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Moravian Kolaches recipe (from C-hound potluck)

Katerina | Jul 22, 200203:56 PM     4

In response to, um, overwhelming demand (thank you Tigerwoman!), here it is...

(BTW... Moravia is the eastern part of the Czech Republic, with Brno as its capital; the western two-thirds of the country are called Bohemia; hence the name of your favorite beer garden in Astoria, Queens.)

4 cups all-purpose flour
3/4 cups butter, melted
1 package active dry yeast
1/2 cup granulated sugar
3 egg yolks
1 cup milk
2 tablespoons dark rum
1/4 teaspoon salt
1/2 teaspoon grated lemon rind (optional)
1 teaspoon vanilla extract (optional)

1 beaten egg for glaze

Mix yeast with warm (not hot) milk, let stand for 5 min. Add 1/4 cup sugar and 1/2 cup flour; cover and keep in a warm place until light and foamy. Add remaining ingredients and knead dough a few times until smooth, shiny and elastic. Cover and let rise in a warm place until the dough is at least doubled in bulk (it will deflate some when you start working with it but that’s OK).

1/2 lb or more (this depends entirely on how much filling you want to put inside each bun, and how big they will be) farmer’s cheese, cream cheese, or a combination
1/2 stick butter, softened, only if NOT using cream cheese (it’s fatty enough)
1 egg yolk
1/4 cup sugar or to taste (filling should be slightly sweet but still tangy)
1/2 cup raisins or more
1/2 teaspoon grated lemon rind
1 teaspoon vanilla extract
milk as needed (filling should be clumpy but not dry)

Blend ingredients with spatula until well combined.

1 cup plum butter (sold under the name “Lekvar” or “Powidl” in Eastern European – Hungarian, Polish, German - grocery stores, e.g. in Yorkville or Greenpoint)
2 tablespoons dark rum
½ teaspoon cinnamon

Stir ingredients until blended. A jam-like consistency is desirable.

3 tablespoons flour
1 ½ tablespoon cold butter
1 ½ tablespoon sugar

Blend ingredients with fingertips until mixture resembles coarse meal; it should remain clumpy.

Pinch pieces of dough from the bulk, flatten with your palm, and using two teaspoons, drop cheese filling in the center. (The size is up to you, I like them on the small side but a “regular” sized kolach would be made from a piece the size of a plum, flattened to a 1/4” or 1/3” thickness.) Seal carefully and place on a greased cookie sheet, sealed side down; allow approx. 2” between individual pastries. Dip your fingertip or knuckle in flour and make a deep depression in the center of each bun; fill the hollow with plum filling (I use a Ziploc sandwich bag with a cut-off corner for this). Using a pastry brush, brush the kolaches with the beaten egg. Finally, press a small mound of crumb mixture on top of each bun.

Bake at 350° for 20-25 minutes or until golden. They keep pretty well for a couple of days.

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