My husband had requested cherry kolache for his birthday breakfast, and this looked like the best option. This is an excellent recipe for kolach. My daughter said that they were the best she's ever had. We live in a town with a lot of Czech heritage, so that means something. I ended up using 5 and 3/4 cups of flour, because the dough was so moist, but they were still extremely light and tender To prevent burning, I baked them on an insulated cookie sheet. That worked very well. I also followed the idea of another poster, and turned a dozen of them into "breakfast" kolach, with finely chopped onion, kielbasa, eggs and 2% sharp cheddar loosely scrambled. The loose, moist scramble set firm in the kolach baking process. This recipe's a keeper.

Reviewed On: Apr. 5, 2008