Emprimir
Correo Electrónico
Add a photoRaciónes: 3
Ingredientes
- 2 env ACTIVE DRY YEAST
- 1/4 c. LUKEWARM WATER
- 1 Tbsp. SUGAR
- 1 can EVAPORATED Lowfat milk WITH Sufficient WATER ADDED TO MAKE 2 C.
- 3/4 c. BUTTER
- 3/4 c. SUGAR
- 2 tsp SALT
- 4 x EGG YOLKS PLUS ONE WHOLE EGG SLIGHTLY BEATEN
- 1 tsp GRATED LEMON RIND
- 6 1/4 c. SIFTED FLOUR SOFTENED BUTTER AS NEEDED Topping
- 1 c. Flour
- 1/2 c. Sugar
- 1/4 c. Butter or possibly margarine Poppy Seed Filling
- 1 can Poppy Seeds
- 1/4 c. Vanilla Crumb Wafers
- 1/4 c. Pecan Meal Or possibly Finely Minced Pecans
- 1/3 c. Honey Cream Cheese Filling
- 8 ounce Cream Cheese
- 2 x Egg Yolks
- 1/4 c. Sugar
Direcciones
- Grated Rind Of One Lemon
- In a small bowl dissolve yeast in hot water. Sprinkle with 1 tbsp sugar and let stand. Scald lowfat milk in sauce pan. Remove from heat and stir in butter and 1/2 c. sugar. Cold to lukewarm. Add in salt and egg yolks. Combine lowfat milk mix to yeast in large bowl. Bit by bit add in the flour till all has been used. Knead dough on lightly floured board till glossy. Place in bowl, cover to let rise in hot place (80 ) till doubled in bulk about 1 hour. This dough won't be quite as stiff as a roll dough. Now using a Tbsp. take egg-sized bits of the dough and roll into balls on the floured board. Place on greased baking sheet about 1 inch apart. Brush each with softened butter. Let rise again. covered till light. Make an indentation in each, large sufficient to hold 1 tsp of fruit filling. Sprinkle fruit with some of the topping. Bake at 425 for 15 min. Remove from oven. Brush with softened butter immediately. Cold kolaches on wire rack.
- Makes about 3 1/2 dozen.
- Topping: Mix all ingredients together in mixer till the consistency of cornmeal.
- POPPY SEED FILLING: Mix well. Place by tsp. full into kolache indentations.
- CREAM CHEESE FILLING: Beat all ingredients together and place by tsp. full i indentations.
