I had heard of kolaches but had never tried them until this morning. However, they were nothing like the recipe or the picture! I stopped by the Southern Maid Doughnuts & saw them on the menu. What I got was a similar pastry but the filling was sausage & cheese. Did I get gypped?
Many donut shops call pig in the blankets, kolaches. But some kolaches do have sausage filling.
Oh, okay but I think the ones in the picture look tastier!
Yes, the ones above were baked and given to me by a friend on Valentine's Day.
Another kolache recipe: http://www.servedraw.com/2010/08/off-road-kolaches-are-the-new-sand...
•1 cup warm milk
•3 1/2 cups flour
•1 package dry yeast
•1/3 cup sugar
•1/3 cup butter, melted
•1 teaspoon salt
Put 1/3 cup warm milk and 1 teaspoon sugar in a cup, stir.
Add yeast and stir until dissolved. Let it stand and get bubbly.
Pour flour in a large bowl.
Add warm milk, eggs, sugar, melted butter, salt and yeast mixture at once, mix and knead until smooth. Let rise again.
Divide into 2-ounce portions, roll in to a ball, place on a cookie sheet and let rise again.
Make a depression on the middle of the dough ball and fill up with your favorite fruit pie filling.
Place 2 to a cookie sheet, let rise 10 minutes. Brush tops lightly with melted butter and bake for 20 to 25 minutes at 350 degrees. When golden brown remove from oven — brush tops with butter while kolaches are still hot.
From Kolache Factory
Double Cheese Kolaches from Canada
Double Cheese Kolaches
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.
By The Canadian Living Test Kitchen
Source: Canadian Living Magazine: June 2010
2/3 cup (150 mL) milk
1/4 cup (60 mL) unsalted butter
3 tbsp (45 mL) granulated sugar
3/4 tsp (4 mL) salt
1/4 cup (60 mL) warm water
1-1/2 tsp (7 mL) active dry yeast
2 egg yolks
2-1/2 cups (625 mL) all-purpose flour
1/4 cup (60 mL) 4% cottage cheese
1/2 cup (125 mL) cream cheese, softened
2 tbsp (30 mL) granulated sugar
1 egg yolk
1/2 tsp (2 mL) finely grated lemon rind
2 tbsp (30 mL) all-purpose flour
1-1/2 tbsp (21 mL) granulated sugar
1 tbsp (15 mL) butter, softened
In small saucepan, heat milk, 3 tbsp (45 mL) of the butter, all but 2 tsp (10 mL) of the sugar and salt until butter is melted and sugar is dissolved. Let cool to lukewarm.
In large bowl, dissolve remaining sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. Whisk in milk mixture and egg yolks. Stir in 2 cups (500 mL) of the flour to form shaggy dough.
Turn out onto lightly floured surface; knead, adding as much of the remaining flour as necessary, until smooth and elastic, 10 minutes. Place in large greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place until doubled in bulk, about 1-1/2 hours.
Divide dough into 12 pieces. Shape each into ball, stretching and pinching dough underneath to smooth tops. Place, 1 inch (2.5 cm) apart, in parchment paper–lined 13- x 9-inch (3.5 L) metal cake pan, pressing to flatten slightly. Melt remaining butter; brush over tops. Cover with plastic wrap and let rise until doubled in bulk, about 1 hour.
Topping: In small bowl, whisk flour with sugar. Using fingertips, work in butter until crumbly. Set aside.
Filling: In small strainer, press cottage cheese to drain off moisture. In bowl, beat together cottage cheese, cream cheese, sugar, egg yolk and lemon rind until smooth.
Using fingers, make indentation in each ball. Spoon about 1 tbsp (15 mL) filling into each; sprinkle with crumb topping.
Bake in 350°F (180°C) oven until golden, about 35 minutes. Let cool in pan on rack.
The designation Wiener Schnitzel first appeared in the 19th century, with the first known mention in a cookbook from 1831. In the popular southern German cookbook by Katharina Prato, it was mentioned as eingebröselte Kalbsschnitzchen (roughly, 'breaded veal cutlets').
According to a tale, field marshal Joseph Radetzky von Radetz brought the recipe from Italy to Vienna in 1857. In 2007, linguist Heinz Dieter Pohl could prove that this story had been invented. According to Pohl, the dish is first mentioned in connection with Radetzky in 1869 in an Italian gastronomy book (Guida gastronomica d'Italia), which was published in German in 1871 as Italien tafelt, and it is claimed that the story instead concerned the cotoletta alla milanese. Before this time, the story was unknown in Austria. The Radetzky legend is however based on this book, which claims that a Count Attems, an adjutant to the emperor Franz Joseph I of Austria gave a notice from Radetzky about the situation in Lombardy and mentioned a tasty veal steak in a margin note. After Radetzky had returned, the emperor personally requested the recipe from him.
Pohl relates this anecdote with the words: "This story is scientifically meaningless, it does not cite any sources and it is not mentioned […] in the literature about Radetzky. No such Count Attems appears in any biographical work about the Austrian monarchy, which would have corresponded to this time and position."
Pohl doubts that Wiener schnitzel came from Italy at all, with the basis that in the other "imported dishes" in Austrian cuisine, the original concept is mentioned, even if in Germanised form, such as in goulash or Palatschinke (that is, pancake), and the schnitzel does not appear even in specialised cookbooks about Italian cuisine.
Pohl hints that there had been other dishes in Austrian cuisine, before the Schnitzel, that were breaded and deep fried, such as the popular Backhendl, which was first mentioned in a cookbook from 1719. The Schnitzel was then mentioned in the 19th century as Wiener Schnitzel analogically to the Wiener Backhendl.
Documents in the Milan archive of Saint Ambrose dated 1148 use the Latin name lumbolos cum panitio, which can be translated as "little chops with breadcrumbs". This can be a hint that a dish similar to the cotoletta alla milanese already existed at that time.
In 1887, E. F. Knight wrote of a Wienerschnitzel ordered in a Rotterdam cafe, "as far as I could make out, the lowest layer of a Wienerschnitzel consists of juicy veal steaks and slices of lemon peel; the next layer is composed of sardines; then come sliced gherkins, capers, and diverse mysteries; a delicate sauce flavours the whole, and the result is a gastronomic dream."
Whereas the original Austrian Wienerschnitzel only includes lemon and parsley as garnishes, in the Nordic countries it is typically also garnished with a slice of anchovy and capers.
The dish is prepared from veal slices, butterfly cut, about 4 millimetres (0.16 in) thin and lightly pounded flat, slightly salted, and rolled in milk, flour, whipped eggs, and bread crumbs. The bread crumbs must not be pressed into the meat, so that they stay dry and can be "souffléd". Finally the Schnitzel is fried in a good proportion of lard or clarified butter at a temperature from 160 to 170 °C until it is golden yellow. The Schnitzel must swim in the fat, otherwise it will not cook evenly: the fat cools too much and intrudes into the bread crumbs, moistening them. During the frying the Schnitzel is repeatedly slightly tossed around the pan. Also during the frying, fat can be scooped from the pan with a spoon and poured onto the meat. The Schnitzel is cooked after it turns golden yellow or brown.
The dish is traditionally served in Austria with Butterhead lettuce tossed with a sweetened vinaigrette dressing, optionally with chopped chives or onions), potato salad, cucumber salad, or parsley potatoes. Currently[when?] it is also served with rice, french fries or roasted potatoes. In earlier days, the garnish consisted of capers and anchovies,nowadays a lemon slice and parsley are more common.
Pork schnitzel variation stuffed with fried mushrooms and onions (Fuhrmann Schnitzel vom Schwein), served with mashed potato and side salad
A popular variation is made with pork instead of veal, because pork is cheaper.
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