Ham and Cheese Kolache
Cabbage Kolache

Ham and Cheese Kolache

A Ham and Cheese Kolache is a soft, rounded, Parmesan-laced roll, baked
golden brown and topped with pieces of hearty ham anchored in melted
cheese and Dijon mustard. This recipe has a full flavor and can be a
meal unto itself.

3 - 3 1/2 cups all-purpose flour
1/4 cup grated Parmesan cheese
1 tablespoon sugar
1 envelope Fleischmann's RapidRise Yeast
1 teaspoon salt
1 cup water
2 tablespoons butter or margarine
1 egg, large
Ham and Cheese Filling (recipe follows)
Egg Glaze (recipe follows)

In a large bowl, combine 1 cup flour, cheese, sugar, undissolved yeast,
and salt. Heat water and butter until very warm (120 to 130 F).
Gradually add to flour mixture. Beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add egg and 1 cup flour;
beat 2 minutes at high speed. Stir in enough remaining flour to make a
soft dough. Knead on lightly floured surface until smooth and elastic,
about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 16 equal pieces; shape each into a ball. Cover; let
rest 15 minutes. Place balls on greased baking sheets 2 inches apart.
Make a deep and wide indentation on each ball by pushing outward toward
edge, leaving 1/2-inch ridge around outside. Fill with Ham and Cheese
filling. Cover; let rise in warm, draft-free place until doubled in
size, about 1 hour. Brush surface of dough with Egg Glaze.
Bake at 375 F for 15 minutes or until done. Remove from sheets; serve
warm. Refrigerate leftovers.

Ham and Cheese Filling: In a bowl, combine 1 cup diced ham, 1/2 cup
shredded Swiss cheese, 1/4 cup grated Parmesan cheese, and 2
tablespoons Dijon mustard. Stir to blend well. Refrigerate until ready
to use.

Egg Glaze: In a small bowl, combine 1 egg white and 1 tablespoon water.
Beat lightly to blend.

BAKING TIP:

When you use two baking sheets or pans in the same oven, be sure to
stagger them. Heat rises and stacking one pan directly above another
causes the bottom pan to bake faster than the top. Bakers should also
rotate the sheets (top to bottom and bottom to top) and turn the sheets
180 degrees (back to front) halfway through baking.

Serving Size: Makes 16 Kolaches

Source:
<http://forum.epicurious.com/forums/gourmetmagazine/index.ssf?/HyperNews/get/gourmetmagazine/1204/1.html?frame=response>







Cabbage Kolache

Czechoslovakian Dessert that has become popular as a traditional Texas
festival treat. Can also be made as a savory dish. A cabbage filling is
given here as an example of a savory alternative.

For Dough
3 packages dry yeast
1/2 cup water
1 teaspoon sugar
1 cup butter
3/4 cup sugar
3 egg yolks
2 3/4 cups milk (scald and cool to lukewarm)
7 1/4 cups flour (more or less)
3 teaspoons salt

For Cabbage Filling
3 cups grated cabbage
1/8 teaspoon black pepper
1 ounce butter
1/2 cup sugar (or more)
1/3 teaspoon salt
1 teaspoon flour


For Cabbage Filling Fry the cabbage in the butter until soft.
Add the salt, black pepper, sugar and flour, and fry until golden
brown, being careful not to burn.

Filling for about 2 dozen kolaches. To Make Dough And assemble Kolaches
Dissolve yeast in the 1/2 cup warm water in a tall glass, sprinkle with 1
teaspoon sugar and set aside to proof. In a large bowl, cream sugar and
butter, add egg yolks and salt and mix well. Add the dissolved yeast, 1
cup of the flour and mix slowly with an electric mixer. Add the milk and
continue adding as much of the remaining flour as you can mix in with a
wooden spoon. Knead in enough of the remaining flour to make a moderately
soft dough.

Continue kneading until smooth and elastic, about 5 minutes. Place dough
in a greased bowl, turn once to grease surface. Cover and let rise until
doubled in bulk, about 1 to 1 1/2 hours. Punch dough down and turn out
onto lightly floured surface. Pinch off egg size portions and roll into a
ball using the palm of your hands in circular motion. Place about 1 inch
apart on greased pans. Brush kolaches with melted butter, cover with a
cloth and let rise until light, about 1 hour. Use your fingers to make an
indentation in each ball and fill each opening with about 1 tablespoon of
filling. Sprinkle with posypka topping (optional) and let rise again for
20 minutes. Bake in a preheated 425 F oven for about 10-15 minutes. Brush
kolaches with melted butter as they come out of the oven.

Source: <http://www.recipezaar.com/39387>



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