I absolutely love these pastries! Roll up each kolache, pulling and tucking or pinching the edges to make sure there are no holes. I just wanted to state what I learned from my mother regarding kolaches. King Arthur has a guide for using their gluten-free mixes for yeast baking! Also, refined vegetable oil is not food. Step 3: Pour the wet ingredients into the dry ingredients and mix well. Place on greased. (In other words you punch more dough down for a Czech one.) When they died, I lost some of their recipes. My Dad was 100% Checz and my Mom German. I thank you for the recipe, I will surprise my husband at Easter. Tried making this recipe with cheese filling and posipka this afternoon and they were fantastic! Allow the dough to chill in the fridge for at least an hour. THK wants to know whats your favorite kolache topping? I tweeked the recipe a little by adding some orange zest to the dough. Firmly press an indentation into center and fill each roll with a heaping tablespoon of filling. My favorite is the nut filling. If necessary, work in enough additional flour to make dough spongy but not sticky. This lightly sweetened, fruit filled pastry recipe has been handed down in my family for generations. In some recipes, margarine actually makes things softer and fluffier. Our recipes are very similar, of course. Brush the sides of the kolache with egg wash, then fill with the cheese or fruit and sprinkle the sides with the streusel topping. In a large mixing bowl, combine 1/4 cup of the milk, the yeast, sugar, and 1/4 cup of the flour. Add additional flour if necessary. Until well into the 20th century, kolache generally remained the province of Czech homes. Save my name and email in this browser for the next time I comment. In a medium-sized bowl (or stand mixer), beat the softened butter until fluffy. Not sure where I went wrong? Bake until golden brown or the center of the dough registers about 180F on an instant-read thermometer, 15 to 25 minutes. Every donut shop and bakery had them. Cool to lukewarm. Is Homemade Butter Really Worth the Effort? Websters Dictionary added kolacky and kolach in 1961, signifying its movement into the American mainstream. Ive never had one, or heard of them actually. Hi Jolee, 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. We liked the butter version better, but the margarine version was still good.This recipe can be made all at once or you can make the dough and let it rise overnight. Beautiful taste. It has enough water and fat to keep it from becoming too dense. These arent loaded with preservatives like store par-baked goods. In the morning, I set out the kolaches to warm to room temperature while the oven is preheating, and then cook them for a quick, hot breakfast.". Be sure to premix your sugar and cornstarch, or you're likely to get lumps. You can also subscribe without commenting. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cups (156 grams) flour, sugar, salt, yeast, and nutmeg at medium-low speed until well combined. Nutrition facts below estimated for cheese filled kolache. Thank you for sharing your history with us. I have never made Kolache this way. For Cabbage Filling Fry the cabbage in the butter until soft. Add extra flour as needed to make a soft workable dough. The first time I made them, I used margarine to see if it would have any affect on the texture. Your article / recipe for kole is wonderful, I really like it She selected several plums from a bowl on the table and placed the fruit into the center of the round piece of dough. Your email address will not be published. Your email address will not be published. We always made kolache with a prune or raspberry filling, and scored the dough into squares, then after filling, just pulled over 2 opposite corners and of course sprinkled with powdered sugar after they baked. Her first job was to do the weekly baking for a neighbor with a large family and a new baby. After I submitted my post, I saw another post (your post!) The hot juice of the plum spurted into his mouth, causing him to hop around on one foot around the table. Grandma was of Moravian decent and maybe yours will help us. Add additional flour if necessary. This is an easy homemade kolache recipe with your choice of fruit or sweetened cheese filling. Add ricotta and mix for another 30 seconds. Mix thoroughly with wooden spoon, working the dough till smooth. Cool until thick. Fill each section with about 1/3 cup of 3 or 6 different toppings. . I like them best when they are fruit filled on top, like these! I am not Polish either but remember visiting all the Polish bakeries in my neighborhood on Saturday morning with my father who bought wonderful pastries for breakfast and fresh angel wings are so light, flakey, and delicious. Cover and let rise until doubled in bulk, about 1 to 1 1/2 hours. Rub over with butter or lard (melted). The only change was adding an extra egg yolk for richness. That said, if youre limiting calories or carbs, this recipe is probably not a best choice for you. Hi Charles, I've never tried it but I don't see why not. Hmmm. Prep the Dough: Using a hand mixer or stand mixer, beat the softened butter, flour and cream cheese together until fluffy. Divide dough into 16 equal size portions and form balls, Arrange on prepared pans, cover with plastic and allow to rest in warm place for 1.5 hours, Grease and flour the bottom of a cup dry measure or a glass with a 2 inch diameter and use to make deep indents on top of each ball until bottom of measure touches baking sheet (see photo), Fill each indentation with about 1.5 tablespoons of filling (if you are making both cheese and fruit filling, you will need only half of each filling recipe), Brush tops of each pastry with egg wash, and then sprinkle sides with streusel. In fact, they feature several differences from their delectable dessert counterparts, including: TIP: Brush the kolache dough rounds with an egg wash made of egg and milk. I would love to have one or two right now they look so good. 1 cup sugar (Makes enough for 16 kolaches.). Add 3 cups of all-purpose flour into the creamed butter mixture 1 cup at a time, until it is fully incorporated into the dough. Hope they also love it. Haven't made kolaches yet, but I think it would probably be a little easier - since they don't have to rise as much, so the xanthum gum's not working as hard , The long and short of it is - it's a pain, but you can get a great result! My adopted aunts, moms best friends, were Polish and Czech. I am also missing something called cruse-chek-eez, a strip of dough, that you make a slit in, stick in the end and fry in hot oil. For a dazzling presentation, each indentation of a large cake round is filled with a different flavor and color. 4 to 4 cups (500 to 531 grams) all-purpose flour, divided, 1 (0.25-ounce) package (7 grams) instant yeast*, cup (76 grams) unsalted butter, softened. I made these awhile back. Add enough remaining flour to make a stiff dough. I'm so glad you're enjoying them! Use 1/4 cup tapioca granules for every four cups of applesauce. Stand your cans up in the slow cooker and pour water in to cover cans fully. Let them sit overnight (or at least 6 hours) to rehydrate. thanks for this, I love Kolaches and am happy to have a good recipe to work from. A staple of Czech culture, kolaches gained popularity in the United States in the 1880s when thousands of Czech people immigrated to Texas. Czechs in America enjoyed their coffee with kolache, becoming a way of entertaining neighbors and making more bearable the hardships and isolation of farm life. We like the cherry and cream cheese fillings combo and I need to remember to make them walnut sized or else they are HUGE! Divide it into about 20 pieces. It makes a HUGE difference when you share our articles. Recipes, How To Tutorials & Vintage Lifestyle - Every Day Inspired by the Past, January 22, 2021 by Gil Marks 273 Comments, Show him the spiced plums, mother. I think I may have read the poppyseed comment below, because that came out great (my favorite from Prague). Make filling while dough rises. 1 kolache: 164 calories, 3g fat (2g saturated fat), 37mg cholesterol, 116mg sodium, 29g carbohydrate (9g sugars, 1g fiber), 4g protein. Let stand about 10 minutes. That one I am not familiar with, but maybe someone else who visits the site will recognize the name and share their recipe. Welcome to /r/AskBaking! Your email address will not be published. Press centers with fingers to form a depression, then fill depression with fruit fillings. I'll keep an eye out for GF flour and keep you posted. Half a yeast packet is about 1 teaspoons. The little cook kneaded her dough into flat cakes. 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. I used your apricot lekvar recipe for the apricot filling and it piped beautifully. Some grocery stores do carry it, but much of the regular grocery store lard is hydrogenated. Add enough remaining flour to make a stiff dough. Youre welcome, Veronika. Do they still have it? My great-grandma, who also lived in Haugen, WI, used to make these all the time, especially for Haugen Fun Days and all the bake sales Im so excited to try this recipe, I havent had Kolaches since she passed away. Cover with a greased sheet of plastic wrap and let sit for about an hour or until theyve risen. To the hot prunes, add the sugar, lemon juice, cinnamon, and optional cloves and mash until smooth. Use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling. Pin RecipePrep Time 30 minsCook Time 2 hrs 30 minsTotal Time 3 hrsCourse BreakfastCuisine AmericanServings 20Ingredients8 tablespoons salted butter1/2 cup milk I used whole but whatever you have should work4 cups bread flour I used King Arthur 504 grams1/2 cup granulated sugar1 packet instant yeast (fast rising)1 teaspoon salt1 cup sour cream gently warmed2 large eggs at room temperaturePosypka Topping1/3 cup sugar2 1/2 tablespoons flour bread is fine1/8 tp 1/4 teaspoon cinnamon4 teaspoons melted butterCream Cheese Filling8 oz softened cream cheese1/4 cup sugar1 egg yolk room temperaturePinch of lemon zest teaspoon vanillaOptional: Assortment of fruit pie fillings or preservesInstructionsSoften the butter in the microwave or in a saucepan so that its not cold, then add the milk and heat them both together until the milk starts to boil and the butter melts. Youre welcome. I am of Moravian decent myself and have my grandmother's recipe. In a small bowl, dissolve yeast, 1 tablespoon sugar and warm milk. Using a heavy mixer, add flour until all has been used. Our kolaches are always closed. Thanks for posting the recipe and the associated history! My American penfriend sent me on link your websites, because of Im Czech and I live in Czech Republic. In the following year, the festival went on despite the threat of Hurricane Ike. Chicken fat provides a natural source of Vitamin E and Omega-6, is highly palatable to both dogs and cats and increases the aroma profile for your pet. I cannot wait to hear what Todds coworker thought! Could the fruit fillings be made with canned pie filling rather than from scratch (I know, blasphemy, but it would be a nice shortcut). One version goes like this: A mother, busy with her weekly baking, broke off a few pieces of dough to keep her little daughter occupied. Roll out to about half an inch in thickness, cut in circular shape, place in greased dripping-pan without touching. 1 pound pitted prunes, or 8 ounces pitted prunes and 8 dried pitted cherries (455 grams/about 36 medium/3 cups) 2 cups water (17 ounces/485 grams) 1/2 cup granulated sugar (3.5 ounces/100 grams) 1 tbsp lemon juice or prune juice 1/2 tsp ground cinnamon 1/8 tsp ground cloves (optional) Apricot Topping 2 cups dried apricots (12 ounces/340 grams) For the topping, just mix dry ingredients together and toss with butter until crumbly. If you use lard or poultry fat even butter they should still be soft and tender the day after baking. Using lard or poultry fat (my mom preferred duck fat, when available) or other saturated fat will result in a more tender dough and better shelf life. If using, sprinkle lightly with the posipka. These fluffy kolaches with a cream cheese filling were originally made in honor of my grandmother who called margarine oleo. The first time I made them, I used margarine to see if it would have any affect on the texture. Most of the time I get a finished product that's more like a slightly dense bread than light and airy. Even better than the fillings, which are pretty tasty. this recipe and this website with my friend. Makes around six dozen. Most of the time I get a finished product that's more like a slightly dense bread than light and airy. With just a single batch of dough, it's not much to make filling and bake in the same day. She always used prune filling, so I love the prune ones. Cut with a large glass or a 2-1/2-in. Sometimes it makes me feel like Cinderella. In a large bowl, combine 2 cups flour, remaining sugar, egg yolks, salt, butter and yeast/milk mixture. Ethnic stores would be another good place to look. I hope you enjoy this recipe, and I wish you many wonderful days of sharing holiday traditions with your loved ones. This is called proofing the yeast, and is required for the dry yeast but not for the instant yeast, although I often do it anyway with recipes like this. I came looking for your pecan pie recipes/post but Im so glad I found your kolaches first!! I made them as advertised. 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. If you run into a link thats not working, you can use the search box at the top right of the website to find the current link. Are you going to make any with sausage? Cover the dough with a towel, and set the dough aside to rise to . 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. Food Will Win The War: History of Meatless Mondays, https://toriavey.com/toris-kitchen/hamantaschen-poppy-seed-mohn-filling/, Mediterranean Sardine Pasta with Lemon, Capers and Chili Flakes. Good source for poppy seeds is in bulk spice part of a store. I made these for Easter and they were the best yet. Combine the warm milk (around 40C/104F) with the yeast and 2 teaspoons sugar in a small bowl, mix, and allow it to rest and activate for a few minutes. Palm roll the dough into balls. Im so into this testing. Sure, as long as your mixing bowl is big enough. The blueberry filling was the winner in our house. I need to be making these again, and teaching my daughter and granddaughter! Thats estimated by the recipe widget. Save my name, email, and website in this browser for the next time I comment. They were super yummy though. Serve the fruity ones hot, but let the cheese ones cool down a bit. In the end I found that margarine did have a bit of an effect on the texture texture was softer and the crust was thinner. Combine all ingredients in microwave safe bowl, and microwave for about 8 minutes (stop after 2 to 3 minutes to mix very well). Kolache are best eaten on the same day they are made, but can be covered with plastic wrap and stored at room temperature for up to 2 days on in freezer for up to 3 months. The 71st Legislature of Texas proclaimed the Burleson County Seat of Caldwell as Kolache Capital of Texas. At the 2007 festival, around 25,000 guests consumed more than 60,000 kolache. If I get the chance I waant to try them. Home Dishes & Beverages Breads, Rolls & Pastries Bread Recipes. For Posypka Topping mix all ingredients together until mixture resembles coarse meal. Frost each of the cooled kolaches and enjoy! Add the egg yolks, sugar, and 1 1/2 teaspoons vanilla extract and beat to incorporate well. Even Ray Krocs attempt in the 1950s to add kolacky, his mothers specialty, to McDonalds menu failed. Divide the cookie dough into four equal portions and flatten each portion to 1/2 inch thick. Although most quickly adopted American fare, they tended to continue to enjoy certain traditional foods, in particular kolache. Im from Czech Republic. Spray a large bowl with cooking spray. Switch to the dough hook attachment. Add the dissolved yeast, 1 cup of the flour and mix slowly with an electric mixer. Mix until smooth. In Europe, Czechs used a form of the Teutonic quark for the cheese topping and, in 19th century America, substituted drained clabber; more recently, cream cheese and/or farmer cheese emerged as the principal cheese. The dough, abounding with butter, should be rather dense, not fluffy. Add in the rest of the wet ingredients and whisk to blend. Let sit while oven preheats to 350FBake in a 350 degree oven for about 18 to 20 minutes or until very lightly browned.Serve the fruity ones hot, but let the cheese ones cool down a bit.NotesThis recipe halves very easily. Add eggs; beat at medium-high speed for 2 minutes. Stir in sugar, salt, and softened margarine; set aside to cool. In America, the names were anglicized, depending on the part of the country, as kolache or kolacky (typically used for both large and small cakes as well as both plural and singular). Julie my grandmothers both had aprons just like your grandmother's. My Dad was from Osmond, Nebraska & my Mom from Gregory, S.Dakota. Corinne The shirt says "Everything I Want to do is Illegal Joel Salatin". Place sealed side down on the greased pan and butter the pastry. Scald milk in a sauce pan. The key is adding sour cream! Half a yeast packet is about 1 teaspoons. Easy and epically fluffy, youll wonder what took you so long to try your hand at this classic Czech-Texan pastry. Glad you liked the recipe. Busy weekend! My sister is here and we are going to try and make our grandmothers recipe. I wonder if I need to use more egg wash or cook at a lower temperature to get them to brown more? When well risen, brush the top over with stiffly beaten white of an egg and sprinkle with granulated sugar. The Sour Cream Kolatchen were rather small yeast cookies, the dough dropped from a teaspoon and topped with a small piece of dried or candied fruit. But I do like the apricot. Sometimes there is a fine line between cakes, breads, and pastries. This recipe is just for the dough. If using cottage cheese as a filling, be sure to enclose cheese in the dough. I think I like these ones and the last ones about equally at this point. 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. Mom was pretty nervous on her first day, but she finished the kolache and waited for the husband to try them when she was done. Punch dough down and allow to rise again. You want it to be a bit sticky. (See filling recipes below.) Brush with melted butter or whatever fat you prefer. Believe it or not, I do have a poppyseed grinder. These treats became ubiquitous at church dinners and bazaars. I cant wait to try it!! I did this in a Pyrex 2 cup measure in the microwave, but a saucepan is fine. Chill the Dough: Next, roll the dough into a big ball and wrap it tightly in plastic wrap. 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.. My Mother in law is Czech. Wrap in plastic wrap and refrigerate for 2 hours. The variations around the country are interesting. Position a rack in the center of the oven. We liked the butter version better, but the margarine version was still good. Mom always made an awesome poppyseed syrup one. Looking forward to following your kolache series and trying some of your recipes at home. https://www.kingarthurbaking.com/blog/2020/02/17/gluten-free-yeast-baking, https://www.kingarthurbaking.com/recipes/gluten-free-sandwich-bread-recipe, Combine dry ingredients flour, sugar, yeast, and salt in the bowl of a standing mixer, then add milk mixture and knead for two minutes on low speed. Place dough in a greased bowl, turn once to grease surface. Im sorry to hear . Cover and refrigerate until needed. My grandmother used to raise a small field of them to use for baking. Yes, you can replace the fruit filling with canned pie filling. My mother always added 1-2 teaspoons of quick tapioca to thicken the canned pie filling. This makes a lot of filling and what you don't use can be frozen. Combine all ingredients in a microwave safe bowl and mix well. The quality will not be quite as good as fresh, but acceptable. Culinary scholar Gil Marks wrote about the history of American Cakes for ToriAvey.com, revealing the history and culture of the United States through its classic treat. Place dough in a greased bowl, turning once to grease top. Add rest of flour slowly, beating after each addition, to form a soft dough. Gradually add enough of the remaining flour to make a workable dough. We recommend our users to update the browser. How long do you bake it for and what temp? Kolache are a sweet Czech pastry made of yeast dough. 4. Grease your hands before working with the dough, as it will be sticky. Bake in a 350 degree oven for about 18 to 20 minutes or until very lightly browned. Remove from pan to cool on a wire rack. Place dough in a greased bowl, turning once to grease top. Just make sure you knead the dough until it is smooth and no longer sticky. Reroll and cut out the scraps. Cover and let rise in a warm, draft-free place (75F/24C) until doubled in size, 40 minutes to 1 hour. You can use commercially prepared fillings, but most of the time I make my own. Mix together until well combined.