Filling for these sweet rolls can be: Poppy seed filling, cream cheese filling, and plum sauce filling.
In a dough mixer place flour, salt, sugar, egg yolks, yeast mixture, milk, melted butter and lemon zest. Kneed it well.
Place the dough in greased bowl, covered with plastic foil, and place it in a warm place to rise.
Once the dough has doubled its size, empty it on a lightly floured surface. Pinch off identical pieces. Roll the dough between both palms into smooth ball. Flatten each piece with your fingers, and place it in the palm of your left hand. Place about one full spoon of desired filling in the middle of the circle. Wrap the dough around the filling, by pinching the edges together like a knapsack. Make sure no filing is running out.
Brush oil in the 2” deep baking pan and place the filled rolls next to each other, with the pinched side down. Also brush the sides of each roll with oil. This will provide easy separation of the rolls from each other.
Let the rolls rest for another 30 minutes.
Preheat the oven to 350°
Bake the rolls for 30 to 35 minutes. When done baking ,let cool and then flip on a plate. Dust with powder sugar.
In a dough mixer place flour, salt, sugar, egg yolks, yeast mixture, milk, melted butter and lemon zest. Kneed it well.
Place the dough in greased bowl, covered with plastic foil, and place it in a warm place to rise.
Once the dough has doubled its size, create small balls. Pinch the dough together at the top, like a knapsack, and roll the ball between both palms into smooth ball.
Grease the bottom of the pan, and place the individual balls, 2 inches apart on the pan.
Let rise again, and then preheat the oven to 350°F.
Bake for 5 minutes.
Brush the tops of the rolls with egg wash (1 egg+1tbsp water). and bake for 15 more minutes. If the tops get dark cover lightly with tin foil. Every oven bakes differently.
Toppings required for this recipe are: Poppy seed filling, cream cheese filling, and plum sauce filling. Make these toppings in advance and refrigerate.
Melt butter in the microwave and set aside.
Warm 2 cups of milk, and pour one cup in the bowl, add pinch of sugar, and yeast. Stir with your finger and set aside.
In a dough mixer, place flour, sugar, yolks, lemon zest, salt, melted butter, yeast mixture, and rest of the milk.
Mix the dough and if sticky add more flour. Dough shouldn’t stick to the walls of the bowl. Place the dough in a greased bowl, cover, and let rest in a warm place.
Koláče are usually round shape but size are many. From 2 inches to 16 inches. The technique of decorating larger shapes can be more difficult, but definitely more striking.
After about an hour, empty the bowl on a floured surface, divide the dough into eight even pieces. Roll each piece into a thin circle like pizza.
Place your desired toppings in Ziplock bags, cut a small corner off, and twist the bag around the filling.
Place the two of the rolled out pieces on a greased cookie sheet.With your finger create an edge.
To decorate the Koláče, hold the bag with filling in both hands and start squeezing the filling on the dough. Create your own design, by switching different fillings. The easiest way to do this is, if you start ½ inch from the edge, and trace the shape of the circle with your first filling, and work your way to the center. You may also decorate with raisins and almonds(boil almonds for 5 minutes and than peal the skin off, cut in half).
Preheat the oven to 350°. In a cup beat one egg with 2 tablespoons of water and brush the egg wash on the edges of the dough. Bake for 20 minutes. Dust with powdered sugar when cool.
On flat surface place flour, add margarine cut into small pieces.
Chop nuts in food processor, add them to the flour with sugar, cinnamon and orange rind.
Kneed into smooth ball, cover and refrigerate for 1/2 hr.
Roll out flat piece between two plastic sheets 3 mm thick.
Cut out small circles (1 1/4 inches wide), and bake at 350° F for 7 minutes.
Take off the sheet with metal spatula and set aside.
Make filling.
In a medium mixing bowl mix egg yolks with sugar, add vanilla, rum flavoring, and jam. Mix well with a spoon, and then add the nuts. With butter knife spread the filling on the bottom of one circle and cover with another.
The best way to melt the chocolate is, when you place chocolate in a metal or porcelain bowl, and place it on top of a pot with boiling water. Stir
In a small cup melt 3 Tbs of shortening (in a microwave), and stir it into the melted chocolate.
Dip the tops of the connected pieces in the chocolate.
Take small piece of nut and place on top of the cookie while the chocolate is still warm.
Let the chocolate cool before storing in an airtight container in a cool place.
On a clean smooth surface, place flour( make a mount), create small hole in the middle.
Cut cold margarine into tablespoons and add on the flour.
Add sugar, vanilla, nuts, and egg yolks. Mix by hand and refrigerate for ½ hr.
Chilled dough cut in half, and from one-piece roll thick snake about ½ inch in diameter.
With butter knife cut equal pieces (1/4 inch thick.) Place one piece of the dough in the middle of your palm of your left hand, than with index and middle finger of your right hand roll back and forth about 5x.
Place on a baking sheet and curve the edges in like a small crescent. Place them in rows with half an inch of space.
Bake at 350°F for 7 minutes. Let cool for 5 minutes.
In a medium bowl mix 3 cups of powder sugar, and 1 cup of granulated sugar.
With a metal spatula gently take four cookies at a time and place them in the sugar mixture and coat them in it.
In 1 cup of lukewarm milk dissolve 1 teaspoon of sugar, and stir in the yeast. Set aside.
In the dough mixer place flour, melted margarine, sugar, egg jokes, rest of the milk, salt, orange zest, and the yeast mixture. Mix into a smooth dough.
Let rise in a warm place until double in size.
Cut the dough into several small pieces about golf sized balls. Shape the pieces in the middle of your Palm into balls.
Flour the work surface and flatten the balls into flat circles.
Preheat oil (Medium heat) in a deep skillet or pot.
Place the flattened pieces into preheated oil.
Once the pieces turn light, golden brown turn them over.
Take each fried peace out, and place it on a paper towel.
Garnish with toppings .
Recipe Notes
Fried Vdolky are best served with plum or pear sauce. Spread the sauce evenly on the top and add a teaspoon of vanilla yogurt in the center. You may sprinkle some shredded sour cheese (Tvaroh) or just dust with powdered sugar. Whipped cream is also an option.
In 1 cup of lukewarm milk dissolve 1 teaspoon of sugar, and stir in the yeast. Set aside.
In the dough mixer place flour, melted margarine, sugar, egg yolks, rest of the milk, salt, orange zest, and the yeast mixture. Mix into a smooth dough.
Let rise in a warm place until double in size.
Cut the dough into several small pieces about golf sized balls. Shape the pieces in the middle of your Palm into balls.
Flour the work surface and flatten the balls into flat circles.
Vdolky can be baked or deep-fried. To bake Vdolky preheat (preferably cast iron) skillet on low heat. Place flatened pieces on the hot skillet without any grease. The bottom of each piece should turn light brown. With a butter knife turn the pieces over. Each Vdolek will take approximately 3 to 5 minutes to cook on each side.
When done baking, brush each piece with vegetable oil on bouth sides.
To serve these we must first garnish them with toppings. For baked Vdolky we use pear sauce filling, which we generously spread on top of the roll and add a spoon full of vanilla yogurt in the middle. Dust with powdered sugar.
Heat milk in microwave for 1 minute. Add 1 tsp of sugar and yeast and stir together.Let rest.
In to a large bowl or dough mixer put flour, sugar, salt, lemon zest (finely shredded), vanilla, egg yolks, melted butter, and yeast mixture. If not using mixer, kneed the dough with a large wooden spoon by placing the spoon under the dough and lifting the dough up. Release and repeat in a different spot. Kneed for 5 minutes.
If you are using dough mixer mix for 2 minutes.
Add raisins, almonds, and mix again for 2 minutes. Spray the bottom of a bowl with nonstick spray, place the dough in the bowl, cover with plastic sheet, and let rise in a warm place till double in size.
Remove the dough on a counter top and kneed by hand, releasing extra air bubbles.
Divide the dough into 5 same pieces and roll them into long, 1- 1/2 inch thick coils.
Take three of them, pinch the tops together, and braid them. Secure the braid by pinching the ends again together.
Take the two other pieces pinch the tops together, twist the coils together and secure the ends. Place the twisted braid on top of the thicker one, while pressing the ends of both braids together and folding them under a little.
Brush the top with egg wash (1 egg and 2 Tbs of water) You can also put more chopped almonds on top, or leave it. Let the sweet bread rise in warm place till double.
Preheat the oven to 350 °F and bake for 35 to 40 minutes. The last 20 minutes cover the top of the bread with aluminum foil. The top should be nice golden brown color.
Filling:
In a heavy saucepan put 2 cups of milk, sugar, and vanilla. Whisk in egg yolks and bring to hot temperature with constant stirring.
In a mug: mix ½ cup of milk with cornstarch and pudding. Mix well and pour to the milk. Bring to boil, with constant stirring. Reduce the heat and cook till very thick.
Pour into a bowl, cover with plastic foil, and place it in the refrigerator.
Dough:
In a heavy saucepan bring water, butter and salt to a boil.
Add flour all at once, stir with wooden spoon till the dough forms a ball. Set aside to cool for 5 min.
Add eggs one at a time, and mix it by hand with a wooden spoon. When one egg is absorbed in the dough, add another. Repeat this process till you use all the eggs.
Preheat the oven to 400° F.
Place a wide decorative tip in a corner of a pastry bag, and fill with dough.
Place a piece of parchment paper on a backing sheet ( you can draw circles directly on the paper and than flip upside down),or just use greased baking sheet. Pipe wreath like shapes (circles ) 2 inches wide. Go twice around with the dough to create two layers.
Bake for 30 to 35 minutes. Let cool down.
Cut cold wreaths in half like a bagel.
Place the filing in a large Ziploc bag and cut one corner off. Squeeze the filling on the bottom part of the wreath, and cover with the top. Brush the top with Sugar glaze.
Sugar glaze: In a cup put 3 Tbsp water, 1 tsp vanilla, 2 Tbsp rum(or 2tsp rum extract +11/2 Tbsp water) Heat in microwave for 1 min and pour into a bowl with 2 cups of Powdered sugar. Mix well. Heat in microwave for 1 more minute before brushing it on tops of the wreaths.
