In a small bowl, mix warm milk with a pinch of sugar and yeast. Set aside.
In a shallow bowl or on a counter top make a pile of flour, with a hole in the middle.
Add eggs, yeast mixture, sugar, and shortening. Mix all ingredients by hand and form smooth ball.
Cut it in half. Roll each piece into flat thin rectangle. To prevent the dough from sticking and ripping, roll the dough on a piece of plastic.
Peel and core the apples, and shred them on a cheese grader (big holes).
First sprinkle some breadcrumbs (original) or Graham cracker crumbs, all over the dough, which will prevent the juices from the apples from soaking the dough through.
Now spread the apples all over the dough(if apples are too juicy squeeze extra juice out before applying to the dough), leaving about 2 inches at the top empty.
Sprinkle on top of the apples the following:
1/4 cup sugar
1/2 cup brown sugar
2 tbsp cinnamon
1/2 cup raisins
Optional: nuts or coconut
Now start rolling the dough up (like a cinnamon roll). To seal the roll, pull the top edge to the middle, facing top. Brush some water under the edge and press the two layers together. Now pinch the side corners together, sealing all the apples in.
Place on a baking sheet lined with parchment paper brush the top with egg wash and repeat the process with the other piece of dough.
Place both shapes on one baking sheet and bake at 350 °F for 40 minutes. Dust with powder sugar before serving.
In 3/4 cups of luke warm milk, dessolve 1 teaspoon of sugar, add yeast and 1 Tbs of flour. Mix well with your fingers and feel for any lumps of flour.
Let rest till foam forms on top.
In a dough mixer mix flour and salt. Stir melted butter into the other half of milk and pour into the mixer along with the yeast mixture. Mix well. The dough will be very stiff.
Remove and kneed by hand on a flat surface. Place it in greased large bowl, cover, and let rest for 1 hr. in a warm place. (You can preheat the oven to lowest temperature, turn it off, and let it rise there. Make sure it’s warm not hot.
When the dough is twice the size, remove it from bowl and kneed it again on flat surface. You may use more flour if too sticky.
Roll the dough out into a 4mm thick square. With knife cut two lines horizontally and two vertically like a tic tack toe. You will end up with 9 small squares .Cut each square into two triangles, and you will end up with 18 triangles.
Take one piece, place in front of you like a tent, fold the two sharp edges slightly in, and start rolling from bottom up toward the top edge. Press firmly when rolling the dough.
When finished, roll the whole rolled up shape together to seal all lose parts.
Repeat with the rest of the triangles. Place the rolls on a greased baking sheet, and space them at least 1 in. from each other.
In a small bowl mix one egg white and 2 Tbs of water. Brush the egg wash on each roll and sprinkle with sea salt.
Place back in a warm oven and let rise again. Preheat the oven to 375° F. Bake for 15 minutes.
Take the rolls out and brush each again with egg wash. Bake for 15 more minutes.
In a serving bowl mix eggs with milk, vanilla, salt, and sugar.
Dip one dumpling at a time into the egg mixture, submerge it with fork to absorb more egg, and repeat from other side.
Spray the bottom of the pan with non stick spray, and place dumplings on the hot surface. Turn down the heat to Low and cook till the bottoms turn light brown, than flip each dumpling over and continue frying the other side.
Add a little bit of butter on each dumpling while still in the pan.
Remove done dumpling on a plate, serve plain with Maple syrup and cream, or with fruit and syrup and cream or bananas with chocolate syrup and cream. The options are personal so be creative.
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.
In a small bowl mix 1/2 cup of water, 1 tsp of sugar, and 2 Tbs yeast. Set aside.
In a dough mixer, cream margarine with sugar, add eggs one by one, salt, and 2 cups of flour.
Add 1-1/2cups of water, yeast mixture, and 2 more cups of flour.
Switch beaters to dough hook. Add lemon zest and the rest of the flour. Mix well. If the dough sticks to your fingers when pinched add more flour.
Place in a bowl with greased bottom, cover, and let rise in warm place.
Empty the dough from the bowl on to a floured surface. Kneed till more firm.
Roll out the dough like a pizza in a rectangle shape.
Spray baking sheet with non-stick spray. Place the dough on it, and spread it with your fingers covering the whole sheet. With bent pointer push the dough towards the edge of the pan creating pizza like edge.
Make toping by mixing topping ingredients together by hand.
For Koláče you may use plums, apricots, or blueberries. If using plums or apricots, split the fruit in half, take the pit out, and place the fruit centre down. Completely over the dough’s surface, and sprinkle with ½ c of sugar and crumble toping over the fruit.
Preheat the oven to 350° F and bake for 40 minutes or till the edges are light brown.
You can also make different sizes and shapes, where you leave edge like pizza. When using this method brush the edges with egg wash, and bake 25 to 30 minutes.
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.
