Kolaches

I cannot believe that I do not have this saved anywhere in my computer files.  Perhaps it is because I have made it so many times? It is a Christmas tradition to have kolaches and incredibly rich hot chocolate on Christmas Eve, so I have been thinking about posting this recipe.  Today I received a request for the recipe from a very dear friend, so I decided I needed to take a moment and upload it to the blogJ 

The original recipe comes from a hometown cookbook “Bake and Smile Duncan Style”—Duncan, Iowa. Many of the people who attend the wonderful Catholic church there are of Bohemian descent, and this recipe was submitted by one of my childhood neighbors Mrs. Frank Paca (pronounced pot za).

Combine in a large bowl:

*1 cup milk, scalded and cooled to 105°

*1 TBL dried yeast

*1/3 cup sugar

Let mixture set until bubbly and add:

*1 cup potato water

*1/2 cup mashed potatoes (I cook the potatoes in extra water to obtain the cup of potato water, and I blend the potato water and mashed potatoes in the blender)  Make sure this is cooled to room temperature.

*1/3 cup good oil

*1/3 cup melted and cooled butter (the original recipe called for 2/3 cup melted and cooled lard)

*2 tsp salt

*2 egg yolks

*4 cups flour

Mix this until smooth and add:

*2 – 2 1/2 cup flour (the dough will be sticky because of the potatoes, so do not work in more flour)

Turn out on a floured surface and let rest for 10 – 20 minutes while you tidy up the kitchenJ

Knead until the dough feels like a baby’s bottom – that is what my Aunts taught meJ  Rub some oil on the dough to keep it from drying, cover, and let rise until doubled.

Punch down and let rest for 10 minutes.  Turn out on a lightly floured surface and roll to about 1/2 inch (be a little generous).  Cut with a biscuit cutter, place on a greased pan, and let rise until double. Using your thumb, punch down just the center of the dough, and fill with your favorite jam or pie filling. Our favorites are apricot jam and cherry pie filling.  Back at 350° for 15-18 minutes – just until the kolaches take a little color. Drizzle with a simple powdered sugar frosting—that has cream cheese and butter in itJ

I think I have captured all the directions!