TBD on Ning

Kolaches (adapted from recipes found in Texas Monthly and the Houston Chronicle)
1 package of active dry yeast
1 cup of warm milk
1/4 cup sugar
3 cups of all-purpose flour
2 eggs
3/4 cup of melted butter
1 teaspoon of salt

In a large bowl, combine yeast, warm milk, sugar and one cup of flour. Cover and let it rise until doubled in size.
Beat together eggs, 1/2 cup of melted butter (reserve 1/4 cup for brushing on the pastry) and salt.
Add egg mixture to yeast mixture and blend.
Stir in about two more cups of flour, 1/2 cup at a time. The dough should be soft and moist.
Knead dough for about 10 minutes on floured surface. Don't worry, it’s a joy to knead as the dough is smooth and highly malleable.
Put dough in a greased bowl and let rise covered until doubled in size—about an hour.
After dough has risen, punch it down and pull off egg-sized pieces. In your hands, roll pieces into balls and then flatten to about three inches in diameter. Brush with melted butter.
Place flattened pieces on a greased cookie sheet, cover and let rise again for another half-hour.
After second rising, with your finger gently make an indention in the center of the dough (be careful not to flatten it too much) and fill with one tablespoon of fruit filling (recipe to follow) and sprinkle with posypka (recipe to follow).
Bake in oven at 375 degrees for 12 to 15 minutes. Brush with melted butter when you take them out of the oven and serve warm.

Kolache filling
1/2 pound of dried fruit such as apricots or prunes.
Sugar to taste
1/4 teaspoon of cinnamon
Lemon zest

Soak the dried fruit in water for a few hours or overnight.
When fruit is re-hydrated, cook on low for 15 minutes, adding sugar to taste (I find the fruit sweet enough so I don’t add sugar, but you may prefer it sweeter), cinnamon and lemon zest. Mash with a potato masher until you have a puree.

1/2 cup all-purpose flour
1/2 cup sugar
1 tablespoon butter
1/8 teaspoon cinnamon

Mix all ingredients until crumbly.

This recipe makes about 18 kolaches, depending on how large you make them. And the variations are endless. For additional flavor you can soak the dried fruit in tea such as Earl Grey or you could sprinkle goat cheese on the apricot kolaches before baking. You can also make sausage and jalapeno kolaches by wrapping the three-inch flattened piece of dough around a two-inch piece of sausage and a couple of pickled jalapeno slices.

Tags: Kolaches

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Replies to This Discussion

Thank you, Aggie!

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.


Kolache Dough
•1 cup warm milk
•3 1/2 cups flour
•1 egg
•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

2012 Caldwell Kolache Festival I attended last year.

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.




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