Texas Style Kolaches

I am trying something new with this post, as per a suggestion from Chris, and just presenting a brief story and a recipe instead of step-by-step picture instructions. Maybe I should call these Lazy Tuesday Posts, you know, in celebration of being lazy on a Tuesday. Or in my case, a lazy Wednesday, because that is when I finally got around to posting this.

Kolaches are a favorite of mine. For a brief instance in our relationship, Chris and I were separated by about 100 miles of Texas interstate. Located along this drive is the town of West, Texas, which is no where near the actual West Texas. To the wandering passerby, West, Texas is little more than a highway stop with a gas station and truck stop motel. But served from this gas station are some of the best pastries ever created – kolaches. If you happen to find yourself on the far northern reaches of Waco, look for the exit for West off I-35 and look for the Shell sign. Make sure to be hungry.

Kolaches have their origin in Central Europe and somehow found their way to central Texas. In Texas, their name was changed along with their ingredient list and instructions. When I moved from Texas to Chicago, I went looking for kolaches. Chicago had yet to let me down in its culinary variety so I just assumed that I would be able to find my favorite dessert with a little internet sleuthing. I found a European bakery that advertises good kolaches only to be given this flat folded cookie-like pastry with jam on top. Sure it was good, but it was nothing like the yeasty, buttery roll that I was familiar with. I was also informed that they didn’t have a jalapeno sausage option. My disappointment drove me to find a recipe of my very own.

Several less-than-great attempts at making the kolaches from my memories kept me at the drawing board. I now think I have found the perfect batter, and with that, a stellar fruit topping and the sweet cheese topping. I just need to find a good jalapeno kielbasa sausage and I will be set. Here is the recipe, adapted from Saveur and then adapted from Lottie + Doof. Oddly enough, Tim of Lottie + Doof grew up on the more traditional Kolaczky, happened across the Texan version and decided to make it. I almost feel obligated to try to find a recipe for the real kolaczky. Almost. However, I doubt that I could ever not make these. Besides, I still need to develop a good jalapeno sausage kolache recipe.

Texas Style Kolaches (adapted from here and here):

For the dough:
1 package of active dry yeast (1/4 oz, or 2 1/4 tsp)
4 tbs granulated sugar in multiple divisions (1 tbs for yeast and 3 tbs for dough)
4 tbsp unsalted butter, softened
1/2 tsp kosher salt
1 egg yolk, reserve the egg white for the filling
3 cups flour, plus 1/4 cup for kneading
3/4 cup milk, any fat content

For the topping:
4 tbs granulated sugar
1/4 cup flour
2 tbs butter, melted

For the strawberry filling:
10 oz bag frozen strawberries or 8 oz hulled fresh strawberries, thinly sliced (almost any frozen fruit can be used)
3/4 cup sugar (can be reduced to 1/4 cup or less if frozen strawberries come with syrup)
1/2 tsp lemon juice

For the sweet cheese filling:
4 oz cottage cheese
4 oz cream cheese, at room temperature
3 tbs granulated sugar
1/2 tsp lemon juice
1 egg yolk

Note: These instructions look long, but the recipe comes together rather quickly and the dough is very forgiving. Don’t be intimidated.

Stir yeast, 1 tbs of sugar and 1/2 cup of warm water (about 115 degrees) in a small bowl. Set bowl aside until yeast becomes foamy, about 5-10 minutes.

In a large mixing bowl, beat butter and 3 tbs of sugar on low speed until combined. Beat in salt and egg yolk. With a large mixing spoon, stir in yeast mixture and milk. Add 3 cups of flour and work dough into a ball.

Place dough on a lightly floured surface. It will be quite sticky, so while working the dough, gradually add more flour until the dough comes together into a smooth, homogenous ball. I have used up to 1/4 to 1/3 cup of flour. It should no longer be sticky. Roll dough around inside of the mixing bowl to pick up any loose scraps of flour. Place dough ball in bowl and cover with foil. Place bowl in a warm area for about 1 hour or until it has doubled in size. During this time, make topping and fillings.

After dough has doubled in size, preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper. Cut dough into 16 equal sized balls and place on baking sheet spaced about 1/2 inch apart. (I used 4 rows of 3 balls with a final row of 4. You can also use 4 rows of 4.) Brush dough generously with the melted tablespoon of butter. Cover the dough with plastic wrap and let the dough rise again, this time for 20-30 minutes.
Remove plastic wrap after the second rise. Make indentations into the dough balls that fit about a tablespoon of filling. (I found that sticking two fingers into each ball and then spreading my fingers apart worked well.) Fill each indentation with about 1 tablespoon of filling and sprinkle both dough and filling with crumb topping. Bake until the dough becomes toasted and golden brown in color, about 25-30 minutes.

For the crumb topping, mix sugar, flour and butter in a small bowl until combined. It will appear slightly chunky and sandy. Set aside until dough is ready.

For the strawberry filling, mix strawberries, sugar, and lemon juice in a small saucepan. If using fresh berries, add 1/4 cup water to pan. Set the saucepan over medium-high heat and cook for 10 minutes and mash berries. They should begin to break apart as they cook. Let cool to thicken.

For the sweet cheese filling, combine cheese, sugar, lemon juice and egg yolk in a medium mixing bowl. Beat with the back of a spoon, breaking up cheese curds until the topping is smooth.