Make the dough, filling and posipka the day before baking.

Overnight Kolache Dough:

• 1 cup sour cream
• 2/3 cup sugar
• 1 teaspoon salt
• 1/2 cup butter softened
• 3 packages of dry yeast
• 1/2 cup warm water
• 2 eggs beaten
• 4 cups of flour (more or less)

Heat sour cream until warm. Stir in sugar, salt, and butter. Set aside to cool. Sprinkle yeast over warm water in a bowl and let stand until dissolved then add to sour cream mixture. Add eggs and flour and mix well. Dough does not need to be kneaded. If necessary work in extra flour to make the dough spongy and not sticky. Put dough in a large greased bowl, cover and refrigerate overnight.

Filling:

• 2-1/2 to 3 cups cooked pork loin, chopped
• 1 Tablespoon olive oil
• 1/2 – 3/4 cup chopped onion
• 1/2 cup A1 sauce
• 1/4 cup brown sugar
• 1/4 cup balsamic vinegar
• 1/2 cup strong black coffee
• 1 teaspoon Montreal steak seasoning

To make filling, sauté onion in olive oil until nicely browned. Add rest of sauce ingredients – everything except pork. Heat sauce over high heat for 3-4 minutes, then add cooked pork.  Continue cooking on high until pork is thoroughly coated with sauce. Remove from heat and coarsely shred in small batches in a food processor.  This makes enough filling for about 28- 30 kolaches. (slightly less than 1 Tablespoon per kolache)

Posipka: (Poe-SIP-kah) crumb topping

• 1 cup white, bleached or unbleached flour
• 3/4 cup sugar
• 2 Tablespoons butter (no substitutions)

Crumble the butter into the dry ingredients until you have a topping that resembles cornmeal in texture.

On the day of baking and serving

Heat oven to 350° F. Remove dough from the refrigerator. Shape into balls about the size of golf-balls or eggs. Place each roll on a greased cookie sheet, about 1 inch apart. Let rise about 30 – 45 minutes; they do not change size very much this time. Make indentations in each roll with first 2 fingers of both hands, creating a shape that looks like a baby swimming pool – flat on the bottom with rimmed sides.

Spoon in slightly less than 1 Tablespoon of filling for each roll. Top with 1 Tablespoon posipka.

Cover with wax paper or cloth and let rise until double in bulk. Bake at 350° F until dough is cooked and golden brown – about 15 minutes.