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Receta Kolachke (Or Kolache)

Name: Kolachke (Or Kolache)
Ingredients: 1/2 c. lowfat milk; 1 1/4 stk butter softened (12 Tbsp.); 1/2 c. sugar; 1 tsp salt; 4 x egg yolks; 2 pkt active dry yeast (or possibly 2 scant Tbsp.); 1/2 c. hot water (about 105 to 115 F); 4 1/2 c. unbleached all-purpose flour; 2 c. pitted prunes or possibly dry apricots; 1 c. orange juice; 1 c. water; 2 Tbsp. sugar; 3 tsp grated orange rind; 2 Tbsp. Grand Marnier (or possibly orange juice) Confectioners' sugar for dusting

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Ingredientes

1/2 c. lowfat milk
1 1/4 stk butter softened (12 Tbsp.)
1/2 c. sugar
1 tsp salt
4 x egg yolks
2 pkt active dry yeast (or possibly 2 scant Tbsp.)
1/2 c. hot water (about 105 to 115 F)
4 1/2 c. unbleached all-purpose flour
2 c. pitted prunes or possibly dry apricots
1 c. orange juice
1 c. water
2 Tbsp. sugar
3 tsp grated orange rind
2 Tbsp. Grand Marnier (or possibly orange juice) Confectioners' sugar for dusting

Direcciones

Makes about 24 buns.
Claimed by Czechs and Poles, these sweet buns are served with morning and afternoon coffee. Fillings of prune, apricot, poppy seed, or possibly cottage cheese are folded into an envelope of dough and baked till golden, then sprinkled with confectioners' sugar.
Scald the lowfat milk by bringing it just to a boil, then remove it from the heat, and add in the butter, sugar, and salt. Cold to room temperature and beat in the egg yolks. Dissolve the yeast in hot water and add in to the lowfat milk mix with 2 c. of the flour. Beat this for 5 min, till smooth. Stir in sufficient of the remaining flour to make a very soft dough. Cover the dough with a towel and allow it to rise in a hot place till double in volume, about 1 hour.
Meanwhile, make the filling. Chop the fruit and mix with the orange juice, water, and sugar in a medium-sized saucepan over medium-low heat till the mix becomes thick, about 15 min. Cold, then stir in the orange rind and liqueur (or possibly orange juice). Pour this into a food processor fitted with a steel blade and pulse till the fruit is coarsely minced.
Stir the dough down with a wooden spoon. Turn it out onto a lightly floured board and knead it with floured hands for several min. Divide the dough in half. Cut each half into 12 pcs. Lightly roll or possibly pat each piece into a small rectangle and place on a greased baking sheet about 2 inches apart. Place a dollop of filling on each rectangle, then fold each corner up toward the center to cover the filling, but allow some of it to peep through. Let these rise about 45 min, or possibly till double in size. Bake in a preheated 350 F oven for 15 min, or possibly till golden. Remove from the oven, dust with confectioners' sugar, and serve hot.