2 cups small-curd cottage cheese, drained in a sieve or cheesecloth for 30 to 45 minutes
1/2 cup peach butter
1 tablespoon granulated sugar
1 tablespoon unsalted butter, melted
1/2 teaspoon nutmeg
1 pound dried prunes
1 teaspoon vanilla juice
1 cup granulated sugar
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
Poppy Seed Filling
3/4 cup granulated sugar
2 teaspoons cornstarch
1 1/2 cups poppy seeds
3/4 cup whole milk
3/4 teaspoon almond extract
Kolaches: In a small bowl, combine the yeast with lukewarm water. Set the bowl aside.
In a large bowl, cream together the butter, shortening and 1/4 cup sugar until
the mixture is light and fluffy. Mix in the egg yolks, milk and salt, combining
well. Stir in the dissolved yeast and flour, and mix until the ingredients are thoroughly
blended into a soft dough. Cover the dough with a towel, and set the dough aside
to rise to about double in size, approximately 1 to 1 1/2 hours. While the dough
rises, choose and prepare one of the three fillings.
Grease a baking sheet. Pinch off pieces of dough about 1 1/2 times the size of
a golf ball, flatten the balls slightly, and transfer them to the baking sheet.
Place the balls at least 1 inch apart, and brush them liberally with the melted
butter. Set them aside to double in size again, about 45 minutes to 1 hour.
With your thumb, gently indent the top of the dough. Make the holes especially
deep if you plan to use the poppy seed or peach filling. Spoon in a couple teaspoons
of filling and, with the poppy seed or peach versions, coax the dough over the filling.
Let the Kolaches rest again for 15 to 20 minutes.
Heat the oven to 425 degrees F.
Bake the Kolaches for 10 to 12 minutes, until they are golden brown. Remove the
pan from the oven, immediately brush the Kolaches with more butter (don't skimp
on the butter), and sprinkle them with the remaining sugar. Transfer them to a rack,
and let them cool. The Kolaches should be tender, somewhat like a light buttery
Danish. They are best eaten the day they are made.
Peach Filling: Squeeze any accumulated liquid from the cheese. Mix with the remaining ingredients
in a bowl.
Prune Filling: Put prunes into a saucepan and cover them with water. Add vanilla extract, and
simmer until the prunes have softened, about 15 minutes. Drain and pit the prunes,
and chop them in a food processor with the sugar, lemon juice and lemon zest. Or
chop the prunes by hand and then add the sugar, lemon juice and lemon zest.
Poppy Seed Filling: Stir together the sugar and cornstarch in a small bowl. Set the bowl aside.
Grind poppy seeds in a blender with about half the milk. Place the poppy seed
mixture and the remaining milk in a large, heavy saucepan, and bring the mixture
to a boil over medium-high heat. Reduce the heat to a simmer, and stir in the reserved
sugar and cornstarch mixture and the almond extract. Simmer, stirring often, until
very thick, a matter of a few minutes.
Make the center depressions carefully so the bread doesn't go flat. Enclose
cheese-based fillings totally with dough. Stiffer fillings, like the prune filling,
can peek out the top.