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Kolacky (Czechoslovakian Filled Sweet Buns)
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More Soulful Recipes May 11th, 2002
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What's In This Issue:
Recipe: Old Fashioned Cinnamon
Rolls
Recipe:Apple Cake
Recipe Request: Meat Dishes For About 50 People
Recipe:Kolacky
(Czechoslovakian Filled Sweet Buns)
Recipe Request: Fried Yellow Squash
Recipe: Sesame Seed Dressing
Recipe Request: No-Bake Chocolate Peanut Butter Cookies
Recipe: Buttermilk Cinnamon Rolls
Recipe Request: Stickies
Request Source For Boiled Ham Or Danish Ham
Recipes Requested: Apple Brown Betty, Old-Fashioned Brunswick
Stew
Recipe Request: Jelly Cake
To sign up for our recipe of strictly soul foods and southern
dishes visit: http://chitterlings.com/signup.html
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From: TC040399
Subject: Old Fashioned Cinnamon
Rolls
To: posts@chitterlings.com
These are one of my family's favorites...it's a bit of work
though...but it makes 4 pans of delicious cinnamon rolls. It's
even fun to experiment with different extracts for the icing, one
of our favorites is to substitute almond extract for the vanilla
and to top off the icing (before it cools) with sliced almonds.
My father asks for them every chance he can get!
The recipe is a bit long winded but necessary...bear with me; but
most of all...
Enjoy,
Tara
Old-Fashioned Cinnamon Rolls
Dough: (makes four 9-inch pans of rolls)
1-1/2 pks (1-1/2 scant Tbsp.) active dry yeast
1 tsp. sugar
2 eggs
1 cup sugar
1 tsp. salt
1-1/4 cups solid vegetable shortening
10 to 12 cups of all-purpose flour
Filling: (for each quarter portion, or 9 inch pan, of dough)
1/4 cup melted butter, slightly cooled*
3/4 cup of sugar
2 tbsp of ground cinnamon
Icing: (for each pan of rolls)
1 cup confectioner's sugar
1 tbsp melted butter
1 tbsp milk or cream
1/2 tsp. vanilla extract
*If using unsalted or sweet butter add a pinch of salt while
melting
DOUGH:
In a small bowl, completely dissolve the yeast and 1 tsp.
sugar in 1 cup of lukewarm tap water. Let the mixture sit in a
warm place until it bubbles up. Meanwhile, in a very large
(6 quart) mixing bowl, beat the eggs well, then stir in 1 cup of
sugar, the salt, shortening, and 3 cups of warm tap water. Mix
well. Set aside. Measure the flour by lightly spooning it
into the measuring cup and leveling off the top with a knife.
Set the flour aside in a separate bowl.
Add the yeast mixture to the egg-shortening mixture in the
large bowl.
Mix well. Add 10 cups of flour, 1 cup at a time, mixing with a
large wooden spoon until the dough is no longer sticky. (This
is where you pump up your arm muscles...lol...tried it with a
mixer, but it's not the same.) Add up to 2 more cups of flour
if the dough seems too sticky. Cover the bowl with damp kitchen
towel, and let the dough rise in a warm place (such as a gas
oven with only the pilot light on) for at least 1 hour, or until
the dough has doubled in bulk.
Punch the dough down, transfer to a floured surface, and
knead lightly. Wipe out the large bowl and grease it with
butter, margarine, or solid vegetable shortening. Form the
dough into a ball, put it into the greased bowl, and turn the
dough over once (now the top of it will also be greased). Cover
the bowl loosely with plastic wrap or aluminum foil, and
refrigerate the dough for at least 2 hours. The dough must be
chilled before you use it. It will continue to rise in the
refrigerator. (The dough will keep for up to 1 week or so,
covered, in the refrigerator, so you can prepare the dough in
advance and use it as needed.)
TO MAKE CINNAMON ROLLS:
Use one-fourth of the chilled dough to make a 9-inch round
pan of cinnamon rolls. Butter a 9-inch round cake pan and set
aside.
On a floured surface, roll the dough out in the shape of a
rectangle, approximately 10 inches by 14 inches, and 1/4 inch thick.
Brush the melted butter evenly over the surface of the dough.
Sprinkle 3/4 cup granulated sugar evenly over the melted butter,
then sprinkle the ground cinnamon in an even layer over the
sugar (the surface of the dough should be completely covered).
Starting with one of the long sides of the rectangles,
tightly roll the dough up, jelly-roll fashion, to form a
14-inch-long "snake."
Cut the roll crosswise into 1-inch pieces. Place the pieces, cut
side up, very close together in the buttered baking pan. Cover
very loosely with a damp kitchen towel, or with plastic wrap, and
let the dough rise in a warm place for 2 or 3 hours, or until it
has doubled in bulk.
Pre-heat the oven to 350 degrees F. Remove the cover from
the risen rolls, and bake them on the middle rack of the pre-heated
oven for 20 to 25 minutes, until they are lightly browned on tip.
While rolls are baking, prepare icing by mixing the confectioners'
sugar with the melted butter, milk or cream, and the vanilla
extract, until the mixture is smooth.
Remove the rolls from the oven and set them on a wire rack, to
cool in the pan. While the cinnamon rolls are still hot, spread
the icing over the top of them.
Serve warm or at room temperature. Makes approximately 14
very rich cinnamon rolls.
NOTE: This recipe describes how to make only one 9-inch pan of
14 cinnamon rolls. If you want to make more, use the additional
dough, one quarter portion at a time, and make more of the
filling and icing as needed. Do not try to roll more than a
quarter of the dough at one time, because there will be too much
dough to work with easily.
TO MAKE CLOVERLEAF DINNER ROLLS:
This same dough can be used to make cloverleaf dinner
rolls. Grease the cups in a muffin tin. Pinch off pieces of the
chilled dough and form them into balls, each the size of an English
walnut. Place 3 balls, side-by-side, in each cup of the muffin tin.
Let the dough rise, covered, in a warm place for 2 to 3 hours, or
until it has doubled in bulk.
Pre-heat the oven to 350 degrees F., then bake the risen rolls for
20 minutes.
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From: Iris Ferber
Subject: Apple Cake
To: Willie <posts@chitterlings.com>
This is a great recipe and very easy except it does not
need any icing. I guess you could sprinkle with confectionary
sugar or even regular sugar and cinnamon mixed.
2 cups sugar
3 eggs
2 cups flour
4 cups sliced apples
1/2 cup veg. oil
2 tsp. vanilla
2 tsp. baking powder
1/2 tsp. salt
Cream together sugar,oil,eggs and vanilla. Add the flour,baking
powder,cinnamon and salt. Fold in the apples.
The batter will be thick. Spread in a greased 9"x13" pan
or tube pan. Bake in 350 degree oven for 1 hour.
Enjoy
Iris Ferber
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From: gaw424
To: posts@chitterlings.com
I am looking for some meat dishes to serve to about 50 people.
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From: TC040399
Subject: Kolacky (Czechoslovakian
Filled Sweet Buns)
To: posts@chitterlings.com
Thought that the person requesting the cinnamon buns recipe would
enjoy this too! Let me know how it goes. (Unfortunately, this
one is a little lengthy too!)
KOLACKY
(Czechoslovakian Filled Sweet Buns)
1 package (1 scant tbsp.) active dry yeast
½ cup butter
¼ cup sugar
3 eggs
1 tsp. Salt
1 tsp. Finely grated lemon peel
6 cups all-purpose flour
1 cup milk or light cream
Filling (recipes follow)
Confectioner's sugar (garnish)
In a small bowl, dissolve the dry yeast in ¼ cup lukewarm tap
water. Set aside. In a large bowl, cream the butter and sugar
together until the mixture is fluffy. Add 2 eggs, 1 at a time,
beating well after each addition. Stir in the salt and grated
lemon peel. Add the yeast and mix well. Add 2 cups of the
flour and mix well again. Add the milk (or cream) and remaining
flour, alternately in small portions, mixing well after each
addition, to make a soft dough that pulls away from the sides of
the bowl.
Turn the dough onto a floured surface, and knead until the dough
is smooth and elastic and no longer sticky. (If kneading by
machine, knead 3 to 4 minutes with the dough hook on an electric
mixer; 30 to 40 seconds in a food processor-until the dough is
smooth and elastic and pulls away from the sides of the
bowl/container.)
Grease a large bowl. Form the dough into a ball, put it into
the bowl, and turn the dough over once (now the top of the dough
will be greased).
Cover with a damp kitchen towel, and put the dough in a warm
place (such as a gas oven with only the pilot light on). Let the
dough rise until it has doubled in bulk (about 2 hours).
While the dough is rising, prepare the kolacky filling of
your choice (recipes and suggestions follow). Grease 2 large
baking sheets and set aside.
Punch down the dough, form it into a ball, and transfer it to
a floured surface. Knead lightly, divide the dough in half, then
roll out each half (separately) to a thickness of ¼-inch. (The
dough will be very springy and perhaps a bit difficult to roll
out, but keep at it.) Cut the dough into 3-inch squares. Place
1 rounded teaspoon of any filling in the center of each dough
square toward the center of the square, and pinch the four corner
points together in the center, over the filling. (You might have
to stretch the corners to make them meet in the center.) The dough
will now be folded like a square envelope, with some of the filling
peeking out from the slits on top. The kolacky will look like
little fat pillows.
Place the kolacky on the greased baking sheets about 1 inch
apart, and let them rise in a warm place until they have doubled
in bulk (about 1 hour).
Pre-heat the oven to 350 degrees F. Beat the remaining egg
well, and brush the tops of the kolacky with the beaten egg. Bake
the kolacky (one pan at a time) on the middle rack of the oven,
for about 20 minutes, or until they are a golden brown on top.
Remove from baking sheets and cool on a wire rack. Sift
confectioners' sugar over the tops of the kolacky while they are
still warm.
Makes 48 kolacky, which are best eaten when they are still
warm from the oven. Store leftover kolacky, for 1 day at most,
in a plastic bag or airtight container. Kolacky can be reheated
by sealing them in aluminum foil and placing them in a 400 degree
F oven for about 10 minutes.
ANOTHER WAY TO FORM KOLACKY:
Cut the dough into 3-inch diameter circles. Place these on
greased baking sheets, about 1 inch apart, and let them sit in a
warm place for 30 minutes. With the bottom of a liquor glass
(about 1 ½ inches in diameter), make a depression in the center
of each dough circle. Fill the depression with 1 rounded
teaspoon of any type of filling. Brush the tops of the
kolacky with beaten egg, and let them rise in a warm place until
they have doubled in bulk (about 30 minutes to an hour). Bake as
directed.
Sift confectioner's sugar over the tops of the warm kolacky.
KOLACKY FILLINGS: (Each recipe makes enough filling for 48
kolacky)
APRICOT-PRUNE FILLING:
Put 1 cup chopped dried apricots and 1 cup chopped pitted
prunes into a saucepan with enough cold water to cover them.
Bring to a boil and simmer until the fruits are very soft (at
least 15 minutes). Drain off all the liquid in the pan. Add
2/3 cup of sugar, 3 tablespoons of butter, 1 teaspoon grated
orange or lemon peel and ½ teaspoon ground cinnamon to the
fruit in the pan. Cook over low heat, stirring constantly, for
about 10 minutes, until the mixture thickens like jam. Stir in
1 teaspoon vanilla extract.
Let the mixture cool before you use it to fill the kolacky.
Makes approximately 2 cups of kolacky filling.
COTTAGE CHEESE FILLING:
Mix together 1 pound (2 cups) dry-curd cottage cheese, ¼ cup
melted butter (slightly cooled), ¼ cup sugar, 1 teaspoon finely
grated lemon peel, 1 teaspoon vanilla extract, 1/8 teaspoon salt,
and 1 well beaten egg yolk.
Makes approximately 2 cups of kolacky filling.
RAISIN-NUT FILLING:
Drop 2 cups of raisins into boiling water in a saucepan and
let them cook for 5 minutes. Drain, cool, and coarsely chop the
raisins, then mix them with the ½ cup coarsely chopped walnuts,
½ cup brown sugar, ½ teaspoon ground cinnamon, and ½ teaspoon
vanilla extract. Makes approximately 2 cups of kolacky filling.
OTHER SUGGESTED KOLACKY FILLINGS:
Cooked apples with butter and cinnamon; dates cooked with
butter; cooked dates with nuts; cooked figs with nuts; plum jam
or prune butter (German Pfaumenmus), or thick applesauce, flavored
with cinnamon; poppy seeds ground and cooked with milk, butter,
sugar and cinnamon; cooked peaches with butter; any sort of jam
flavored with a little lemon juice, lemon rind or cinnamon.
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From: BHinton
Subject: Fried Squash
To: posts@chitterlings.com
Anyone have a recipe for fried squash (yellow). I think it was
just yellow squash and onions.
Thanks
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Dressing
Sesame Seed Dressing
4 tablespoons white sesame seeds
2 teaspoons soy sauce
3 tablespoons stock
1 tablespoon mirin or sugar or, to taste
Red pepper or "seven-flavor" powder, to taste
Toast the seeds gently in a dry frying-pan, stirring them
frequently and making sure they don't burn. They'll smell
delicious and start to jump a little when they're done. Grind
them in a grinding bowl or blender until they're flaky and
paste-like. Add other ingredients and mix well to form a
creamy dressing. Make this just before serving the meal, not
only to retain its freshness, but also to tempt the diners
with the scent.
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From: "Janet Ensor"
To: posts@chitterlings.com
Recipe request for a no bake chocolate peanut butter cookie
--- Janet Ensor
--- ensor
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Rolls
Buttermilk Cinnamon Rolls
Makes 1 - 10x15 inch pan
Ingredients
2 (.25 ounce) packages active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
1 1/2 cups buttermilk
1/2 cup vegetable oil
4 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, melted
1 1/4 cups brown sugar
1 1/2 teaspoons ground cinnamon
Directions
1. In a large bowl, dissolve yeast in warm water. Let stand until
creamy, about 10 minutes. In a small saucepan, heat the buttermilk
until warm to the touch.
2. Pour the buttermilk and oil into the yeast mixture; mix well.
Combine the flour, salt and baking soda. Stir the flour mixture
into the liquid 1 cup at a time, until a soft dough forms. Turn
dough out onto a lightly floured surface and knead 20 times. Cov
butter, brown sugar and cinnamon.
3. On a lightly floured surface, roll dough out into a large
rectangle. Spread the brown sugar and butter mixture over the
dough, roll up into a log and pinch the seam to seal. Slice into
1 inch pieces and place cut side up in a lightly greased 10x15
baking pan. Cover and let rise 30 minutes or cover and refrigerate
overnight. If baking immediately, preheat oven to 400 degrees F
(200 degrees C).
4. Bake in preheated oven for 20 to 25 minutes, until golden
brown. Let stand for 2 to 3 minutes before serving.
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From: Nkk695
To: posts@chitterlings.com
Hello,
I am looking for a recipe for some stickies a North
Carolina favorite. If you have a stickie recipe please e-mail and
post this recipe on your web site.
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From: "wayne"
To: <posts@chitterlings.com>
Subject: Boiled Ham like I use to get at the store -
sometimes called Danish Ham
I am hoping someone out there knows where to get Boiled ham or
Danish Ham.
I have called some meat companies and they don't know what I am
talking about
Please help!
Wayne
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From: "Humpin Bear"
To: posts@chitterlings.com
Does anyone have a recipe for Apple Brown Betty? I would like
to have a recipe for old-fashioned Brunswick Stew too...Thanks a
lot....Dave
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From: k.mothershed1
Subject: Apple Cake
To: posts@chitterlings.com
I would like to know if anyone has a recipe for a "Jelly Cake"?
It is a layered cake that (I believe) uses apple jelly as the
primary ingredient and/or the icing. Thanks!
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