Franta Family (Aunt Sylvia)
Bohemian Kolacky
- 1 c milk
- 1 tsp. salt
- 3 T sugar
- 2 eggs, beaten
- ¼ c shortening
- 1 cake (1oz) yeast
- 4 1/3 c flour, approximately
Scald milk; add sugar, salt, and shortening and cool to lukewarm. Crumble the yeast into a lukewarm milk mixture. Add beaten eggs and stir well. Add flour and mix to smooth dough. Shape into a ball and knead on a floured pastry cloth for several minutes until smooth & satiny. Place in a lightly greased bowl, turning dough over once to lightly coat top with shortening.
Allow dough to rise in a warm place until double in bulk for about 1 ½ hour. When the dough is light spoon out balls, about ¼ c, & place on a lightly floured board. Round out ball to a circle about 2” in diameter. Place a T of cottage cheese filling in the center of each round. With floured fingers, close dough around cheese.
Place on greased baking sheet. Make an indentation in the center of each ball and fill with a tsp. of commercial apricot or prune filling. Sprinkle filling with crumb topping. Allow kolacky to rise until almost double in bulk. Bake in a preheated 350 oven for 25 -30 minutes.
Cottage Cheese Filling: Mix until well blended
- 1 lb dry cottage cheese
- ½ tsp. grated lemon rind
- 1 T melted butter
- 1 egg yolk, beaten
Crumb Topping:
- 1 tsp. melted butter
- 1 tsp. flour
- Confectioner’s sugar
Mix melted butter and flour together. Add sufficient sugar to make a crumbly mixture.
