How to Make Delicious Homemade Kolaches
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- čas přidán 29. 08. 2024
- KOLACHES (written recipe below)
If you've never had a kolache, you're in for a real treat. Kolaches are enriched yeast rolls topped with a dollop of sweetened cream cheese and/or fruit jam (compote), sprinkled with streusel crumble, and baked to perfection.
Baking experience level: Intermediate, though an enthusiastic beginner could succeed.
Rising time: 2 1/2 hours
Bake time: 20-25 minutes
Ingredient prep time: 40 minutes
Cooling time: 20 minutes
Total time to table: About 4 hours
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RECIPE
Special Kitchen tools that would be nice to have handy: a dough scraper, a kitchen thermometer to measure milk/butter temperature, parchment paper, and a couple of sheet pans.
INGREDIENTS
DOUGH
3 cups all-purpose flour, plus more for dusting
1/3 cup granulated sugar
1 (1/4-ounce) envelope active dry yeast
1 cup whole milk warmed to 100-110°F
1/2 cup unsalted butter (1 4 oz. stick), melted and cooled
3 large egg yolks
1 teaspoon fine sea salt
2 tablespoons melted butter for brushing the top of kolaches
EGG WASH
1 egg yolk
1 tablespoon whole milk
CREAM CHEESE FILLING
8 ounces cream cheese (1 package), at room temperature
4 tablespoons powdered sugar
1 egg yolk
The juice from half a lemon.
STREUSEL CRUMBLE TOPPING
1/4 cup all-purpose flour
1/4 cup granulated sugar
2 1/2 tablespoons unsalted butter, melted
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DIRECTIONS
1. Make the dough.
• Add to a large mixing bowl, 1 cup whole milk warmed to 100-110°F (30 seconds on high in the microwave and cooled for a few minutes)
• To the milk, add 2 1/2 teaspoons active dry yeast (or one 1/4 ounce packet)
• Add 1/3 cup granulated sugar. (I mistakenly say 1/2 a cup in the video.)
• Add 1 cup of all-purpose flour.
• Add 1/2 cup unsalted butter that's been melted and allowed to cool to room temp.
• Add 3 egg yolks.
• Gradually stir in the remaining 2 cups of all-purpose flour.
• Add 1 teaspoon of fine sea salt.
• Turn dough out onto a well-floured counter and knead for 8 minutes -- until it's smooth, slightly tacky. Please watch video (3:22) to see this process. Because this is a sticky dough, a dough scraper is an essential tool.
2. Cover the dough and let it rise 1-1 1/2 hours (until nearly doubled).
3. Portion the dough into 15 dough balls. I use a digital scale to make 60-gram dough balls.
• Use a pastry brush to brush the dough balls with two tablespoons of melted butter (cooled for a few minutes)
Step 4. Cover the dough balls and let them rise for 1 hour.
5. Preheat oven to 375˚F.
Make the filling/toppings.
• EGG WASH -- in a small bowl, combine 1 whole egg and a tablespoon of butter and whip with a fork until blended.
• CREAM CHEESE FILLING -- in a mixing bowl, combine 8 ounces room-temperature cream cheese, 4 tablespoons powdered sugar, 1 egg yolk, the juice from half a lemon. Stir briskly until the mixture is smooth and creamy.
• STREUSEL CRUMBLE TOPPING -- In a small bowl, add 1/4 cup granulated sugar,
2 1/2 tablespoons melted butter. Stir with a fork to combine. Gradually add 1/4 cup all-purpose flour and mash with the fork until the mixture looks cohesive but granular.
6. Shape, fill, and top.
• SHAPE-- Use your index and middle fingers on each hand to create a well in each dough ball (see video)
• EGG WASH -- use a pastry brush to lightly brush the egg wash around the rim of each kolache
• FILL -- Spoon about 1 tablespoon of cream cheese filling in the well of each dough ball. Do the same for the fruit filling. You may combine fruit and cream cheese.
7. On the middle rack of your oven, bake the tray for 10 minutes at 375˚F, turn oven down to 350˚F and continue baking 10-15 min. You want the kolaches very lightly browned on the top.
8. Cover with another sheet pan or tin foil and let cool 20 minutes before serving. This keeps some of the moisture in the kolaches.
Enjoy!
Tom
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Kolaches were brought to the U.S. from the 'old country' by Czech immigrants. In some parts of Texas (most parts), kolaches are more popular than doughnuts. There are a number of states and towns in the U.S. with a large Czech population; they know kolaches!
In Austin, we lived very close to a bakery specializing in kolaches -- it was hard not to visit too frequently 🙂
One of the most interesting things about kolaches is the soulful bakers who make them. Check these CZcams clips out:
Czech Kolaches are a Prized Texas Tradition
Nicholas Maresh -- a young man from Rosenberg, TX
• Czech Kolaches are a P...
Old Main Street Bakery
Kolache Queen | Nebraska Stories
Nadine Raceks (She has since passed away.)
• Meet the Kolache Queen
Crazy Kolache Lady
Jodi Powers, Calvert, Texas (She has since passed away.)
• Crazy Kolache Lady
#kolaches #kolacherecipe #howtomakekolaches
Tom,
I made 3 batches of this dough since Friday. Today is Monday. The first run was a straight up kolache recipe. I am not Czech, but was born and grew up on their kolaches. And always wanted to make them but didn't have a good base recipe till yours. First I filled with double fillings. Cream cheese and fruit. Figs are just in, blueberries, and mandarine orange/pineapple. I froze the fillings in gallon ziplocs, which I also used to pipe them. Then defrosted the blueberry, cream cheese, and added peach to the next batch. Third batch I made a Sunday dinner roll. We made ham sandwiches out of it. I enriched that dough with double the yolks, some heavy cream, milk, and another stick of butter above the recipe. Left all other ingredients the same. I did toss a bit more flour till it had the same consistency of the base dough. EVERYTHING WAS INCREDIBLE!!! Thanks so much for your hard work on this recipe. ❤😊
Oh looks so yummy how i wish to taste and try that pastries.
I loved kolaches❤
Well done. Tom Doughjo is a great instructional video format for the beginner. A+! Very homey and inviting approach. Great voice.
Thanks, Grant. I appreciate the feedback, and I'm glad the video is inviting -- I'm practicing lots in the doughjo!
Hello Tom. I baked today this delicious Kolaches , it was very easy and fun to bake . Thanks a million for the recipe. Have a great Holiday Season. Love from Armenia 🎄🎄🥂🍾❤️❤️
Feeling very German. Or is it Czech? As good as the suspenders that hold up your pants! Not sticky, but velvety smooth. This is not tacky! Boise (and the rest the world) needs these kolaches!
Steven, you crack me up. Kolches all the way around!
@@tomsdoughjo1402 It's Kolace in Czech. Lolacz in Polish. But they are made through out the Slovak countries in Europe. They get their name from the Czech word Kolo which means wheel.
AWSOME, I’m gonna try this for sure, thanks for sharing
I really appreciate your recipe yours is the one that I've pretty much stayed with. I'm still struggling when to stop kneading or when it's enough. I also swapped 1/2 cup of the flour with potato flour today to see how that works out for the dough. Thanks for the guidance
Is a joy to watch you got a nice voice and I can’t wait to make this recipe of kolaches. But I do wonder for the KNEADING if using a KitchenAid mixer to knead, it would help?
I saw mostly raspberry filling over cheese...in Moravia
Forgot to include Flour in your directions.
Thanks very much for pointing that out, Jack. Eek! All the combining directions were missing too. I've added those essential details. Thanks again for your comment.
I grew up eating kolaches, since my mother's mother was Czech. When I make them, the dough always rises too much, and my filling sits on top like a hat, no matter how much I indent. Now, my whole family is gluten-free. 😒
Tunke yuo 🛎🛎🛎🥰👍👈