Classic Fruit Kolaches

Name: Classic Fruit Kolaches
Ingredients: 6 to 7 cups all-purpose flour; 1/4 cup sugar; 2 packages (1/4 ounce each) active dry yeast; 2 teaspoons salt; 2 cups 2% milk; 1/2 cup butter, cubed; 1/2 cup water; 6 large egg yolks; 1/4 cup butter, melted; 1 can (12 ounces) raspberry; apricot cake and pastry filling; 3 cups confectioners' sugar; 1/4 cup butter, softened; 2 teaspoons vanilla extract; 1/2 teaspoon salt; 4 to 6 tablespoons 2% milk

16 ingredients

5 steps

Ingredients

6 to 7 cups all-purpose flour
1/4 cup sugar
2 packages (1/4 ounce each) active dry yeast
2 teaspoons salt
2 cups 2% milk
1/2 cup butter, cubed
1/2 cup water
6 large egg yolks
1/4 cup butter, melted
1 can (12 ounces) raspberry
apricot cake and pastry filling
3 cups confectioners' sugar
1/4 cup butter, softened
2 teaspoons vanilla extract
1/2 teaspoon salt
4 to 6 tablespoons 2% milk

Directions

1

In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a large saucepan, heat milk, cubed butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg yolks; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and let rise until doubled, about 45 minutes.
2

Turn dough onto a floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on lightly greased
3

. Brush with melted butter. Cover and let rise in a warm place until doubled, about 30 minutes.
4

Preheat oven to 350°. Using the back of a spoon, make an indentation in the center of each roll. Spoon a heaping teaspoonful of raspberry and/or apricot filling into each indentation. Bake 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.
5

Combine confectioners' sugar, butter, vanilla, salt and enough milk to achieve desired consistency. Drizzle over rolls.