How to make Kolaches, the Czech Pastry that is loved in Texas.

Von Ethan Chlebowski · 120 Min.

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Zubereitung

1. In a large bowl, mix the flour, sugar, yeast and salt.
2. In another container, whisk the warm milk, egg and melted butter, pour over the dry ingredients and mix until a shaggy, sticky dough forms.
3. Cover and rest for 15 minutes, then knead for 4 to 5 minutes until smooth.
4. Let the dough rise, covered, on the counter for 90 minutes or until doubled, then divide into 9 portions of about 80 g each.
5. Beat one egg with a splash of water to make an egg wash.
6. For sweet kolaches: roll each portion into a 4-inch round, press a dip into the middle, brush the rim (not the dip) with egg wash, fill the centre with sweet toppings such as preserves and farmer's cheese, and optionally sprinkle the rim with coarse sugar.
7. For pig-in-a-blanket kolaches: roll out the dough, place a 3-inch piece of sausage and other toppings on it, and wrap the dough fully around them into a sealed cylinder with the seam underneath.
8. For round stuffed kolaches: roll out the dough, add the fillings, pinch the dough closed around them into a ball, then flip it seam side down.
9. Brush savory kolaches with egg wash and sprinkle with grated cheese or sesame seeds.
10. Preheat the oven to 400°F (204°C).
11. Place the kolaches on a greased or parchment-lined baking sheet and let them rise for 45 minutes.
12. Bake for 15 to 20 minutes until golden brown and cooked through; savory ones may need a few minutes longer.
13. Cool on a wire rack.

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