Judy’s Gross Eats: Czech out the Babes!


 

July’s
bread problem shares a little bit of my background and heritage:  kolache, the (largely) candy Czech
pastry.  Rising up, we had household
pals, initially from the Chicago space, with whom we spent a good quantity of
time.  Often,  their Grandma would come
to go to from Chicago, and the household would rejoice with a feast.  She was very old-school – didn’t converse
English and baked with out measuring something. 
Her dumplings had been chic, and her kolache had been simply as scrumptious.

Many
Czech immigrants settled within the central United States, from Illinois all the way down to
Texas.  My kin began out in
Illinois, and made their solution to Ohio, Nebraska, and Iowa, and ultimately to
California.  Immigrants who ended up in
Texas created a kolache variation that used sausage as an alternative of a sweeter
filling. 

Originating
in central Europe, kolache are a sort of semisweet pastry, comprised of a puffy
yeast dough, and stuffed with cream cheese/farmers cheese, fruit jams, poppy
seeds, or, within the case of the Texas model, sausage.  Sizes vary from candy roll-size to
cookie-size.  There may be often a crumb
topping as effectively.

For
my filling, I used farmers cheese that I had leftover from a earlier
bake.  I’ve included that recipe, and,
although I solely made half a recipe, I had filling left over.  I additionally had a number of the crumb topping left
over, so you may alter accordingly. 
I’ve included some hyperlinks for conventional fillings, however, actually you
can select to be inventive.

This
specific recipe comes from Sarah Kieffer’s web site, The Vanilla Bean Blog,
however I’ve included different web sites as effectively which have slight variations.  I saved the leftover kolache within the
fridge, and so they reheated very properly in my toaster oven.

I
hope you take pleasure in this festive bread, and I stay up for seeing all of the
inventive variations that you simply bake!  When you want to be a part of the Babes as a buddy, share your publish with me by July twenty ninth at jahunt22 at gmail dot com.

Home made Kolaches

Servings: 16 kolaches

Prep Time: 50 minutes

Prepare dinner Time: 25 minutes

Elements

Dough

  • 3 1/2 cups (491g) all-purpose flour
  • 2 1/4 teaspoons prompt or rapid-rise yeast
  • 1 1/2 teaspoons salt
  • 1 cup
    entire milk
  • 10 tablespoons
    unsalted butter, melted
  • 1/3 cup
    (66g) sugar
  • 1 giant
    egg plus 2 giant yolks

Cream cheese filling

  • 12 ounces
    (340g) cream cheese, softened
  • 1/2 cup
    (100g) sugar
  • 1 tablespoon
    all-purpose flour
  • 1/2 teaspoon
    pure vanilla extract
  • Pinch salt
  • 12 teaspoons
    lemon juice

Streusel

  • 2 tablespoons
    plus 2 teaspoons all-purpose flour
  • 2 tablespoons
    plus 2 teaspoons sugar
  • 1 tablespoon
    (15g) unsalted butter, minimize into 8
    items and chilled

Directions

For the dough

·        
Whisk flour, yeast, and salt collectively in bowl of
stand mixer. Whisk milk, melted butter, sugar, egg, and egg yolks in a 4-cup
measuring cup till sugar has dissolved. Utilizing a dough hook on low pace,
slowly add milk combination to flour combination and blend till cohesive dough begins to
type and now dry flour stays, about 2 minutes, scraping down the perimeters as
wanted. Improve pace to medium-low and knead till dough is clean and
elastic and clears sides of bowl however nonetheless sticks to backside, 8 to 12 minutes.


 

·        
Switch dough to a well-floured counter. Utilizing
your well-floured fingers, knead dough to type a clean, spherical ball, about 30
seconds. Place dough seam facet down in a evenly greased giant bowl, and canopy
tightly with plastic wrap. Let rise till doubled in measurement, 1 to 1 1/2 hours.
(Unrisen dough might be refrigerated for no less than 8 hours or as much as 16 hours; let
dough sit at room temperature for 1 hour earlier than shaping.)

Make the filling

·        
Utilizing stand mixer fitted with paddle, beat cream
cheese, sugar, flour, vanilla, and salt on low pace till clean, about 1
minute. Scrape down the perimeters of the bowl, add 1 teaspoon of lemon juice, and
combine to mix. Style filling – you might be on the lookout for the lemon juice to brighten
the filling, however not make it style like lemon. Add extra juice if wanted.
Switch to bowl, cowl with plastic, and refrigerate till prepared to make use of.

Make the streusel

·        
Mix flour, sugar, and butter in bowl and rub
between fingers till combination resembles moist sand. Cowl with plastic and
refrigerate till prepared to make use of.


 

End the dough

·        
Line 2 rimmed baking sheets with
parchment paper. Punch down dough and place on evenly floured counter. Stretch
the dough into a good 16-inch log. Minimize the log into 16 equal items (about 2
1/4 ounce every) and canopy loosely with greased plastic. Working one piece of
dough at a time (preserve remaining items lined), type into tough ball by
stretching dough round your thumbs and pinching edges collectively in order that the highest
is clean. Place the ball seam facet down on a clear counter and, utilizing your
cupped hand, drag in small circles till dough feels taut and spherical.


 

·        
Organize dough balls seam facet down
on ready sheets, spaced about 1 1/2 inches aside. Cowl loosely with greased
plastic and let rise till elevated in measurement by about half, 1 1/2 to 2 hours.

·        
Modify oven racks to upper-middle
and lower-middle positions and warmth oven to 350F levels. Grease and flour
backside of a spherical 1/3-cup dry measuring cup. Press the cup firmly into the
heart of every dough spherical till the cup touches the sheet to make indentation
for filling. (Reflour the cup as wanted to forestall sticking.)


 

·        
Divide filling evenly amongst kolaches
(about 1 1/2 tablespoons every) and clean with the again of a spoon. Whisk
collectively 1 giant egg, evenly crushed with 1 tablespoon water and pinch salt.
Gently brush the sides with egg combination and sprinkle with streusel. (Don’t
sprinkle streusel over filling.) 

 

·        
Bake till golden brown, 20-25
minutes, switching and rotating sheets midway although baking. Switch kolaches
to wire rack and let cool for 20 minutes. Serve heat.


 

Notes

*Recipe tailored from Bread Illustrated.

*In case your dough just isn’t clearing the perimeters of the bowl after
mixing, add 1 tablespoon of flour at a time till it does so (each time I’ve
made this I’ve had so as to add 2-4 tablespoons  additional of flour).

*You may sub ricotta for half of the cream cheese filling.
Use 6 ounces (170g) cream cheese and 6 ounces (3/4 cup) whole-milk or part-skim
ricotta cheese

https://www.thevanillabeanblog.com/kolaches/

https://www.kingarthurbaking.com/recipes/czech-kolaches-recipe

https://www.cooklikeczechs.com/moravian-kolache-moravske-kolace/

https://www.cs.cmu.edu/~mjw/recipes/misc/kolaches.html

 

Farmer cheese filling:

450 grams farmers cheese    (225 grams)

120 grams powdered sugar  (60 grams)

1 egg yolk

1 T cornstarch  (1 ½ t. cornstarch)

Non-compulsory:

1 T. lemon zest   (1 ½ t. lemon zest)

1 t. vanilla   (1/2 t. vanilla)

2 T. raisins  (1 T. raisins)

Place all elements right into a
bowl; combine effectively.

 

Go to the opposite Babes to see what they made:

 

 

 



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