3-2/3cups17-2/3 oz (500 gm) all-purpose (plain) flour
¾cup180 ml (3½ oz) (100 gm) confectioner’s (icing) sugar
1cup250 ml milk, warm
75gm buttermelted
30gm1 oz fresh yeast or 2 packets (4 teaspoons) (½ oz) (15 gm) active day yeast
pinchof salt
2small egg yolks
Instead of quark filling - Ricotta and Sour Cream
3/4cupof ricotta and 1/2 cup of sour cream
1egg yolk
confectioner’sicing sugar to taste
Apricot topping
2Apricots chopped in to small pieces
2tbspof brandy
1tbspof brown sugar
Or 2/3 cup160 ml (7 oz) (200 gm) jam
rum or hot water to soften jam if too thick
Streusel topping
1/3cup1¾ oz (50 gm) plain flour
¼cup60 ml (1¾ oz) (50 gm) butter, chilled and diced
¼cup60 ml (1¾ oz) (50 gm) caster (or granulated) sugar
To glaze the dough
1egg
Instructions
In a bowl, mix together yeast and 1 teaspoon sugar. Add 4 tablespoons (¼ cup) warm milk, mix well and sprinkle 1 tablespoon of flour.
Cover with plastic wrap and let it rest for 10 – 15 minutes until it starts to froth (Activates the yeast)
In an electric mixer bowl (or any other large bowl), mix flour, sugar, salt, egg yolks, butter, milk and activated yeast.
Knead with dough hook (or with wooden spoon) on low speed for about 10 -15 minutes until the dough is soft.
Cover again and let it rise until it doubles in volume. Usually an hour, but the time can differ depending on the room temperature.
Meanwhile prepare the filling – just mix all ingredients. You may not have to use all this for the filling.
For the Apricots - mix all ingredients and leave to macerate for at least 1 hour.
For the Jam - mix jam with enough brandy to soften it.
For the streusal topping mix together sugar, flour and add diced cold butter. With your fingers rub the butter in to the flour, or cut with a pastry cutter until a crumbly mix is achieved.
When the dough has risen turn it on to a lightly floured surface, smooth it out and cut it into 10 -12 equal portions (for larger Kolaches). OR you can and roll it with a rolling pin to a thickness of about 2 cm (¾ inch) and cut 4 inch rounds (for a smaller size).
Roll out portions to flatten it and place some filling in the middle.
Gather the ends and form a ball to seal in the filling. Place the buns on a baking sheet with seam side down. I left this to rise in room temperature for about 30 minutes.
Preheat oven to moderate 340°F/170°C/gas mark 3.
Press each kolach in the middle slightly to make an indentation. Brush it with egg wash (I forgot to do this for mine) and fill holes with fruit filling.
Sprinkle it with streusel topping.
Bake for about 20 minutes until the bread turns a golden brown.