SYLVIA'S KOLACHE DOUGH
This is another recipe my grandma submitted to the family cookbook she made for us. Her story for this recipe is as follows; "I got this recipe back in the 60s when I moved to Karnes City. I can't remember where I got it. I have used it many times over the years making kolaches and cinnamon rolls. My family always and still does like dessert. They are great to have on hand for thanksgiving or Christmas morning when everyone is hungry and you're busy trying to get the special holiday dinner prepared. The kolaches and cinnamon rolls can be made the day before or several days ahead and frozen. Please try your hand at these, I always loved making these, a little trouble, but you will get compliments. From scratch cooking and baking is a dying art." I have made these repeatedly since I received my cookbook for Christmas. They take a long time but are so rewarding!!! There are a bunch of variations that you can do with this dough, from sausage and cheese to fruit filed or making homemade cinnamon rolls, I will try and share the wealth with you guys.
Provided by rusted_essence
Categories Yeast Breads
Time 4h
Yield 20 60
Number Of Ingredients 9
Steps:
- Dissolve yeast with 1 T sugar in 1/4 c warm water.
- Let stand about 10 minutes.
- Scald milk.
- Stir in butter and sugar and let cool.
- Add salt and eggs.
- In a large bowl combine milk and yeast mixtures.
- Start adding flour 1 c at a time till you begin to work the dough with your hands (you should have used about 5 1/2 cups).
- Knead the dough working in the rest of the flour.
- Clean and grease your bowl; place dough in bowl grease the top with a little oil let rise until double in bulk.
- •Sausage kolaches: Boil sausage till done cut in lengths desired wrap in dough (make sure it is sealed shut) let rise 1 hour bake at 400 18-20 minutes.
- •Cinnamon rolls: I always make these with the left over dough. Roll out into a rectangle pour melted butter over the surface mix sugar and cinnamon and evenly spread over butter roll up dough and cut into slices place in greased pan about 1/2 inch apart. Let rise 1 hour. Bake at 400° 18- 20 minutes. Top off with a simple powdered sugar icing (I like to add cinnamon to that as well).
- •You can add cheese to the sausage kolaches or ham and cheese, fruit filling and cream cheese, the possibilities are endless -- let me know what you guys try.
EASY KOLACKY
This simple Czech cream cheese pastry, pronounced kolotch-key, is a very old holiday favorite. Using Solo®-brand filling found in the baking aisle is a delicious time-saver. The prune flavor is scrumptious!
Provided by mommymeggy
Categories Bread
Time 3h42m
Yield 36
Number Of Ingredients 6
Steps:
- Place the cream cheese and butter in a large bowl; beat with electric mixer until smooth and creamy. Beat 1/2 cup of confectioners' sugar into the butter mixture. Slowly beat in the flour; mix well. Cover bowl and refrigerate at least 3 hours, or overnight.
- Preheat an oven to 375 degrees F (190 degrees C).
- On a well floured board, roll out chilled dough to 1/8 inch. Use a pizza wheel to cut dough into 2 1/2 inch squares. Spoon approximately 2 teaspoons of filling in the center of each square; do not overfill. Fold opposite corners of each square into the middle to encase dough, pinching dough together in center. Filling should peek out a little at each end. Transfer cookies to an ungreased baking sheet.
- Bake the kolacky in the preheated oven until set but not brown, about 12 minutes. Remove to racks to cool. Dust cooled kolacky with remaining powdered sugar.
Nutrition Facts : Calories 126.2 calories, Carbohydrate 14.4 g, Cholesterol 20.4 mg, Fat 7.4 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 4.6 g, Sodium 58.8 mg, Sugar 6.9 g
TEXAS SAUSAGE KOLACHES (KLOBASNEKS)
I grew up in Central Texas, where kolaches and sausage kolaches (also called klobasneks) were plentiful. Every donut shop and bakery had them. Then I moved to Seattle, where nobody had heard of them! I couldn't find a decent recipe online. Everything I tried didn't turn out as fluffy, sweet, and heavenly as the kolaches I know and love. I cobbled together this recipe for what I think is the perfect sausage kolache.
Provided by Krissi Abbott
Categories Appetizers and Snacks Pastries
Time 2h10m
Yield 20
Number Of Ingredients 11
Steps:
- Heat milk in a small saucepan over medium heat until it begins to bubble. Remove from heat immediately. Stir sugar, salt, and 1/4 cup butter into the milk and stir until sugar is dissolved. Set aside to cool to room temperature, about 10 minutes.
- Combine warm water and yeast in the large bowl of a stand mixer and stir until dissolved. Stir in cooled milk mixture, eggs, and 2 cups flour. Beat using the dough hook attachment until smooth. Add remaining flour, mixing as you go, just until dough is elastic and slightly stiff, but not dry.
- Turn dough out onto a floured board and knead until smooth and very elastic, 10 to 15 minutes. Coat dough lightly with butter or oil and place in a bowl. Cover with plastic wrap or a damp towel and let sit in a warm place to double in size, about 1 hour.
- Meanwhile, cut sausages in half and pat dry; this is important. Thinly slice Cheddar cheese block from the short end so that each slice of cheese is about the same length as the halved sausages.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
- Turn risen dough out onto a very lightly floured board. Roll into a log, cut into 5 equal pieces, and cut each piece into quarters to make 20 equal-sized pieces of dough. Use the palm of your hand to flatten and press 1 piece into a circle or oval. Place the circle on the board and add 1 piece of Cheddar cheese topped with 1 dry halved sausage. Roll dough around fillings and very tightly pinch all seams together to seal. Smooth seams down and place kolache on the prepared baking sheet. Repeat with remaining dough and filling to make 20 kolaches.
- Bake in the preheated oven until golden, 12 to 15 minutes.
Nutrition Facts : Calories 264 calories, Carbohydrate 27.4 g, Cholesterol 50.8 mg, Fat 12.8 g, Fiber 0.9 g, Protein 9.4 g, SaturatedFat 6.8 g, Sodium 367.3 mg, Sugar 5.7 g
SWEET KOLACHE RECIPE
Czechoslovakian Dessert that has become popular as a traditional Texas festival treat. Can also be made as a savory dish. A cabbage filling is also given here as an example of a savory alternative. Note: Allow extra time for rehydrating if using the dry prune filling.
Provided by Steve P.
Categories Yeast Breads
Time 3h15m
Yield 36-48 kolaches, 16-20 serving(s)
Number Of Ingredients 42
Steps:
- Prepare Fillings and topping desired and set aside until ready to use.
- For Posypka Topping mix all ingredients together until mixture resembles coarse meal.
- For Poppyseed Filling Combine poppyseeds, sugar and milk, and cook over medium heat until mixture begins to thicken.
- Add butter, then flour which has been dissolved in a little bit of water.
- Cook, stirring constantly until poppyseed is done, at least 30 minutes.
- Allow to cool before use.
- Leftover filling can be frozen.
- For Cabbage Filling Fry the cabbage in the butter until soft.
- Add the salt, black pepper, sugar and flour, and fry until golden brown, being careful not to burn.
- For Prune Filling Place the prunes in a bowl and cover them completely with boiling water.
- Let them sit overnight (or at least 6 hours) to rehydrate.
- Drain the liquid off and mash prunes thoroughly with a fork or run them through a food processor.
- Add the cinnamon, sugar, and lemon zest.
- Mix thoroughly.
- Fills 24 kolaches.
- For Apricot Filling Cook a 10 ounce package of dried apricots slowly in enough water to cover until fruit is soft and water is cooked out.
- Do not cover or fruit turns dark.
- Add 1 1/2 cups sugar or more to taste and mash with a potato masher until well blended.
- Filling for about 2 dozen kolaches.
- For Cottage Cheese Filling Mix all ingredients together until blended.
- If cheese is too moist, add very finely rolled crackers, about 10 or 12 to absorb liquid.
- If using country-style cottage cheese, cream cheese can be omitted or used for added flavor, according to taste.
- If using cottage cheese as a filling, be sure to enclose cheese in the dough.
- Spread dough balls out, place cheese in the middle and pinch all sides together to seal completely.
- Place sealed side down on the greased pan and butter the pastry.
- Let rise until light, sprinkle with topping and bake.
- For cream Cheese Filling Soften the cream cheese.
- Beat remaining ingredients together with cream cheese in a medium-sized bowl.
- Filling for about 2 dozen kolaches.
- To Make Dough And assemble Kolaches Dissolve yeast in the 1/2 cup warm water in a tall glass, sprinkle with 1 teaspoon sugar and set aside to proof.
- In a large bowl, cream sugar and butter, add egg yolks and salt and mix well.
- Add the dissolved yeast, 1 cup of the flour and mix slowly with an electric mixer.
- Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon.
- Knead in enough of the remaining flour to make a moderately soft dough.
- Continue kneading until smooth and elastic, about 5 minutes.
- Place dough in a greased bowl, turn once to grease surface.
- Cover and let rise until doubled in bulk, about 1 to 1 1/2 hours.
- Punch dough down and turn out onto lightly floured surface.
- Pinch off egg size portions and roll into a ball using the palm of your hands in circular motion.
- Place about 1 inch apart on greased pans.
- Brush kolaches with melted butter, cover with a cloth and let rise until light, about 1 hour.
- Use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling.
- Sprinkle with posypka topping (optional) and let rise again for 20 minutes.
- Bake in a preheated 425ºF oven for about 10-15 minutes.
- Brush kolaches with melted butter as they come out of the oven.
Nutrition Facts : Calories 1012.9, Fat 40.9, SaturatedFat 21.2, Cholesterol 162.5, Sodium 878.9, Carbohydrate 148.5, Fiber 6.4, Sugar 91, Protein 17.9
BOHEMIAN KOLACHES
This kolache recipe was given to me by my mother-in-law, who received it from her mother! It was a standard treat in their family, made nearly every week. Now I make these kolaches for my own family for special occasions. -Maxine Hron, Quincy, Illinois
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 40m
Yield about 28 rolls.
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast and 1 tablespoon sugar in warm milk; let stand 10 minutes. In a large bowl, combine 2 cups flour, remaining sugar, egg yolks, salt, butter and yeast/milk mixture. Mix until smooth. Add enough remaining flour to make a stiff dough. , Turn out onto a floured surface and knead until smooth and elastic, 6-8 minutes. Add additional flour if necessary. Place dough in greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled in bulk, about 1 hour. , Punch dough down and allow to rise again. Roll out on floured surface to 1/2-in. thickness. Cut with large glass or 2-1/2-in. cutter. Place on greased baking sheets; let rise until doubled, about 45 minutes. , Firmly press indentation in center and fill each roll with a heaping tablespoon of filling. Brush dough with egg white. Bake at 350° for 10-15 minutes or until rolls are light golden brown.
Nutrition Facts : Calories 164 calories, Fat 3g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 116mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.
KOLACHE DOUGH
This is for doughnuts, kolaches, cinnamon rolls, dinner rolls ect. Makes 3 dozen dinner rolls. Kolaches use 2 cans filling; cherry, pineapple, prune. Recipe calls for 2 cakes yeast; that is about 4 teaspoons.
Provided by Dienia B.
Categories Yeast Breads
Time 4h15m
Yield 3 dozen
Number Of Ingredients 9
Steps:
- Proof yeast in lukewarm water and 1 Tablespoon sugar.
- Scald milk and shortening; add sugar.
- Cool to lukewarm.
- Add 2 cups flour to make a batter.
- Add yeast to mixture.
- Add eggs; mix.
- Add remaining flour to make a soft dough, a little at a time; amount of flour will vary some from the 7 cups.
- Knead lightly.
- Place in a greased bowl; cover; set in place to rise until double, about 2 hours.
- Punch down; let rise until double.
- Form into balls; for kolaches make a dent in center and fill; let rise.
- Bake in 400 degree Fahrenheit oven until nicely browned, about 15 minutes; no time given, guessing here.
Nutrition Facts : Calories 1574.1, Fat 36.6, SaturatedFat 10.3, Cholesterol 197.4, Sodium 897.3, Carbohydrate 266.4, Fiber 9.3, Sugar 38.4, Protein 41.2
More about "sylvias kolache dough recipes"
AUTHENTIC CZECH HOMEMADE KOLACHE RECIPE - MY …
From myfarmhousetable.com
5/5 (3)Category Breakfast, SnackCuisine American, CzechTotal Time 2 hrs 55 mins
LYDIA FAUST'S TEXAS KOLACHES - SOUTHERN LIVING
From southernliving.com
5/5 (4)Category Brunch, BreakfastCuisine Southern, Eastern EuropeanTotal Time 3 hrs 25 mins
KOLACHE DOUGH - BAKE FROM SCRATCH
From bakefromscratch.com
5/5 (2)Estimated Reading Time 2 mins
CZECH KOLACHES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
TEXAS SAUSAGE KOLACHES (KLOBASNEK) - HOUSE OF YUMM
From houseofyumm.com
DELICIOUS KOLACHES RECIPE | THE RECIPE CRITIC
From therecipecritic.com
KOLACHES, SWEET & SAVORY RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
EASY TEXAS KOLACHES RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
4.4/5 (68)Total Time 3 hrs 37 minsCategory Breakfast, BrunchPublished Aug 16, 2020
HOW TO MAKE HOMEMADE KOLACHES - FEELING FOODISH
From feelingfoodish.com
7 WAYS TO MAKE HOMEMADE KOLACHES - ALLRECIPES
From allrecipes.com
AUTHENTIC KOLACHES RECIPE - DESSERT FOR TWO
From dessertfortwo.com
10 BEST KOLACHE RECIPES (SWEET AND SAVORY) - INSANELY GOOD
From insanelygoodrecipes.com
HOW TO MAKE KOLACHE - COMMON SENSE HOMESTEADING
From commonsensehome.com
SYLVIA'S KOLACHE DOUGH RECIPE - FOOD.COM - PINTEREST
From pinterest.com
SYLVIA'S KOLACHE DOUGH | CHEF AL | COPY ME THAT
From copymethat.com
MASTER DOUGH: KOLACHES - THE TIMELESS BAKER
From thetimelessbaker.com
You'll also love