Kolacky (Midwest-Style)

A long time ago, I bought a can of Solo Poppyseed filling on clearance.  I think at that point there was still a chance of a Purim carnival this year.  So, a long time ago.  The Best By date is approaching.  I went looking for recipe ideas and stumbled upon Czechoslovakian kolacky.

There are two versions of kolacky in the U.S., both with a basis in Czech cuisine.  The Eastern version is a cream cheese thumbprint cookie.  That's what you're likely to find in New York, Amish country, and other parts of the Eastern seaboard.  Where Grandma Sophie's roots are from, it's a Danish-style yeast pastry.  That's also the version in the Bible, but their recipe is a crazy awesome coffee cake with six types of filling.

I'm going with a cross between the Bible's recipe and one off of Simply Recipes.  It mainly adds some flavoring to the sweet yeast dough and the Minnesota-style package shape.  The latter failed miserably, with only enough staying closed to get a photo for the top of the post.  So, basically, every time I make hamantaschen.  If I had gone with the indented rounds, it would have at least looked intentional.

1 C milk
1/2 C (one stick) butter
1/2 C sugar
4 tsp yeast
~4 C flour
1/2 tsp salt
1 egg
1/4 tsp mace or nutmeg
1/2 tsp orange zest or orange juice
1 tsp vanilla
*Fillings, such as poppyseed, pie filling, thick jams, sweetened whipped cheese 
Another egg beaten with 1 TB milk, for egg wash

1.  Warm milk, sugar, and butter (or margarine) to 100ºF.  The butter does not need to melt.  Stir in yeast and allow to get foamy, about 5 minutes.

2.  In stand mixer with the paddle, stir together liquids and 1 C flour into a thin batter.  Beat until smooth.  Add egg, salt, orange zest, mace, vanilla, and another cup of flour and beat into a thicker batter.  Beat in another cup of flour to create a dough and continue to beat on medium until a stringy consistency develops.

3.  Pour out dough onto a floured surface and knead until elastic, about 5 minutes.  Remember all that butter and the egg.  It's going to be stickier than a regular bread dough.  Only add as much flour as you have to to get it to keep its shape.

4.  Shape dough into a ball.  Turn in a large, lightly oiled bowl and allow to rise in a warm place for 1-1/2 hours.  It's already bigger than a loaf of bread, and it's going to triple in volume.

5.  Punch down dough and divide into two or three pieces, to make it easier to handle.  Allow to rest 10 minutes.

6.  Roll out dough 1/4" thick on a lightly floured surface.  Either cut 2-1/2" rounds for the thumbprint version or 3- to 4-inch squares for the package. Place pieces on a lined baking sheet.  There's going to be an egg wash.

7.  For rounds, make an indent in the center.  Egg wash the rims, then fill with a generous dollop of filling. For the 3" or 4" squares, place filling in the middle, then bring up the corners and pinch shut.  Then egg wash.

8.  Allow prepared pastries to rise while you preheat the oven to 375º.  Bake 15 minutes, until golden and set.  Cool on a wire rack.  Store airtight for up to 2 days, or freeze for later.

Makes about 3 dozen

Difficulty rating  :)