Kolaches
Kolaches are traditional Czech pastries that were brought to Texas & Iowa by immigrants. This yeast dough was usually topped with fruit but as the immigrants founded communities fillings changed. I first had one in Texas while following a recommendation from Triple D and fell in love! So I had to start working on my own version. Below is a dough recipe that I got to work for me and a couple of my favorite fillings. Have fun filling and topping them with your favorite foods! These make great grab and go breakfast and also is a wonderful way to reinvent leftovers!!
Kolache Dough
2 cups of milk, warm
4 tablespoons of butter, melted
1/2 oz of yeast
2 eggs
2 teaspoons of fresh lemon zest
2 cups of sugar
1 tablespoon of salt
5 cups of all purpose flour
Mix together the milk, butter and yeast into a stand mixing bowl. Let sit for 15 minutes until the yeast starts to bubble. Beat the eggs with the lemon zest and add to the milk mixture. Add the sugar and stir with a dough hook until combined. Gradually add the flour a 1/2 cup at a time. Knead with the dough hook for 5 minutes. Cover with plastic wrap in an oiled bowl and place in a warm draft free place for 2 to 3 hours or double in size.
Turn dough out onto a lightly floured work surface and punch down. Divide dough into 15-20 pieces depending on desired size, Place on a baking sheet with a silicone mat and cover and let rise a second time in a warm draft free place until doubled in size about 1 hour.
Preheat your oven to 350 degrees. Next choose your filling(s) or toppings (some ideas below). If filling make a hole with your thumbs and stuff in the filling then wrap the dough around crimping the seam and placing back on the baking sheet seam down. If topping make a indentation large enough for your toppings and place the toppings in the indentation. Brush the tops of the pastry with an egg wash and then bake for 20-25 minutes.
Savory Filling
2 tablespoons of olive oil
1 small white onion, chopped
2 cloves of garlic, minced
1 pound ground meat (elk, deer, antelope)
Salt and pepper to taste
1/4 cup white wine
2 cups portabella mushrooms shopped
1/4 fresh rosemary chopped
1 cup parmesan cheese, shredded
Heat the olive oil in a pan over medium heat then add the onions and cook until soft. Add the garlic, meat, salt and pepper stirring until the meat is cooked through. Deglaze the pan with the wine and then add the mushrooms and rosemary. Cook until the mushrooms have cooked sown then remove from the heat and add the cheese. Let cool before using in the dough.
Fig and Cheese Topping
Manchego Cheese, shredded
Fig Preserves
Place enough cheese to fill the indention then add a tablespoon of the preserves.
