Slightly crisp outside and soft inside... d.e.l.i.c.i.o.u.s!

Kolache is a type of pastry consisting of fillings ranging from fruits to cheeses inside a bread roll. Originally only a sweet dessert from Central Europe, they have become popular in parts of the United States. Several cities, including Prague, Oklahoma and Caldwell, Texas, hold annual Kolache Festival celebrations, while Montgomery, Minnesota claims to be the "kolacky capital of the world" and holds an annual festival known as "Kolacky Days". Verdigre, Nebraska stakes the same claim, with a similarly named festival. Prague, Nebraska is commonly known as the home of the world's largest kolache. Source: Wikipedia, Kolache

Ingredients (3 dozens):

  • 1¼ cups warm milk
  • ¾ (.25 ounce) package active dry yeast
  • ¼ cup white sugar
  • ¼ cup shortening
  • 1½ teaspoons salt
  • 1 egg white
  • 2 egg yolks
  • 3¼ cups all-purpose flour
  • ¼ cup fruit preserves


  1. Pour warm milk over yeast, and let dissolve. Then add sugar, shortening, salt, eggs, and half amount of flour. Stir until well combined.
  2. Add in another half flour and stir well to until soft dough is formed.
  3. Remove dough to a well oiled bowl, and turn once to coat the surface.
  4. Cover, and place in a warm spot. Allow to rise for 45 minutes or until doubled in size.
  5. Dish out dough with a tablespoon, and roll into balls. Brush each with shortening, and let rise until double in size.
  6. Flatten the balls with a spoon, and make a depression in the centers.
  7. Fill with fruit preserves. Allow to rise for 10-15 minutes.
  8. Bake at 180 degrees C for 15 to 20 minutes, or until lightly browned.

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