Houston-Style Savory Ham and Cheese Kolaches
Embrace the heartwarming flavors of Texas with these Houston-style savory ham and cheese kolaches. Inspired by the cherished culinary traditions of Czech immigrants in the Texas Hill Country, this recipe captures the essence of a quintessential breakfast treat. These delightful pastries feature a soft, pillowy dough enveloping a rich and savory filling of tender cooked ham and luscious Swiss cheese. While this version may vary from the classic found in local donut shops, it offers a tantalizingly close experience, perfect for breakfast gatherings or a delicious snack. Before you embark on this cooking adventure, remember that humidity can affect your dough's texture, so adjust your flour accordingly. Start the sponge the night before to ensure a hearty rise and develop the flavors in this comforting dish.
N/A
Servings
400
Calories
9
Ingredients
Ingredients
Dry active yeast
1 tablespoon (No preparation needed)
All-purpose flour
2 cups, plus 1-3 cups as needed (Measured and set aside; additional flour may be needed during dough formation)
Milk
1 cup (Warmed)
Sugar
1/4 cup (No preparation needed)
Eggs
2 (Beaten)
Butter
1/2 cup, melted, plus 1/4 cup for brushing (Melted)
Salt
1 teaspoon (No preparation needed)
Cooked ham
8 ounces (Chopped)
Swiss cheese
8 ounces (Shredded)
Instructions
1
Prepare the sponge the night before: In a mixing bowl, combine 1 tablespoon of dry active yeast with 2 cups of all-purpose flour. Add 1 cup of warmed milk, 1/4 cup of sugar, and 2 beaten eggs. Pour in 1/2 cup of melted butter and mix thoroughly. Cover and refrigerate overnight to allow flavors to develop.
2
The next morning, gently stir the sponge to combine. Add 1 teaspoon of salt, then gradually incorporate all-purpose flour until a dough ball forms. Keep in mind, if the humidity is low, you may require as little as 1 cup, while high humidity may require an additional half cup.
3
Once your dough ball is formed, let it rest for 20 minutes to relax the gluten.
4
Knead the dough on a lightly floured surface for about 10 minutes, ensuring it remains soft and supple, adding flour as needed.
5
Transfer the kneaded dough into a lightly oiled bowl, turning the dough to coat it with oil. Cover and let it rise until doubled in size, approximately 1 hour.
6
In the meantime, combine 8 ounces of chopped cooked ham and 8 ounces of shredded Swiss cheese in a mixing bowl; set aside.
7
Once the dough has risen, punch it down gently to release the air. Divide the dough into 32 equal portions by halving, then halving again, until you achieve the desired size.
8
Flatten each piece into a 3-inch circle using your hand. Place approximately 1 tablespoon of the ham and cheese mixture in the center of each circle. Fold the edges over to enclose the filling and pinch the seams tightly to seal.
9
Arrange the filled kolaches seam-side down on greased baking sheets (using two sheets). Cover with a cloth and allow them to rise for another 30 minutes while preheating your oven to 375°F.
10
Brush the tops with the remaining melted butter before placing them in the oven. Bake for 12 to 15 minutes or until they achieve a beautiful golden hue without over-browning to ensure they remain moist.
11
Let the kolaches cool slightly before serving. They can also be frozen and reheated in the microwave for a quick breakfast treat.
Nutrition Information
23g
Fat
30g
Carbs
14g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Houston-Style Savory Ham and Cheese Kolaches?
They are soft, pillowy pastries enveloping a rich filling of tender cooked ham and luscious Swiss cheese, inspired by Czech traditions in Texas.
What is the origin of this recipe?
This recipe is inspired by the culinary traditions of Czech immigrants in the Texas Hill Country.
How many kolaches does this recipe make?
This recipe is designed to yield 32 equal portions.
What ingredients are needed for the sponge?
The sponge requires dry active yeast, all-purpose flour, warmed milk, sugar, beaten eggs, and melted butter.
Why should I start the sponge the night before?
Starting the night before allows the flavors to develop and ensures a hearty rise for the dough.
How should the sponge be stored overnight?
The sponge should be covered and refrigerated overnight.
When should salt be added to the dough?
Salt should be incorporated the next morning after the sponge has rested.
How does humidity affect the flour amount?
Low humidity may require only 1 cup of additional flour, while high humidity may require up to 1.5 cups.
How long should the dough rest before kneading?
The dough should rest for 20 minutes to relax the gluten.
How long do I need to knead the dough?
Knead the dough on a lightly floured surface for about 10 minutes.
What texture should the kneaded dough have?
The dough should remain soft and supple throughout the kneading process.
How long is the first rise after kneading?
The dough should rise in a lightly oiled bowl for approximately 1 hour or until doubled in size.
What is the filling made of?
The filling is a mixture of 8 ounces of chopped cooked ham and 8 ounces of shredded Swiss cheese.
How do I divide the dough into 32 portions?
Divide the dough by halving it repeatedly until you have achieved 32 equal pieces.
How do I shape each kolache?
Flatten each piece of dough into a 3-inch circle using your hand.
How much filling goes into each pastry?
Place approximately 1 tablespoon of the ham and cheese mixture in the center of each circle.
How do I seal the kolaches?
Fold the edges over the filling and pinch the seams tightly to ensure they are sealed.
How should the pastries be placed on the baking sheet?
Arrange the filled kolaches seam-side down on greased baking sheets.
How long is the second rise?
Cover the kolaches and allow them to rise for another 30 minutes before baking.
What is the correct oven temperature for baking?
The oven should be preheated to 375 degrees Fahrenheit.
What should be applied to the tops before baking?
Brush the tops of the pastries with melted butter.
How long do the kolaches bake?
Bake them for 12 to 15 minutes.
How do I know when they are finished baking?
They are done when they achieve a beautiful golden hue without being over-browned.
Can these kolaches be frozen?
Yes, they can be frozen and reheated later.
What is the best way to reheat them?
They can be quickly reheated in the microwave.
What is the calorie count per serving?
The estimated calorie count is 400 calories per serving.
What is the protein content per serving?
Each serving contains approximately 14 grams of protein.
What type of yeast is required?
The recipe calls for 1 tablespoon of dry active yeast.
Is this recipe exactly like donut shop kolaches?
It may vary from classic shop versions but offers a tantalizingly close and heartwarming experience.
Can I adjust the flour amount?
Yes, you should adjust the flour based on local humidity to ensure the dough forms correctly.