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Kolachki is Slovakian pastry and was traditionally made for the Christmas holiday in Larry's family. This recipe was written out by Larry's mother and has been enhanced to clarify some directions.  For a slightly different version, passed on by Larry's great-aunt, click here.

bring to a boil   1 3/4 cups milk


dissolve 1 pkg yeast in 1/2 cup warm water

add to cooled milk

sift into bowl, 2 cups flour

Add flour to milk-yeast and make sponge. (This means mix by hand until all flour is smooth.) Let stand, covered, about 15 minutes (bubbles will form).

Meanwhile, mix together

2 1/2 cups flour
3/4 cup sugar
1 1/2 teas. salt

Add to sponge, together with 1/4 cup butter (melted and cooled)

and 1 egg.

Add more flour if too thin, but remember that some flour will be picked up in the process of rolling out on floured surface.

"After mixing, knead (by beating with hand in bowl. Mixture will become elastic and fairly stiff). Let rise until double in bulk. Cover while rising in a warm place.

Punch down. Pinch off piece and press out on floured board - fill and roll. Plan on 6 pieces. Brush top of roll with milk. Let set 45 minutes, covered, out of draft, in a warm place. Bake in 350 degree oven -45 minutes.

Use half of dough for nut filling and half for poppy seed."

Nut filling: Grind 1/2 lb. pecans and 6 graham crackers. Add 1 cup milk, 1 egg, 3/4 cup sugar in pan. Set on stove for a few minutes, stirring constantly. Cool. Enough for 3 rolls, or half of dough recipe.

Poppy Seed filling: Boil 1/2 cup milk and 1/2 cup water, add 2 teas. butter, 1/2 lb. ground poppy seed, 1/2 cup sugar and 1/2 teas. vanilla. Stir until thickened and well mixed.  Cool. Enough for 3 rolls, or half of dough recipe.

Note: you may be able to buy poppy seed in bulk at a local baker. Grind in a glass container by machine or grind with a hand grinder.


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