After finally figuring out how to smoke a brisket, next up on my culinary bucket list was to learn how to make kolache (kolÃ¡Äe is plural). After a quick search, I decided to try the recipe from the Homesick Texan.
Be warned that they take a while to make (proofing dough 3 times), but on my first attempt, I think they turned out pretty damn good. I followed the recipe verbatim, however, the next time I’m going to make a couple modifications (which are already incorporated into the recipes below) as Elise and I agreed that the dough wasn’t quite sweet enough, and I like my posypka a little thicker, sweeter and crumblier.
So this is my kolache recipe:
- â€¨In a large bowl, combine yeast and warm milk and let sit for 20 minutes. [photo]
- Slowly incorporate sugar and one cup of flour. Cover and let it rise until doubled in size — 30-60 minutes.
- Beat together eggs, 1/2 cup of melted butter (reserve 1/4 cup for brushing on the pastry) and salt.
- Add egg mixture to yeast mixture and mix thoroughly by hand with large spoon or spatula.
- Stir in about two more cups of flour, 1/2 cup at a time. The dough should be soft and moist.
- Knead dough for about 10 minutes on floured countertop. [photo]
- Put dough in a greased bowl and let rise covered until doubled in size (about an hour)*. [photo]
- After dough has risen, press down and pull off approximately 1/3 cup-sized pieces (recipe should make 18 kolache). Roll into balls and then flatten to about three inches in diameter. [photo]
- Brush with melted butter.
- Place flattened pieces on a greased cookie sheet, cover and let rise again for 30 minutes. [photo]
- After proofing, use your fingers to gently make a large indentation (do you like fruit in each bite?) in the center of the dough and fill with a heaping tablespoon of fruit filling (recipe below) and sprinkle with posypka (recipe below).
- Bake in oven at 375Â° F for 12 to 15 minutes until dough begins to turn golden.
- Brush with melted butter and top with more posypkaâ€¨ if desired.
â€¨1 package of active dry yeastâ€¨
1 cup of warm milk
â€¨1/4 cup sugar
â€¨3 cups of all-purpose flourâ€¨
3/4 cup of melted butter
â€¨1 teaspoon of saltâ€¨â€¨
â€¨1/2 pound of dried fruit such as apricots or prunes.
â€¨Sugar to tasteâ€¨
1/4 teaspoon of cinnamonâ€¨
â€¨Reconstitute dried fruit by simmering in a pot with enough water to cover the fruit. â€¨ Add sugar, cinnamon and a squeeze of lemon. Puree in blender, boat motor or mash with a potato masher until you have a puree.â€¨â€¨
â€¨1/4 cup all-purpose flourâ€¨
1/2 cup sugarâ€¨
2 tablespoon butter
â€¨1/8 teaspoon cinnamon
Mix all ingredients until crumbly.â€¨â€¨
Yield: 18 kolache
* I proofed my dough by covering and putting in the oven and keeping the temperature around 90Â° F.
Now that I’ve successfully made “traditional” fruit-filled kolache, I’m going to try something a little more adventurous in the next batch(es).
Photos can be seen here.