Re: Kolache Dough
The recipe I use is from my adopted Great-Aunt Ella Drgac and was a grand
champion entry at the Kolache Festival several years ago.
The recipe calls for combining 2 cups milk w/1/2 c. Crisco, 1 tsp. salt
and 1/3 cup sugar and bringing to a boil. Let it cool down to lukewarm.
Meantime, add 2 pkts. active dry yeast to 1/2 cup very warm water (should
feel very warm on your wrist). Beat 2 whole eggs and set aside.
Gently whisk in the beaten eggs to the lukewarm milk mixture. Next whisk
in the yeast mixture til well combined. Add 6 cups sifted all-purpose
flour. If dough is too sticky, add up to 1 more cup flour. Pour dough
out onto a floured surface and knead 5-7 minutes (no more, no less). Put
dough in a buttered bowl, turning to coat, cover with a towel and set in a
warm place to rise for 1 hour.
Punch down dough and knead again 5-7 minutes. Let rise again for 1 hour.
Pour dough out onto floured surface and roll to 1/2 - 3/4-inch thickness.
Cut out 2" rounds with biscuit cutter. Place on greased jellyroll pan and
gently make center indentions with your fingers. Cover and let rise in a
warm place for 15 minutes. Fill and bake 10-13 minutes, or until golden
on top. Immediately baste with butter (not margarine) when removed from
oven. Let cool. Makes about 3.5 dozen. This recipe usually turns out no
matter what the weather or what the temp inside your home.