Kolaches = Summer YUM!

When I think of summer, I think of Kolaches! These Czech delights have been a family favorite for as long as I can remember. As a child I remember heading to our family lake house and making the stop at a local bakery for an assortment of kolaches. From cherry, strawberry, apple and peach, we'd stock up on our favorite breakfast (or anytime!) sweet and continue on our way.

Thankfully, we now live minutes from an amazing Czech restaurant, and one of their specialties is family-style kolaches! Established in 2009, Little Gretel is a true Boerne, TX gem. This restaurant features authentic Czech, traditional German, and American favorites not found anywhere else in the Hill Country. Little Gretel has obtained numerous awards including “The Best Business of the Year” by the Greater Boerne Chamber of Commerce as well as the best "Top 10 Brunches in San Antonio" by the San Antonio Express News.

For a little history on these sweet treats, check out this awesome article I found in a previous issue of Texas Monthly:   We Gotta Kolache! 

And if you feel up to it, why not try your hand at making some of your very own...

CZECH  KOLACHES

TOTAL TIME: Prep: 30 min. + rising Bake: 10 min.

MAKES: 28 servings

INGREDIENTS:

2 packages (1/4 ounce each) active dry yeast

1/2 cup sugar, divided

2 cups warm milk (110° to 115°)

5-3/4 to 6-1/2 cups all-purpose flour

4 egg yolks

1 teaspoon salt

1/4 cup butter, softened

2 cups canned prune, poppy seed, cherry or lemon pie filling

1 egg white, beaten

DIRECTIONS:

Pre-heat oven to 350°.

In a small bowl, dissolve yeast and 1 tablespoon sugar in warm milk; let stand 10 minutes.

In large bowl, combine 2 cups flour, remaining sugar, egg yolks, salt, butter, and yeast/milk mixture. Mix until smooth. Add enough remaining flour to make a stiff dough.

Pour out onto a floured surface and knead until smooth and elastic (about 6-8 minutes). Add additional flour, if necessary. Then place dough in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled in bulk (about 1 hour).

Punch dough down and allow to rise again. Then roll dough out onto floured surface to 1/2-in. thickness. Cut with a large drinking glass or 2-1/2-in. cookie cutter. Place on greased baking sheets; let rise until doubled (about 45 minutes).

Firmly press indentation in center and fill each roll with a heaping tablespoon of filling. Brush dough with egg white.


Bake at 350° for 10-15 minutes or until rolls are light golden brown.