Kolaches

http://twocooksonepot.com Kolaches

As I mentioned last week, at this point in my life I’m sure that I’ve eaten well over a thousand pigs-in-a-blanket. The only problem is that for many years I thought I was eating kolaches. That’s what all of the donut shops in Houston, TX call them. So imagine my surprise when I found myself in the small town of Halletsville, TX.

I was part of a crew restoring the historic Lavaca County Courthouse, and there was a little place down the street I’d heard was famous for their kolaches. When I walked through the door of the Kountry Bakery I was shocked to find that what I knew as kolaches were nothing of the sort.

There were many flavors to choose from, but I limited myself to three. One each of cherry, apricot, and peach. The kolaches had a thin but firm crust and were soft and pillowy on the inside. The slight tanginess of the apricot was the perfect lead-in to the sour/sweet combo of the cherry. The peach kolache tasted like summer.

For this recipe I used raspberry jam, blackberry jam, and homemade lemon curd.

Kolaches are a traditional Czechoslovakian pastry, brought to Texas by Czech settlers so many years ago. This recipe will give you just the right mix of sweet and tangy. I hope you’ll give them a try.

Will

Kolaches
 
Prep time
Cook time
Total time
 
Kolaches are a traditional Czechoslovakian pastry, brought to Texas by Czech settlers so many years ago. This recipe will give you just the right mix of sweet and tangy.
Author:
Serves: 18-24
Ingredients
  • Dough:
  • 16 ounces (450 grams) flour
  • 2½ tsp yeast
  • 3 Tbsp melted unsalted butter, plus 1 addition Tbsp for brushing on rolls
  • 2 Tbsp sugar
  • 1¼ tsp salt
  • 1 Tbsp olive oil
  • 1 egg
  • 1 cup warm water
  • Filling:
  • 8 oz cream cheese (room temperature)
  • ½ cup sugar
  • 1 Tbsp vanilla extract
  • Jam or lemon curd
Instructions
  1. Mix ½ of flour with yeast, salt and sugar
  2. Add water, egg and melted butter, mix thoroughly
  3. Add remainder of flour and mix until dough just starts to pull away from the sides of the bowl
  4. Wipe down bowl and lightly coat bottom with oil
  5. Toss dough in olive oil
  6. Cover and let rise for two hours
  7. Punch down dough and roll out into a rectangular shape, about ½ inch thick
  8. Using a cookie or biscuit cutter, cut 18 to 24 3" rounds
  9. Cover and let rise 1 hour
  10. Using a soup spoon creat a small depression in each round
  11. Fill with 1 tsp cream cheese
  12. Put 1 tsp jam or curd on top of cream cheese
  13. Brush exposed part of dough with melted butter
  14. Bake at 375 degrees Fahrenheit for 12-15 minutes