When I told Alex I was making this recipe he told me it was a Polish recipe his family used to make when he was a kid. I told him the recipe said it was a Czech recipe so we agreed to call it an Eastern European recipe. It is fun to find family history in food!
I am not a born baker and I am a VERY slow learner. See this picture. This is what my dough looked like the next morning. It didn't rise at all for me in the 1 1/2 I let it rise in a warm oven. I was worried I destroyed the recipe because I am not friendly with yeast...but the recipe is VERY forgiving. Thank goodness!!!
For the peach filling: combine 2 cups pitted, chopped peaches with 1 cup good quality peach jam in a medium bowl.
Grease a 12 by 17 inch baking sheet with butter or cooking spray. With lightly oiled fingertips, shape the dough into 2 1/2 inch-diameter balls, about the size of small limes. arrange the balls evenly on the baking pan.
To fill the kolaches, user your thumb or finger to make a generous indentation in the middle of each dough ball. mount about 1 heaping teaspoonful of peach filling in the indentation. Cover the rolls with a clean tea towel and let the rolls rise in a warm, draft free place until almost doubled in size. About 1 hour. THIS is where the recipe was forgiving of me. I put the kolaches in a warm oven and the DID double in size.
Preheat the oven to 375 degrees F.
To make the streusel topping: user your hands or a food processor to mix the flour, sugar, and butter until crumbly. Scatter the topping over the kolaches just before baking.
Bake the kolaches until lightly browned on top 25 to 30 minutesCook the Kolaches for 20 minutes before serving.
Rebecca Rather includes several variations to this recipe at the end of the recipe. Once of those variations is for cheese-filled Kolaches. I used a combination of the cheese and peach filling for my Kolaches.
For cheese-filled Kolaches: combine 1 14-ounce carton dry-curd cottage cheese (I used cream cheese) with 1/4 cup sugar, the grated zest of 1 lemon, 1 teaspoon vanilla extract, and 2 egg yolks.
This recipe was pretty dang good. I liked it because it sounds pretty decadent, but it turned out to be a great combination of sweet and bread. Alex LOVED these babies!!!!