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. Pinch of salt. You add in Step 2 where you combine all dry ingredients- thanks for the note I will clarify the instructions. Cover with towel. Note: If you are working with chilled dough, it may take the shaped rolls up to two hours to really rise. Brush kolaches with melted butter as they come out of the oven. 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. I also had to rediscover the oleo area of the grocery store for a buttermilk pie recipe that my husband loves, passed down from his granny. Glad you liked the recipe. Start with 3.5 cups and add a bit more if too sticky. My recipe is from my mother's mother, Mary, was of Czech heritage. My Dad was from Osmond, Nebraska & my Mom from Gregory, S.Dakota. Add a tablespoon or two of milk if needed to make it the consistency pictured above. From rounds to folded pockets, hand sized to pie-sized, sweet to savory, your imagination seems to be the limit. I bake them before freezing. Half a yeast packet is about 1 teaspoons. Your article / recipe for kole is wonderful, I really like it When my mother was a young girl, she left school after the eighth grade (not uncommon in those days) to start working. Then around the 18th century bakers began making indentations in the dough rounds before baking and filling them with povidla, resulting in a sort of a massive prune Czech (instead of Danish). Make filling while dough rises. My grandmother used to raise a small field of them to use for baking. Wrap in plastic wrap and refrigerate for 2 hours. For cheese, just beat cream cheese and sugar until smooth, then beat in yolk, zest and vanilla.Press a small indentation in the center of each roll and add a spoonful of cheese filling or canned pie filling. In a medium saucepan, heat milk, butter, and cup (60 grams) water over medium heat until an instant-read thermometer registers 120F (49C) to 130F (54C). Bake at 375F until light golden brown, about 10-12 minutes. Your recipe is more for cinnamon rolls and other sweet rolls. She said the main difference between Czech & German kolaches was German kolaches had more bread with a bit of fruit filling & the Czech ones had more filling & less bread. Czech immigrants began arriving in central Texas in the 1840s, with many more following in the ensuing four decades, founding in that state more than 250 small communities, constituting the largest rural Czech population in America. You can use commercially prepared fillings, but most of the time I make my own. With a large spoon or your thumb, press 6 evenly spaced deep large triangular indentations into the dough, leaving a -inch-wide outer rim and between the indentations. My husbands mother was Czech. Let mixture cool down to 130 degrees F. Meanwhile, combine 2 cups (252 grams) of the flour, sugar, yeast and salt in the bowl of a stand mixer. In my first attempt, I had difficulty with the dough browning. Still, some Czechs insist on preparing their own kolache at home (or church), like their mother and grandmothers before them. 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). In a large bowl, combine 2 cups flour, remaining sugar, egg yolks, salt, butter and yeast/milk mixture. 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. Required fields are marked *. I like your recipe but mine seem to puff up too much while baking, any suggestions? Do not overbeat. Are these your favorite so far? The dough was fabulously fun to work with, and I bet it would be fun for kitchen-helper kids. Kolache, kolace, kolach, or kolacky no matter how you spell it, just about everyone enjoys these tasty treats. Today I am making a popular donut shop style sausage kolache also known as klobasnek. Remove from heat and stir in butter and 3/4 cup sugar. More on the freezing/unthawing process Do I bake them then freeze them? . Many of my happiest memories were with my mother or father cooking happily in the kitchen and their passion definitely inspired me. Read the comment policy. Do not overbake! Press centers with fingers to form a depression, then fill depression with fruit fillings. Combine milk mixture and yeast in a large bowl. I have never made Kolache this way. 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. We had a nice visit, and they pitched it to help make kolache just like grandma used to make. Our kolaches are always closed. Related to kolache are Czech buchty (buchta singular), a bun with the sweet mixture enclosed inside. Add to sour cream mixture. Living now in southeast Texas, however, the kolache is a sausage which is delicious but different. Step 1: Prepare the dough. Add extra flour as needed to make a soft workable dough. Because I didnt put in the number of servings, Im assuming it just calculated the entire recipe. I filled the dough with sausage and cheese and they tasted exactly like the ones back home! 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. I did this in a Pyrex 2 cup measure in the microwave, but a saucepan is fine. Set the bowl on the mixer stand and begin kneading with the dough hook. 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. Prep the Dough: Using a hand mixer or stand mixer, beat the softened butter, flour and cream cheese together until fluffy. FYI, under the header, "Ingredients for the Fruit Filling and How to Make:" you say 1 Tablespoon flour, but I think you mean corn starch. In a large mixing bowl, combine 8 ounces of softened cream cheese and 1 cups of softened butter (3 sticks).Beat until thoroughly combined and light and fluffy. I think I may have read the poppyseed comment below, because that came out great (my favorite from Prague). Roll the dough out into a 16 x 12 rectangle. I came looking for your pecan pie recipes/post but Im so glad I found your kolaches first!! The first time I made them, I used margarine to see if it would have any affect on the texture. They are sooo good! . 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 are EXTREMELY popular in central Texas due to the heavy population of Czech/Polish/German immigrants. Add this to the yeast mixture. And that's how kolache got its name. 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. (We don't want splashing!) After I submitted my post, I saw another post (your post!) For cream Cheese Filling Soften the cream cheese. If you only need 8 to 10 rolls, just measure out your yeast and save it for another time! Alternatively, you can roll it out into a rectangle and cut it into square pieces. Terms of Use - Privacy Policy - Disclosure, 2023 Common Sense Home - WordPress Theme by Kadence WP, How to Make Kolache Don't Make the Mistake My Mom Did. Mix together until well combined. Add butter, then flour which has been dissolved in a little bit of water. I first heard of kolaches when I decided to make them myself. I often tuck mine on the back of the stove, or you can place it on top of the fridge, or even set it in a bowl of warm water. May be frozen for up to a month. She learned to cook them in a my great grandmother's wooden stove. My family doesnt really have anything like that but my husbands family is from a very German town and they all make springerle during the holidays. Hi all, I've been experimenting with making czech style fruit kolaches for some time now. They always have a round shape and are about 3-4 inches (8-10 cm) in diameter. Scald milk in a sauce pan. There are even restaurants in Texas and Indiana specializing only in assorted sweet and savory kolache. thickness. I used to have them as a child. Let raise again and bake to a light brown. She always made kolache for the holidays. If using instant yeast, add it now. We used to make them sometimes for the catering business, too. 4. Divide the cookie dough into four equal portions and flatten each portion to 1/2 inch thick. Combine all ingredients in top of double boiler, cook until thick stirring often. Use 1/4 cup tapioca granules for every four cups of applesauce. Meanwhile, kolache in America transposed from being a homemade treat to increasingly a commercial product. The key is adding sour cream! Add yeast to mixture. Ive continued her tradition of making Czech kolaches & also her method of surrounding all the fruit ( after removing them from the oven & cooling a bit) with vanilla frosting. With wooden spoon add lard or poultry fat, eggs and 1 cup flour. Add eggs; beat at medium-high speed for 2 minutes. Cover and refrigerate until needed. I'm sorry, but it isn't a kolache unless it has poppyseed filling:). Hi Kathy. Drain and pit if necessary. I wouldnt recommend it. Takovhle kole dlm asto a samozejm buchty. I used your apricot lekvar recipe for the apricot filling and it piped beautifully. Add remaining flour to make a soft dough, a little at a time; amount of flour will vary some from the 7 cups. This kolache recipe was given to me by my mother-in-law, who received it from. My family is Czech and I wanted to make them homemade for some family events. Mix in egg yolks. As for the origin of kolache, no one is really certain, but this story from the Polish Art Center is sweet: The origin of the kolache is uncertain. King Arthur has a guide for using their gluten-free mixes for yeast baking! http://www.modernstead.com/grandmas-apron/, https://commonsensehome.com/how-to-make-hungarian-rolls/, http://partykitchen.wordpress.com/2012/12/06/kolacky/, How to Render Chicken Fat, and What to Do With It The Self-Sufficient Life, 6 Ways to Get the Musty Smell Out of Clothes and Towels, 2 packages dry yeast (4 1/2 teaspoons) or 3 1/2 teaspoons SAF-INSTANT yeast. I did this in a Pyrex 2 cup measure in the microwave, but a saucepan is fine. If you're a fan of cheese danishes, you'll love these cheese kolaches! This is wonderful! For 12-inch round cakes: On a lightly floured surface, roll each half into a 12-inch round. Punch dough down and turn out onto lightly floured surface. Place dough in a greased bowl, turning once to grease top. 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. Fresh out of the oven, your family will swoon over these pastries! This lightly sweetened, fruit filled pastry recipe has been handed down in my family for generations. Assemble the Cookies: Preheat the oven to 350F. Never Buy Bread Again has over twenty bread recipes for all occasions, plus troubleshooting for common baking problems and tips on how to store your bread. Add salt and egg yolks. Kolache are a sweet Czech pastry made of yeast dough. You can use commercially prepared fillings, but most of the time I make my own. Cover; let rise in a warm place until doubled in bulk, about 1 hour. , Turn out onto a floured surface and knead until smooth and elastic, 6-8 minutes. I use King Arthur brand flour, which is 4.25 oz per cup. Place about 1 inch apart on greased pans. Hi Charles, I've never tried it but I don't see why not. But that's not to say the cheese version was bad. In a large bowl, cream together the butter, shortening, and 1/4 cup sugar until the mixture is light and fluffy. Transfer to another bowl that youve rubbed liberally with butter. Turned out great, mine are a bit soft and chewy like bagel! For the topping, just mix dry ingredients together and toss with butter until crumbly. Others had to make do with stewing prunes. Did the "logs" with walnut paste, and then muffins with poppy seed filling. For Christmas there might be depressions in a large round cake for candles. Particularly popular in the Czech Republic and Slovakia, this small treat has also made a name for itself in Texas. Remove from pan to cool on a wire rack. Whisk to combine. Makes around six dozen. Some grocery stores do carry it, but much of the regular grocery store lard is hydrogenated. Try the filling with the recommended sugar (3 tablespoons) but add another tablespoon or two to sweeten if needed. If you liked these homemade kolaches, then you'll love these dessert recipes: Like this recipe? 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.. 1 kolache: 164 calories, 3g fat (2g saturated fat), 37mg cholesterol, 116mg sodium, 29g carbohydrate (9g sugars, 1g fiber), 4g protein. Comment * document.getElementById("comment").setAttribute("id","a64c60f2c939d7bf0f6b95c216fc29ac");document.getElementById("ad56f41294").setAttribute("id","comment"); I am in search of the perfect kolache recipe. I might have to buy a kolache from each place next time I make the drive and have a taste test. Even better than the fillings, which are pretty tasty. You want it to be a bit sticky. Thanks! My search for a recipe lead me here and these are perfect. Amazing! But I do like the apricot. Roll out on a floured surface to 1/2-in. Add additional flour if necessary. Punch dough down and allow to rise again. Poppy seed and prune were her favorites. Alternatively, you can roll it out into a rectangle and cut it into square pieces.Place the pieces on lightly greased or parchment-lined baking sheets or 913 inch pans, leaving about an inch between them. All rights reserved. Would these be just as good,using Tallow ? Then blend in cup sugar, 1 teaspoon vanilla and/or teaspoon cinnamon. Make sure your milk is around 110-115 F and no hotter or your yeast will not grow. Meanwhile, make the filling: Chop apricots and combine in a pot with water to cover them and sugar. Use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling. Grandma was of Moravian decent and maybe yours will help us. Tried this recipe? Mom always made an awesome poppyseed syrup one. 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. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 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. Many Czech families had their own secret kolache recipe handed down from generation to generation, mothers and grandmothers assiduously instructing the young girls. 1 cup sugar Traditionally kolaches are soft baked yeast dough filled with a cream or fruit filling. Stir in the reserved cooking liquid. To the hot prunes, add the sugar, lemon juice, cinnamon, and optional cloves and mash until smooth. She selected several plums from a bowl on the table and placed the fruit into the center of the round piece of dough. This base dough will work for both your sweet andsavorydesires. Switch to the dough hook attachment. 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. Youre welcome, Veronika. what if I want to par bake these to finish baking the next day? Prepare The Dough. Create a circular indentation or well in the center of each dough ball by flattening with a small cup or glass. Add enough remaining flour until no longer too sticky to handle. If you only need 8 to 10 rolls, just measure out your yeast and save it for another time! 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. Thank you so much! Good idea! But remember growing up, my mother making them. We bought some on our way to Bastrop recently, and the next morning they were completely different and not very good. Stir in 2 cups flour, cooled milk mixture, and eggs; beat using the dough hook attachment until smooth. For Prune Filling Place the prunes in a bowl and cover them completely with boiling water. Pour the butter mixture into the flour mixture, then add the warm sour cream and eggs and stir until well mixed. Half a yeast packet is about 1 teaspoons. "I grew up in Central Texas, where kolaches and sausage kolaches (also called klobasneks) were plentiful. Cut in rounds, 3 inches in diameter, and lay on a well-buttered pan, pressing down the centre of each so as to raise a ridge around the edge. Step 4: Mix in a stand mixer, or by hand if needed, until dough comes together. Why Do You Have to Massage Kale? Mix thoroughly and lest rest for 15 minutes, until the mixture becomes bubbly. You could freeze in multiple small containers, or even slip a piece of cardboard under a piece of wax paper and put 4 kolache into a ziplock bag with the cardboard to stabilize them. The topping can be covered and stored in the refrigerator for up to 5 days. I do not see the temperature to bake them, 350F - see line 4 under Instructions/To Bake and Assemble. I moved the website from blogspot to its current location back in 2012, and there are still a couple links here and there that point back to the old site, which is now gone. 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. Poslm vm pozdrav z Prahy.. ******Both of my maternal grandparents came to the US from Czechoslovakia. 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. Add enough remaining flour to make a stiff dough. Cook on low for at least 8 hours (I've gone up to 12 hours once when I forgot about the cans, results were still good). Beat at medium speed until a soft, somewhat sticky dough forms, 6 to 8 minutes, stopping to scrape sides of bowl and dough hook; add remaining cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if necessary. Thank you again for sharing such a great recipe. If using instant yeast, do not dissolve it yet-- reserve. Ultimately, swapping out most of sugar and a portion of the butter with deeply flavorful dulce de leche preserves that defining shortbread texture while adding a little je ne sais quoi, a.k.a. 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. 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. I grew up in a Polish area in a large city and am thinking you are talking about angel wings. We always had kolache for the holidays, and fairly often during the rest of the year when there were more of us at home. Turn out onto a floured surface and knead until smooth and elastic, 6-8 minutes. Take out pits from prunes left over from luncheon. Come check out my blog about Kolacky http://partykitchen.wordpress.com/2012/12/06/kolacky/. Discovery, Inc. or its subsidiaries and affiliates. My kolache stop is Hruskasjust 15 minutes or so from Weikels. 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. Prune, peach, or apricot filling: Cook 2 lbs of dried fruit in enough water to cover until tender. Genevieve I've never mastered wood stove cookery, but my mom cooked on a wood stove when she was growing up. Mother uses them to make kolaches, he added. Cover with a greased sheet of plastic wrap and let sit for about an hour or until theyve risen. Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon. ), Combine all ingredients except for ricotta and mix well for about 1 minute. I like them best when they are fruit filled on top, like these! 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. Sprinkle yeast over warm water; let stand until yeast dissolves. I tried two today that definitely dont make the mark one for sausage and cheese kolaches and one for cheese kolaches. Most donut shops. In a large bowl, cream sugar and butter, add egg yolks and salt and mix well. Round breads are some of the earliest of ritual foods, variously symbolizing the sun, moon, and female. My sister is here and we are going to try and make our grandmothers recipe. Place dough in bowl, turning to grease top. Your kole look lovely. Cover with towel. Though creating tension is still needed, the lighter you are when shaping the dough, the more fluffy your loaf will be. I encourage you to read through the entire post and comments section carefully before asking a question, as it has very likely already been answered. I have always made the long rolls that my Czech Baba taught me. Cover the bowl with plastic wrap and refrigerate it several hours or . Yummy! Cook that in a cast iron frying pan either in the oven or on the stove until almost dry, stirring occasionally. I'm so glad you're enjoying them! I have also made KOLACKY which are also called Hungarian Nut Rolls. Place dough in a greased bowl, turning once to grease top. 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. Position a rack in the center of the oven. In some recipes, margarine actually makes things softer and fluffier.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. you want to fill them about level, not too full or they will run all over. * Percent Daily Values are based on a 2000 calorie diet. Let raise in a warm place until double in size. 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. The kolaches made without the overnight rise rose perfectly and the kolaches looked like the ones in the first and second pictures. Kolach also commonly referred to as kolache, kolace, or kolacky is a traditional Eastern European pastry made from tender dough wrapped around fruit jam. 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. Let us know how it works out! Klobasniky (Savory Kolaches). Press centers with fingers to form a depression, then fill depression with fruit fillings. Brush kolaches with melted butter, cover with a cloth and let rise until light, about 1 hour. (Yes, mom had forgotten the salt in the dough.). She used to have an entire small field to produce their poppy seeds for the year. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Place on greased. Traditionally, newly engaged women sent small kolache with three toppings to family and friends as an invitation to the wedding. Your email address will not be published. Mix until smooth. Notify me of followup comments via e-mail. Transfer to a wire rack and let cool. 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. Hi all, I've been experimenting with making czech style fruit kolaches for some time now. (Very new baker here). I was born and raised in a Italian American community in Philadelphia. Your email address will not be published.