I looked at these recipes, thanks. And I've seen other w/o yeast, too. I
don't know why my grandmother didn't let them rest if there was yeast in
them. Just doesn't make any sense to me, but oh well. I have a few other
recipes for them I thought I'd try, too, at some point. I don't know where
she got her recipe from, if it was an old family recipe that she was just
"remembering" at the time she gave it to my parents, or what! Anyway,
thanks for the help!
Jenn. W.


--
If we do not change direction, we'll end up where we're headed.
-Lao Tsu

"Roy Basan" > wrote in message
om...
> "Jenn" <wannabeachef @ wideopenwest.com> wrote in message
>...
> > I was baking with my dad this weekend, making cookies that my
grandmother
> > used to make - her recipe for Kolacky. The recipe for the dough called
for
> > 6 cups flour, 1 lb sour cream, 1 lb butter (or half butter, half
margarine),
> > 4 egg yolks a tsp of salt, and 4 yeast cakes. The method was to mix the
> > yeast cakes with half the sour cream, then mix the rest of the sour
cream
> > into that. Mix the egg yolks into the sour cream. Cut the butter into
the
> > flour and salt. Then mix it all together. Then roll it out, cut them,
fill
> > them, and bake them off.
> >
> > My question is what is the yeast in this recipe for? I can't understand
why
> > it's there! I was thinking about making up a batch this weekend w/o the
> > yeast to see how they turn out. There is no resting or letting anything
> > rise involved with this dough. My grandma isn't around anymore, so I
can't
> > ask her (although I am going to be attending a John Edward seminar in
May,
> > maybe she'll let me know then!! lol). Anyway, if anyone can let me
know,
> > I'd like to hear from ya. I'm really just curious.
> >
> > Jenn. W.
>
> There are versions of kolacky that contains yeast. Maybe your grandma
> got confused with the other recipes and knowing other recipes contain
> it she just have to add it to her recipe without understanding its
> purpose.
> Have a look at these:
> http://www.bakery-net.com/rdocs/kolacky.html
>
> http://www.cooks.com/rec/doc/0,1810,...239207,00.html
>
> The dough here is rested (or allowed to ferment).
> Roy