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.
Peal potatoes, cut into small cubes, cover with water and boil for 15 minutes or till potatoes are easily split with a fork. Drain all the water, mash and let cool.
Empty one container of cottage cheese into a strainer, place in a sink and gently rinse with water. Let all the liquid drain. Place in a shallow bowl and also mash .
Prepare strawberries (wash and dry with paper towel, cut the stem and leafs off)set aside.
Place 2-3 inches of water in a wide cooking pot, add 1 tsp of salt and bring to boil.
Add potatoes to the mashed cheese. Stir together.
Add cream of wheat, flour and 1 egg. With hands mix all ingredients into a dough. Work fast, don’t let the dough sit long.
Cut the ball of dough in half, roll into two same coils ( the thickness of a golf ball).
Cut the coils into 8 pieces each. Roll each piece in to a ball. Flatten each ball, place one strawberry in the middle and wrap the dough around the strawberry and seal tight. Roll between your palms to create a smooth ball. Use flour if dough too sticky.
place all dumplings at once into boiling water. Stir with wooden spoon, cover partially with lid and boil 8 minutes. Turn the heat to medium after returning back to full boil.
Remove dumplings one by one from the water into a strainer siting on a paper towel. poke each dumpling once with a fork. serve warm.
To serve, place 2-3 dumplings in the middle of a plate, place a spoon full of yogurt (fruit or vanilla) on each dumpling, add 4 large spoons full of powder sugar on top and a mount of cool whip.
This is very delicious light dough, no need to worry about dumpling opening while cooking . Fast, easy and tasty. Use any fruit you like.
Recipe Notes
This is very delicious light dough, no need to worry about dumpling opening while cooking. Fast, easy and tasty. Use any fruit you like.
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 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.
In 1 cup of lukewarm milk dissolve 1 teaspoon of sugar, and stir in the yeast. Set aside.
In the dough mixer place flour, melted margarine, sugar, egg jokes, rest of the milk, salt, orange zest, and the yeast mixture. Mix into a smooth dough.
Let rise in a warm place until double in size.
Cut the dough into several small pieces about golf sized balls. Shape the pieces in the middle of your Palm into balls.
Flour the work surface and flatten the balls into flat circles.
Preheat oil (Medium heat) in a deep skillet or pot.
Place the flattened pieces into preheated oil.
Once the pieces turn light, golden brown turn them over.
Take each fried peace out, and place it on a paper towel.
Garnish with toppings .
Recipe Notes
Fried Vdolky are best served with plum or pear sauce. Spread the sauce evenly on the top and add a teaspoon of vanilla yogurt in the center. You may sprinkle some shredded sour cheese (Tvaroh) or just dust with powdered sugar. Whipped cream is also an option.
In 1 cup of lukewarm milk dissolve 1 teaspoon of sugar, and stir in the yeast. Set aside.
In the dough mixer place flour, melted margarine, sugar, egg yolks, rest of the milk, salt, orange zest, and the yeast mixture. Mix into a smooth dough.
Let rise in a warm place until double in size.
Cut the dough into several small pieces about golf sized balls. Shape the pieces in the middle of your Palm into balls.
Flour the work surface and flatten the balls into flat circles.
Vdolky can be baked or deep-fried. To bake Vdolky preheat (preferably cast iron) skillet on low heat. Place flatened pieces on the hot skillet without any grease. The bottom of each piece should turn light brown. With a butter knife turn the pieces over. Each Vdolek will take approximately 3 to 5 minutes to cook on each side.
When done baking, brush each piece with vegetable oil on bouth sides.
To serve these we must first garnish them with toppings. For baked Vdolky we use pear sauce filling, which we generously spread on top of the roll and add a spoon full of vanilla yogurt in the middle. Dust with powdered sugar.
Note: These beautifully crafted Koláčky truly represent delicious elegance. Choice of two bites or one quick pop in the mouth, will be the result of immediate reach for another.
Delicious and irresistible .
Note: These beautifully crafted Koláčky truly represent delicious elegance. Choice of two bites or one quick pop in the mouth, will be the result of immediate reach for another.
Delicious and irresistible .
In a small bowl warm up milk in a microwave for 40 seconds, add 1 tsp of sugar, yeast, and set aside.
Preheat the oven to 350 °F.
Place flour in a shallow bowl or on a counter top. Place a cheese grader in the middle the flour mount and shred the frozen stick of margarine.
Sprinkle sugar on top, and add all the other ingredients along with the yeast mixture. By hand mix it all together and create slightly sticky dough if too sticky dust with more flour.
Place plastic wrap on a flat surface, put the dough in the middle, and cover with another sheet of plastic( I use new garbage bag ,cut the sides off, and you are left with two identical pieces of plastic sheets ).
With a rolling pin roll it out into a 1/8 of an inch thick flat piece.
Remove the top layer of plastic. With a small circle cookie cuter
(1-1 1/2 in diametr) cut out as many circles as you can.
When you are ready to remove the cutouts on to the baking sheet, gather together the leftovers around the circles (reuse again), and by placing your finger under the bottom layer of plastic, push up and gently lift the circle. Place them on a backing sheet about 1/2 an inch apart.
With your index finger press several times in the middle of each circle to create edge like a tiny pizza.
Place the filling in a large Ziploc bag and cut the corner off. Twist the bag at the top around the filing and start piping the filling in the middle of the circles. Don’t overlap the edge.
Place one raisin in the middle of each cheesecake and bake in 350 °F for 14 minutes.
Meanwhile melt a cube of butter in a microwave in a small bowl, add 1 tsp of vanilla and 2 tsps of rum flavoring.
After you remove the cheesecakes from oven let them sit for 5 minutes to cool.
Take a big platter or another clean cookie sheet and sift powder sugar on the bottom of the sheet (cover the whole area). Take each cheesecake and dip it quickly into the butter, and place it with bottom down on the sugarcoated platter. After the platter is full, sift more sugar on top.
Let them set for good 30 minutes before placing them on top of each other in case of storage. Store in cool place.
