Instructions

1. Dough:
2. Combine the dry yeast, sugar, and warm water in a bowl or glass measuring cup. Let sit for 5 minutes to dissolve.
3. In a separate bowl combine flour and salt. Add butter and shortening; cut in with a pastry blender until it resembles small peas OR, cut fat into the flour using the paddle attachment on an electric mixer using lowest speed. Set aside.
4. In a separate mixer bowl for an electric mixer, mix the cold milk, eggs, granulated sugar, and lemon zest 2 to 3 minutes, with mixer paddle.
5. Add the dissolved yeast to the milk-egg mixture. Slowly add the flour-butter-shortening mixture, using the mixer at the lowest speed, 1 cup (250 mL) at a time; mix until the dough is formed. This dough will be sticky; that’s okay. Resist the temptation to add more flour.
6. Place the dough into a greased 2-gallon zippered plastic bag, or in a large, greased bowl that’s covered with plastic wrap after adding the dough. Allow the dough to proof for 6 hours to 48 hours in the refrigerator. The dough will become light and airy.
7. Put the dough onto a lightly-floured surface. Cut in 4 equal pieces. Roll each piece of dough into an oblong roll and cut in 10 to 12 pieces.
8. Roll each piece with your hands to make a small ball. Place on a greased baking sheet or parchment-lined baking sheet. Rest dough balls 5-10 minutes.
9. Depress the center of each ball with your fingers. Place 1 to 2 tablespoons of filling into the depression.
10. Streusel, Combine the sugar and flour and cut the butter into the mixture with a pastry blender or with 2 butter knives until the fat is pea-sized. Sprinkle unbaked kolachky with ½ teaspoon (2.5 mL) prepared streusel.
11. Bake at 375°F/190 °C for 10 to12 minutes or until golden brown. Cool.
12. Option: Sprinkle with powdered sugar.
13. * Tips/”Baking Hacks”
14. Use all-purpose flour only. Bread flour is too high in protein/gluten, making the product chewier than desired for Kolachky.
15. Do not use jellies or jams for filling as their sugar content causes them to boil out over the dough during baking.
16. Use this dough to make cinnamon rolls and as a basis for braided or shaped coffee cakes.

• Course : Dessert, Snack
• Recipe Type : Biscuits and MuffinsEthnic SpecialtiesHoliday