Have you ever heard of kolaches?!
Answers: I'm sure I spelt it wrong, but I have no idea how to spell it. There is a Kolache Factory in Houston, Texas, but I haven't found anyone in Vegas that knows what they are. If you don't know what they are, it is a soft bread (like a roll, but softer) and inside of it can be a variety of different things (not like a hot pocket either). It is typically a breakfast food. Commonly inside is sausage and cheese or ham and cheese. I know some people like 'em with jalopenos in 'em too. So do you know what they are? Also does anyone know where I can get a good recipe for it as well, I honestly don't feel like doing a hit and miss on making these since I can't find them here?
Kolache
For Dough:
3 packages dry yeast
1/2 cup water
1 teaspoon sugar
1 cup butter
3/4 cup sugar
3 egg yolks
2 3/4 cups milk (scald and cool to lukewarm)
7 1/4 cups flour (more or less)
3 teaspoons salt
For Posypka Topping:
1 cup sugar
1/2 cup flour
1/2 teaspoon cinnamon
2 tablespoons melted butter
For Poppyseed Filling:
1 1/2 cups poppy seeds
1 cup sugar
2 cups milk
2 tablespoons butter
1 tablespoon flour
For Cabbage Filling:
3 cups grated cabbage
1/8 teaspoon black pepper
1 ounce butter
1/2 cup sugar (or more)
1/3 teaspoon salt
1 teaspoon flour
For Prune filling:
12 ounces dried pitted prunes
1/2 teaspoon cinnamon
1/2 cup sugar
1/2 teaspoon grated lemons, rind of or orange rind
For Apricot filling:
1 (10 ounce) package dried apricots
1 1/2 cups sugar, more to taste
For Cottage cheese Filling:
1 pint dry curd cottage cheese
1 (8 ounce) package cream cheese
1 pinch salt
1 egg yolk
1/2 cup sugar
1 grated lemon, zest of
1/2 teaspoon lemon juice
For Cream Cheese Filling:
16 ounces cream cheese
2 egg yolks
1/2 cup sugar
1 grated lemon, rind of
1 teaspoon vanilla
Prepare Fillings and topping desired and set aside until ready to use.
For Posypka Topping mix all ingredients together until mixture resembles coarse meal.
For Poppyseed Filling Combine poppyseeds, sugar and milk, and cook over medium heat until mixture begins to thicken.
Add butter, then flour which has been dissolved in a little bit of water. Cook, stirring constantly until poppyseed is done, at least 30 minutes. Allow to cool before use. Leftover filling can be frozen.
For Cabbage Filling Fry the cabbage in the butter until soft.
Add the salt, black pepper, sugar and flour, and fry until golden brown, being careful not to burn.
For Prune Filling Place the prunes in a bowl and cover them completely with boiling water.
Let them sit overnight (or at least 6 hours) to rehydrate.
Drain the liquid off and mash prunes thoroughly with a fork or run them through a food processor. Add the cinnamon, sugar, and lemon zest. Mix thoroughly.
Fills 24 kolaches.
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.
Do not cover or fruit turns dark.
Add 1 1/2 cups sugar or more to taste and mash with a potato masher until well blended.
Filling for about 2 dozen kolaches.
For Cottage Cheese Filling Mix all ingredients together until blended.
If cheese is too moist, add very finely rolled crackers, about 10 or 12 to absorb liquid.
If using country-style cottage cheese, cream cheese can be omitted or used for added flavor, according to taste.
If using cottage cheese as a filling, be sure to enclose cheese in the dough.
Spread dough balls out, place cheese in the middle and pinch all sides together to seal completely.
Place sealed side down on the greased pan and butter the pastry.
Let rise until light, sprinkle with topping and bake.
For cream Cheese Filling Soften the cream cheese.
Beat remaining ingredients together with cream cheese in a medium-sized bowl.
Filling for about 2 dozen kolaches.
To Make Dough And assemble Kolaches Dissolve yeast in the 1/2 cup warm water in a tall glass, sprinkle with 1 teaspoon sugar and set aside to proof.
In a large bowl, cream sugar and butter, add egg yolks and salt and mix well.
Add the dissolved yeast, 1 cup of the flour and mix slowly with an electric mixer.
Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon.
Knead in enough of the remaining flour to make a moderately soft dough.
Continue kneading until smooth and elastic, about 5 minutes.
Place dough in a greased bowl, turn once to grease surface.
Cover and let rise until doubled in bulk, about 1 to 1 1/2 hours.
Punch dough down and turn out onto lightly floured surface.
Pinch off egg size portions and roll into a ball using the palm of your hands in circular motion.
Place about 1 inch apart on greased pans.
Brush kolaches with melted butter, cover with a cloth and let rise until light, about 1 hour.
Use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling.
Sprinkle with posypka topping (optional) and let rise again for 20 minutes.
Bake in a preheated 425oF oven for about 10-15 minutes.
Brush kolaches with melted butter as they come out of the oven.
...
What is A Kolache?
A kolache is a wonderful pastry made by those who are of Czech ancestry.
The following are descriptions of kolache from books about the Czech Texans:
"The Czech people are famous for their pastries, one of which is the kolache...The fillings--poppyseed, pineapple, apricot, cottage cheese and prune are prepared before baking. No one uses a recipe. Kolaches are made from a formula handed down from generation to generation in Czech families."
(The Texians and the Texans: The Texas Czechs, University of Texas, Institute of Texas Cultures at San Antonio, page 31);
And,
"Today, the only Czech word that many Texans know is kolá? --the term for the famous circular tart made of double-risen dough whose center is topped or filled with a sweet sauce made of "mák" (poppyseed), cottage cheese, prunes, peaches, or other fruit filling."
(Krásná Amerika: A Study of the Texas Czechs, 1851--1939, by Clinton Machann and James W. Mendl and published by Eakin Press, Austin, Texas; 1983.)
Pronunciation and Meaning:
In the Czech language, one (of these pastries) is called a Kola?: the little "v" (called a hacek) over the last letter makes it sound like our "ch"--Kolach.
The plural: "Kolaches" in English and "Kolaché" in Czech.
According to some sources, the word Kola? is related to a word meaning "pocket," describing the way the fillings are tucked into the middle of a sweet roll. A Czech dictionary defines Kola? as "the national sweet bread."
Two of the most popular fillings are poppyseed--Mak (pronounced like "mock") to make Makóvey Kolaché and prune--Slive to make Slivkóvy Kolaché.
My aunt made them with fruit inside.
They were small, pastry w/fruit. YUM!
The ones I get are made at "Weikels" in La Grange,Texas.
These kolaches are the old fashioned kind filled with apples,poppyseeds,cheese,prunes,pinapple... and all kinds. So many varieties. They also make sausage which are amazing.
I don't have a good recipe. Caldwell,Texas has an annual Kolache Festival I believe. I saw that on the Travel Channel.
a factory?!
I know it from many many christmas dinners.
It's a hungarian recipe (also variations from surrounding countries.
http://www.cooks.com/rec/search/0,1-0,ko...
Sounds kind of like you are looking for something also called a pasty. Try an Eastern European restaurant or market or an English pub and they might have something similar in their menus. These are usually hearty meat dishes, but some might have a breakfast version with eggs as well. Hope this helps some.
yes i have heard of them, and you pretty much have the guist of what they are. no dont have any recipies cause i have never attempted to make them. sorry.