• Prep Time:
  • Cooking Time:
  • Serves: 48 Servings


  • Recipe Submitted by on

Category: Czech

 Ingredients List

  • 1 pk Active Dry Yeast; or 1 cake
  • -compressed
  • 2 tb Water; lukewarm
  • 2/3 c Butter
  • 3 Egg Yolks
  • 1/4 c Sugar
  • 1 ts Salt
  • 1 ts Lemon Rind; grated
  • 4 c All-Purpose Flour; sifted
  • 1 c (Approx) Light Cream Or Milk
  • Plum Or Apricot Jam
  • Confectioner's Sugar


Sprinkle or crumble yeast into a small dish. Add water, very warm for dry
yeast and lukewarm for compressed yeast. After a minute or two, stir to
dissolve. Cream butter in a large bowl. Add egg yolks, sugar, salt and
lemon rind, beating after each addition. Stir in yeast; mix again. Add 2
cups of flour. Then alternately add remaining flour and cream; mix well to
make a soft dough. Form into a ball and put in a greased bowl. Turn over.
Put in a warm place, covered with a towel, to rise until doubled in bulk.
Turn out on a floured board; roll to a thickness of 1/4 inch. Cut into
2-inch rounds. Arrange on ungreased cookie sheets; let rise, covered, in a
warm place until doubled in bulk. Make depression in the center of each
round; put in an adequate amount of jam. Bake in a preheated moderate oven
(375øF.) about 12 mins, or until cooked. Sprinkle with confectioners'
suger. Makes about 4 dozen.

NOTES : This very well known yeast-raised bun may be filled with apples,
apricots, plums, peaches, nuts, a cottage cheese mixture, poppy seeds or
jam. Native to Bohemia, kolacky are beloved throughout Czechoslovakia.

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