This recipe provides a versatile and delicious kolache dough that can be used for both sweet and savory fillings.
In a small bowl, dissolve the yeast and a teaspoon of sugar in the warm water. Let it sit until foamy, about 10 minutes.
Ensure the water is warm, not hot, to activate the yeast properly.
In a saucepan, heat the milk until it begins to steam. Remove from heat and stir in the butter and sugar until melted. Let cool to lukewarm.
Allow the milk mixture to cool sufficiently to avoid killing the yeast when combined.
In a large mixing bowl, combine the milk mixture, yeast mixture, salt, and eggs. Mix well.
Whisk the eggs separately before adding to ensure even mixing.
Gradually add the flour, one cup at a time, mixing until a dough forms. Knead the dough on a floured surface until smooth and elastic.
Knead the dough thoroughly to develop gluten for a soft texture.
Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.
Cover the bowl with a damp cloth to prevent the dough from drying out.
Shape the dough into desired forms for kolaches, adding fillings as preferred. Place on a greased baking sheet and let rise again for 30 minutes.
Ensure the edges are sealed well to keep the filling inside during baking.
Bake in a preheated oven at 375°F (190°C) until golden brown, about 15-20 minutes. Let cool slightly before serving.
Brush the tops with melted butter after baking for a shiny finish.
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