Kolaches Dough Recipes

KOLACHE DOUGH

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat 1¼ cups (156 grams) flour, sugar, salt, yeast, and nutmeg at medium-low speed until well combined.
• In a medium saucepan, heat milk, butter, and ¼ cup (60 grams) water over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; beat at medium speed for 2 minutes. Add eggs; beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add 2¾ cups (344 grams) flour, beating just until combined and stopping to scrape sides of bowl.
• Switch to the dough hook attachment. Beat at medium speed until a soft, somewhat sticky dough forms, 6 to 8 minutes, stopping to scrape sides of bowl and dough hook; add remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if necessary. (Dough should pass the windowpane test [see Note] but may still stick slightly to sides of bowl.) 4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.

SYLVIA'S KOLACHE DOUGH

Steps:

• Dissolve yeast with 1 T sugar in 1/4 c warm water.
• Let stand about 10 minutes.
• Scald milk.
• Stir in butter and sugar and let cool.
• Add salt and eggs.
• In a large bowl combine milk and yeast mixtures.
• Start adding flour 1 c at a time till you begin to work the dough with your hands (you should have used about 5 1/2 cups).
• Knead the dough working in the rest of the flour.
• Clean and grease your bowl; place dough in bowl grease the top with a little oil let rise until double in bulk.
• •Sausage kolaches: Boil sausage till done cut in lengths desired wrap in dough (make sure it is sealed shut) let rise 1 hour bake at 400 18-20 minutes.
• •Cinnamon rolls: I always make these with the left over dough. Roll out into a rectangle pour melted butter over the surface mix sugar and cinnamon and evenly spread over butter roll up dough and cut into slices place in greased pan about 1/2 inch apart. Let rise 1 hour. Bake at 400° 18- 20 minutes. Top off with a simple powdered sugar icing (I like to add cinnamon to that as well).
• •You can add cheese to the sausage kolaches or ham and cheese, fruit filling and cream cheese, the possibilities are endless -- let me know what you guys try.

BOHEMIAN KOLACHES

Steps:

• In a small bowl, dissolve yeast and 1 tablespoon sugar in warm milk; let stand 10 minutes. In a large bowl, combine 2 cups flour, remaining sugar, egg yolks, salt, butter and yeast/milk mixture. Mix until smooth. Add enough remaining flour to make a stiff dough. , Turn out onto a floured surface and knead until smooth and elastic, 6-8 minutes. Add additional flour if necessary. Place dough in greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled in bulk, about 1 hour. , Punch dough down and allow to rise again. Roll out on floured surface to 1/2-in. thickness. Cut with large glass or 2-1/2-in. cutter. Place on greased baking sheets; let rise until doubled, about 45 minutes. , Firmly press indentation in center and fill each roll with a heaping tablespoon of filling. Brush dough with egg white. Bake at 350° for 10-15 minutes or until rolls are light golden brown.

MARTHA'S KOLACHES

Steps:

• Cookies:In a small bowl, stir together yeast and sour cream. Let stand until yeast dissolves, about 10 minutes. Whisk in eggs until smooth.
• In a large bowl, whisk together flour, granulated sugar, and salt. Using a pastry cutter or two knives, cut butter into dry ingredients until mixture resembles coarse meal. Stir in yeast mixture. Knead in bowl a few times until dough is smooth and comes together. Wrap dough in plastic and flatten into a square. Refrigerate at least 30 minutes.
• Preheat oven to 400 degrees. On a lightly floured surface, roll out dough 1/4 inch thick. Using a 3-inch square cutter, cut out squares. Transfer to two parchment-lined baking sheets, spaced about 1 1/2 inches apart.
• Place 1 teaspoon jam in the center of each square. Fold upper-right corner over filling, about two-thirds of the way toward opposite corner; press down to seal. Brush lower-left corner with egg wash, then fold corner up and over first fold, pressing down to adhere. (Be careful not to fold too tightly, or you may force out some of the filling.) Repeat with remaining squares.
• Bake until edges are golden, 12 to 15 minutes. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely.
• Glaze:In a medium bowl, whisk together confectioners' sugar and butter. While whisking, drizzle in milk, a little at a time, until glaze has a runny consistency. Using a spoon, drizzle glaze over cookies. Let stand until set, 1 hour. Glazed cookies can be stored in an airtight container at room temperature up to 2 days.

KOLACHE DOUGH

Steps:

• Proof yeast in lukewarm water and 1 Tablespoon sugar.
• Scald milk and shortening; add sugar.
• Cool to lukewarm.
• Add 2 cups flour to make a batter.
• Add yeast to mixture.
• Add eggs; mix.
• Add remaining flour to make a soft dough, a little at a time; amount of flour will vary some from the 7 cups.
• Knead lightly.
• Place in a greased bowl; cover; set in place to rise until double, about 2 hours.
• Punch down; let rise until double.
• Form into balls; for kolaches make a dent in center and fill; let rise.
• Bake in 400 degree Fahrenheit oven until nicely browned, about 15 minutes; no time given, guessing here.

KOLACHES

Steps:

• In a large bowl, dissolve yeast in water. Add the sugar, pudding mix, sour cream, oil, salt, eggs and 2 cups flour. Beat until smooth. Stir in enough of the remaining flour to form a soft dough. Cover and refrigerate dough overnight., Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes., Using the end of a wooden spoon handle, make a large indentation in the center of each ball; fill with 2 tablespoons of filling. Bake at 350° for 14-15 minutes or until lightly browned. Remove from pans to wire racks to cool.