Of coarse - consider it done!
Swedish Fruit Kolaches
6 to 7 cups all-purpose flour
1/4 cup white sugar
2 pkgs. active dry yeast
2 tsp. salt
2 cups 2% millk
1/2 cup butter, cubed
1/2 cup water
6 egg yolks (save the whites to make egg white omlets)
1/4 cup butter, melted
1 jar of raspberry jam or grape jam - also good is apricot jam
Avoid the whole fruit variety of this - not the same amount of pectin in it and once warm, it'll run!)
Icing:
3 cups powdered sugar
1/4 cup butter, softened
2 tsp. vanilla extract
1/2 tsp. salt
4 to 6 tbls. 2% milk (I've found that usually about 5 seem to work well, depending on the consistency you're hoping to have)
Directions:
In a large bowl, combine 3 cups flour, sugar, yeast and salt. Mix together well. In a large saucepan,, heat the milk, cubed butter and water to between 120 and 130 degrees (not boiling). Add to dry ingredients, beat just until moistened. Add egg yolks, beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be quite sticky). Do not knead! Cover and set to rise in warm place until doubled - about 1 hour.
Turn dough out onto a well floured surface, pat or roll into about 1/2 inch thickness. Cut with a floured 2 1/2" biscuit cutter. Place 2" apart on greased baking sheets. Brush with melted butter. Cover and let rise in a warm place until doubled, about 30 minutes.
Using the back of a spoon, make an indentation in the center of each roll. Spoon a heaping tsp. of jam filling into each indentation. Bake at 350 degrees for 15 to 20 minutes or until golden brown. Remove from baking sheets to wire racks to cool.
Combine the powdered sugar, butter, vanilla, salt and enough milk to achieve desired consistency. Drizzle over pastries.
This recipe make approximately 2 dozen pastries.
They're mighty tasty!! But be prepared for the fact that when making them, no matter how careful you may be, you end up with one sticky, greasy mess to clean up once they're in the oven! But well worth it, in the end!
And be careful when you take them out of the oven - the urge to try one warm is great but keep in mind that while the pastry may be somewhat cooled to the touch, that jam filling is hot enough to burn you! I forgot about that and bit into one immediately..............ouch!
Ian