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Kolaches are a Czech recipe that are traditionally made with a yeast dough and fruit filling (including poppy seed, raspberry, and apricot) or sometimes with cheeses and/or meats inside a bread roll.
Dillionsmimi, Premium Member, Says: “She (Gma K) made these as well as all the other bread for the week on Monday “wash day” so to have everything clean and fresh for the week. I keep this recipe in a safe with all the other important papers. It is that good and VERY tried and true. Not to mention that in order to have a REAL kolache recipe someone has to share it with you. Very seldom will you find an original in a cookbook. She learned this from her mom, who learned from her mom and so on…some of the ingredients had to be changed in order to carry on the tradition (the yeast for example).”
BREAD RECIPE HELP
INGREDIENTS
3 cups whole or 2% milk
3 packages active dry yeast ( I like the regular, you can use rapid rise if you prefer)
1/2 cup plus 1 tablespoon sugar
1/2 cup heavy cream
1/2 cup unsalted butter
4 large egg yolks
1 tablespoon salt (yes that is correct)
1 teaspoon vanilla
6 – 7 cups unbleached all-purpose flour, sifted, to make moderately stiff dough; measure and then, sift
INSTRUCTIONS
1. Heat milk to lukewarm (100 to 100 degrees F as measured with an Instant Read Thermometer) and pour over yeast and 1 tablespoon sugar; let stand about 15 minutes.
2. Add enough flour (3 cups) to make a soft dough (as for pancakes) then let rise for about 30 minutes.
3. Add all the rest of the above except the flour and beat well. (I still do it this way…Gma 'K taught me the love of making yeasty things…it does require a strong arm and much patience). Then add enough flour to make a moderately stiff dough (not TOO stiff).
4. Knead for about 10 minutes, until smooth and silky. Cover and let rise until double in size. (I like to put on top of a running dryer as we keep the house fairly cold)
5. Proceed as for kolaches using your favorite filling. (this is all in her handwriting and some words are in Czech so let me translate here)
My favorite filling is peach pie filling (add a bit of almond flavoring).
6. When dough is doubled toss down your bench flour and roll dough in a rectangle about 1/2 inch thick. Keep this moving as will stick…go easy on the bench flour to have a soft, tender result.
Cut the dough in about 4- x 4-inch portions and place in a well greased 13- x 9- inch cake pan. Make a little well in each and fill with your favorite filling.
7. Cover and let rise (double) again, brush with butter.
8. Bake at 400 degrees f until brown. (I seldom time anything…this is the woman to blame it on!) Brush again with half butter and half “Pet” milk (canned evaporated milk…not fat free)
MIMI SAYS: If you want a crumb topping….Mix equal parts of flour and sugar, add enough melted butter to make crumbly mixture…add some vanilla (or more almond oil) if you want. Sprinkle on top of each (don't be stingy here!) before baking.
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