Raspberry Kolaches

Raspberry Kolaches

INGREDIENTS

8 Ounces of Raspberries

19 Tablespoons Plus 1 Teaspoon Sugar

½ Teaspoon Fresh Lemon Juice

¼ Cup Water

1 ¼ Ounce Package Active Dry Yeast

4 Tablespoons Softened Butter

2 Tablespoons Melted Butter

½ Teaspoon Kocher Salt

1 Egg Yolk

3 ½ Cups Flour

¾ Cup Milk

½ Cup Heated Water

Combine berries, 12 tablespoons sugar, fresh squeezed lemon juice and ¼ Cup Water in a medium pan over medium-high heat.  Cook for 8 to 10 minutes or until thick.  Remove from heat and mash berries until they are chunky.  Let the berries cool. 

In a small bowl, stir the yeast, 1 teaspoon sugar, and ½ cup heated (115°) water,  Let stand until the yeast mixture is foamy.  In a large bowl, beat the softened butter and 3 tablespoons sugar.  Add the salt and egg yolk and beat until smooth.  Add the yeast mixture, 3 ¼ Cups flour and milk to form dough.  In the bowl knead the dough to form a ball.  Cover the bowl with a tea towel and set aside in a warm place for about an hour to let rise.  To make the crumb topping, combine the remaining sugar, 1 teaspoon melted butter and the remaining flour in a bowl.  Set aside. 

Preheat the oven to 375° F.  Divide the dough into 16 balls.  Arrange on a parchment lined baking sheet.  Brush with the remaining melted butter and cover with plastic wrap.  Let rise for 30 minutes.  Using the back of a spoon, make an indentation in each ball.  Spoon 1 tablespoon of the raspberry filling into each kolache.  Sprinkle with the crumb topping and bake for 30 to 35 minutes or until golden.  Makes 16