|The " Bombay Brasserie Cookbook|
|by Udit Sarkhel|
The Bombay Brasserie is famous for the recre ation of recipes associated with India''s most vibrant and co smopolitan city.
Results 1 - 10 of 101 for kolache
Cream butter and cream cheese in a medium mixing bowl; beat until fluffy. Add flour, then mix well. Roll dough to 1/8-inch thickness on a lightly ...
Mix milk and ... if desired. Serves 6. Mix milk with powdered sugar. Stir until a thick, pourable consistency. Slowly pour frosting over cooled Kolaches.
Pinch off pieces ... with a pastry rush, place a thin coating of butter over each Kolache. Bake at 350 degrees for 30 to 35 minutes or until light brown.
Soften yeast and ... top of each kolache before baking. (Enough ... For Prunes: Remove pits before sieving. Add rind, cloves and allspice to puree and mix.
PRUNE OR APRICOT ... filling to each Kolache. CHEESE FILLING: ... coconut Mix in order given and put on top of Kolaches as you do the prunes and apricots.
In a small ... greased cookie sheets. Kolaches can be frozen ... coarse meal. Sprinkle topping over fruit and cheese kolaches. Combine and blend thoroughly.
Mix and let ... fruit or cheese kolaches, see recipes ... topping put 1 1/2 cups flour, 1 cup sugar, 5 tablespoons of melted butter. Mash (mix) until crumbly.
In a cup, ... with butter while kolaches are still hot. ... dried prunes. Cook, drain, pit and mash. Add 1/2 teaspoon cinnamon and sugar to taste. Mix well.
The dough needs ... flour will make kolaches tough.) Let rise ... purchase ready made poppy seed filling, apricot and prune. More expensive but delicious.
In a saucepan, ... dozen. NOTE: You can also use jam, preserves or canned pie filling for the kolache filling. Just add melted butter to jam and mix well.
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