I visited a friend last week who loves searching for recipes and then making the item. This time Judy had my daughter and I sample a recipe she had just tried that was kind of like a Danish but not as soft or sweet. She is diabetic and modified the recipe a little to cut the sugar content and it worked. I am going to murder the spelling of the item because it has a Czechoslovakian name.
But here we go.
½ cup milk, lukewarm
2 teaspoons yeast
1 teaspoon sugar
Add the yeast and sugar to the milk and let sit for 10 minutes.
4 cups of flour
Pinch of salt
1/3 cup sugar (Judy uses Splenda and sugar in a 50/50 mix to make 1/3 cup sweetener. This way she can enjoy these without her blood sugar going haywire.)
1 stick of butter, softened
Mix all together. Add yeast mixture and form dough into a ball. Put on a floured board and knead for 5 minutes. Put dough in a greased bowl and let it sit for an hour. Remove from the bowl and make it into a large loaf shape by folding it over 3 – 4 times. Roll it into a log and cut it into 3 parts. Roll these 3 parts into small loaves, about 1 ½ to 2 inches in diameter. Cut into 6 parts and lay them flat on parchment paper. Use a glass to make an impression in the center. The center of the dough should be pressed pretty thin while the outside rim stays thick. Put 1 -2 tsps. of jelly (sugar free if you are diabetic) or apple butter. I’ll bet they would taste yummy with pudding or custard in the middle. No need to smooth the jelly to fill the depression. The filling will spread as it bakes. Beat 1 egg and paint the edges of the Kolatchkes with it. Put in a preheated 350’ oven for 20 minutes. Since each oven is a little different, take a peek at 18 minutes to make sure they aren’t burning or getting to crunchy.