerator. This is a good topping for coffee cake, too.

CHEESE FILLING
Enough for about 2 dozen

½ lb cottage cheese, drained well (or use Farmer’s cheese if available)
½ tsp salt
1 egg yolk
½ C sugar
1 tsp grated lemon rind
1 Tbsp lemon juice

Combine all ingredients, blending thoroughly.

POPPY SEED FILLING

Enough for about 3 dozen

2 C poppy seeds
1/3 C sugar
3 Tbsp light Karo syrup
2 ½ C water

Grind poppy seeds very fine. Combine all ingredients in heavy saucepan and simmer about 1 hour or until very thick. Remove from heat and cool. (Mixture continues to thicken while cooling.