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Tuesday, May 12, 2015

Sweet Buns Make for Sweet Mornings

Janet Groene’s
Kwik Kolaches
    Correct thawing, rising and baking are the secrets to using frozen bread dough, especially in this recipe for fruit-filled buns. Traditional kolache is made with a rich, sweet dough, so lay on more frosting if you want a sweeter result. To make this recipe even lower in sugar, use no-sugar-added pie filling and a dollop of no-sugar-added vanilla yogurt instead of frosting.

1-pound loaf frozen bread dough
1 can cherry or blueberry pie filling
Egg wash (optional)
Sugar (optional)
1 can buttercream frosting (optional)
Homemade frosting (optional)

Thaw the loaf at room temperature just until it can be sliced into 8 to 10 pieces. It will still be very cold in the middle.  Arrange slices on a baking pan lined with parchment or nonstick foil. Set the oven to 350 degrees. Press dough with your fingers to form circles, pressing in the middle to make a depression.
Fill depression sparingly with pie filling. (Do not over-fill or it will run over during baking.)  You’ll need only about half a can of pie filling per 1-pound loaf. Set aside to let dough rise. It will rise around the filling, forming a rim.

At this point you can brush dough with an egg wash, sprinkle it with sugar or bake as is. Bake about 15 minutes or until dough is golden. If you wish, frost with canned frosting or drizzle with a thin, homemade vanilla frosting. Makes 8 to10 buns.

See more of Janet Groene’s RV-ready recipes at

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