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Grandma Skeet's Prune Kolaches

Grandma Skeet's Prune Kolaches

  • Prep

    55 m
  • Cook

    15 m
  • Ready In

    2 h 40 m
SCOOBYVC

SCOOBYVC

This is a Czech Pastry my Grandma use to make with a homemade prune filling and streusel topping. I changed it a little so I could use the bread machine. They are worth the hard work!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 48g
  • 15%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Place the warm water, salt, egg and 2 tablespoons butter in the pan of a bread machine. Add bread flour, and pour 1/4 cup sugar on the edge of the pan. Make a shallow hole in the flour and add the yeast. Close the lid, and set machine for the DOUGH cycle.
  2. While the dough is mixing, combine the prunes, prune juice, 1/4 cup sugar, cinnamon, cloves and lime juice in a saucepan. Bring to a boil, then reduce heat to low, and simmer until prunes are soft and the sauce has thickened, about 15 minutes. Remove from heat and blend in a mixer or food processor until smooth.
  3. Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet or line it with parchment paper.
  4. In a small bowl, mix together 1 cup sugar and 1/2 cup flour. Stir in melted butter and 1 teaspoon cinnamon to make a crumbly streusel.
  5. When the bread machine signals the end of the dough cycle, transfer the dough to a lightly floured surface. Divide the dough into 20 small egg-sized pieces. Shape them into balls and place them on the prepared baking sheet. Press a shallow hole in the center of each one, and fill with prune filling. Top each of the kolaches with streusel. Let the kolaches rest until doubled in size, about 20 minutes.
  6. Bake until the tops are lightly browned, 14 to 16 minutes.
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Reviews

SCOOBYVC
28

SCOOBYVC

10/27/2003

After you fill the Kolaches with the prune mixture, please allow them to raise for about 20 minute. Then add the topping before you put the Kolaches in the oven. This was not included when the recipe was published.

Elli Mae
14

Elli Mae

2/10/2005

This is a tasty recipe, and the whole family liked it. If I made it again, however, I would make a couple changes: I would make 3/4 the amount of prune filling, as they were VERY pruney. I would use a greased 13x9 pan rather than a cookie sheet to contain the large amount of streusel. I would let the dough rise 20 min before adding the filling (I missed that addition, below, when I made them). And I'd bake them longer -- I'd try 20-30 min, as they were a bit doughey with the current recommended time. I would still recommend this recipe, though. Definitely a yummy way to eat prunes!

FrackFamily5
11

FrackFamily5

8/24/2008

I have never made or heard of Kolaches before even though my first job was in a Jewish/American bakery. I have tried all kinds of prune danish, buns and rolls. These little things are awesome! The filling is absolutely spectacular. I was afraid it was going to be too spicy as it cooked on the stove- but once blended, WOW! I had leftover so I am saving it for a spread on my morning bagel- It is SO good. I had some troubel getting the dough out of my bread machine- it was really sticky so i had to flour my work surface and hands and i dumped the dough out and ended up cutting my "eggs" with a knife molding them on the pan. The dough came out fine. I made some on a metal pan (smaller- cooked 5 minutes longer than recommeded) and some in a casserole dish as another reviewer recommended (big ones- 10 minutes longer than recommended). Make these- they are very good.

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