light, fluffy kolache dough

Line a large baking sheet with parchment paper or lightly grease the sheet. Mix until smooth. Significant numbers of Czechs also settled in Minnesota, Wisconsin, Nebraska, Iowa, Illinois, and other parts of the Midwest. Lady Bird Johnson, in the July 7, 1967 entry in her White House Diary (published in 1970), described a trip to Praha, a community in Fayette County Texas founded by Czechs and named for Prague, reflecting the assimilated Czechs retaining their kolache tradition: The tables were loaded with fried catfish and black-eyed peas, fried chicken and thick slabs of homemade bread, and for dessert a typical specialty of the area kolaches, a rich pastry that has a center of dried apricots or prunes. Since 1984, Burleson County Texas to usher in the fall has sponsored an annual one-day Kolache Festival, celebrating Czech heritage and featuring baking competitions and a kolache-eating contest. I used your apricot lekvar recipe for the apricot filling and it piped beautifully. I just saw a woman in Texas make kolaches on a Guy Fieri Triple D episode on the Food Channel and knew I had to try making them myself. 1 cup (8 fl oz, 237 ml) whole milk (lower fat milk can be substituted) 1 package (0.25 oz, 7 gr, or 2 1/2 tsp) active dry or quick rise yeast 1/4 cup (1.75 oz, 49 gr) granulated sugar 1/3 cup (5 1/2 TBSP, 2.6oz, 73gr) unsalted butter, melted and cooled 2 large eggs, room temperature We had a nice visit, and they pitched it to help make kolache just like grandma used to make. I just made this recipe this morning! The southern Minnesota town of Montgomery, just south of New Prague, claiming the title of Kolacky capital of the world, holds its own annual Kolacky Days Festival. Modern cookie adaptations, particularly prominent among Poles, use sour cream or cream cheese pastry dough instead of the traditional yeast, but the latter remains the most common and authentic. Mix until smooth. I cobbled together this recipe for what I think is the perfect sausage kolache.". If cheese is too moist, add very finely rolled crackers, about 10 or 12 to absorb liquid. (We don't want splashing! At the local Czech fest in our area, all the kolaches look similar to the ones shown above. This base dough will work for both your sweet andsavorydesires. Poslm vm pozdrav z Prahy.. ******Both of my maternal grandparents came to the US from Czechoslovakia. They look delish. The radiating pockets of topping actually looks more like a wheel. Ive linked both recipes below: Apricot-Filled Kolaches with Lemon Glaze That one I am not familiar with, but maybe someone else who visits the site will recognize the name and share their recipe. You might try this, which is my standard poppy seed filling recipe: https://toriavey.com/toris-kitchen/hamantaschen-poppy-seed-mohn-filling/. Kolaches are made with butter and cream cheese. Unfortunately I've had to go gluten free. Cover and refrigerate until needed. In a small bowl or measuring cup, dissolve the yeast in cup milk. It's best to grind them in your grandparents' poppy seed grinder (another smile, but you can still buy poppy seed grinders if you are inclined), but if you don't have that you can use any grinder-type device, including a good blender. I like your recipe but mine seem to puff up too much while baking, any suggestions? Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon. Come check out my blog about Kolacky http://partykitchen.wordpress.com/2012/12/06/kolacky/. Fold each slice of cheese into thirds and stack on top of each piece of dough, then place the halved hot dogs on top. I wonder if I need to use more egg wash or cook at a lower temperature to get them to brown more? Place dough in a greased bowl, turning once to grease top. You could smash biscuits and fill them with fruit, but they wouldnt taste like proper kolache. Most of the time I get a finished product that's more like a slightly dense bread than light and airy. Spiced with cinnamon and cloves, the prune filling for these homemade kolaches makes them a stand-out recipe. Fresh out of the oven, your family will swoon over these pastries! Hi Laurie! Sign up for my latest recipes and cooking tips, plus a free eCookbook. For Christmas there might be depressions in a large round cake for candles. Sure, as long as your mixing bowl is big enough. Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon. If using instant yeast, add it now. The only change was adding an extra egg yolk for richness. I will be giving your recipe a try very soon. Add extra flour as needed to make a soft workable dough. Americans dont have those, said one of the older boys. I have an old, tin cutter for kolaches with the four corners turned in to make a cute little design on the top, at least I think thats how it works since Ive never used it. And a recipe as an example: https://www.kingarthurbaking.com/recipes/gluten-free-sandwich-bread-recipe, The dough in that recipe is also a milk dough, and since gluten free is finnicky, it might be easiest to make the dough from that recipe, but shape it and put the fillings in like this recipe to make kolaches. When my mother was a young girl, she left school after the eighth grade (not uncommon in those days) to start working. They sell 2 cup containers of plain, non-hydrogenated lard. I need to be making these again, and teaching my daughter and granddaughter! Add sugar and salt, let set until bubbles form (about 10 minutes). Very Light and Fluffy Kolaches With a Thin Crust. Cook that in a cast iron frying pan either in the oven or on the stove until almost dry, stirring occasionally. For Apricot Filling Cook a 10 ounce package of dried apricots slowly in enough water to cover until fruit is soft and water is cooked out. Until well into the 20th century, kolache generally remained the province of Czech homes. Kolach also commonly referred to as kolache, kolace, or kolacky is a traditional Eastern European pastry made from tender dough wrapped around fruit jam. Knead in enough of the remaining flour to make a moderately soft dough. I used whole but whatever you have should work, Optional: Assortment of fruit pie fillings or preserves. That said, if youre limiting calories or carbs, this recipe is probably not a best choice for you. Required fields are marked *. The father, coming in from a long day in the fields, picked up the cake cooling on the table and took a bite. The first time I made them, I used margarine to see if it would have any affect on the texture. No yeast or milk or any liquid is used to make the delicate Christmas kolaches with jam or walnut (I prefer pecans) filling for the bite size little purses. Mix and use as soon as it rises., Soon thereafter, the cake appeared in the initial edition of The Settlement Cook Book (Milwaukee, 1901), as a trio of different small types of Kolatchen with a German-Jewish influence: Bohemian Kolatchen, Sour Cream Kolatchen, and Ice Kolatchen. Only thing that I have to point out (Im sorry, but it would bother me not to). Our recipes are very similar, of course. If I get the chance I waant to try them. Let raise again and bake to a light brown. To further confuse things others mistake KOLACKY for RUGALACH, Thank you for sharing this! Roll out on a floured surface to 1/2-in. Wow! 1 cup sugar 10 Grandma-Approved Breakfast Treats to Make on Repeat, 6 Ways to Make Jarred Pasta Sauce Taste Homemade. This is wonderful! Im sure my mom would have said in reply to your comment, They dont know whats good., My grandmother would have said, Try it, you might like it.. Add the reserved flour 2 tablespoons at a time while the machine kneads. They always have a round shape and are about 3-4 inches (8-10 cm) in diameter. Mix on low until combined. I have used the attached recipe and it is much harder than a yeasted dough in terms of knowing it's ready with just a poke, but it does turn out if you're careful. These treats became ubiquitous at church dinners and bazaars. (We are Sicilian). Place 1 heaped tsp of the cream cheese filling in the . For a dazzling presentation, each indentation of a large cake round is filled with a different flavor and color. Stir in 2 cups flour, cooled milk mixture, and eggs; beat using the dough hook attachment until smooth. Cover and let rise until doubled in bulk, about 1 to 1 1/2 hours. Takovhle kole dlm asto a samozejm buchty. Home Dishes & Beverages Breads, Rolls & Pastries Bread Recipes. Add remaining flour, mixing as you go, just until dough is elastic and slightly stiff, but not dry. Add cinnamon and sweetener to taste. Using a pastry blender tool, fold in enough flour to create a smoother dough. This makes a lot of filling and what you don't use can be frozen. Although many of the original ethnic overtones of the festival dissipated over the years, kolacky remain, including the home-baked kolacky contest featuring prizes for the Best Tasting (in traditional and non-traditional toppings), Most Perfectly Shaped, and Largest. *Let rest for 10 minutes. Kolache are a sweet Czech pastry made of yeast dough. Even better than the fillings, which are pretty tasty. Ethnic stores would be another good place to look. You can freeze these pastries in layers with wax paper or parchment paper between. In a large saucepan, simmer the prunes and water until very tender, about 30 minutes. Our kolaches are always closed. My attempt came out really puffydid I knead them too much? I came looking for your pecan pie recipes/post but Im so glad I found your kolaches first!! Thank you very much. Brush with a little more butter and sprinkle with crumb mixture. Most donut shops. The kolaches made with the dough that had chilled overnight took a lot longer to rise (almost two hours), but still baked up nicely. They can be difficult to store without jam filling getting all over, so I designed a storage solution. You think I dont know what kolaches are, eh? Add this to the yeast mixture. The only problem, and it may be because of the size (mine may have been too small), was that they turned out very much like American biscuits. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. In a small bowl, dissolve yeast and 1 tablespoon sugar in warm milk; let stand 10 minutes. I'd like to share my recipes for pizza, breads, Italian cakes and cookies, as well as other family favorites with you! thanks for this, I love Kolaches and am happy to have a good recipe to work from. Cover the bowl with plastic wrap and refrigerate it several hours or . Stateside, it's made the traditional sweet way with fruit, but you can also find savory varieties stuffed with sausage. Its always kind of paste. Hi Jolee, Bake in a preheated 425F oven for about 10-15 minutes. Since then, my mom probably baked several thousand kolache (and put the salt in most of the time). I was born and raised in a Italian American community in Philadelphia. Seeing the picture of your Kolache on FB hit me straight in the heart and transported me back almost 40 years when my Grandmother taught me how to make them. Bake until golden brown or the center of the dough registers about 180F on an instant-read thermometer, about 12 minutes. I just wanted to state what I learned from my mother regarding kolaches. In Europe, these treats contained very expensive ingredients (sugar, eggs, butter, and white flour) and were initially reserved for very special occasions, specifically Epiphany and, along with masquerades and dances, on Mardi Gras (Shrove Tuesday) in the pre-Lenten festivities. Easy and epically fluffy, youll wonder what took you so long to try your hand at this classic Czech-Texan pastry. Start with 3.5 cups and add a bit more if too sticky. Believe it or not, I do have a poppyseed grinder. Add additional flour if necessary. Just combine 3 ingredients and microwave! PS-I want to make a full batch, but our household consists of 2 people, and would like a way to store them for future days ahead. Mother uses them to make kolaches, he added. After I submitted my post, I saw another post (your post!) I've grown poppy plants in my garden, too, although not as many as my grandmother. Do they still have it? Glad you liked the recipe. In the following year, the festival went on despite the threat of Hurricane Ike. This is not a true Hungarian kolache dough. From rounds to folded pockets, hand sized to pie-sized, sweet to savory, your imagination seems to be the limit. Add eggs; beat at medium-high speed for 2 minutes. Hi Kathy. Cover the dough with a towel, and set the dough aside to rise to . Did the "logs" with walnut paste, and then muffins with poppy seed filling. , Turn out onto a floured surface and knead until smooth and elastic, 6-8 minutes. Use pie fillings such as: blueberry, peach, apple, raspberry, prune, applesauce, poppy seed, lemon and apricot. With just a single batch of dough, it's not much to make filling and bake in the same day. Is Homemade Butter Really Worth the Effort? Let the yeast mixture sit for 10 minutes. Sometimes it makes me feel like Cinderella. I chose the option of making the dough the night before and putting it in the refrigerator for the first rise. I am definitely sharing Guys, Thanks For sharing this Great Recipe. When we don't have home rendered lard or poultry fat, I hit the small butcher near us. Would these be just as good,using Tallow ? If you only need 8 to 10 rolls, just measure out your yeast and save it for another time! I think I like these ones and the last ones about equally at this point. I'm eager to try it. Grandma was of Moravian decent and maybe yours will help us. Wilderness brand canned fillings are quite good- nice short cut is right. Reviewer bran says, "My Czech great-grandmother made prune kolaches so I grew up eating them and these taste the closest to hers.". We may earn a commission from your purchases. In America, kolache became common not only for all special events but also as a beloved comfort food and vehicle for ethnic identification. This is an easy homemade kolache recipe with your choice of fruit or sweetened cheese filling. Combine milk mixture and yeast in a large bowl. I as a young bride years ago moved to this upstate New York area .. a new lady friend , polish gramma taught her to make kolache as a young girl she taught me . Websters Dictionary added kolacky and kolach in 1961, signifying its movement into the American mainstream. Easy too! When they died, I lost some of their recipes. In some recipes, margarine actually makes things softer and fluffier. Cover and let rise in a warm, draft-free place (75F/24C) until doubled in size, 40 minutes to 1 hour. Last updated on February 11, 2022 By Anna 9 Comments This post may contain affiliate links. Preheat the oven to 375F (350F for a convection oven). With wooden spoon add lard or poultry fat, eggs and 1 cup flour. Dough. That was a real mess to clean up! Not saying you cant do it or that it tastes bad. I bake them before freezing. Not sure where I went wrong? She always used prune filling, so I love the prune ones. Every donut shop and bakery had them. you want to fill them about level, not too full or they will run all over. It was just the perfect sweetness and thickness. Stir in butter and sugar and let cool. I made sure to take out right at 180 degrees. Do not overbake! Im from Czech Republic and its really nice to see people from far away enjoying things that Im so familiar with. I like to cut the mass of dough apart with my kitchen chopper/scraper. Allow the dough to chill in the fridge for at least an hour. Many of my happiest memories were with my mother or father cooking happily in the kitchen and their passion definitely inspired me. Update: I can no longer find the Platinum yeast so I just use fast rising instant. Mix in egg yolks. Published: January 6, 2021 | Last Modified: April 8, 2023 | by Marie with 62 Comments. If I freeze them unbaked, do I unthaw them first? cutter. "Everything I tried didn't turn out as fluffy, sweet, and heavenly as the kolaches I know and love. I finally found a recipe that gets me almost there, but it's still not like the fruit kolaches I used to get in Texas (light and airy, like a dinner roll). Let rise till very light, then take out on mixing board, and roll out to about half inch. I tweeked the recipe a little by adding some orange zest to the dough. Using your thumb or the back of a spoon, press 1 large or 2 smaller deep indentations into the center of each round, leaving a -inch wide-rim. Recipe creator Melissa offers this tip, "I prepare the recipe by filling the kolaches the night before, and keeping them in the refrigerator overnight. In a large mixing bowl, combine 1/4 cup of the milk, the yeast, sugar, and 1/4 cup of the flour. For the topping, just mix dry ingredients together and toss with butter until crumbly. The hot juice of the plum spurted into his mouth, causing him to hop around on one foot around the table. Ive eaten your mothers kolaches long before that Easter Day when you were born., Willa Cathers novel My Antonia (1918), about Bohemian immigrants in Nebraska in the 1880s. Cookie Madness is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon. Using a large bowl (you can do this in a KitchenAid mixer or Bosch universal mixer with a dough hook, or by hand), dissolve yeast and milk. (Dough should pass the windowpane test [see Note] but may still stick slightly to sides of bowl.) If you're a fan of cheese danishes, you'll love these cheese kolaches! In a large bowl, cream sugar and butter, add egg yolks and salt and mix well. Particularly popular in the Czech Republic and Slovakia, this small treat has also made a name for itself in Texas. Read more, Learn the history of Czech kolaches, then try a traditional recipe with fillings and posipka from food historian Gil Marks, (-ounce/7 grams/2 teaspoons), 1 teaspoons instant yeast, or 1 cake fresh yeast (0.6-ounce/18 grams), (105 to 115F for dry yeast; 80 to 85F for fresh yeast), unsalted butter, softened, or cup butter and cup shortening, grated lemon zest and/or teaspoon ground mace or nutmeg, (455 grams OR 10 ounces (285 grams) farmer cheese and 6 ounces (170 grams) softened cream cheese), (OR 1 teaspoon grated lemon zest, teaspoon ground cinnamon, or teaspoon grated nutmeg), fresh lemon juice or 3 tablespoons unsalted butter, pitted prunes, or 8 ounces pitted prunes and 8 dried pitted cherries, orange juice (or 1 cup water and 1 tablespoon lemon juice), granulated sugar, light brown sugar, or honey. Back then, all the farm families did baking once a week, and that baking usually involved kolache, at least in the area around Haugen, Wisconsin where mom grew up. Add rest of flour slowly, beating after each addition, to form a soft dough. Add eggs; beat at medium-high speed for 2 minutes. Let rise until light, sprinkle with topping and bake. Add the egg yolks, sugar, and 1 1/2 teaspoons vanilla extract and beat to incorporate well. Prepare Fillings and topping desired and set aside until ready to use. I often go through and flatten them all down initially, and then flatten them a little bit more as I fill. if you've enjoyed this post, please pass it along or leave a comment. Perhaps the first mention of this treat outside central Europe was in Leaves From My Journal During Summer of 1851 by Robert Grosvenor (London, 1852): Outside the sacred precincts [of ritual baked goods] there are such things as Kugellhopf, a species of Baba, and Bohmische kolatchen [the German plural spelling], a local luxury, made of heavier materials, sometimes a little cheese finding its way into it; excellent in their way, but not to be thought of by the docile water-drinker; the latter he must not approach till he has left off drinking six weeks.. Current ingredients (for about a dozen): 2 packages instant yeast; cup sugar; 1 cup warm whole milk; 3 Cups all purpose flour; 2 egg yolks; teaspoon salt; 2 tablespoons melted butter.

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