January 11, 2012
"This is a bun/Danish version of Kolacky. Use your own favorite sweet dough recipe instead of this particular one, if you prefer. I have about 3 different sweet dough recipes I use from time to time. Also, you can make half of the sweet dough recipe if you do not want to make a full batch. When cutting out the dough rounds, cut as close together as possible so there is not much dough left over. Do not re-roll left over dough. It will make the pastry tough. You can set the scrapes aside on another baking sheet, if you want, and sprinkle some sugar and cinnamon over them to bake later…or just discard. You can prepare any kind of filling you like. Make your own, or use any flavor of canned pie filling, or use Solo pastry fillings. Solo has some very good fillings….raspberry, poppy seed, apricot and almond. The glaze is optional. It just adds a little more sweetness. Makes approximately 24-30 kolacky."
- Serving Size: 1 (71.9 g)
- Calories 169.4
- Total Fat - 1.2 g
- Saturated Fat - 0.3 g
- Cholesterol - 20.9 mg
- Sodium - 208 mg
- Total Carbohydrate - 36.3 g
- Dietary Fiber - 1.9 g
- Sugars - 14.9 g
- Protein - 4.2 g
- Calcium - 16.1 mg
- Iron - 0.8 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Grease a large bowl with shortening set aside.
In a large mixing bowl, add first 6 ingredients and mix on low to medium speed for about 2 minutes.
Add the all-purpose flour and powdered milk; beat for 2 minutes more. Stir in the bread flour and mix well. (You may need to add a little more flour if the batter is too sticky).
Add the dough to a lightly floured surface and knead the dough for about 10 minutes.
Form the dough into a smooth ball and place it into the greased bowl, turning the dough over so that both sides are greased. Cover with a piece of plastic wrap. Let dough rise in a warm place until doubled; approximately can take 1-2 hours depending on the warmth of the area.
Line 2 large cookie sheets with parchment paper; set aside.
Punch down the dough. Divide the dough in half.
On a lightly floured surface, roll out half of the dough to ¼ inches thick. Use a glass or a cookie cutter that is 3-4 inches in diameter and cut out rounds of dough as closely as possible.
Place cut-out rounds onto the parchment lined cookie sheets about 1-2 inches apart. Cover with a towel and let sit in a warm place for about 40-45 minutes.
Repeat with the other half of dough.
Make a well or depression in the center of each piece of dough round. I use the back of a rounded cookie scooper or you can use your fingers to make a small well. Fill each indent with 1 Tablespoon of apricot filling.
Brush around the tops and sides of the pastry with 1 beaten egg. Set in a warm place and let rise for another 15-20 minutes; uncovered.
Preheat oven to 325 degrees.
Bake kolacky at 325 degrees for approximately 25-30 minutes. Remove pastries from baking sheets and cool on racks. Drizzle glaze over the kolacky, while warm but, not hot.
Glaze: Stir milk into sugar and mix until creamy. Add vanilla. Drizzle over pastries. You can add more confectioners' sugar to make it thicker, or thin it with a little milk or water.
Tips & Variations
No special items needed.