Kolaches!

Sunday, June 15, 2014

For Mother's Day D made me an amazing meal of homemade pasta and pan fried chicken with tomatoes and capers!  Yum! I'm assuming that I should be sweet and return the favor on Father's Day?!? 
   

So for Father's Day breakfast this year we enjoyed some yummy Texas-style Czech kolaches!  I thought he would enjoy that since we met in Texas.  Good idea right?  A little taste of one of our old stomping grounds?  Little did I know he never ate kolaches in Texas! Awhatawhat? I guess I was the only piggie that chowed down on them in Texas, and I obviously never shared with D!  
Anyways he was still getting kolaches for breakfast, when his pregnant wife gets a craving for something there's no going back from there!  
So my game plan was to make some sausage kolaches and some cherry & cream cheese kolaches.   Sweet and savory, best of both worlds!  (I hate choices, so why not make both!)  

They turned out beautiful if I do say so myself!  D and JB both devoured their kolaches.  So, I'm thinking it was a success for both of their first kolaches!  Even if they enjoyed them far, far, far away from the pastry's Texas hill country home!  
Here is my kolache recipe for half sausage and half sweet kolaches.  I know it looks like a lot of steps and ingredients, but I promise it is really easy, doesn't make a huge mess, and it is so worth it! 

Sweet and Savory Kolaches
Kolache Dough (makes about 24 kolaches)
  • 1 package (2 1/4 tsp) active dry yeast
  • 1/4 cup warm water
  • 1 cup warm milk
  • 4 Tbsp butter, melted and cooled
  • 2 eggs
  • 1/2 cup sugar
  • 1 tsp salt
  • 5 cups flour
Savory Sausage Kolaches
  • 12 smokey sausage links or breakfast sausage (24 links if only making savory kolaches)  (In America you can buy these, in China, I had to make them!)  
Sweet Kolaches (enough filling for 12, double if only making sweet kolaches)
  • Fruit preserves (any, I like cherry), about 1/2 cup
  • 6 ounces cream cheese, room temperature
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
Posypka Topping for Sweet Kolaches (enough for 12)
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 3/4 tablespoon butter
  • Sprinkle of cinnamon
For finished pastries
  • Melted butter 
For the dough: 


  1. Sprinkle the yeast over warm water in the bowl, let proof until foamy.  
  2. Combine in mixer yeast mixture, milk, melted butter, 2 eggs, sugar, and salt.  
  3. Add the flour and mix only until just combined.  Dough will form a ball a be slightly sticky.  
  4. Cover and let rest for 2 hours, until dough has doubled.
  5. Punch down and refrigerate covered overnight.
  6. The next morning divide dough into about 24 balls.  Balls will be just over an 1 1/2 inches.  
  7. Cover and let rest on lined baking sheet for 15 minutes
Savory Kolaches 
  1. Flatten 12 of the dough balls and place the sausage on top.
  2. Wrap the dough around the sausage, pinch the edges together and place seam side down on baking sheet. 
  3. Cover and let rest for 20 minutes, while preheating the oven to 375.   
Sweet Kolaches
  1. Combine cream cheese, sugar, egg yolk, vanilla, and lemon zest in mixer.   
  2. In a separate bowl combine all the posypka ingredients.   Mix until crumbly.  
  3. With the remaining 12 kolache dough balls, use the back of a back of a spoon make a well.   
  4. Place one teaspoon of fruit preserves in each well, top with one heaping teaspoon of the cream cheese mixture.  Sprinkle with the posypka.  
  5. Let rest for 20 minutes, while preheating the oven to 375.  
Bake!
  1. Bake for 20 minutes at 375, until browned.
  2. Brush with melted butter. 
  3. Cool and enjoy! 
Recipe combined from a few sources...  Main and favorite source The Homesick Texan blog.   

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1 comments

  1. I am an English teacher soon to be teaching in Suining, near Chengdu. Though I enjoy my current profession, I aspire to one day join the Foreign Service. While in China, I hope to obtain my masters degree, and will be spending the month of July in Chengdu for a language program. I am hoping that I may be able to speak with someone from the consulate while I am in town. Any help would be greatly appreciated.

    Lastly, as a Texan born and bred, there is nothing better than a kolache from the Czech Stop in West, Texas.

    Sincerely,
    Timothy R. King Jr.
    rkingjr@outlook.com

    ReplyDelete