This recipe was clipped from a newspaper and found in a large collection, date unknown. Kolachi is a type of pastry with a fruit or nut filling. Recipe is typed below along with a scanned copy below.

The dough for Mrs. Minerich’s kolachi is easy to make, and needs only one rise. For an apricot version, substitute canned apricot filling — about one cup for each roll — for the nut mixture.

KOLACHI
Dough

1 cup warm milk
1 package active dry yeast
1 cup butter, melted
4 eggs, beaten
3 tbsp. sugar
2 tsp. vanilla
6 cups flour
1/4 tsp. salt

Dissolve yeast in milk and set aside. In large bowl, combine melted butter and eggs. Stir in sugar. Add yeast-milk mixture and vanilla and stir well. Stir in flour, a little at a time. Add salt and mix well.

Divide dough into six equal portions. Roll out each portion on floured pastry cloth to a 9-by-15-inch rectangle. Spread entire surface of each rectangle with about 1 1/3 cups nut mixture. Starting with long edge of dough, roll up jelly-roll fashion. Pinch ends and fold under to seal.

Place rolls, seam-side down, on lightly greased cookie sheets. Let rise, uncovered, in warm place for about 1 1/2 to two hours. Bake at 350 degrees for 30 minutes or until golden brown. Transfer to wire racks to cool, and brush with more melted butter, if desired. Serve with butter or cream cheese. Makes six loaves.

Nut filling

3 egg whites, stiffly beaten
1 cup sugar
1 tsp. vanilla
1 lb. ground walnuts
2 to 3 tbsp. milk

Combine egg whites, sugar, vanilla and walnuts in bowl, and add enough milk so that mixture is of spreading consistency. Makes enough filling for three rolls.