Authentic Kolaches Recipe - Old World Czech Pastries With 3 Delicious Fillings Recipes

                                                     
Ingredients:
2 packages dry yeast
1/2 cup lukewarm water
1/4 cup vegetable shortening
1/4 cup unsalted butter, softened
1/4 cup plus 2 tablespoons sugar
2 egg yolks
2/3 cup milk
1 teaspoon salt
4 cups all-purpose flour
Melted butter, used for topping
1 recipe creamy peach, poppyseed, or prune filling (recipes below)
Method:
In a small bowl, combine the yeast with the water, then set the bowl aside.
In a large bowl, mix together the butter, shortening, and 1/4 cup of the sugar until the mixture is light an fluffy. Mix in the egg yolks, milk, and salt, combining well. Stir in the dissolved yeast and the flour, and mix until all ingredients are blended thoroughly into a soft dough.
Cover the dough with a towel, and set it aside to rise to about double its size, or about 1 to 1 1/2 hours. While the dough is rising, choose one of the filling recipes and prepare the filling.
Grease a baking sheet. Pinch off pieces of dough about the size of a golf ball, flatten the balls slightly, and transfer them to the baking sheet. Place the balls at least one inch apart. Brush them well with the melted butter, then set aside to double again, about 45 minutes to an hour.
With your thumb, gently indent the top of the dough. Make the holes especially deep if you plan to use the creamy peach or poppyseed filling.
Spoon in 2 teaspoons of filling, and if using the peach or poppysead fillings, work the dough over the filling. Let the kolaches rest for 15 to 20 minutes.
Preheat the oven to 425 degrees Fahrenheit, then bake the kolaches for 10-12 minutes, or until golden brown in color. Remove the pan from the oven, then immediately brush them with the more melted butter. Sprinkle on the remaining sugar, then transfer them to a rack to cool.
The kolaches should be tender, similar to a light, buttery Danish. They taste best when eaten the day they are made.
Creamy Peach Filling
2 cups small-curd cottage cheese, drained over cheesecloth for about 40 minutes
1/2 cup butter
1 egg
1 tablespoon unsalted butter, melted
1 tablespoon sugar
1/2 teaspoon nutmeg
Squeeze any remaining liquid from the cottage cheese, then mix with the remaining ingredients in a bowl.
Poppyseed Filling
3/4 cup sugar
2 teaspoons cornstarch
1 1/2 cups poppyseeds
3/4 cup whole milk
3/4 teaspoon almond extract
To make this poppyseed filling, stir together the sugar and cornstarch together in a small bowl, and set aside.
Grind the poppyseeds in a blender with about 1/2 of the milk. Place the poppyseed mixture and the remaining milk in a large, heavy stockpan. Bring the mixture to a boil over medium-high heat.
Reduce the heat to a simmer, and stir in the reserved mixture of sugar/cornstarch and the almond extract. Simmer, stirring often, until it becomes very thick.
Prune Filling
1 pound dried prunes
1 teaspoon vanilla
1 cup sugar
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
To make this prune filling, cover the prunes in a saucepan with water. Add the vanilla, and simmer until the prunes have softened, about 15 minutes. Drain and pit the prunes, and chop them in a food processor with the sugar, lemon juice, and lemon zest.