Grandma Skeet's Prune Kolaches Recipe - Allrecipes.com
Grandma Skeet's Prune Kolaches Recipe
  • READY IN ABOUT 2¾ hrs

Grandma Skeet's Prune Kolaches

Read Reviews (7)

"This is a Czech Pastry my Grandma use to make with a homemade prune filling and streusel topping. I changed it a little so I could use the bread machine. They are worth the hard work!" —  

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Ingredients Edit and Save

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Original recipe makes 20 kolaches Change Servings
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Directions

  1. Place the warm water, salt, egg and 2 tablespoons butter in the pan of a bread machine. Add bread flour, and pour 1/4 cup sugar on the edge of the pan. Make a shallow hole in the flour and add the yeast. Close the lid, and set machine for the DOUGH cycle.
  2. While the dough is mixing, combine the prunes, prune juice, 1/4 cup sugar, cinnamon, cloves and lime juice in a saucepan. Bring to a boil, then reduce heat to low, and simmer until prunes are soft and the sauce has thickened, about 15 minutes. Remove from heat and blend in a mixer or food processor until smooth.
  3. Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet or line it with parchment paper.
  4. In a small bowl, mix together 1 cup sugar and 1/2 cup flour. Stir in melted butter and 1 teaspoon cinnamon to make a crumbly streusel.
  5. When the bread machine signals the end of the dough cycle, transfer the dough to a lightly floured surface. Divide the dough into 20 small egg-sized pieces. Shape them into balls and place them on the prepared baking sheet. Press a shallow hole in the center of each one, and fill with prune filling. Top each of the kolaches with streusel. Let the kolaches rest until doubled in size, about 20 minutes.
  6. Bake until the tops are lightly browned, 14 to 16 minutes.
Kitchen-Friendly View
  • PREP 55 mins
  • COOK 15 mins
  • READY IN 2 hrs 40 mins

Footnotes

  • Editor's Note:
  • You may mix the dough in a stand mixer, if desired. Use the dough hook and mix on low speed for 12 to 15 minutes, or until the dough is well developed. Transfer the dough to a lightly floured surface and shape the dough into a round. Place the dough in an oiled bowl, turning it to coat, cover the bowl with plastic wrap, and let rise until doubled in bulk, about 90 minutes.
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Reviews More Reviews

Oct 27, 2003

After you fill the Kolaches with the prune mixture, please allow them to raise for about 20 minute. Then add the topping before you put the Kolaches in the oven. This was not included when the recipe was published.

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Feb 10, 2005

This is a tasty recipe, and the whole family liked it. If I made it again, however, I would make a couple changes: I would make 3/4 the amount of prune filling, as they were VERY pruney. I would use a greased 13x9 pan rather than a cookie sheet to contain the large amount of streusel. I would let the dough rise 20 min before adding the filling (I missed that addition, below, when I made them). And I'd bake them longer -- I'd try 20-30 min, as they were a bit doughey with the current recommended time. I would still recommend this recipe, though. Definitely a yummy way to eat prunes!

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9 Ratings

Aug 24, 2008

I have never made or heard of Kolaches before even though my first job was in a Jewish/American bakery. I have tried all kinds of prune danish, buns and rolls. These little things are awesome! The filling is absolutely spectacular. I was afraid it was going to be too spicy as it cooked on the stove- but once blended, WOW! I had leftover so I am saving it for a spread on my morning bagel- It is SO good. I had some troubel getting the dough out of my bread machine- it was really sticky so i had to flour my work surface and hands and i dumped the dough out and ended up cutting my "eggs" with a knife molding them on the pan. The dough came out fine. I made some on a metal pan (smaller- cooked 5 minutes longer than recommeded) and some in a casserole dish as another reviewer recommended (big ones- 10 minutes longer than recommended). Make these- they are very good.

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Apr 13, 2009

wow, who would have thought i could make such pastries? this recipe made it simple. mine came out sweet and sticky! i made the filling ahead of time and let it set in the fridge. i'm thankful for the update - good to know when/how long to let them rise!

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Oct 08, 2010

I have made this simular recipe many times as I grew up with these, the difference is before baking we top it with coconut instead of the streusel,then after it cools we sprinkle powdered sugar on it. My mother made the dough by hand, and I too use the bread machine. For the prune filling, I don't follow a recipe since I learned from watching my mother but is pretty much the same, I never used lime juice before but I think that may be something I will try. My daughter loves them and I HAVE to make them every year for her birthday which is in a few days . I just picked up the ingrediants this morning for them, and I always make extra for my husband and me.

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Jul 19, 2010

I made this and used apricot jam instead of prunes for the filling. It is wonderful! I had a lot of the topping left over, not sure how I could have used all of it. When I was done, I did go ahead and put a vanilla drizzly glaze over them, which I liked a lot. :)

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Nov 28, 2011

My Polish/Slavic mother-in-law taught me how to make these but her's was more of a cookie and used cream cheese, butter and flour for the cookie. She used Solo canned prune fruit filling which is almost impossible to find. I'll use her recipe for the cookie but I'm excited to try your filling.

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Nutrition

  • Calories
  • 229 kcal
  • 11%
  • Carbohydrates
  • 48 g
  • 15%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 139 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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