The Recovery Kitchen Slovak Koláčhe (Poppy Seed/Walnut Roll)

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melted butter, for topping. 1 recipe creamy peach, prune, or poppy seed filling (see below) In a small bowl combine the yeast with the lukewarm water. Set the bowl aside. In a large bowl cream.

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To prepare dough: Heat 1 1/4 cups milk in a small saucepan over medium-high heat until steaming. Let cool until about 110°F. Stir in yeast and granulated sugar. Set aside until frothy, about 10 minutes. Meanwhile, place egg yolks in a medium bowl. While whisking the yolks, gently stream in melted butter and oil.

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Poppy Seed Kolache Vegetarian · 3 hrs 30 mins 79 / 100. Score. Simply Recipes 20. Ingredients. Ingredients. Makes 16 buns. 1 teaspoon lemon zest; 1/3 cup chopped dates; 1/3 cup chopped nuts; 4 to 4-1/2 cups all-purpose flour, divided; 1 package active dry yeast; 1/2 teaspoon ground mace or ground nutmeg;

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Cover; let rise in a warm place until double in size, about 1 to 1 1/2 hours. Meanwhile, if you are making the poppy seed filling from scratch, combine the filling ingredients in a saucepan. Cook over medium-low heat, stirring constantly, until thick, about 5 minutes. Set aside to cool.

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Place 2 in. apart on greased baking sheets; brush with butter. Cover and let rise until doubled, about 30 minutes. Meanwhile, in a saucepan, bring poppy seeds and water to a boil; boil 1 minute or until thickened. Add milk and raisins; simmer for 10 minutes.

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For the Dough. Dissolve yeast with 1 teaspoon sugar in warm water. In a mixing bowl, cream together remaining sugar and shortening. Add flour and add eggs 1 by 1. Add the salt and evaporated milk and mix in. Add the lukewarm milk and yeast mixture. Using a dough hook on a pastry machine, slowly beat in 2-3 cups flour 1 cup at a time until the.

The Recovery Kitchen Slovak Koláčhe (Poppy Seed/Walnut Roll)

Place potato water in large bowl. Heat water on stove until almost boiling. Add to vegetable water; the mixture should be warm but not too hot. It has to be warm enough to activate the yeast but not hot enough to kill it. Add yeast and sugar. Whisk until combined and wait 5-10 minutes for the yeast to fluff up. Whisk in eggs, salt, and olive oil.

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In a small bowl, mix together the poppy seed filling, prune butter if using, and the remaining 1 1/2 teaspoons of vanilla extract. Spoon about 1 teaspoon of filling into the center of each dough round, filling the dimple you made. Bake for about 12 minutes, until the pastries puff up and turn golden brown.

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Preheat the oven to 350 F (180 C). Make a large indent in the center of the kolaches using your thumb or the back of a spoon. Beat one egg with one tablespoon of water in a small bowl. Brush the top of each kolache with the egg wash. Add several spoonfuls of poppy seed filling to each kolache.

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Dissolve the heat in the warm water plus warm milk. With a mixer, cream the shortening, sugar, and salt. Add the two eggs, and beat well. Add the mashed potatoes and beat again to incorporate. Add the milk/water/yeast mixture and beat again briefly. Add the first two cups of flour, and beat for five minutes to develop the gluten.

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Spoon in a couple of teaspoons of filling, and, with the poppyseed or creamy peach versions, coax the dough over the filling. Let the kolaches rest again for 15 to 20 minutes. Preheat the oven to 425°F Bake the kolaches for 10 to 12 minutes, until they are golden brown. Remove the pan from the oven immediately brush the kolaches with more.

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In a small bowl or measuring cup, dissolve the yeast in ¼ cup milk. If using instant yeast, do not dissolve it yet-- reserve. In a large bowl, combine the yeast mixture with the remaining milk, butter, eggs, sugar, salt, and, if using, zest and/or mace. Blend in 1½ cups flour. If using instant yeast, add it now.

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Step 1: Prepare the dough. Combine the warm milk (around 40C/104F) with the yeast and 2 teaspoons sugar in a small bowl, mix, and allow it to rest and activate for a few minutes. In a separate large bowl, combine the flour, the rest of the sugar, and salt. Pour in the yeast mixture when it's ready, along with the oil.

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step three. Let the dough rise. Remove dough to a greased large bowl and cover with plastic wrap. Let the kolache dough rise in a warm place until very soft and fluffy, 1-2 hours.

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Roll out each part on a floured board until it is 1/4 inch thick, then cut into 4 inch square. Spoon about 1 teaspoon Poppy Seed Filling into the center of each square. Bring two ends together to form a cylinder. Pinch together to seal. Place on a greased baking sheet and brush with milk. Bake at 350 F for 15-20 minutes.