Today’s sweet treat is an heirloom recipe for homemade kolaches made with cook and serve pudding mix. Thanks to Wendy and her family for sharing!
I am posting the recipe as it appears in Wendy’s family collection, but I’ve included my notes since a few things have changed in the past 50 years. One change is that as far as I know, pudding doesn’t come in a 4 oz box. To make up for the missing sweetness I used a 3 oz box of pudding and threw in an extra 2 tablespoons of sugar. Another work-around would be to buy a 5 oz box of pudding and weigh out 4 oz. Also, Wendy’s family recipe suggests cherry filling. I’m hooked on cream cheese, so I used my usual crumb topping and cheese mixture from the sour cream kolache recipe. And finally, I used bread flour. Enjoy the recipe!
- 1 4-oz package vanilla pudding or 1 3-oz box and 2 tablespoons of sugar
- 1 1/2 cups milk
- 1/2 cup butter, I used unsalted
- 2 envelopes yeast
- 1/2 cup warm water
- 2 eggs
- 2 tsp salt
- 5 to 5 1/2 cups flour, I used bread flour
- Make cooked pudding according to package directions using 1 1/2 cups milk. Remove from heat. Stir in butter and cool to lukewarm, stirring occasionally.
- Dissolve yeast in warm water and stir into pudding. Beat in eggs and salt. Add enough flour to make moderately soft dough.
- Turn out onto floured surface and knead 5 to 10 minutes, then place in greased bowl, turn once to grease surface. Cover and let rise in warm place until double. Punch down.
- Form dough balls the size of a walnut and arrange on greased cookie sheet 1 ½ inches apart. Punch down center of dough ball and fill hollow with cherry pie filling. Let rise until almost double.
- Bake at 375 for 15 minutes.