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| Blackberry, Apricot, and Peach |
Thanks to Susan Wiggs for putting this recipe in her book, The Winter Lodge!! These were delicious but I will warn you they take a while to make which made me understand and love this line from the book, " My grandmother used to tell me not to worry about how long this whole process takes.
Baking is an act of love, and who cares how long love takes?"
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| I ended up using Jams instead of the caned fruit! |
KOLACHES
1 tablespoon sugar
2 packets of active dry yeast, which is kind of a pain, since yeast is sold in packages of three
1/2 cup warm water
2 cups milk
6 tablespoons pure unsalted butter
2 teaspoons salt
2 egg yolks, lightly beaten
1/2 cup sugar
6-1/4 cups flour
Put the yeast in a measuring cup and sprinkle 1 tablespoon sugar over it. Add the warm
water. How warm? Most cookbooks say 105 to 115 degrees. Experienced cooks can tell by
sprinkling a few drops on the inside of the wrist. Beginners should use a thermometer. Too hot,
and it’ll kill the active ingredients.
Warm the milk in a small saucepan; add the butter and stir until melted. Cool to
lukewarm and pour into a big mixing bowl. Add the salt and sugar, then pour in the beaten egg
yolks in a thin stream, whisking briskly to keep the eggs from curdling. Then whisk in the yeast
mixture.
Roll up your sleeves and add flour a cup at a time. When the dough gets too heavy to stir,
mix with your hands. You want the dough to be glossy and sticky. Keep adding flour and knead
until the dough acquires a sheen. Put the dough ball in an oiled mixing bowl, turning it to coat.
Cover with a damp tea towel and set in a warm place where the air is very still. In about an hour,
the dough should double in size. My grandmother used to push two floured fingertips into the top
of the soft mound, and if the dimples made by her fingers remained, then she would declare the
dough risen. And then, of course, you give it a punch to deflate it. A soft sighing sound, fragrant
with yeast, indicates the dough’s surrender.
Pinch off egg-sized portions and work these into balls. Place on oiled baking sheets,
several inches apart. Let them rise again for fifteen minutes and then use your thumb to make a
deep dimple in each ball for the fruit filling. The exact filling to use is a source of endless debate
among Polish bakers. My grandmother never entered into such a debate. “Do what tastes good”was her motto. A spoonful of raspberry jam, peach pie filling, fig preserves, prune filling or
sweet cheese will do.
Create a popsika by mixing ½ cup of melted butter together with a cup of sugar, ½ cup of
flour and a teaspoon of cinnamon. Sprinkle the popsika over each kolache. Now place the pans in
a warm place–like above the fridge–and allow to double in bulk again, about 45 minutes to an
hour. Meanwhile preheat the oven to 375 degrees. Bake 20–40 minutes, until golden brown. Pay
particular attention to the bottoms, which tend to burn if too close to the heat source.
Take the kolaches out of the oven, brush with melted butter and remove from pans to
cool. This recipe makes about three dozen.
