This recipe for kolachky comes from Sophia Saliwonczyk, who is Serbian. It is a variation of Polish kolaczki that uses yeast and a combination of shortening and butter to produce a marvelously flaky pastry.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 5 dozen Kolachky
- 1 (.6-ounce) cake fresh yeast or 1 package active dry yeast
- 5 cups all-purpose flour
- 1/2 pound vegetable shortening
- 1/2 pound (2 sticks) butter, softened
- 3 large egg yolks
- 1 cup sour cream
- Filling of choice
- Confectioners' sugar
- In a large bowl, mix together flour and yeast. Work in Crisco and butter. Add eggs and sour cream, mixing with your hands until well incorporated. Shape into a ball, wrap with plastic and chill at least 1 hour or overnight.
- Heat oven to 350 degrees. Line baking sheets with parchment paper or bake on ungreased pans.
- Sprinkle granulated sugar thickly on a flat surface. Roll out dough to 1/4-inch thickeness. Cut into 3-inch circles. Place 1 tablespoon of filling in center and either fold two ends to the center and pinch, or fold in half, crimping the edge, to form a half moon shape. Transfer kolachky to prepared pan and repeat until all the dough is finished.
- Bake 15 to 20 minutes or until edges start to brown. Cool and dust with confectioners' sugar. Store tightly covered.