They can be sweet or savory, and the perfect treat for a fall evening.
Wendy Paul shares how to make kolaches from Eastern Europe.
1/2 cup warm water
2 1/2 tsp. instant yeast
1 cup scalded milk
1 cube soft butter
1/2 cup sugar
Pinch of salt
4-5 cups all purpose flour
In a small sauce pan, prepare your milk. Place 1 1/4 cup milk, and turn on to medium heat. Let the milk begin to simmer, and bring to a boil. Remove the milk from the heat and set aside to cool. The milk will measure close to 1 cup when done.
Meanwhile, proof the yeast in the warm water. Add 1 tsp. sugar to make the process go a bit faster. Once the yeast has bubbled, add the butter, 1/2 cup sugar and eggs. Then add the cooled milk, and 3-4 cups of flour. Turn on your mixer, and begin to bring the dough together. Add a bit more of flour, until the dough begins to come off the side of the bowl while mixing. Continue mixing for 3-4 minutes on medium speed. Remove the dough and place in a lightly greased bowl. Cover and let rise until doubled in size, about 1-2 hours.
Filling and Crumb Topping
8 oz. cream cheese, soft
2 tbsp. butter, soft
2 tbsp. sugar
1/3 cup flour
1 tsp. cinnamon
2 tbsp. sugar
1/4 cup melted butter
1/4 cup sliced almonds (optional)
Preheat the oven to 400 degrees.
To make the Kolaches (co-LACH-es), Divide the dough in half, then half again. Making 4 rounds. Then divide the rounds into 4 balls each. Roll the ball flat, and spread the round with a tsp. of the cream cheese filling, in a single layer. Bring together the ball, pinching the seams together, making a ball again. Place the ball onto a parchment lined baking sheet, seem side down. Repeat until all 16 Kolaches are done. Place 12 Kolaches onto a large baking sheet, about 1 ” apart. Use your thumb or a lightly greased tablespoon to press a round print into the middle of each of the dough rounds.
Brush the Kolaches with a beaten egg, a typical egg wash or a heavy cream wash.
Scoop a tablespoon of your favorite filling, and repeat until all the Kolaches have a filling on top of them. (see options below for fillings)
Sprinkle the Kolaches with the crumb topping. Bake for 20-24 minutes, until golden brown. Remove from the oven and cool before serving.
Raspberry Jalapeno jam
Cherry pie filling, almond sweet glaze. (1 cup powdered sugar, 1 tbsp. heavy cream, 1/2 tsp. almond extract.)
Pumpkin Cream Cheese
The filling is placed into the center on top of the dough and left round, without a round print on top. Use an egg wash, and bake in the round shape until golden.
Egg & Bacon