I wish I could have watched my great-grandfather (a baker) make these! Hi Kelly! They go by a few names depending on which language (eg kolaczki, kolache, kolacky) and can be found across Eastern Europe. Yes, totally! We also served apple strudel (everything was delicious). Sorry about my english, not too good. She remembers her mom making them during the holidays but her mom has passed on and apparently, the recipe has too. Thanks for sharing your family recipes and traditions with me! She milked her own cows and made her cheese from the milk it looked like dry cottage cheese., she would cook with milk, sugar, egg, vanilla sometimes raisins were added . (I did google image search using czech terms, and these are the closest to what kolace mean to me: https://varecha.pravda.sk/recepty/moravske-kolace/57545-recept.html). So potato potahto. Amount is based on available nutrient data. I tried kolache last year in Houston and loved them!! Definitely a yummy way to eat prunes! They’re made with a yeast dough and can be filled with prune and baked . Add the vanilla and simmer until the prunes have softened, about 15 minutes. Info. I’m assuming she used this recipe because it was a smaller batch than most kolache recipes. It’s translated as “Bohemian Biscuits with Jam” in the book, but I just used Google translate to translate a pic of that recipe and it comes out as “Muffins.” Anyway, here’s the Vdolky recipe as translated by Google from our old cookbook. Crecipe.com deliver fine selection of quality Great grandma's prune roll recipes equipped with ratings, reviews and mixing tips. Thanks for a trip down memory lane. Thank you for such great recipes and witty conversation! Most of my rolls looked like volcanoes. I found this recept. Roll each dough ball into a perfect circle (see photo). gah! Bring to a boil, then reduce heat to low, and simmer until prunes are soft and the sauce has thickened, about 15 minutes. I double the recipe / Mom made lekvar (prune), walnut/ and apricot. So glad you like them! I choose to make only Apricot and am trying cherry this year. Prune and cream cheese kolaches / Photo by Kate Williams ... easy to find great recipes for kolaches all across the internet. Next, stir together the egg and splash of heavy cream to use as the egg wash for the rolls. Here I’m working a half quantity. I was right there with you until I saw the word “microwave.” Grandma Blahnik would be rolling over in her grave! (By the way, posipka is always a must in my family! Store in an airtight container, refrigerated, for up to 1 week. I buy mine at Walmart, Fareway, HyVee and Kroger. Learn how to cook great Great grandma's prune roll . I just skipped the pre ferment, and as I wrote my question the gluten finally developed after mixing for some time. I am from Ostrava, Morava, and as other commenters we would also refer to this recipe as “buchty”, not kolache. So I scoop out and chill 12 portions before rolling them inside the dough balls for the second rise. PS: http://makova-panenka.cz/recepty/dvojctihodne-kolace-nemuseji-byt-jen-s-tvarohem-a-povidly-ale-take-s-ovocem/, Thank you, Jana! How would I go about adjusting the rises and process in order to make it work? My grandfather was Bohemian and came from Prague. Add this to the yeast mixture and mix well. Instructions Prepare the Dough: Whisk the flour and salt together in a medium bowl and set aside. PRUNE FILLING FOR KOLACHES. Weren’t very flaky- I might have let them over-proove? I definitely recommend visiting them if you happen across them – HWY 290 has a sign for the Wendish museum, if I remember correctly. Drain and pit the prunes, and … She remembers her mom making them during the holidays but her mom has passed on and apparently, the recipe has too. Enjoy :) My grandma used canned poppyseed filling, too. I can’t wait to try your recipe! I didn’t want to dirty another bowl. I don’t see it in the recipe, and since cream cheese cold for cheesecake, I’m not sure. Refrigerated. I would love to do some traditional baking, but I never really know what’s a great recipe and where to get it. 1 cup pitted prunes, chopped (I used 25 prunes cut in about six pieces each) 1 cup buttermilk. The original “Moravske kolace” have usually farmer’s cheese sweet filing inside, then fruit or poppy filling on top with posypka. Hi! She used to make a Big batch of dough. Add sugar and nutmeg. Why do that? It’s a good feeling. The recipe is very easily halved, if 12 kolaches is just too much for you–I totally get it. Simmer until thick. I don’t, Alison! Anyway, DOUGH. Anyway, she served her kolachie as crescent shaped cookies with the fillings spilling out the wrapping. I don’t, I’m sorry, Cathy. Thank you so much for posting this!! Great grandma's prune roll recipe. Or you can fry them in lard. Have never made them but decided to to be sure we gained the quarantine fifteen. They sound a bit over-baked, to be honest. Set aside. Recipes Czech Recipes Ethnic Recipes Simply Recipes Great Recipes Favorite Recipes Honey Recipes Poppy Seed Kolache Recipe Kolache Recipe Czech. She was amazing and I still miss her. My grandma used to buy the canned poppy seed filling, which can be hard to find :/. Add the vanilla and simmer until the prunes have softened, about 15 minutes. Does this sound familiar to you at all? I’ve been following your blog for years and your sass never fails to make me smile =D. Place the prunes in a small saucepan and add water or prune juice to not-quite cover. This easy Kolache recipe is often filled with pie filling or jam, purchased or homemade is fine. Good appetite! I used Bonne Maman. :), I love this authentic recipe! It’s in my blood to make tiny desserts. Bake the kolaches for 18-21 minutes, until nicely golden brown. We also carry many other fillings including our most popular, cream cheese. Cover with greased plastic wrap, and set aside for 10 minutes. Next time I might try to make them all in one go- maybe hand knead the first part. Oh wow, what a family heirloom :) Hold onto that. We offer traditional fillings such as prune, cottage cheese and poppy seed. Wow! Butter, cream cheese, flour and salt and then of course your filling choices. It all just makes sense to me, why I’m here doing what I’m doing, you know? The apricot was the best with a big slab of butter on it. pitted prunes. Since I didn’t get my Thanksgiving kolaches I’ve been dying to have one and can’t wait until Christmas, but figured I was SOL because my recipe is so big. I’m helping a friend look for a recipe called “Vdolky”. I’ve got an all-Czech-language cookbook that’s a family heirloom with lots of stains and handwritten notes. (I think it was my great aunt’s. Can I use this recipe for savory? To double in size they needed over an hour, and the initial troughs I’d put were super gone by then. 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