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Prune Kolache

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Ingredients
  Active dry yeast/1 cake compressed yeast 1⁄4 Ounce (1 Package)
  Water 2 Tablespoon
  Sifted all purpose flour 4 Cup (64 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Grated lemon rind 1 Teaspoon
  Butter 3⁄4 Cup (12 tbs)
  Egg yolks 3
  Heavy cream 1 Cup (16 tbs)
  Prune filling 1 Cup (16 tbs)
  Confectioners sugar 1 Cup (16 tbs)
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.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Preparation Time: 
3 Minutes

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