Any recipes for Kolaches???

[kwormann]

Kolaches are German (although some say Polish) stuffed bread. I love to pick them up for breakfast w/ eggs, cheese and sausage, except they are soooo fattening. I would love a recipe so I could try to lighten them up!!

Kim http://www.cookinglight.com/bbs/smile.gif http://www.cookinglight.com/bbs/smile.gif http://www.cookinglight.com/bbs/smile.gif

[pvavricka]

I really hope you get a response on these! My Gramma used to make them for us and I just loved them. I'm just settling into a new house and will look through her cookbooks when I get a chance and will email it to you. Of course, it will be the totally fattening recipe, since it will be from the 30's or 40's.

Good Luck,

Penny

[kwormann]

Yea Penny! I look forward to seeing the recipe! I would love to make them when my mom comes for Thanksgiving, if you find it in time!

Kim http://www.cookinglight.com/bbs/smile.gif http://www.cookinglight.com/bbs/smile.gif http://www.cookinglight.com/bbs/smile.gif

[sneezles]

I live in a very Czech community and I'd bet they'd lay claim to kolaches! I have a local cookbook and could post on Friday but do you want the meat (sausage) ones because here the fruit ones are the most popular?

[This message has been edited by sneezles (edited 11-10-2000).]

[kwormann]

Actually, the sausage one is the one I want! I love it for breakfast!

Thanx http://www.cookinglight.com/bbs/smile.gif http://www.cookinglight.com/bbs/smile.gif http://www.cookinglight.com/bbs/smile.gif

kim

[sneezles]

Kim
Here is the recipe from the SPJST 100th Anniversary Cookbook (c1997)

Sausage Kolaches
(Pigs in a blanket)

2 cups milk
1/2 cup margarine
1/2 cup sugar
1 1/2 tsp salt
1/4c warm water
1 pkg. active dry yeast
7 cups flour
1 tsp sugar
1/3 cup melted margarine
link sausage or breakfast link sausage
(Note: the recipe does not call for a specific amount of sausage. Having eaten amny of these made by local women, the sausage could be breakfast or what they call fresh sausage-it's not smoked-and it's cut into 2 1/2 inch lengths)

Scald milk, add margarine, 1/2c sugar, and salt. Stir to disolve and melt ingredients. Set aside to cool to lukewarm(my guess wuold be 95º-100º). In another bowl, dissolve yeast with the 1 tsp sugar in the warm water. Add the yeast mixture to the milk mixture. Stir in enough flour to make a medium soft dough. Let the dough rest 10 minutes, then work dough in the bowl until smooth, about 10 minutes. Cover tightly and let stand in a warm place until double in bulk.

Punch down dough. Cut or pinch pieces of dough about the size of an egg. Flatten each piece to about three inches in diameter. Place a piece of pre-cut sausage (about 2 1/2 inches in length) or a breakfast link in the center of each piece of dough. Pinch opposites sides together, covering the sausage, you can close the ends or leave them open. After all are made and placed in a greased baking pan, brush the tops of each with the melted margarine. Place the kolaches in the pan smooth side up and close together but not touching. Cover lightly with a cloth and allow to rise again until double in size. Bake at 400º, 18-20 minutes or until a delicate golden brown. Beast eaten warm, but also freezes well after cooling completely.

Shirley (Drexler) Moczygemba
Lodge 32

Kim,
One of the things that I love about this cookbook is that they are old family recipes that were written down for this book so some things are not that clear. There are about 20 kolache recipes in this book and only one says that it makes about 7 dozen. One recipe specifically calls for hog lard! I have never attempted to make them because it is so much easier to buy them or my neighbor brings me some when she makes them. Hope you do try them and let me know how it turns out!

[pvavricka]

Thanks for posting the recipe! I never had any meat kolaches, always the fruit. My Gramma was half Bohemian and half German and Bohemia, which is now some other Chec country, is where she learned how to make these. I'll still track down my Gramma's recipe for you, but still not ready to get the cookbook out yet...still need more new furniture! Besides, once my cookbook collection comes out of the boxes, I'll spend too much time re-reading them!

Penny

[andi]

Originally posted by sneezles:
I live in a very Czech community and I'd bet they'd lay claim to kolaches!

[This message has been edited by sneezles (edited 11-10-2000).]

I grew up in a Czech community and Kolaches were a main staple! The prune and cherry were my favorites. I hope someone can find a recipe for these. It will bring back fond childhood memories!!!

[Grace]

I was going to say, being German, we've never eaten these, and I've never seen them in Germany, so they must be Czech. I do make something called "kolacky's", but they are different entirely - thin rounds of flaky pastry (made with cream cheese and butter) with a dallop of filling in the middle (I like apricot), then baked, and sprinkled with powdered sugar. These are actually my specialty, and the one thing I am requested to bake most. I'm sure I make hundreds and hundreds of these a year. I already posted the recipe here once, but I would post it again if anyone is interested.

Grace

[sneezles]

Penny
I've learned since living here that most of the Bohemians are from Moravia which is part of the Czech Republic. Of all the kolaches that I've tried the fruit are my favorite but I cannot stand the poppy seed ones. They are shaped like the meat ones but FULL of poppy seeds, they are very popular but I feel like I'm dumping a whole bottle of seeds down my throat!

[pvavricka]

Yuck! That sounds like way too many poppy seeds to me!! I've never had those, and I really doubt I will. I really don't know too much about Bohemia...my friends call me the wild Bohemian gypsy! (No country) Anyway, my Dad loves the fact that I try and cook foods that his Mom made for him. Sneezles, if you get ahold of any other authentic recipes, could you post them or email me?

Thanks so much!

Penny

[andi]

Originally posted by sneezles:
andi
I have recipes for the fruit one. Will post after I enter it in the CookPac, where I can edit my multiple typos!

Thank you! Thank you! Can't wait to try my hand at these http://www.cookinglight.com/bbs/smile.gif

[sneezles]

andi,
Not having too much luck posting this but I'll keep try! I copied the recipe as it appears in the cookbook. Sort of amusing to read but I hope not too confusing! Gook luck and let me know if you try them, I might just do them myself!

CookWare(tm) from Cooking Light(r)

Best Ever Kolache

SOURCE: SPJST 100th Anniversary Cookbook YEAR: PAGE: 272-273

INGREDIENTS FOR 48 SERVINGS:
3 pkgs dry yeast
1/2 cup lukewarm water
1/2 cup sugar
4 eggs, beaten
1 cup sour cream
1/2 cup melted chicken fat or other shortening
1 pkg vanilla pudding mix
5 cups flour (with the 1 pkg vanilla pudding mix added and blended

INSTRUCTIONS:
Dissolve yeast in water in a very large bowl or crock. Add sugar to yeast
after it is dissolved. Next add eggs, sour cream, and melted fat. Mix well.
Add 3 cups of flour first and mix well. Then gradually add remaining flour.
Dough should be soft and rather sticky. Turn dough out onto floured pastry
cloth and knead about 3 minutes until smooth and elastic. Grease bowl, place
dough inside, turning to grease top. Cover with plastic or a clean cloth.
Place in a warm draft-free place and let raise until doubled.
Shape dough into small balls and place a greased cookie sheets about 1 inch
apart. Let rise until light. Push down centers with index fingers and fill
with any of the following fillings. Let rise until very light and bake in 400º
oven for 12 minutes. Makes about 4 dozen smaller kolaches.

Prune filling:
2 cup ground, cooked prunes
1/2 cup sugar
1 tsp cinnamon
1/2 tsp grated lemon rind
1/2 tsp nutmeg
1 tsp grated ornge rind
1 tsp vanilla
1/8 tsp salt

Combine all ingredients. Add prune juice for desired consistency. If filling
bulles out too much adda couple tablespoons of stabilizer (purchase at a
commercial bakery) may be added to the sugar wihle mixing.

Cherry filing:
1 can red sour pitted cherries
1 cup sugar
6 tbs cornstarch
1 tsp red food coloring
1/2 tsp almond flavoring

Drain cherries, reserving liquid. Combine sugar and cornstarch in pan. Add
cherry juice and food coloring. Cook, stirring constantly until thick and
clear. Remove from heat and add cherries and flavoring. Cool.

Cottage Cheese Filling:

one 1 pint carton small curd creamed cottage cheese
2 egg yolks, beaten
3 tbs sugar
1/8 tsp salt
2 heaping tsp flur

Beat egg yolks with sugar, salt, flour and raisins. Add to cottage cheese and
mix well.

Pineapple Filling:

1 2/3, cup canned shredded pineapple
1 tbs lemon juice
2 tbs cornstarch
1 egg, beaten
1 tbs butter
1/4 tsp salt

Cook together until thick. Cool.

Crumb Topping:

1/2 cup sugar
3/4 cup flour
1/3 cup butter or margarine

Mix together. Use fingers and mix well. When kolaches have been filled, put
about 1/2 tsp of crumb topping in the center of filling before baking. When
kolaches are baked, lightly brush with melted shortening to give a more
finished looking baked kolaches.

Emily Mikeska Stuteville
Lodge 47

Some of the fillings have ingredients not listed in the ingredient list, ie. the raisins. I imagine if you do the prune filling that you wouldn't need that stabilizer just turn the heat down. You can also use canned pie filling.




[This message has been edited by sneezles (edited 11-11-2000).]

[Beth]

I can't type it up now, but Joy of Cooking (the orginal, don't know if it's in the new version) has a recipe for the fruit filled kolaches that has a sour cream dough (PP611-612 under kolatchen) . I have made it once or twice and was very happy with the results.

[sneezles]

andi
I have recipes for the fruit one. Will post after I enter it in the CookPac, where I can edit my multiple typos!