Kolachke (Glazed Polish Pastry)
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
38
Spice
50
Sweetness
38
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2.25 tsps
Active Dry Yeast1 large
Egg (lightly beaten)2 tbsps
Unsalted Butter (melted)2 tsps
Light Corn Syrup3 tbsps
Whole MilkDirections:
1
Heat oven to 400 degrees F
2
Combine sour cream and yeast in a small bowl
3
Set aside until slightly bubbly, about 10 minutes
4
Using a wooden spoon, stir in egg until smooth
5
Set aside
6
Using 2 knives or a pastry cutter, cut butter into flour until it resembles coarse meal
7
Stir in sour-cream mixture until dough comes together
8
On a lightly floured surface, roll out dough to 1/4-inch thick
9
Cut into 2 1/2-inch rounds
10
Transfer to ungreased cookie sheets, about 1 1/2 inches apart
11
Cover with a clean kitchen towel or plastic wrap
12
Let sit for 15 minutes
13
Make a thumbprint in the center of each cookie
14
Fill each thumbprint with 1 teaspoon preserves
15
Bake until edges are golden, 12 to 15 minutes
16
Transfer pans to rack to cool
17
Let cookies cool on pans for 5 minutes
18
Remove cookies to rack
19
While cookies are still warm, drizzle with sugar glaze
20
; Combine sugar and butter
21
Add corn syrup, stirring to combine
22
Drizzle in milk a little at a time until the glaze has a runny consistency
23
Use immediately
24
Yield: about 3/4 cup