Kolache

[Mark E.]

That's how I spell it. Ethnicity and where you live, or your family tree can change that. The ubiquitous sweet roll or other that originated in Eastern Europe. Excellent with coffee or tea.

So I have a recipe from way back that works but I'm wondering if there is another I could try.

I went online checking and no two recipes are nearly the same and they all seem to have a quirk.
I.e. I tried one calling for 4 cu. flour but in the body of the recipe it references 3 cups. It then goes on to use a spice, Cardamom, that I know my Slovak mother would wonder, "what in the world is that?".

A bakery from where I grew up is selling Kolaches for $20. Spendy. Good thing my mother and her friends have passed!

I know my Ham will be smoked just right, so I have that going for me.

M.

[W.A.]

Come to Houston. They are sold on every street corner

[Mark E.]

Good. A great old "timey" treat is getting exposure to some other, hopefully younger people too. Not the intent of my post, but good.
Still looking for recipe ideas.

M.

[Troutman]

Not sure you are talking about the same kolache that W.A. is talking about here in Houston. Virtually every donut shop and kolache specialty store sells them here. It's basically bread dough wrapped around several different proteins, but most commonly a plain or jalapeno sausage or with cheese/sausage. They get pretty exotic with ham, cheese, eggs ... for all I know brisket. But again it's basically dough around a hot dog.

If that's what you're looking for I've done them with puff pastry or even crescent rolls. Just wrap the dough around some kind of protein and/or cheese and bake in the oven, they come out great !!

[Willy]

Here's a pretty good article about them: https://toriavey.com/toris-kitchen/kolache/

It also features some recipes.

[Troutman]

Yea see that's what I thought, that's not considered a kolache here in Texas. That may be what he is referring to above.

[EdF]

What my Slovak family did was something they called a "roll". They roll out a similar dough to what's described on that site Willy referenced, brush some kind of egg-white on top, then spread a filling of poppy seeds, crushed walnuts or mashed prunes over it. Then roll them up into long loaves, put on an egg-wash and bake. Classic!

[Troutman]

This is actually pretty interesting. Here in Texas is what we call kolaches (and oh my the way I'm addicted to the darn things);




...where as I'm seeing you guys talk about something that almost looks more like a sweet roll to me.....




Must be a regional thing. I'm not too into sweet pastries, so I'll just stick to my sausage wrapped bundles of joy !!!!

[Troutman]

Well geeze, now I'm getting all into the history of the kolache here in Texas and come to find out it's really interesting.

https://www.nytimes.com/2013/10/09/dining/the-kolache-czech-texan-or-all-american-all-three.html

[EdF]

These are what I was thinking: https://scontent.fewr1-2.fna.fbcdn.n...43&oe=5B2BDBED

[EdF]

I know you've had those, Mark E. !

[lonnie mac]

[QUOTE=Troutman;n474362]This is actually pretty interesting. Here in Texas is what we call kolaches (and oh my the way I'm addicted to the darn things);


Kolache!



Dough nut!

[Troutman]

Lol !!!

[Cheef]

My German Grandma called the top picture Piggy's in a blanket.
She wrapped hers in more like a biscuit dough. She had a german name for them but she got a kick out of calling them piggy's in a blanket.
Bottom picture she called Kugen. And she made some delicious Kugen with her canned preserves up from the cellar.

[Troutman]

Perhaps we could invent one called Piggy in a Kugen !

[Mark E.]

Here's what's left of 2 Kolache rolls I made yesterday. They go super fast round my house. Sweet walnut- pecan filling.

Youngstown, OH Slovak version.

Got some ideas for the dough/size/stuffing from posts.

As I mentioned initially, evidenced in the posts, Kolache is many things to many.

M.

[EdF]

That's what I was talking about, though!

[EdF]

Poppy seed are my favorite! Now I wish I had their recipe!

[Mark E.]

EdF. Message me and we can get you our recipe if you wish. I would post one but every recipe seems to be different with an embedded quirk as I posted above. Ours is from my Mother's handwritten pass on and very close to the Kolach(y) recipe in the St. Mary's Sampler, Mineral Ridge, OH, 1991. Quirk Free. I can dig around for poppy seed filling recipes.

Saw Buttermaidbakery.com (informative website) sells all sorts of Kolaches. Probably kids/grandkids work there from my generation They are closed the week after Easter.

M.

[EdF]

I bought some from them a couple of years ago. They were good. If you would, just send it to me privately. Greatly appreciated!

We muyaks gotta stick together!

[JCGrill]

When I was a kid we didn't have them much, but when we did I was used to what EdF and Mark E. are referencing. Later I ran across the one above that is more like what I call a Danish. And then just about a year and a half ago I became acquainted with the hot dog version while in Oklahoma. Got them at Daylight Donuts. Funny how words can be stolen.

[EdF]

Well, pigs in a blanket are still a good thing, no matter what we call them! ;-)

[Thom Emery]

The town of West Tx has some Yep they are great

[lonnie mac]

I LOVE piggies in a blanket! The Moonbeam makes them every other weekend or so for a morning snack. Crescent rolls wrapped around a little smokie, with a dab of American cheese. It's the little things! Man they are good. Our TX Kolache's are made with soft gooey bread dough, with a small sausage or Weiner inside, copious amounts of cheese and as many jalapeños as you feel like eating at 5AM while drinking a scalding hot coffee from Shipleys....