Kolaches

Name: Kolaches
Ingredients: FOR THE FILLING:; 16 ounces, weight Thawed Frozen, Pitted Cherries; 1/2 cups Sugar; 1 cup Water; 2 Tablespoons Cornstarch; FOR THE BREAD:; 2-1/2 cups Milk; 1/2 cups Butter, Plus More For Brushing; 1/2 cups Sugar; 2 Tablespoons Rapid-rise Yeast; 1 teaspoon Salt; 1 teaspoon Vanilla; 7 cups Flour; FOR THE TOPPING:; 1/2 cups Sugar; 1/2 cups Flour; 1/4 cups Melted Butter

17 ingredients

1 steps

Ingredients

FOR THE FILLING:
16 ounces, weight Thawed Frozen, Pitted Cherries
1/2 cups Sugar
1 cup Water
2 Tablespoons Cornstarch
FOR THE BREAD:
2-1/2 cups Milk
1/2 cups Butter, Plus More For Brushing
1/2 cups Sugar
2 Tablespoons Rapid-rise Yeast
1 teaspoon Salt
1 teaspoon Vanilla
7 cups Flour
FOR THE TOPPING:
1/2 cups Sugar
1/2 cups Flour
1/4 cups Melted Butter

Directions

1

["For the filling:", "Bring thawed cherries, sugar, and water to a boil in a saucepan then lower the heat a bit and let it simmer for about 30 minutes or until mixture thickens. Make sure to stir occasionally while filling simmers so it does not burn. Add cornstarch about 10 minutes before you stop simmering. I had to use cornstarch because my filling was too runny, so you might just need to use less water. The filling should be the consistency of jam. This can be made a few days before.", "For the dough:", "Heat milk and 1/2 cup butter to lukewarm in a saucepan over medium low heat. Then remove it from the heat.", "In a large bowl, mix sugar, yeast, salt and vanilla and then add warm milk and butter mixture. Let the mixture sit a few minutes until yeast dissolves. Add 2 cups flour to mixture and mix well. Then keep adding flour a little at a time until dough is not runny (for me it was about 5 1/2 to 6 cups flour).", "Turn dough out onto a lightly floured surface and knead, working in a little more flour at a time. Don't knead too much, dough should still be sticky. When the dough has come together, place it in a buttered bowl and let it rise until doubled in size.", "After dough rises, pinch off pieces of dough about the size of a large egg and place on a buttered 9\"x13\"" pan. This pan size will hold 12 pieces. Repeat until all of the dough has been used