Texas-Style Kolaches: A Sweet Tradition
Experience the delightful taste of Texas with these traditional kolaches, inspired by the renowned bakery in West, Texas. These soft, pillowy pastries are filled with a variety of delicious fillings, from fruit to cream cheese, making them perfect for breakfast, brunch, or a sweet snack. Whether enjoyed fresh out of the oven or shared with friends and family, these kolaches bring a taste of Texas heritage right to your kitchen. The recipe is adaptable, so feel free to experiment with your favorite fillings while ensuring a delectable treat that everyone will love!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
milk
1 (scalded)
sugar
1/2 (granulated)
butter
1/2 (melted)
dry yeast
1 (1/4 ounce) package (active)
large eggs
3 (beaten)
salt
1 (teaspoon)
flour
5 (all-purpose)
Instructions
1
Begin by scalding the milk in a saucepan over medium heat. Once heated, remove from heat and stir in the sugar and butter until dissolved. Allow the mixture to cool until it's warm to the touch, then sprinkle the dry yeast on top and let it sit for about 5-10 minutes until frothy.
2
In a separate mixing bowl, combine the flour and salt. Once the yeast mixture is activated, add the beaten eggs to it and mix well.
3
Gradually blend the flour mixture into the yeast mixture, using a mixer on low speed. Once the dough becomes too thick for the mixer, switch to your hands to knead in the remaining flour until the dough is soft and elastic, leaving the sides of the bowl.
4
Shape the dough into a ball, cover it with a clean kitchen towel, and let it rise in a warm place until it doubles in size, about 1-2 hours.
5
Once the dough has risen, turn it out onto a lightly floured surface. Gently knead the dough for a few minutes, then divide it into egg-sized pieces.
6
Flatten each piece into a square or round shape using your palms or a rolling pin. Create a depression in the center with your floured thumb or finger.
7
Fill each depression with about 1 rounded teaspoon of your chosen filling and pinch the sides of the dough up slightly to keep the filling contained.
8
Allow the filled kolaches to rest and rise for an additional 20 minutes on a baking sheet lined with parchment paper. Preheat your oven to 350°F (175°C).
9
Before baking, brush the tops of the kolaches with a mixture of beaten egg, a splash of milk, and a sprinkle of sugar for a golden finish.
10
Bake for 15-20 minutes or until they are lightly browned. Once out of the oven, dust with powdered sugar for an extra touch of sweetness and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Texas-Style Kolaches?
Texas-Style Kolaches are soft, pillowy pastries filled with fruit or cream cheese, inspired by the traditional Czech bakeries found in West, Texas.
What ingredients do I need for the dough?
The dough requires scalded milk, granulated sugar, melted butter, active dry yeast, beaten large eggs, salt, and all-purpose flour.
How do I prepare the milk for the recipe?
You should scald the milk in a saucepan over medium heat, then stir in the sugar and butter until dissolved.
At what temperature should I add the yeast?
Wait until the milk, sugar, and butter mixture is warm to the touch before sprinkling the dry yeast on top.
How long should the yeast sit to activate?
Let the yeast sit on top of the warm liquid for about 5 to 10 minutes until it becomes frothy.
When should the eggs be added to the mix?
Add the beaten eggs once the yeast mixture has been successfully activated and is frothy.
How should I mix the flour into the dough?
Gradually blend the flour and salt mixture into the yeast mixture using a mixer on low speed.
What should I do if the dough becomes too thick for the mixer?
Switch to your hands to knead in the remaining flour until the dough is soft, elastic, and leaves the sides of the bowl.
How long does the first rise take?
Shape the dough into a ball, cover it, and let it rise in a warm place for 1 to 2 hours or until it doubles in size.
How do I shape the kolaches after the first rise?
Turn the dough onto a floured surface, knead gently, divide into egg-sized pieces, and flatten into squares or rounds.
How do I create a space for the filling?
Use your floured thumb or finger to create a depression in the center of each flattened piece of dough.
How much filling goes into each kolache?
Fill each center depression with approximately one rounded teaspoon of your chosen filling.
How do I prevent the filling from falling out?
Pinch the sides of the dough up slightly around the filling to keep it contained during the baking process.
Is there a second rise period?
Yes, allow the filled kolaches to rest and rise for an additional 20 minutes on the baking sheet.
What oven temperature is required?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How do I get a golden finish on the crust?
Brush the tops with a mixture of beaten egg and a splash of milk, then add a sprinkle of sugar before baking.
How long do kolaches need to bake?
Bake them for 15 to 20 minutes or until they are lightly browned.
What is the final touch after baking?
Once they are out of the oven, dust the kolaches with powdered sugar for extra sweetness.
What kind of fillings can I use?
You can use a variety of fillings, though fruit preserves and cream cheese are the most traditional options.
Can I experiment with this recipe?
Yes, the recipe is adaptable, and you are encouraged to experiment with your favorite sweet fillings.
What kind of flour works best?
This recipe specifically calls for all-purpose flour to achieve the desired soft texture.
Should the baking sheet be prepared?
Yes, it is recommended to line your baking sheet with parchment paper for the best results.
Are these suitable for breakfast?
Absolutely, these kolaches are perfect for breakfast, brunch, or as a sweet snack any time of day.
What makes these 'Texas-Style'?
They are inspired by the specific bakery traditions of West, Texas, which is famous for its Czech heritage and pastries.
How many ingredients are in the base dough?
There are 7 main ingredients: milk, sugar, butter, yeast, eggs, salt, and flour.
Does the yeast need to be active dry or instant?
The recipe calls for one 1/4 ounce package of active dry yeast.
Should I use salted or unsalted butter?
The recipe specifies melted butter; typically, unsalted is used in baking, but you can adjust based on personal preference since salt is added separately.
How should the dough be handled during the second rise?
The dough should be shaped and filled first, then allowed to rest on the baking sheet for 20 minutes.
Can these be shared with family?
Yes, these are described as a great sweet treat to share with friends and family to enjoy Texas heritage.
What is the texture of the finished pastry?
The finished kolaches are known for being soft and pillowy in texture.