
How To Make Prune Kolaches
Kolaches are sweet Czech pastries that hold a fruit portion in between the puffy dough. These tasty Prune Kolaches are easy and filled with prune goodness!
Serves:
Ingredients
For Bread:
- 1cupwarm water
- 1tspsalt
- 1egg
- 2tbspbutter,at room temperature
- 3cupsbread flour
- ¼cupwhite sugar
- 3tspyeast,bread machine
For Filling:
- 2cupsprunes,pitted
- 2cupsprune juice,or water
- ¼cupwhite sugar
- 1tspcinnamon,ground, or to taste
- ½tspcloves,ground, or to taste
- 2tbsplime juice
For Topping:
- 1cupwhite sugar
- ½cupall-purpose flour
- 2tbspbutter,melted
- 1tspcinnamon,optional
Instructions
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Place the warm water, salt, egg, and 2 tablespoons of butter in the pan of a bread machine.
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Add the bread flour, and pour ¼ cup of sugar on the edge of the pan. Make a shallow hole in the flour and add the yeast.
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Close the lid, and set the machine for the dough cycle.
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While the dough is mixing, combine the prunes, prune juice, ¼ cup of sugar, cinnamon, cloves, and lime juice in a saucepan.
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Bring to a boil, then reduce heat to low, and simmer for about 15 minutes, until prunes are soft and the sauce has thickened.
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Remove from heat and blend in a mixer or food processor until smooth.
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When the bread machine signals the end of the dough cycle, transfer the dough to a lightly floured surface.
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Divide the dough into 20 small egg-sized pieces. Cover with greased plastic wrap, and set aside for 10 minutes.
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In a small bowl, mix together 1 cup of sugar and ½ cup of flour. Stir in the melted butter and 1 teaspoon of cinnamon to make a crumbly streusel.
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Preheat the oven to 350 degrees F. Grease a large baking sheet or line it with parchment paper.
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Shape the kolache dough into balls and place them on the prepared baking sheet.
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Press a shallow hole in the center of each, and fill with the prune filling.
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Top each of the kolaches with streusel.
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Let the kolaches rest until doubled in size, about 20 minutes.
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Bake for 14 to 16 minutes until the tops are lightly browned.
Recipe Notes
The dough can be mixed in a stand mixer, if desired. Use the dough hook and mix on low speed for 12 to 15 minutes, or until the dough is well developed. Transfer the dough to a lightly floured surface and shape the dough into a round. Place the dough in an oiled bowl, turning it to coat, cover the bowl with plastic wrap, and let rise for about 1½ hours until doubled in bulk.
Nutrition
- Calories:Â 230.10kcal
- Fat:Â 3.01g
- Saturated Fat:Â 1.61g
- Trans Fat:Â 0.09g
- Monounsaturated Fat:Â 0.75g
- Polyunsaturated Fat:Â 0.30g
- Carbohydrates:Â 48.51g
- Fiber:Â 2.39g
- Sugar:Â 25.93g
- Protein:Â 3.88g
- Cholesterol:Â 14.10mg
- Sodium:Â 122.62mg
- Calcium:Â 19.90mg
- Potassium:Â 235.08mg
- Iron:Â 1.60mg
- Vitamin A: 29.73µg
- Vitamin C:Â 1.63mg
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