Web⅓ cup lard, melted and cooled to room temperature Filling 1 cup low-fat milk 1 cup poppy seeds 2 teaspoons all-purpose flour 2 teaspoons honey Zest of 1 lemon Directions Step …
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Webinstructions. Add the active dry yeast and one tablespoon of sugar to the warm milk. Let the mixture sit for 10 minutes or until foamy. …
WebCuisine Czech Servings 7 Calories 278 kcal Ingredients Dough: 1 1/4 cup (150 g) flour (see notes for gluten-free version) 1/4 cup (60 ml) dairy-free milk warm 3 …
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Web1/2 cup Solo poppy seed filling or fruit jam 1 1/2 tablespoons prune butter optional 1 1/2 teaspoons vanilla extract Instructions In a …
WebProof the shaped kolache: Preheat the oven to 375°F. Place the kolache on the greased baking sheets, 2 inches apart. Cover; let rise in a warm place until nearly double, about 35 minutes. Brush with the egg …
WebIn a blender or food processor, place 2 cups warm milk, potato flakes, 1 tablespoon salt, 3/4 cup sugar, eggs, and oil. Blend until well mixed. Place 4 cups flour …
WebPosition a rack in the center of the oven. Preheat the oven to 375°F (350°F for a convection oven). Using your thumb or the back of a spoon, press 1 large or 2 …
Web1⁄4 cup sugar, plus 1 -2 tablespoon sugar 2 egg yolks 2⁄3 cup milk 1 teaspoon salt 4 cups all-purpose flour melted butter, for topping CREAMY PEACH FILLING 2 cups small curd …
Web1 ½ cup poppy seed (220 g) whole 1 cup milk (240 ml) ½ cup granulated sugar (100 g) ⅓ cup jam (110 g) any solid jam: eg, plum, strawberry, apricot ½ Tablespoon lemon zest freshly ground Instructions …
WebIngredients 1 package (1/4 ounce) active dry yeast 1/4 cup warm water (110° to 115°) 1/2 cup butter, melted 1 cup whole milk 1 large egg plus 2 large egg yolks 1/4 …
WebPlace the chestnuts, heavy cream, water, sugar, and salt into a small saucepan. Cover and bring to a simmer, then cook for 2 minutes over low heat. Transfer …
WebTo make the streusel, mix flour, sugar and salt in a small mixing bowl. Add the melted butter and combine together with your fingers until it forms fine crumbs; set aside. For the fruit jam filling, mix jam and …
WebDissolve the heat in the warm water plus warm milk. With a mixer, cream the shortening, sugar, and salt. Add the two eggs, and beat well. Add the mashed potatoes …
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WebPlace about 1 inch apart on greased pans. Brush kolaches with melted butter, cover with a cloth and let rise until light, about 1 hour. Use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling. Sprinkle with posypka topping (optional) and let rise again for 20 minutes.
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WebSet aside. Next, make the kolaches: warm the milk in a microwave-safe bowl for about 30 seconds until lukewarm. The target temperature is 110 degrees. Once it's at …
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Place 1 heaping tablespoon of poppy seed filling onto the center of each square. If you want, add a few raisins on top of the filling. Brush the four corners of each square with water. Draw the corners up and gently press together. Secure with a toothpick. Preheat the oven to 375°F. Place the kolache on the greased baking sheets, 2 inches apart.
Preheat the oven to 375°F. Place the kolache on the greased baking sheets, 2 inches apart. Cover; let rise in a warm place until nearly double, about 35 minutes. Beat the remaining egg with 1 tablespoon of milk. Lightly brush the egg wash over the kolache. Bake at 375°F for 12 to 15 minutes, or until golden.
In a small bowl, mix together the poppy seed filling, prune butter if using, and the remaining 1 1/2 teaspoons of vanilla extract. Spoon about 1 teaspoon of filling into the center of each dough round, filling the dimple you made. Bake for about 12 minutes, until the pastries puff up and turn golden brown.
Brush the dough’s edges with a little plant-based milk (mixed with a small pinch of turmeric, for color). Spread about 2 teaspoons of both the poppy seed and cheesecake filling on each of the vegan kolaches. Then decorate with almonds (optional).