Kolachky

Ingredients and Weight:

• All-purpose flour: 3 cups (360g)
• Granulated sugar: 1 cup (200g)
• Baking powder: 1 tablespoon (15g)
• Salt: 1/2 teaspoon (2.5g)
• Unsalted butter, softened: 1 cup (2 sticks or 227g)
• Large eggs: 2
• Sour cream: 1/2 cup (120ml)
• Vanilla extract: 1 teaspoon (5ml)
• Filling of your choice (see variations below): 1 cup

Preparation Time:

30 minutes

Preparation Time:

50-60 minutes

Difficulty Level:

2 (Moderate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, cream together the butter and eggs until light and fluffy.
4. Add the wet ingredients to the dry ingredients alternately with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
5. Stir in the vanilla extract.
6. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 30 minutes or up to overnight.
7. On a lightly floured surface, roll out one half of the dough to a 12x9-inch (30x23cm) rectangle.
8. Spread the filling evenly over the dough.
9. Roll up the dough from the long side, starting with a short end. Seal the edges.
10. Repeat with the remaining dough and filling.
11. Slice each roll into 12 equal pieces.
12. Place the kolachky on a parchment paper-lined baking sheet.
13. Bake for 50-60 minutes, or until golden brown.

Nutritional Information:

Per kolachky (without filling):

• Calories: 200
• Protein: 4g
• Fat: 10g
• Carbohydrates: 28g
• Fiber: 1g
• Sugar: 12g

Dish Characteristics:

• Soft and fluffy bread
• Sweet and flavorful
• Colorful and visually appealing

User Comments:

• "These kolachky were a huge hit with my family! The dough was easy to work with and the filling was delicious."
• "I love how versatile this recipe is. I've tried it with different fillings and it's always been a success."
• "These are the best kolachky I've ever had! They're so soft and flavorful."

Special Precautions and Tips:

• Do not overmix the batter, as this will make the dough tough.
• If the dough is too sticky, add a little more flour.
• If the dough is too dry, add a little more sour cream.
• For a more rustic look, brush the kolachky with melted butter before baking.
• Kolachky can be stored in an airtight container at room temperature for up to 3 days.