About this recipe:Finally, a bread machine recipe for these beloved traditional Polish and Czech pastries. Like pastry pillows filled with your favourite jams (or other fillings), these are airy, fruity, yummy wonders (with the hard kneading work taken out)! You can find poppy seed filling online or at Polish or Eastern European shops; otherwise, it is fine to use apricot filling instead.
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Method Prep:30min › Cook:15min › Ready in:45min
Place water, softened butter, egg, egg yolk, milk powder, potato flakes, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. Check dough after 5 minutes of mixing, adding 1 to 2 tablespoons of water if necessary.
When the cycle is complete, spoon out dough with tablespoon and roll into walnut sized balls. Place 5cm apart on a lightly greased baking tray. Cover and let rise until doubled, about 1 hour.
Flatten balls slightly with the palm of your and make a depression in centre with your thumb. Fill with 1 tablespoon of filling. Cover and let rise for about 30 minutes. Meanwhile, preheat oven to 190 C / Gas 5.
Bake in preheated oven for 13 to 15 minutes, until lightly browned. Remove from oven and brush with melted butter. Cool on wire rack.
They look waaay to pale for kolache. I now, I am Czech... I know kolache. They look very underdone. This is what they should look like: http://www.pekarstviulifku.cz/pictures/big/01%20RAN_8590%20n%C3%A1hled%20JPG.jpg
And! You never use dried milk powder for making them. You need to use normal liquid milk. Also, you always sprinkle a bit of kind of crumby mixture on top (a bit similar to what you use on apple crumble but just a little).
And you don't put potatoes in kolache... ever.
Also - before you put them in the oven you brush them with melted butter. - 27 Sep 2013