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Kolaches
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 027 00
KOLACHES
Yield 100
Portion 1 Roll
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
240 cal
39 g
5g
7g
20 mg
177 mg
21 mg
Ingredient
Weight
Measure
Issue
YEAST,ACTIVE,DRY
5-1/8 oz
3/4 cup
WATER,WARM
1-7/8 lbs
3-1/2 cup
SUGAR,GRANULATED
7/8 oz
2 tbsp
1-1/4 lbs
2-3/4 cup
SUGAR,GRANULATED
SALT
1-1/2 oz
2-1/3 tbsp
SHORTENING
1-1/3 lbs
3 cup
EGGS,WHOLE,FROZEN
1 lbs
1-7/8 cup
WATER
2-1/8 lbs
1 qts
7-1/4 lbs
1 gal 2 qts
FLOUR,WHEAT,BREAD
MILK,NONFAT,DRY
2-2/3 oz
1-1/8 cup
CHERRY FILLING (PIE FILLING, PREPARED)
2-3/4 kg
3 unit
Method
1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes. Add sugar; stir
until dissolved. Let stand 10 minutes; stir again. Set aside for use in Step 3.
2 Mix sugar, salt, and shortening in mixer bowl at medium speed 1 minute.
3 Blend in eggs, water, and yeast solution at low speed.
4 Sift flour and milk together, add to egg mixture. Mix at low speed 7 to 10 minutes or until dough is formed.
5 FERMENT: Set in warm place (80 F.) for about 1 hour.
6 PUNCH: Let rest 10 minutes. Divide dough into 2 pieces. Shape each piece into a smooth ball; let rest 10 minutes.
7 MAKE UP: Form into a rope 1-1/2 inches in diameter. Cut into 1-1/2 inch pieces. Shape into 2-ounce balls. Place 2 inches apart
on greased pans. Flatten out slightly with palm of hand.
8 PROOF: About 30 minutes or until pieces are double in bulk.
9 Press down center of each piece with back of spoon. Leave a rim about 1/4-inch wide.
10 Fill center of each Kolache with about 1 ounce (2 tbsp) of Cherry Filling, Recipe No. D 041 01.
11 Brush rim with Egg Wash, Recipe No. D 017 00.
12 PROOF: 20 minutes at 350 F. or until double in bulk.
13 BAKE: At 350 F. for 25 minutes or until done. For convection oven, bake 15 minutes at 300 F.
14 If desired, cool; sprinkle with 1 lb (3 1/2 cups) sifted powder sugar or brush out edges with 1 recipe Vanilla Glaze (Recipe No.
D 046 00) per 100 servings.
Notes
1 In Step 10, 7 lb (1-No. 10 cn) prepared pie filling, apple, blueberry, cherry or peach, or bakery filling, raspberry, may be used, per 100
servings.



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Kolaches

Yield: 100 Portion: 1 Roll
Calories: 240 cal
Carbohydrates: 39 g
Protein: 5g
Fat: 7g
Cholesterol: 20 mg
Sodium: 177 mg
Calcium: 21 mg

Ingredient Weight Measure Issue
YEAST,ACTIVE,DRY 5-1/8 oz 3/4 cup
WATER,WARM 1-7/8 lbs 3-1/2 cup
SUGAR,GRANULATED 7/8 oz 2 tbsp
SUGAR,GRANULATED 1-1/4 lbs 2-3/4 cup
SALT 1-1/2 oz 2-1/3 tbsp
SHORTENING 1-1/3 lbs 3 cup
EGGS,WHOLE,FROZEN 1 lbs 1-7/8 cup
WATER 2-1/8 lbs 1 qts
FLOUR,WHEAT,BREAD 7-1/4 lbs 1 gal 2 qts
MILK,NONFAT,DRY 2-2/3 oz 1-1/8 cup
CHERRY FILLING (PIE FILLING, PREPARED) 2-3/4 kg 3 unit

Method:
1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes. Add sugar; stir
until dissolved. Let stand 10 minutes; stir again. Set aside for use in Step 3.
2 Mix sugar, salt, and shortening in mixer bowl at medium speed 1 minute.
3 Blend in eggs, water, and yeast solution at low speed.
4 Sift flour and milk together, add to egg mixture. Mix at low speed 7 to 10 minutes or until dough is formed.
5 FERMENT: Set in warm place (80 F.) for about 1 hour.
6 PUNCH: Let rest 10 minutes. Divide dough into 2 pieces. Shape each piece into a smooth ball; let rest 10 minutes.
7 MAKE UP: Form into a rope 1-1/2 inches in diameter. Cut into 1-1/2 inch pieces. Shape into 2-ounce balls. Place 2 inches apart
on greased pans. Flatten out slightly with palm of hand.
8 PROOF: About 30 minutes or until pieces are double in bulk.
9 Press down center of each piece with back of spoon. Leave a rim about 1/4-inch wide.
10 Fill center of each Kolache with about 1 ounce (2 tbsp) of Cherry Filling, Recipe No. D 041 01.
11 Brush rim with Egg Wash, Recipe No. D 017 00.
12 PROOF: 20 minutes at 350 F. or until double in bulk.
13 BAKE: At 350 F. for 25 minutes or until done. For convection oven, bake 15 minutes at 300 F.
14 If desired, cool; sprinkle with 1 lb (3 1/2 cups) sifted powder sugar or brush out edges with 1 recipe Vanilla Glaze (Recipe No.
D 046 00) per 100 servings.
Notes
1 In Step 10, 7 lb (1-No. 10 cn) prepared pie filling, apple, blueberry, cherry or peach, or bakery filling, raspberry, may be used, per 100
servings.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/breads_and_sweet_doughs/kolaches.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence