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