You might not know this, but kolaches are as Texan as Tex-Mex. Brought by Czech immigrants in the early 1800s, the yummy delights made their U.S. debut in The Lone Star State and quickly became a ranch staple due to not only their portability but versatility. Wether your palate prefers savory, sweet, spicy or mild flavor, you are in luck.
Kolaches seem to be even more popular during the holiday season. And, although great ones can be bought all over town, we at GLF love local best and what’s more local that your own kitchen?
This recipe comes from Spring resident, Terri Gibson. It was her aunt’s recipe that is so good, it won her aunt first place in Westfest.
Aunt Noreen’s Kolache recipe:
Photo: http://toriavey.com/
2 cups milk 1⁄4 cup butter 2 egg yolks 1 tsp. salt
1⁄4 cup sugar
6 & 1⁄4 cups Flour. (We use unbleached)
Scald the milk and let cool.
Add melted butter, salt and sugar. Beat egg yolks and mix in.
While preparing the above, in large bowl dissolve 2 packages of dry yeast in warm water and sprinkle with sugar. Once this is bubbly you can add the milk and mix. Add flour one cup at a time. You may need slightly more or less. When the dough
sticks together and pulls from the bowl it’s probably ready. Mix well. Cover and let rise until doubled. About 1 hour.
Flour your surface lightly. Spoon the dough out about the size of an egg
or smaller. Roll each one into ball and place on buttered pan. For fruit filled, press down somewhat flat. (Once they rise, you can make a well in the middle and fill with fruit.) If you want sausage or poppy seed in them, press them flat on the floured
surface and fill. Take the sides and pinch them together, encasing the filling.
Butter the dough balls lightly and let them rise again. Ready to bake. 375 for about 17 minutes or lightly browned. Butter lightly and let cool.