Kolaczki

Recipe View 5 mins Activate the Yeast: Gently warm the milk to about 100-110°F (38-43°C). Dissolve the yeast in the warm milk and let it stand for 5-10 minutes, until foamy. (5-10 minutes)

Recipe View 1 mins Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, and baking powder.

Recipe View 1 mins Incorporate Shortening: Cut in the chilled shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

Recipe View 1 mins Add Wet Ingredients: Stir in the egg yolks and the yeast mixture. Knead the dough until it comes together into a cohesive ball.

Recipe View 8 hrs Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate overnight to allow the gluten to relax and the flavors to meld. (at least 8 hours)

Recipe View 1 mins Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Recipe View 1 mins Roll and Cut: Lightly dust a clean surface with confectioners' sugar. Knead the chilled dough briefly. Roll out the dough to 1/8 inch thickness. Use a cookie cutter (approximately 2-3 inches in diameter) to cut out circles.

Recipe View 2 mins Fill and Shape: Place a teaspoon of jam in the center of each circle. Fold one side of the dough over the jam, creating a half-moon shape. Seal the edge with the tines of a fork. Alternatively, you can fold the dough into a square or triangle shape.

Recipe View 14 mins Bake: Arrange the cookies on the prepared baking sheets, leaving a little space between each. Bake for 12-15 minutes, or until the cookies are lightly golden around the edges.

Recipe View 5 mins Cool and Dust: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust generously with confectioners' sugar.