KOLACHE RECIPE AND STORY
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KOLACHE RECIPE AND STORY
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Nellie Vincent recommends an article. PublicFriendsOnly MeCustomClose Friendsmy listSee all lists...Smiley High Schoolharris county clerk officeFamilyAcquaintancesGo Back hey great story and recipe w
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KOLACHE RECIPE AND STORY

posted at 2/14/2013 6:54 AM EST
Posts: 1952
First: 12/5/2010
Last: 4/16/2014



Nellie Vincent recommends an article.
PublicFriendsOnly MeCustomClose Friendsmy listSee all lists...Smiley High Schoolharris county clerk officeFamilyAcquaintancesGo Back
hey great story and recipe
www.chron.com/life/food/article/Meet-the-21st-century-kolache-4233482.php#src=fb" target="_blank" class="_8o _8t lfloat">
www.chron.com
There is a moment at Victoria Rittinger's celebrated kolache parties when her guests, who've been sipping champagne or mixing themselves cocktails in her airy d...owntown loft, move with an animal pur...pose towards her orderly kitchen. Interestingly, aside from the introduction of a few hybrid Tex-Mex and Cajun versions laced with salsa ranchera or boudin, the genre has remained rooted in the 19th and 20th century, with a familiar range of fruit fillings - cherry, apple, apricot, peach - joining the savory sausage pigs-in-a-blanket versions. Depending on the time of year, her guests can pick from local goat cheese and fig preserves cut with a resinous twinge of bay laurel leaf or a quartet of rambunctious boudins and sausages foraged from southwest Louisiana. Working out of Katy's kitchen and garage, in which lurked a huge commercial dough proofer, "Aunt Katy buttered, and Mama rolled," recalls Karen. [...] I made Grandma Elsie sit with me last year. [...] single grandmother-superintended session during which Victoria mixed the kolache dough by hand with a wooden spoon, she forswore the traditional method in favor of her countertop mixer. Victoria also started laying in a treasure trove of jams, preserves and relishes as kolache fillings, working from her extensive collection of cookbooks. Pretty soon, people were begging for demos and wheedling invitations, and the kolache parties were born: all-day weekend affairs at which friends would drift in bearing potluck treasures, drinking and gossiping and watching football, baseball or terrible old movies while the kolaches took their own sweet time being born. To fill the void before the kolaches finish baking, Victoria sets out whatever treats she's concocted ahead of time: a crock of pork rillettes; meaty little turnovers in crusts enriched with one of the animal fats she keeps in her pastry drawer; a pâté of heirloom pig pureed with Lucky Layla butter. [...] when Grandma Elsie and Karen came over one fall afternoon for a kitchen photo shoot, the generational push-and-pull over technique, philosophy and the state of the kolache arts was the stuff of an HBO sitcom. The trio reminisced about kolaches past: the way they'd tote 50-pound bags of flour and sugar up to family reunions at Lake Buchanan, with Aunt Katy in charge of securing a huge crate of farm eggs; or the time at that party for a priest departing the predominantly Czech community of Beasly, when Grandma ignored the buffet, preferring to "just stand there and eat kolaches." Cars from the relatives' and friends' outlying farms were always pulling into the driveway at the magic hour, as if drawn by a bell. Elsie's mother, who cooked for a farm brood of eight children, a husband and assorted field hands, "never bought a store-bought loaf of bread in her life," according to Karen. [...] when called upon to bake pies at one of her stepmother's epic Thanksgiving cook-a-thons, she panicked - then plunged in, found an affinity for the meticulous art of baking and never looked back. [...] there's a frisky apricot version; or that rambunctious Three-Pepper Jelly kolache that sets sweet heat against the tangy savor of whipped cream cheese. Has the one made with Haven chef Randy Evans' thyme-touched Four Citrus Preserves got it over the one topped with June's Joy goat cheese and pickled raisins spiked with mustard seeds? Combine yeast with 2 tablespoons sugar and warm water directly in mixing bowl and allow it to proof until foamy. [...] either mixing by hand or with a countertop mixer's dough hook, add just enough of the remaining 6 cups of flour to achieve a texture that changes from sticky to slightly tacky to smooth. Let the finished dough ball rise in a buttered bowl, brushing it with butter and covering it with a tea towel. Break off pieces of dough to make 1½-ounce balls, weighing them on a kitchen scale covered with plastic wrap. Place on greased cookie sheets, brush with butter, cover with a tea towel and allow to rise until double in size. [...] take each ball of risen dough and use your thumb to make an indentation in the center, turning, tugging and shaping the circle until the depression is big enough to hold several tablespoons of filling. During these final risings, for either the fruit or sausage versions, you can mist the kolaches with a spray of olive oil intermittently to keep a crust from forming on the dough.See More
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Re: KOLACHE RECIPE AND STORY

posted at 2/14/2013 7:11 AM EST
Posts: 1952
First: 12/5/2010
Last: 4/16/2014

Adapted from the recipe of Katy Brandl of Hungerford

Makes 4 dozen

2 packages yeast

2 tablespoons sugar

½ cup warm water

1 cup sour cream

1 cup whole milk

8 cups flour, divided use

½ cup melted butter

2 eggs, beaten

½ cup sugar

2 teaspoon salt

½ cup melted butter for brushing

Your favorite preserves or filling

Instructions: Combine yeast with 2 tablespoons sugar and warm water directly in mixing bowl and allow it to proof until foamy. Mix in the sour cream and milk. Measure out two cups of flour and add just enough to get a pancake-batter texture. Mix in melted butter, eggs, sugar and salt.

Then, either mixing by hand or with a countertop mixer's dough hook, add just enough of the remaining 6 cups of flour to achieve a texture that changes from sticky to slightly tacky to smooth.

Pat the dough to feel it as you go. When you've got it right, the dough should feel smooth and satiny. (Caution: it's better to add too little flour, which can be supplemented, than too much, which toughens the dough.)

Let the finished dough ball rise in a buttered bowl, brushing it with butter and covering it with a tea towel. It can proof nicely in an oven with its light turned on. It should proof about an hour and a half, or until doubled in bulk, depending on the ambient temperatures and humidity.

Butter the cookie sheets, or bacon-grease them if you like. Punch down the dough ball. Break off pieces of dough to make 1½-ounce balls, weighing them on a kitchen scale covered with plastic wrap.

For fruit kolaches: Shape the balls into smooth rounds with seams on the bottom. Place on greased cookie sheets, brush with butter, cover with a tea towel and allow to rise until double in size. Then take each ball of risen dough and use your thumb to make an indentation in the center, turning, tugging and shaping the circle until the depression is big enough to hold several tablespoons of filling.

Line up unbaked kolaches shoulder to shoulder on greased cookie sheets and fill with mixtures of choice. Brush with butter, cover with a tea towel and set aside to rise again until they regain the size they reached previously.

Preheat the oven to 375 degrees if it's conventional, 350 degrees if it's convection

Note: During these final risings, for either the fruit or sausage versions, you can mist the kolaches with a spray of olive oil intermittently to keep a crust from forming on the dough. When the kolaches are puffy, brush them with butter again and bake them for 10 minutes in the preheated oven, then rotate the pans and bake 5 minutes more until golden brown.

Caution: it's better to undercook than overcook. Brush with butter one final time when the kolaches come out of the oven.

For sausage kolaches: Break off dough into 1½-ounce pieces, roll into balls, then use a rolling pin to stretch the balls into oblongs. Place cut-to-fit sausage in the center of each oblong, pinching the sides up along its length and turning the seams to the bottom.

Line up closely on greased cookie sheets. Brush with butter, cover with a tea towel and set aside to rise for 90 minutes or until doubled in bulk.

Bake in preheated oven for 10 minutes; then rotate pans and bake 5 minutes more until golden brown. Brush with butter one last time when they come out of the oven.

Re: KOLACHE RECIPE AND STORY

posted at 2/14/2013 8:23 AM EST
Posts: 3538
First: 1/16/2009
Last: 4/16/2014
Thanks for the story and the recipe.

Re: KOLACHE RECIPE AND STORY

posted at 2/14/2013 10:01 AM EST
Posts: 1856
First: 10/8/2010
Last: 2/12/2014
Thanks, Nellie.  Interesting story and good recipe.  I'd use parchment instead of greasing a cookie sheet.  Much easier clean up.

Re: KOLACHE RECIPE AND STORY

posted at 2/14/2013 10:07 AM EST
Posts: 612
First: 10/17/2012
Last: 4/9/2013
 Wow! thanks for the recipe and the story was so interesting!

Re: KOLACHE RECIPE AND STORY

posted at 2/14/2013 11:35 AM EST
Posts: 1952
First: 12/5/2010
Last: 4/16/2014
In Response to Re: KOLACHE RECIPE AND STORY:
Thanks, Nellie.  Interesting story and good recipe.  I'd use parchment instead of greasing a cookie sheet.  Much easier clean up.
Posted by JUDY O


if i used the parchment paper  i would still butter it  like she says  it adds to the softness

Re: KOLACHE RECIPE AND STORY

posted at 2/14/2013 1:40 PM EST
Posts: 959
First: 1/20/2010
Last: 4/13/2014
Thanks for the story and the recipe. I enjoy this site a lot.

Re: KOLACHE RECIPE AND STORY

posted at 2/14/2013 3:30 PM EST
Posts: 1073
First: 11/14/2008
Last: 4/7/2014
Thanks for the recipe - sounds very good!

Re: KOLACHE RECIPE AND STORY

posted at 2/14/2013 6:14 PM EST
Posts: 1417
First: 10/26/2009
Last: 3/15/2014
Interestingly, the recipe I have been using for 40 years (LOL!!!) does not have milk or sour cream in it, but the rest of the ingredients and directions are very similar to the above recipe Nellie posted. I DO use parchment paper, unbuttered, and the kolaches come out just fine. Per the instructions our Czech friend gave me, I roll out the dough and cut with a shot glass. The remaining dough I roll into a ball in the palm of my hand, as the instructions above. They are best eaten fresh out of the oven!

Re: KOLACHE RECIPE AND STORY

posted at 2/14/2013 11:32 PM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
Thanks Nellie for all the info and recipe for the Kolache.I never knew about the savory filling.I love this site there are always things to learn here.

Re: KOLACHE RECIPE AND STORY

posted at 2/15/2013 9:14 AM EST
Posts: 1952
First: 12/5/2010
Last: 4/16/2014
In Response to Re: KOLACHE RECIPE AND STORY:
Interestingly, t he recipe I have been using for 40 years (LOL!!!) does not have milk or sour cream in it , but the rest of the ingredients and directions are very sim ilar to the above recipe Nellie posted. I DO use parchment paper, unbuttered, and the kolaches come out just fine. Per the i nstructions our Czech friend gave me, I roll out the dough and cut with a shot glass. The remaining dough I rol l into a ball in the palm of my hand, as the instructions above. They are best eaten fresh out of the oven!
Posted by Verlee T


verlee,
reading the story kind of gives you the original recipe she adapted and her reasons   and the three people in her kitchen are each using a different method of forming the kolaches
and she uses the butter to soften them   putting on more after they're done
my friends mixed and made them by touch as described in the story

Re: KOLACHE RECIPE AND STORY

posted at 2/15/2013 9:16 AM EST
Posts: 1952
First: 12/5/2010
Last: 4/16/2014
In Response to Re: KOLACHE RECIPE AND STORY:
Thanks Nellie for all the info and recipe for the Kolache.I never knew about the savory filling.I love this site there are always things to learn here.
Posted by gale g


gale,
my favorite fruit filling is apricot, followed by the cottage cheese ones

Re: KOLACHE RECIPE AND STORY

posted at 2/15/2013 1:08 PM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
In Response to Re: KOLACHE RECIPE AND STORY:
In Response to Re: KOLACHE RECIPE AND STORY : gale, my favorite fruit filling is apricot, followed by the cottage cheese ones
Posted by nellie v


Nellie I should be ashamed of myself but I like them all !  Embarassed My favorite are probably the apricot and cheese also.But I sure would like to taste them with the savory fillings.I am going to look for them the next time we go to the market.There are so many good things there all under one roof and the produce is outside but undercover.If you ever come to Cleveland it's a must see for anyone who loves food.It's been featureed a few times on some of the cooking shows.

Re: KOLACHE RECIPE AND STORY

posted at 3/1/2013 9:14 AM EST
Posts: 1952
First: 12/5/2010
Last: 4/16/2014
gale,
speaking of savory
houston is currently enjoying it's world's largest rodeo and fat stock show       21 days
and the tv stations are showing a lot of the food items available every day  a LOT    of stuff

this morning they went to the kolache  bakery there on the grounds for the show

they had kolaches stuffed with a lot of things           she ate one w/  chopped bbq beef  and said it was great      also pulled pork, boudin etc and who knows what else    a very large concession even for rodeo

personally, i thought the meat to dough ratio too high        more like a fried pie   i would want more dough around mine

Re: KOLACHE RECIPE AND STORY

posted at 3/1/2013 1:28 PM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
In Response to Re: KOLACHE RECIPE AND STORY:
gale, speaking of savory houston is currently enjoying it's world's largest rodeo and fat stock show       21 days and the tv stations are showing a lot of the food items available every day  a LOT    of stuff this morning they went to the kolache  bakery there on the grounds for the show they had kolaches stuffed with a lot of things           she ate one w/  chopped bbq beef  and said it was great      also pulled pork, boudin etc and who knows what else    a very large concession even for rodeo personally, i thought the meat to dough ratio too high        more like a fried pie   i would want more dough around mine
Posted by nellie v


Nellie I need to fly to Texas right now because this is making me hungry ! I really want to taste that boudin.I'm going to look for that at the market also.I love to try new things you never know it might be the best thing you have ever tasted.Thanks

Re: KOLACHE RECIPE AND STORY

posted at 3/1/2013 2:31 PM EST
Posts: 1952
First: 12/5/2010
Last: 4/16/2014
they also have a new treat at rodeo         bacon flavored cotton candy   and    fried cinnamon rolls
and fried a pbj s'mor for a few

Re: KOLACHE RECIPE AND STORY

posted at 3/1/2013 4:38 PM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
My husbands Mother was Czech and I never met her.  I am sorry that I missed out on some delightful recipes.  I might have to talk to his sister to see if she has any old family recipes that I could have. 
I have no idea what I would do with 4 dozen of these little "fat bombs" They sound heavenly.  If anyone wants to make them and send them to me I will welcome them with open mouth and arms.

Re: KOLACHE RECIPE AND STORY

posted at 3/1/2013 5:39 PM EST
Posts: 1952
First: 12/5/2010
Last: 4/16/2014
In Response to Re: KOLACHE RECIPE AND STORY:
My husbands Mother was Czech and I never met her.  I am sorry that I missed out on some delightful recipes.  I might have to talk to his sister to see if she has any old family recipes that I could have.  I have no idea what I would do with 4 dozen  of these little "fat bombs" They sound heavenly.  If anyone wants to make them and send them to me I will welcome them with open mouth and arms.
Posted by nikki p


just wait until hubby is back at day out     make them and take for treats
i don't think they freeze well   or store well   for very long
they are better fresh   maybe try a half recipe

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