I decided to get back into the kitchen and try out a new recipe for kolache dough by baking up some klobasniks (sausage). My major criticism of the kolaches you get from West and similar commercial operations is that they are not my mama's. And by that I mean the dough is too bready and thick. My mother's were always light and thin but with a definite yeast taste. Sort of a blend of pastry and bread dough. I found this recipe here: http://www.texasczechs.com/recipes. The addition of evap milk and only egg yolks has been the best approximation of the kolaches of my memory. I did not have any Czech sausage in the house but I did have a large pack of Eckridge Kielbasa in natural casing. I peeled the casing off and warmed it with a generous doctoring of pepper and garlic and just a pinch of cayenne. It came out very juicy and peppery. I am definitely going to invest in a decent stand mixer. Moving that much dough in a bowl with a spoon is a workout.
Recipe:
In a large bowl, dissolve yeast in lukewarm water. Add milk, sugar, evaporated milk, and 4 cups flour. Mix thoroughly until smooth, cover and let rest at least 1 hour in a warm place. In a separate bowl place egg yolks, melted butter, oil, salt, and lemon extract. Mix with mixer. Add this to first mixture and blend. Add 3 1/2 to 4 cups of flour gradually and mix well using a wooden spoon until smooth. Cover and let rise until double in bulk. Place a third of the dough at a time on floured board. Sprinkle flour on top of dough and roll out with rolling pin to about 1/3 inch thickness. Cut in squares about 2x2 inches or a little larger. Place cooked, cool sausage pieces on each square and enclose, sealing edges. Place on greased baking sheet with sealed edge on bottom. Brush lightly with melted butter and let rise until double in size. Bake at 425 deg F until light golden brown, about 10 minutes. Yields 6 dozen. Some prefer to brush done kolaches with evaporated milk or melted butter after they have cooled down slightly after removal from the oven. [/ol]
Recipe:
- 2 packages dry yeast
- 1/2 cup lukewarm water
- 2 cups lukewarm milk
- 1/2 cup sugar
- 1 small can evaporated milk (=5.33 oz =approximately 2/3 cup)
- about 8 cups flour
- 5 egg yolks
- 1/3 cup melted butter
- 1/3 cup vegetable oil
- 1 tbsp salt
- 3 drops lemon extract
- 2 to 2 1/2 pounds cooked, cool smoked sausage