By Healthy Living and Lifestyle .
Learn the history of Czech kolaches, then try a traditional recipe with fillings and posipka from food historian Gil Marks
Prep Time: 10 minutes
Cook time: 350 minutes
Total time: 360 minutes
Servings: 24 Servings
• 1 package active dry yeast (¼-ounce/7 grams/2¼ teaspoons), 1¾ teaspoons instant yeast, or 1 cake fresh yeast (0.6-ounce/18 grams)
• 1 cup warm milk (105 to 115°F for dry yeast; 80 to 85°F for fresh yeast)
• 1/2 cup unsalted butter, softened, or ¼ cup butter and ¼ cup shortening (1 stick/4 ounces/120 grams)
• 2 large eggs (6 tablespoons/3.5 ounces/100 grams)
• 6 tbsp granulated sugar (3 ounces/80 grams)
• 1 tsp table salt
• 1 tsp grated lemon zest and/or ½ teaspoon ground mace or nutmeg (optional)
• 4 cups unbleached all-purpose or bread flour (17 ounces/500 grams)
• In a small bowl or measuring cup, dissolve the yeast in ¼ cup milk. If using instant yeast, do not dissolve it yet– reserve.
• In a large bowl, combine the yeast mixture with the remaining milk, butter, eggs, sugar, salt, and, if using, zest and/or mace. Blend in 1½ cups flour. If using instant yeast, add it now.
• Gradually add enough of the remaining flour to make a workable dough.
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