Kolaches

When I had come to Texas for the first time  it was to visit a girlfriend and hang out in Houston, She proclaimed that one of the must haves was a Kolache. A Czech enriched bread that encases a number of savory options like sausage (thats when it is called a Klobasniky) or topped with a sweet cream cheese and fruit filling, called Kolaches.  Now that we live here, I had to try making it myself. The recipe  I have adapted is from "The united States of Texas" cook book by author Jessica Dupuy. The cook book is so well written with tons of great recipes and photos that make you so hungry, even if you just had a full meal. I love the little Texas history tidbits randomly found through out the book.

Nutella Kolaches

Kolaches

The dough

4 tsp active dry yeast

1/2 warm water

1 (8 oz) container sour cream , at room temperature

1/2 cup sugar

2 large eggs

1/2 cup butter

1 tsp salt

5 cups All purpose flour

Combine the yeast and warm water and let it stand for few minutes, till it is foamy.

In the bowl of a stand mixer, add sour cream, sugar, butter, salt and eggs. beat it till combined and add the yeast mixture. Now, start adding the flour, one cup at a time.Keep beating the dough begins to leave the sides of the bowl. You may notice that you have to add less (4 1/2 cups) or all 5 cups of flour. cover the bowl with plastic wrap and chill it in the refrigerator for 8-24 hrs.

after chilling, pull the out onto a floured surface and divide into 16 balls. Place each ball 1-2 inches apart on a buttered sheet, otherwise they will stick to the sheet,

cover in plastic wrap and let rise for about an hour or till it doubles. 

When doubled in size, make a indentation and put your filling. I made some with sausage and the others with nutella. Brush the tops with beaten egg and let it rise for an additional 30 mins. Brush the tops again and place in a preheated oven (350) for 20-25 mins, till golden, rotating the pans midway.

Sausage Kolbasniky