Raspberry Kolaches

Raspberry Kolaches


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]


Raspberry Kolaches


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


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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