kolaches.

(something terrible is happening with the line breaks and i can't fix it.  i'm sorry for the ugly.)


you probably don't know what kolaches are unless you're from texas.  which is funny, because they're czech.  you might be able to find kolaches (kuh-LAH-cheez) in other parts of the country, but even if you do, i bet they aren't like the texas one.  these are a very specific blend of cultures and cuisines...think tex-mex...tex-czech?


anyways, i haven't had a kolache in my mouth since i moved away from houston eight years ago.  I WAS REALLY CRAVING KOLACHES.  thankfully, i found this absolutely amazing blog that provided a solution to my problem.  now, i've been eyeing this kolache recipe for a few months but it just seemed so intense with the whole yeast dough thing.  but i finally built myself up to it and i did it.  i made kolaches.  and i am so happy i did.


now, usually i adapt recipes to my own liking, but i'm not going to lie.  i almost word-for-word used the recipe from Homesick Texan.  so, i'll put it down here, but i want to give credit to the original source.


kolaches.


ingredients.
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


directions.
1.  in a large bowl, combine yeast, warm milk, sugar and one cup of flour. cover and let it rise until doubled in size.
2.  beat together eggs, 1/2 cup of melted butter (reserve 1/4 cup for brushing on the pastry) and salt.
3.  add egg mixture to yeast mixture and blend.
4.  stir in about two more cups of flour, 1/2 cup at a time. the dough should be soft and moist.
5.  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.
6. put dough in a greased bowl and let rise covered until doubled in size—about an hour.
7. 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.  if you are making jalapeno cheddar kolaches, place some cheese and jalapeno in the center of each piece, roll it up, seal the edges, and place seam-down on the cookie sheet.
8.  place flattened and/or rolled pieces on a greased cookie sheet, cover and let rise again for another half-hour.
9.  to make fruit-filled kolaches: 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).
10.  ake in oven at 375 degrees for 12 to 15 minutes. serve warm.


i decided to make two types of kolaches: apricot and jalapeno cheddar.  the jalapeno cheddar ones are self-explanatory and use shredded cheddar cheese and the pickled jalapenos from the jar (cut them into smaller pieces first).


here is the recipe for the apricot filling (you could use any dried fruit).




apricot filling.


ingredients.
1/2 pound of dried apricots
1/4 t cinnamon
1/4 t lemon zest


directions.
1.  soak the dried fruit in water for a few hours (i put them in water as i started the dough).
2.  when fruit is re-hydrated, cook on low for 15 minutes with cinnamon and lemon zest.
3.  mash with a potato masher until you have a puree.




posypka.

ingredients.
1/2 cup all-purpose flour
1/2 cup sugar
1 tablespoon butter
1/8 teaspoon cinnamon
directions.
1.  mix all ingredients until crumbly.


so these were a grand success if i do say so myself.  i think i liked the jalapeno ones better, but that could just be because i was craving those more.  hopefully this can hold me over for a few more weeks until i build up the courage to make them again!

apricots!

jalapeno cheddar surprise!!

this is what happens when i turn my back for five minutes.
gypsy's face full of flour gave her away.