It’s March and back home things are beginning to bud and soon flowers will be everywhere, makes me a little homesick. I always loved seeing all the fields of bluebonnets. Along with flowers, I miss the local foods. Kolaches are everywhere in the hill country to west Texas. Kolaches are these wonderfully soft, slightly sweet yeast rolls. I believe they are traditionally topped with fruit, similar to a danish. When the Czechs migrated to Texas in the 1850’s, they introduced us to the Kolache. 😀 Texans have another version of a kolache that is or filled with breakfast meats, eggs, cheese, etc. for a more savory food. Either version is great for a treat, meal, or to eat on the go.
Adapted from The Pastry Queen
2 cups skim milk
1 pkg dry active yeast
1/2 cup water ( 110-115F)
1/2 cup unsalted butter
1 cup sugar
2 tsp salt
8 1/2 cups flour
Warm milk in saucepan over medium heat until milk begins to steam. Remove from heat and let cook to 110-1115F. Use a candy thermometer to check temperature.
Dissolve yeast in water; set aside until foamy.
Melt butter in microwave and let cool for about 5 minutes.
In a large bowl combine eggs, sugar, salt and butter with a whisk. Add milk and yeast to bowl. Gradually add 2 cups of flour at a time, stirring with a wooden spoon to combine. Mix until dough begins to hold together. The dough will be very sticky. Don’t over mix, dough will be moist and light (It will not look like bread dough)
Coat a large bowl with canola oil. Place dough in bowl, cover with plastic wrap and let rise in warm place for 1-2 hours or until doubled in size. Punch dough down until it is deflated, recover and place in refrigerator for 4 hours.
Lightly grease a 12 by 17 inch baking pan with cooking spray. Leaving dough in the bowl, pinch off 2″ balls of dough. Shape and arrange on baking pan.
If you want to fill the kolaches make an indention in center of the roll with your fingers. Cover and let rise for 30-60 minutes, or until doubled in size.
Bake at 375 for 20-25 minutes or until lightly browned.
1 large Granny Smith apple, peeled, sliced thin, diced
1 tbsp lemon juice
1 tbsp sugar
1/2 tsp cinnamon
1/4 cup flour
1/4 cup sugar
1 1/2 tbsp unsalted butter, chilled and cut into pieces
Prepare apples, mix in lemon juice, sugar and cinnamon and let stand while preparing dough.
Combine streusel mix and set aside.
Top dough with apples and streusel before baking.
Yield: 32 rolls
I split the dough up and make 16 apple kolaches and used the remaining dough to make savory breakfast kolaches. I filled them with egg, cheese and turkey sausage. I precooked the filling, shaped the dough with my fingers into a flat circle. Then placed egg mixture in the center and rolled up the dough, sealing edges. I let the dough rise for 30 minutes and baked for 20 minutes.
I store these in the refrigerator and reheat these in the morning for about 1 minute in the microwave.
Extra dough can be covered and kept in refrigerator up to 3 days.
These little buns were a great taste of our past home. My husband liked being able to grab one for a quick breakfast before heading out to work. The apple kolaches made for a nice after dinner treat.
Is there a food you make that reminds you of home?