Best 3 Cherry Kolaches Recipes
When in search of a delightful pastry, cherry kolaches are a must-try. They consist of pillowy soft sweet dough pockets bursting with luscious cherry filling, making them a beloved treat among many. Originating from Central and Eastern Europe, kolaches have become a staple in various cuisines worldwide. In this article, we will delve into the realm of cherry kolaches, exploring their history, significance, and uncovering the secrets behind crafting the perfect batch. So, prepare to embark on a culinary journey as we unravel the essence of these delectable pastries.
Here are our top 3 tried and tested recipes!
CHERRY KOLACHES
I AM of Czechoslovakian descent, and baking kolaches is my specialty. These sweet yeast buns with fruit or poppy seed filling are a true Czech tradition. They are also popular in other Slavic nations, which sometimes use the spellings kolacky or kolachke. From a young age, I've enjoyed baking. But it wasn't until we retired from farming and moved to town that I started making large quantities of kolaches. The Cherry Kolaches recipe I'm sharing reflects my filling preference. But I also make apricot, apple, pineapple, prune and poppy seed kolaches. I make my fillings from scratch, but you can easily use canned filling instead.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 6 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, salt, eggs and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a very soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 75 minutes., Turn onto a well-floured surface. Shape into 1-1/2-in. balls. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes. , Meanwhile, in a small saucepan, combine pie filling and sugar. Combine cornstarch and cold water until smooth; gradually stir into filling. Bring to a boil over medium heat. Cook and stir for 1 minute or until thickened; set aside., In a large bowl, beat the cream cheese, sugar and egg yolk until smooth. Using the end of a wooden spoon handle, make an indentation in the center of each dough ball; fill with 2 rounded teaspoons of filling. Make a small indentation in center of filling; add 1 teaspoon topping. , Bake at 400° for 10-15 minutes or until lightly browned. Brush melted butter over rolls. Remove from pans to wire racks to cool. Refrigerate leftovers.
Nutrition Facts :
CHERRY KOLACHES
These pastries are another recipe I enjoyed making. The recipe also came from my April/May TOH magazine. The recipe came from a lady named Evelyn Nesiba/ Ravenna, Nebraska. She is of Czechoslovakian decent. These are delicious pastries. A little time consuming, but oh so worth it. "These sweet yeast buns with fruit or poppy...
Provided by Cassie *
Categories Other Desserts
Time 40m
Number Of Ingredients 18
Steps:
- 1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, salt, eggs and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a very soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 75 minutes.
- 2. Turn onto a well-floured surface. Shape into 1-1/2-in. balls. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
- 3. Meanwhile, in a small saucepan, combine pie filling and sugar. Combine cornstarch and cold water until smooth; gradually stir into filling. Bring to a boil over medium heat. Cook and stir for 1 minute or until thickened; set aside.
- 4. In a large bowl, beat the cream cheese, sugar and egg yolk until smooth. Using the end of a wooden spoon handle, make an indentation in the center of each dough ball; fill with 2 rounded teaspoons of filling. Make a small indentation in center of filling; add 1 teaspoon topping.
- 5. Bake at 400° for 10-15 minutes or until lightly browned. Brush melted butter over rolls. Remove from pans to wire racks to cool. Refrigerate leftovers. Yield: about 6 dozen.
- 6. When I made these I halved the recipe. ** Note: The prep time does not include rising time, as there is nowhere to add that. When I make these again, I am going to try pineapple and apricot filling..
CHERRY CHEESECAKE KOLACHES
I've been baking for 50 years. Since my granddaughter loves cherry cheesecake, I decided to try to put that kind of filling in kolaches- a traditional Czech pastry. It worked great, and now friends and relatives ask me to bring these kolaches to every get-together.
Provided by Taste of Home
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, dissolve yeast in water. Add the milk, butter, sugar, potatoes, egg yolks and salt; beat until smooth. Add enough flour to make a very soft dough. Do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; cover and let rest for 10 minutes. Roll out about 1/4 cup of dough into a rope about 8-9 in. long. Tie in a knot; tuck one end on top and the other end under bottom of knot. Repeat with remaining dough. Place in greased 15x10x1-in. baking pan. Make a deep depression in each roll. , In a small bowl, beat the cream cheese, egg, sugar, lemon zest and vanilla. Spoon 1 tablespoon into each roll. Make an indentation in cream cheese filling; top each with 2 to 3 cherries from the pie filling (discard remaining cherry sauce or save for another use). Let rise until almost doubled, about 40 minutes. , Bake at 400° for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over kolaches. Store in the refrigerator.
Nutrition Facts :
Tips:
- Choose Fresh Cherries: For the best flavor, look for plump, deep-red cherries. Avoid any cherries that are bruised or have soft spots.
- Make Sure Your Yeast is Active: To ensure your kolaches rise properly, make sure your yeast is active before using it. You can do this by mixing it with warm water and sugar and letting it sit for 5-10 minutes. If the mixture becomes foamy, your yeast is active and ready to use.
- Don't Overmix the Dough: When mixing the dough, be careful not to overmix it. Overmixing can make the dough tough. Mix the dough just until it comes together and forms a smooth ball.
- Let the Dough Rise Properly: After mixing the dough, let it rise in a warm place for 1-2 hours, or until it has doubled in size. This will help the kolaches to be light and fluffy.
- Fill the Kolaches Generously: When filling the kolaches, don't be shy! Fill them generously with your favorite fillings. This will make them extra delicious.
- Bake the Kolaches Until They Are Golden Brown: Bake the kolaches at 375°F for 20-25 minutes, or until they are golden brown. You can check to see if they are done by inserting a toothpick into the center of a kolache. If the toothpick comes out clean, the kolaches are done.
Conclusion:
Cherry kolaches are a delicious and easy-to-make treat that are perfect for any occasion. With a variety of recipes to choose from, you're sure to find one that you'll love. So next time you're in the mood for a sweet and satisfying snack, give cherry kolaches a try!
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