LYDIA FAUST'S TEXAS KOLACHES
Like smoked sausage and brisket, kolaches (pronounced ko-LAH-tch, with no "-ee," in local parlance) are among the iconic foods of Central Texas, where German and Czech immigrants settled in the early 1900s. A kolache is a yeasted bread filled with a topping, which can be sweet or savory. Lydia Faust has made a name for herself in the town of Snook, Texas for her exquisitely tender, buttery kolaches. Faust once ran a bakery selling them, and now she leads an annual kolache making workshop to help carry on the tradition. Locals of all ages and baking experience levels come to the workshop (held in an elementary school) to bake dozens and dozens of kolaches under her watch. Her recipe, adapted here, is a fun weekend baking project that even amateurs can pull off. There are a few different filling choices (each one makes two cups) and an optional streusel topping-pick one or mix and match. The recipe makes three dozen kolaches, perfect for sharing.
Provided by Lydia Faust
Time 3h25m
Yield 3 dozen
Number Of Ingredients 31
Steps:
- Sprinkle yeast over warm water; stir to combine. Set aside. Place butter and shortening in a large microwavable bowl, and microwave on HIGH until melted, about 1 minute. Stir to combine. Whisk in lukewarm whole milk and yeast mixture.
- Transfer mixture to bowl of a stand mixer fitted with whisk attachment. Sift 3 cups of the flour over mixture. Add evaporated milk, sugar, salt, eggs, and egg yolk. Beat on medium speed until smooth, about 1 minute. Remove whisk attachment; replace with dough hook. Gradually add remaining 3 cups flour; beat on medium speed until dough is smooth, about 2 minutes. Let sit at room temperature 5 minutes; beat on medium-high speed until elastic and very smooth, 10 minutes.
- Brush top of dough with 1 tablespoon of the melted butter. Cover bowl with plastic wrap; let rise until doubled in size, about 1 hour. Punch dough down, and re-cover. Let rise until doubled, about 30 more minutes.
- While dough rises, prepare desired Filling. For Apricot/Plum Filling: Place apricots or plums in a heavy saucepan. Cover with water; bring to a boil over medium-high. Reduce heat to medium-low, and simmer until the fruit is soft and tender, about 15 minutes. Remove from heat, and let fruit cool completely in liquid, around 15 minutes. Drain and discard liquid; place in a food processor. Add sugar, melted butter, vanilla, and cinnamon. Process until smooth, about 30 seconds. For Poppy Seed Filling: Stir together poppy seeds, sugar, and flour in a medium bowl. Heat milk in a heavy saucepan over medium-high until milk just comes to a boil, 5 minutes. Reduce heat to medium-low; add poppy seed mixture to milk. Cook, stirring constantly, until thick, about 1 minute. Remove from heat, and stir in butter and vanilla. Cool completely, about 15 minutes. For Cream Cheese Filling: Combine cream cheese, sugar, egg yolk, and vanilla or almond extract in bowl of an electric mixer. Beat on medium speed until completely smooth and combined, about 1 minute, stopping to scrape the sides and bottom of bowl as necessary.
- Generously flour a work surface. Gently roll dough out to a 1-inch-thick rectangle (about 18 x 14 inches). Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment paper-lined baking sheets. Brush tops with 2 tablespoons of the melted butter. Let rise in a warm place until almost doubled in bulk, about 20 minutes.
- While dough rises, make the Posypka (Streusel Topping): Use a pastry cutter or your fingers to combine sugar, flour, butter, and vanilla or ground cinnamon to form a crumbly texture. Store in the refrigerator until ready to use.
- Use your fingers to make 1 small indentation in center of each dough circle, and fill each with about 1 tablespoon Filling. Sprinkle each kolache with 1 to 2 teaspoons Posypka. Let rise until doubled in size, 20 to 30 minutes.
- Preheat oven to 350°F. Position racks in top third and lower third of oven. Bake until golden brown, about 20 minutes, rotating baking sheets between top and bottom racks halfway through the baking time. Remove from oven. Brush with remaining 2 tablespoons melted butter. Transfer kolaches to wire racks. Cool completely, about 30 minutes.
KOLACHES
Kolaches are a delicious combination of a sweet dough filled with breakfast foods that seem to be a tradition in Texas. Have you tried one?
Provided by Stephanie Lynch
Categories Breakfast
Time 10h25m
Number Of Ingredients 12
Steps:
- Mix yeast and flour together in a large mixing bowl
- Add remaining sponge ingredients and whisk until combined
- Cover and refrigerate overnight
- Remove the sponge from refrigerator and gently stir, adding the salt
- Add flour until it forms a dough
- NOTE: you may not need all 3 cups of flour, depending on the humidity where you live
- Once the dough forms a ball, let it rest for 20 minutes
- Knead the dough on a lightly floured surface for about 10 minutes
- Lightly oil a bowl and place the dough inside, making sure to coat the dough with oil
- Cover and let rest for about an hour or until doubled in size
- Cook breakfast sausage and crumble into bite-sized pieces
- Chop or tear ham into small pieces
- Shred cheddar cheese
- When dough is ready, gently punch down by using a closed fist to slowly push the extra air out
- Divide the dough into 32 pieces
- Flatten the pieces into circles about 3 inches in diameter
- Add a bit of the filling (either ham and cheese or sausage and cheese) to the dough
- Fold the sides up to close and pinch together to seal
- Place seam-side down on a greased cookie sheet or baking stone
- Continue until all dough has been used
- Preheat the oven to 375F while the kolaches rest
- Brush kolaches with melted butter
- Bake for about 12-15 minutes until they start to turn golden
- Don't let them get brown or the dough will start to dry out
Nutrition Facts : ServingSize 1 piece, Calories 147 kcal, Carbohydrate 17 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 28 mg, Sodium 183 mg, Fiber 1 g, Sugar 2 g
TEXAS SAUSAGE KOLACHES (KLOBASNEKS)
I grew up in Central Texas, where kolaches and sausage kolaches (also called klobasneks) were plentiful. Every donut shop and bakery had them. Then I moved to Seattle, where nobody had heard of them! I couldn't find a decent recipe online. Everything I tried didn't turn out as fluffy, sweet, and heavenly as the kolaches I know and love. I cobbled together this recipe for what I think is the perfect sausage kolache.
Provided by Krissi Abbott
Categories Appetizers and Snacks Pastries
Time 2h10m
Yield 20
Number Of Ingredients 11
Steps:
- Heat milk in a small saucepan over medium heat until it begins to bubble. Remove from heat immediately. Stir sugar, salt, and 1/4 cup butter into the milk and stir until sugar is dissolved. Set aside to cool to room temperature, about 10 minutes.
- Combine warm water and yeast in the large bowl of a stand mixer and stir until dissolved. Stir in cooled milk mixture, eggs, and 2 cups flour. Beat using the dough hook attachment until smooth. Add remaining flour, mixing as you go, just until dough is elastic and slightly stiff, but not dry.
- Turn dough out onto a floured board and knead until smooth and very elastic, 10 to 15 minutes. Coat dough lightly with butter or oil and place in a bowl. Cover with plastic wrap or a damp towel and let sit in a warm place to double in size, about 1 hour.
- Meanwhile, cut sausages in half and pat dry; this is important. Thinly slice Cheddar cheese block from the short end so that each slice of cheese is about the same length as the halved sausages.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
- Turn risen dough out onto a very lightly floured board. Roll into a log, cut into 5 equal pieces, and cut each piece into quarters to make 20 equal-sized pieces of dough. Use the palm of your hand to flatten and press 1 piece into a circle or oval. Place the circle on the board and add 1 piece of Cheddar cheese topped with 1 dry halved sausage. Roll dough around fillings and very tightly pinch all seams together to seal. Smooth seams down and place kolache on the prepared baking sheet. Repeat with remaining dough and filling to make 20 kolaches.
- Bake in the preheated oven until golden, 12 to 15 minutes.
Nutrition Facts : Calories 264 calories, Carbohydrate 27.4 g, Cholesterol 50.8 mg, Fat 12.8 g, Fiber 0.9 g, Protein 9.4 g, SaturatedFat 6.8 g, Sodium 367.3 mg, Sugar 5.7 g
HOMEMADE KOLACHE RECIPE
The BEST homemade kolache recipe on the Internet! Light puffs of sweet, buttery dough filled with your favorite fruit fillings just like you'd find in donut shops all over West, Texas. They are best eaten warm the day they are made.
Provided by Marye Audet-White
Categories Breakfast Bread
Time 2h20m
Number Of Ingredients 15
Steps:
- Add the yeast, 1 teaspoon sugar, and ginger to 1/4 cup warm milk and set aside.
- Put the remaining milk and butter in a microwave-safe bowl and heat until the butter melts.
- Let cool to 110F. It should feel comfortably warm to when you drop a few drops on your wrist.
- In the bowl of a stand mixer fitted with a paddle attachment combine 2 cups of the flour with the salt, sugar, and potato flakes.
- Add the yeast mixture and the cooled milk mixture and stir until blended.
- Add the egg and blend it in.
- Add another 1/3 cup of flour. The dough will be sticky.
- Switch to the dough hook.
- Add flour a tablespoon or two at a time until the dough doesn't stick to the sides of the bowl.
- Knead until dough is smooth and elastic, about 5 minutes. It will still be a little sticky especially on the bottom.
- Remove from the mixer bowl and form into a ball.
- Rub the ball with melted butter then place it in a greased bowl.
- Turn the ball over once.
- Cover the bowl loosely with a clean tea towel.
- Let it rise for 1 hour, or until doubled in bulk.
- Punch dough down.
- Divide the dough into 10 equal pieces
- Roll into balls and arrange them 2 inches apart on a baking sheet lined with parchment.
- Brush with butter, cover loosely with tea towels or plastic wrap, and let rise for 1 hour.
- Make indentations in the buns and fill with cheese mixture or fruit filling.
- Sprinkle with crumb mixture.
- Bake at 425F for 8 to 10 minutes or until golden brown. Watch carefully.
Nutrition Facts : Calories 288 kcal, Carbohydrate 45 g, Protein 6 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 39 mg, Sodium 321 mg, Fiber 3 g, Sugar 17 g, ServingSize 1 serving
TEXAS KOLACHES
Steps:
- Add the butter to a small saucepan over medium heat to melt. Do not allow to brown. As soon as the butter has melted, add the milk and stir until blended. Set aside.
- Add the flour, sugar, yeast, and salt to the bowl of a stand mixer fitted with a paddle attachment. Mix on low until combined.
- Switch out the paddle attachment for the dough hook and add the milk/butter mixture, as well as the egg and the egg yolk. Mix on low for about 1 minute, then, increase the speed to medium (#6 on Kitchenaid stand mixer) and knead for 8 minutes.
- In the meantime, add about 3 cups of water to a saucepan and bring to a boil over high heat. Then, grease a large bowl. You'll also need to arrange your oven racks so that you can fit the saucepan on the floor of the oven with a rack situated above it. Your large bowl will go on top of the rack. The bowl does not need to be oven-safe.
- Once the dough has finished kneading (it will soft and somewhat sticky), use floured hands to form it into a ball and transfer it the greased bowl. Place the saucepan of boiling water on the oven floor and the bowl on the rack above it. Close the oven door and allow the dough to proof for 1 - 1 1/2 hour, until it has doubled in size.
- Remove the bowl from the oven (leave the saucepan in) and punch down the dough. On a floured work surface, divide it into 4 equal pieces, and then divide each of those pieces into quarters. You should have 16 pieces of dough.
- Roll the dough into balls and transfer to 2 baking sheets lined with parchment paper, spacing them about 2 to 3 inches apart. Close the oven door and allow to proof for 90 minutes.
- Remove both pans and the saucepan from the oven and preheat it to 350°F.
- Wrap each dough ball around a piece of sausage until it is fully enclosed and pinch to seal any seams.
- Place a piece of cheese in the center of a slice of ham and fold over/wrap the ham to enclose the cheese.
- Wrap each dough ball around the ham until it is fully enclosed and pinch to seal any seams.
- Place seam-side down on the baking sheet and bake for 22-25 minutes, until golden in color. Allow to cool slightly, serve, and enjoy!
Nutrition Facts : ServingSize 1 g, Calories 304 kcal, Carbohydrate 27 g, Protein 12 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 58 mg, Sodium 739 mg, Fiber 1 g, Sugar 5 g
More about "best kolache recipe in texas"
TEXAS SAUSAGE KOLACHES (KLOBASNEK) - HOUSE OF YUMM
From houseofyumm.com
KOLACHES – TEXAS MONTHLY
From texasmonthly.com
6 MUST-VISIT BAKERIES FOR THE BEST KOLACHES IN TEXAS
From tripstodiscover.com
10 OF THE BEST PLACES TO GET DELICIOUS KOLACHES IN TEXAS
From wideopencountry.com
TEXAS STYLE KOLACHE RECIPE - AKA KLOBASNEK - AWAY FROM THE BOX
From awayfromthebox.com
SHIPLEY S SAUSAGE KOLACHE RECIPE | BESTO BLOG
From bestonlinecollegesdegrees.com
KOLACHE RECIPE - MAKE TRADITIONAL CZECH KOLACHES AT HOME
From toriavey.com
TEXAS BREAKFAST KOLACHES - 2 COOKIN MAMAS
From 2cookinmamas.com
TRADITIONAL CZECH KOLACHE RECIPE - EATING CURIOUS
From curiouseating.com
TEXAS KOLACHES | BETTY'S COOK NOOK
From bettyscooknook.wordpress.com
BEST KOLACHE RECIPE IN TEXAS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
TEXAS KOLACHES - 365 DAYS OF SLOW COOKING AND PRESSURE COOKING
From 365daysofcrockpot.com
ROAD TRIP TO 8 OF THE BEST KOLACHE SHOPS IN TEXAS
From onlyinyourstate.com
BEST KOLACHE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEST TEXAS KOLACHE RECIPE | DEPORECIPE.CO
From deporecipe.co
CZECH STOP WEST TEXAS KOLACHE RECIPE | DEPORECIPE.CO
From deporecipe.co
TEXAS SAUSAGE KOLACHE (SAUSAGE ROLLS) - SUPER EASY! - JOYOUS …
From joyousapron.com
8 BAKERIES THAT SERVES THE BEST KOLACHES IN TEXAS
From onlyinyourstate.com
KOLACHE RECIPE WITH A HOMEMADE TEXAS TWIST IS SIMPLE TO MAKE
From wideopeneats.com
DOROTHY BOHAC’S KOLACHE RECIPE – TEXAS MONTHLY
From texasmonthly.com
33 BEST KOLACHE RECIPE TEXAS IDEAS - PINTEREST
From pinterest.com
10 BEST KOLACHE MEAT RECIPES | YUMMLY
From yummly.com
TEXAS KOLACHE (KLOBASNEK) - SAUSAGE ROLLS - MOM FOODIE
From momfoodie.com
CZECH KOLACHE RECIPE TEXAS | BESTO BLOG
From bestonlinecollegesdegrees.com
OUR TOP-RATED PICKS FOR 10 OF THE BEST KOLACHES IN TEXAS
From wideopeneats.com
WHAT’S A TEXAS KOLACHE? | TASTE
From tastecooking.com
CZECH KOLACHE RECIPE TEXAS | BRYONT BLOG
From bryont.net
33 BEST KOLACHE RECIPE TEXAS IDEAS - FOOD NEWS
From foodnewsnews.com
THE KOLACHE USED TO BE GAS STATION GRUB—NOW IT’S EVERYWHERE, …
From bonappetit.com
BEST KOLACHE RECIPE EVER - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BEST KOLACHES IN TEXAS - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
KOLACHES: A SWEET ESCAPE | HOMESICK TEXAN
From homesicktexan.com
WHAT EXACTLY IS A KOLACHE? THIS SWEET CZECH PASTRY IS A BELOVED …
From southernliving.com
BEST KOLACHE RECIPE? : TEXAS - REDDIT
From reddit.com
TEXAS STYLE LEFTOVER BRISKET KOLACHES - WITH THE WOODRUFFS
From withthewoodruffs.com
BEST KOLACHE RECIPE IN TEXAS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
JALAPENO SAUSAGE KOLACHE: TEXAS KLOBASNEK - RESTLESS CHIPOTLE
From restlesschipotle.com
CZECH KOLACHE AUTHENTIC RECIPE (ČESKé KOLáčE)
From cooklikeczechs.com
BEST KOLACHE RECIPE SAUSAGE - FOOD NEWS
From foodnewsnews.com
AUTHENTIC CZECH HOMEMADE KOLACHE RECIPE - MY FARMHOUSE TABLE
From myfarmhousetable.com
7 BEST TEXAS KOLACHE IDEAS | KOLACHE RECIPE, KOLACHES, FAVORITE RECIPES
From pinterest.nz
THE BEST KOLACHES IN TEXAS AREN’T WHERE YOU THINK THEY ARE
From dmagazine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love