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All Bran Kolaches

American.foodie's picture
Ingredients
  Dry granular yeast/1 cake compressed yeast 1⁄4 Ounce (1 Package)
  Warm water 1⁄4 Cup (4 tbs)
  Scalded milk 3⁄4 Cup (12 tbs)
  All bran 1 Cup (16 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Shortening 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Grated lemon peel 1⁄2 Teaspoon
  Sifted all purpose flour 3 1⁄2 Cup (56 tbs)
  Eggs 2
  Prune filling/Apricot cake and pastry filling 1 Cup (16 tbs) (Prepared)
Directions

1. Soften yeast in warm water. Set aside.
2. In large mixing bowl combine hot milk, All-Bran, sugar, shortening, salt, nutmeg and lemon peel. Cool to lukewarm; stir in 1 cup of the flour. Beat vigorously about 2 minutes or until smooth. Add softened yeast and eggs; beat well. Add enough of remaining flour to make soft dough. Remove dough to floured surface and knead about 5-8 minutes, or until smooth and elastic. Place in lightly greased large bowl, turning to grease top. Cover and let rise in warm place about 2 hours or until doubled in bulk.
3. Punch down; divide dough in halves. Cover and let rest about 10 minutes.
4. Form each half of dough into 2 dozen balls, about 1 inch in diameter. Place on lightly greased baking sheets; flatten to about 2 inches. Cover and let rise about 1 hour.
5. With the tip of a wooden spoon make an indention in the center of each Kolache and fill with 1 teaspoon prepared filling.
6. Bake in moderate oven (375° F.) about 14 minutes or until nicely browned. Remove from baking sheets to cooling racks and sprinkle with confectioners sugar. Serve while warm or reheat.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Ingredient: 
Bran

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