Or kolaches, as they’re sometimes known. We first encountered these in the post for bohemian yeast cookies from Kent, Ohio.
This recipe is from the 33rd page of the notebook; here’s the page in full (click to enlarge).Click to expand a longer explanation...
|In the words of the seller:
I acquired this book from the great granddaughter of the woman who wrote this book back in a small Nebraska town in the 30’s. She belonged to that generation of rural housewives who worked tirelessly to make ends meet and “keep body and soul together” for their families working the farms.
Later addendum:[A]fter a conversation I had with a friend’s sister who used to live in North Eastern Colorado, given the type of recipes listed we decided it might be from a small town there, i.e., Sterling or Fort Morgan. Also North Platte or Scottsbluff, Nebraska. Even Cheyenne, Wyoming. If you Google a map of Sterling, Colorado and pull back, you will see all these little towns in that tri-state area.
1 c. sweet cream, scalded
1 tsp. sugar
1 c. yeast
1 c. butter
3 c. sifted flour
4 egg yolks
4 Tbsp. sugar
1 tsp. salt
grated rind of 1 lemon
- Add yeast and the 1 tsp. of sugar to scalded, cooled cream. (We’re proofing the yeast–which is to say, testing to make sure it’s alive. This mixture should slowly foam while you’re working on step two.)
- Cream butter and the 4 tablespoons of sugar. Add eggs, salt, and lemon zest.
- Add yeast mixture to creamed butter and sugar. Mix.
- Gradually add flour to dough until incorporated. Add ad for 8 minutes.
- Let rise in a warm place for two hours or until doubled.
- Roll out to 1/4 inch thick and cut 3-inch rounds from dough. Using the back of a spoon, place a depression in the center of each round and fill with jam, poppyseeds, or other desired filling.
- Let rise an additional 15 minutes, then bake at 400 deg. F. for about 12 minutes.