Prune Kolache Recipe
Ingredients
| 1 package active dry yeast or 1 cake compressed yeast | ||
| Water | 2 Tablespoon | |
| All purpose flour | 4 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| 1 teaspoon grated lemon rind | ||
| Butter | 3/4 Cup (16 tbs) | |
| Egg yolks | 3 | |
| Heavy cream | 1 Cup (16 tbs) | |
| Prune Filling | ||
| Confectioners' Sugar Icing | ||
Directions
Use very warm water (105°F.
to 115°F.) for dry yeast; use lukewarm (80°F.
to 90°F.) for compressed.
Sprinkle dry yeast or crumble cake into water.
Let stand for a few minutes; then stir until dissolved.
Sift flour with sugar and salt.
Add grated lemon rind and yeast; blend in butter.
Beat egg yolks and add cream; combine with flour mixture.
Blend well.
Cover bowl tightly.
Refrigerate overnight.
Knead several times and roll on lightly floured board to 1/4-inch thickness.
Cut with 2-inch cutter and place rounds on ungreased cookie sheets.
Cover, and let rise in warm place until double in bulk, for about 1 hour.
Using fingertips, make a depression in the center of each kolache.
Fill with Prune Filling.
Bake in preheated moderate oven (375°F.) for about 10 minutes.
While warm, spread with Confectioners' Sugar Icing.
to 115°F.) for dry yeast; use lukewarm (80°F.
to 90°F.) for compressed.
Sprinkle dry yeast or crumble cake into water.
Let stand for a few minutes; then stir until dissolved.
Sift flour with sugar and salt.
Add grated lemon rind and yeast; blend in butter.
Beat egg yolks and add cream; combine with flour mixture.
Blend well.
Cover bowl tightly.
Refrigerate overnight.
Knead several times and roll on lightly floured board to 1/4-inch thickness.
Cut with 2-inch cutter and place rounds on ungreased cookie sheets.
Cover, and let rise in warm place until double in bulk, for about 1 hour.
Using fingertips, make a depression in the center of each kolache.
Fill with Prune Filling.
Bake in preheated moderate oven (375°F.) for about 10 minutes.
While warm, spread with Confectioners' Sugar Icing.
Chef
