These Chicken Kolaches are mouthwatering and are the perfect treat for dinner, lunch or snack. They can be made ahead and refrigerated until ready to finish for your meal.
5 teaspoons of active dry yeast
1/2 cup of warm 110 to 112 degrees water
1 teaspoon of sugar
1/2 cup of room temperature shortening
2 Tablespoons sugar
2 egg yokes at room temperature
2/3 cup whole milk warmed to 110 to 112 degrees in microwave (about 1 minute on high)
2/3 cup whipping cream warmed to 110 to 112 degrees in microwave (about 1 minute on high)
1 teaspoon sea salt
4 cups all-purpose flour
1/4 cup butter melted for tops when ready to bake
In a small measuring cup, combine warm water, sugar and yeast. Let set for 5 minutes or until formy and activated.
In a large bowl, cream together shortening and 2 Tablespoons of sugar until light and fluffy.
Mix in egg yokes, milk, cream, and salt. Mix together until well combined.
Stir in flour, yeast mixture until it forms a soft dough. Pour out onto a floured surface and kneed until it comes together into a soft ball.
Spray unside of large bowl and place ball into it and then spray top well. Cover in plastic wrap and place to where it is draft free and the dough has doubled in size, about 1 and 1/2 hours.
Turn out onto floured surface and punch down. Cut into small sized balls, about the size of a golf ball. Roll out and place a tablespoon of the chicken mixture into the center (Recipe below) and after brushing edges with reserved egg white, seal and place on baking sheet. Brush with melted butter and cover with plastic wrap and let rise in draft free area until doubled in size, about 45 minutes to 1 hour.
Preheat oven to 400 degrees and bake for 10 to 12 minutes or until golden brown. Serve while hot with a green salad and you have a wonderful, full meal. I hope you enjoy The Tiny Kitchen Chicken Kolaches.
MIXTURE OF CHICEN FOR KOLACHES:
2 Tablepoons Olive Oil in skillet or sauce pan and cook two chicken breast that has no skin or bone until just done. Remove from skillet and place on a plate to cool while you saute the veggies.
Hint: While chicken is cooking, cut up your veggies.
Use same skillet or sauce pan and measure out 2 more Tablespoons Olive Oil
3/4 cup onion
3/4 cup celery
3/4 cup carrot
1 teaspoon sea salt
1/2 teaspoon black pepper
Saute until tender together, stirring occasionally until done.
1 teaspoon parsley
1/2 teaspoon Thyme
1/2 teaspoon Dill
1/2 teaspoon granulated garlic
1 Tablespoon butter
1 Tablespoon flour
Mix together and cook for 1 minute. Put
Cut up the cooled chicken into small cubes and put back into the skillet mixture and mix together. Turn off burner and remove from stove and let cool completely.