SAUSAGE AND GRAVY KOLACHE
Provided by Food Network
Time 12h40m
Yield 24 servings
Number Of Ingredients 20
Steps:
- For the sausage and gravy filling: Put the Breakfast Sausage into a pan on the stove. Pour the oil into the pan and onto the sausage. Break into bite-sized pieces and turn on the heat. Season and distribute evenly with 1 tablespoon black pepper and 2 tablespoons salt. Mix together and cook the meat until done, about 10 minutes.
- Once the sausage is fully cooked, turn the heat to low and distribute the flour evenly onto the sausage. Make sure the oil and the flour combine to form a thick roux. Once each sausage piece is thoroughly covered with flour, turn the heat back onto high. Add the milk to the pan and stir to break up any sausage clumps. Add the remaining 1 tablespoon pepper and 2 tablespoons salt to the milk. Bring to a simmer and cook, mixing periodically so that the flour does not cook on the bottom of the pan. Once the milk starts to boil, continually stir the mixture as it thickens, ensuring it doesn't burn. Once the sausage starts to "pull" from the sides of the pan, the gravy is cooked completely. Pour into a dish and refrigerate overnight so it gets gelatinous.
- For the dough: In a sauce pan, melt the butter. When melted, whisk in the milk, then pour into a mixer bowl. Add the yeast, flour, sugar, egg yolks and salt to the bowl and mix on low until the mixture is fully incorporated. Turn the mixer up slightly and knead until the dough is smooth. Portion the dough into 3-ounce balls immediately and set aside to proof until the dough is soft and supple, about 30 minutes.
- Building the sausage and gravy kolache: Preheat the oven to 350 degrees F.
- When the dough is soft and plump, place a ball into one hand and flatten. Use a spoon to scoop the sausage and gravy filling into the center of the flattened dough in your palm. Pull the outside portion of the dough up and around the filling, pinching the dough closed at the top. Invert the ball with the seam on the bottom and place on a baking sheet. Continue with the remaining dough balls and filling.
- Bake the kolaches until golden brown, 12 to 15 minutes. Let cool and enjoy.
- In a large bowl, add the pork, beef, salt and pepper, garlic powder, onion powder, sage and 1 tablespoon cold water and mix thoroughly.
BOHEMIAN KOLACHES
This kolache recipe was given to me by my mother-in-law, who received it from her mother! It was a standard treat in their family, made nearly every week. Now I make these kolaches for my own family for special occasions. -Maxine Hron, Quincy, Illinois
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 40m
Yield about 28 rolls.
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast and 1 tablespoon sugar in warm milk; let stand 10 minutes. In a 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. , Turn out onto a floured surface and knead until smooth and elastic, 6-8 minutes. Add additional flour if necessary. Place dough in 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. Roll out on floured surface to 1/2-in. thickness. Cut with large glass or 2-1/2-in. 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.
Nutrition Facts : Calories 164 calories, Fat 3g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 116mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.
KOLACHKY
My father and grandparents were born in Czechoslovakia. I use to watch my grandmother make these small pastries at Christmas time and I couldn't wait to eat them when she was all done. I do hope you will enjoy this recipe as much as I do. You will need a large area to work.
Provided by TRISH1452
Categories Bread Quick Bread Recipes
Time 1h55m
Yield 48
Number Of Ingredients 9
Steps:
- In a large bowl, mix together cream cheese and butter until well blended. I like to use my hands, but you can also use a wooden spoon. Mix in the flour 1 cup at a time. As the dough becomes stiff, turn it out onto the counter and knead in flour until it is no longer sticky. Continue to knead the dough for 5 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Crush the walnuts to a fine consistency in a food processor. Stir in the egg and honey. On a well floured surface, roll the dough out to 1/4 inch thickness. Cut the dough into 3x3 inch squares. Place a teaspoon of filling in the center of each square. Use walnut for some and poppyseed for the rest. Roll the squares up and seal the edges. These can also be formed into triangles. Place the cookies 2 inches apart onto ungreased cookie sheets. Brush with egg white.
- Bake for 15 to 17 minutes in the preheated oven, or until lightly browned. When cool, dust with confectioners' sugar.
Nutrition Facts : Calories 241.2 calories, Carbohydrate 17.8 g, Cholesterol 34.5 mg, Fat 17.9 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 7.6 g, Sodium 37.1 mg, Sugar 4.4 g
KOLACHKY COOKIES
Provided by Food Network
Categories dessert
Time 2h45m
Yield 12 to 14 servings
Number Of Ingredients 5
Steps:
- In a large bowl blend margarine and cream cheese together, by hand with a metal spoon. Slowly add flour until it is all incorporated and a dough is formed. The dough will be soft and sticky. Cover the bowl with plastic wrap and put in refrigerator overnight, or for several hours (until hard to the touch).
- Flour the countertop. Take a handful of dough out of bowl returning the unused portion to the refrigerator (continue this process until all mixture is used). Roll handful of dough out into an approximately 1/4-inch thickness. Take a 2 by 3-inch diamond shaped cookie cutter, and cut as many diamonds as possible (size of kolachky should be two bites, so the cutter cannot be large). Take leftover dough and roll out again, cutting more diamonds. Repeat until all the dough is used.
- Place the diamond cut out onto the palm of hand. Put a 1/2 to 1 teaspoon of fruit filling (apricot or strawberry or raspberry or prune flavors) into the center of the diamond shape.
- Dip your finger in a little bit of water, put on one side of diamond. Fold lengthwise and seal the tops of the kolachky together to create a 3-dimensional diamond shape. Place on cookie sheets and bake in a preheated 350 degree oven for 10 to12 minutes.
- DO NOT USE Super heat cookie sheets or any of the new non-stick coated cookie sheets. They will bake too quickly and burn the bottoms of the kolachky before you realize it. YOU MUST USE ANY KIND OF CHEAP COOKIE SHEETS usually bought at a grocery store. Cover the cookie sheet with foil or parchment paper. Do not grease the foil.
- Look at your kolachky every few minutes, while baking, as ovens vary in heat distribution. The later batches may cook faster than the first ones. Check the BOTTOMS of the kolachkys. They are done when the BOTTOMS are soft golden brown. The tops may not look done, but they ARE! Remove from oven, wait 3 minutes, then remove to a cooling rack. When ready to serve, sprinkle with powdered sugar.
KOLACHES
Also spelled "kolachkes", these sweet yeast buns have both Polish and Czech roots. They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture.
Provided by Taste of Home
Time 1h
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in water. Add the sugar, pudding mix, sour cream, oil, salt, eggs and 2 cups flour. Beat until smooth. Stir in enough of the remaining flour to form a soft dough. Cover and refrigerate dough overnight., Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes., Using the end of a wooden spoon handle, make a large indentation in the center of each ball; fill with 2 tablespoons of filling. Bake at 350° for 14-15 minutes or until lightly browned. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 222 calories, Fat 7g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 181mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.
KOLACE
This is the recipe that I learned to make when I was little from my Czech grandmother. She would bake these by the dozens and since I was the only granddaughter that lived in town, I got to be her helper. These pastries are also sold at the annual Czech Days in Tabor South Dakota by the thousands. The women of the area prepare hundreds of dozens of these every year to be served with meals at the Beseda Hall and at the Legion home and are also sold by the dozens to visitors to the celebration. The most popular fillings are prune and poppyseed, although cherry, apricot and cottage cheese are also popular.
Provided by sklhczech
Categories Czech
Time 4h8m
Yield 72 kolace, 72 serving(s)
Number Of Ingredients 11
Steps:
- Scald milk and set aside to cool until lukewarm.
- Remove 1/2 cup of the cooled scalded milk to a small bowl, add 1 teaspoon of the sugar and stir in yeast. Let work for about 10 minutes.
- While yeast is working, beat the eggs, add sugar, then cream, oil, salt and the rest of the scalded milk.
- In large bowl have ready 6 1/2 cups flour. Make a well in the flour and add the dissolved yeast. Stir and then add in the beaten ingredients.
- Beat until smooth.
- Add 1/4 cup of flour at a time until you have a slightly sticky dough.
- Beat well with a wooden spoon for 5 minutes.
- Let dough rest 10 minutes and then stir well with wooden spoon again.
- Cover with a tea towel and let rise about 1 hour, until doubled in bulk.
- Stir down and cut off tablespoon size balls.
- Shape into balls and place on a greased cookie sheet about 2 inches apart.
- Brush with melted shortening.
- Let rise until doubled.
- Make a depression in the middle of the ball with your thumb, and press outward to form an opening for the filling about the size of a 50 cent piece, pressing the bottom paper thin without tearing the dough.
- Add a teaspoon of filling to each kolace and smooth out to edge of opening. I use Solo brand poppy seed filling for most as that is our favorite and cherry pie filling for the rest.
- Let the filled kolace rise 15-20 minutes or they will look like a volcano erupting when baked.
- Bake at 425 for 8 minutes until lightly browned.
- Remove from pan with a spatula as you would cookies and cool on wire rack. Brush kolace with melted butter as soon as removed from oven to keep the dough soft.
- These freeze well once they are cooled--if they last that long.
Nutrition Facts : Calories 84.4, Fat 3.5, SaturatedFat 0.9, Cholesterol 13.9, Sodium 38.1, Carbohydrate 11.3, Fiber 0.4, Sugar 1.9, Protein 1.8
KOLACHI
This recipe for nut rolls is used at our church for sales at Easter and Christmas time. Thousands are made and sold each year. Recipes for the nut and poppy seed filling are included. Please remember that you can use apricot butter as well.
Provided by Chef53Kathy
Categories Yeast Breads
Time 1h50m
Yield 4 rolls, 48 serving(s)
Number Of Ingredients 23
Steps:
- DOUGH: Mix together the 1 tablespoon sugar, the yeast and the 1/2 cup water and allow to foam. Beat the margarine, remaining sugar and eggs for five minutes. If you have a Kitchenaid or similar mixer switch to the dough hook and add the flour and the foamy yeast mixture and continue kneading for five to eight minutes.
- Remove from mixer, form a nice ball and place in a greased bowl, covered with Saran wrap and allow to rise for thirty minutes. Divided the dough into four even balls, roll out to a 15x15 inch rectangle, flouring lightly the work surface if necessary.
- Fill and roll up jelly roll style crimping and sealing the ends to keep filling from oozing. Place seam side down on greased cookie sheet, place all four rolls on the same sheet. Rolls should be about 14 inches long and two to three inches in width before baking. Allow to raise for another 30 minutes. Right before baking prick with a fork five times down the center of the roll and brush with the egg wash.
- Bake in a preheated 350°F oven for 30-40 minutes or until nicely browned. Cool on the pan.
- PREPARE FILLING BEFORE MAKING THE DOUGH.
- NUT FILLING:.
- Combine filling ingredients and mix to a spreadable consistency.
- POPPY SEED FILLING:.
- Melt the margarine and add the milk, heat till scalded. Add the sugar and stir until dissolved. Add the poppy seeds and cook for 2-3 minutes. Remove from the heat add the egg and flavorings and allow to cool well.
- You can also use prune or apricot filling. During the holidays most grocery stores carry this in their bakery departments. Be sure to use fresh poppy seed and not the kind found in the spice section of the grocery store.
Nutrition Facts : Calories 261.9, Fat 16.3, SaturatedFat 2.3, Cholesterol 23.1, Sodium 69.3, Carbohydrate 25.6, Fiber 1.9, Sugar 15.2, Protein 5.3
More about "kolace recipes"
CZECH SWEET ROLLS (KOLACHE) RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (27)Total Time 2 hrs 50 minsCategory Breakfast, Brunch, DessertCalories 204 per serving
KOLACE RECIPE: A TRADITIONAL CZECH RECIPE TO MAKE …
From eatingeurope.com
Estimated Reading Time 3 mins
AUTHENTIC CZECH KOLACHE (KOLáčE) WITH FRUIT FILLING
From verygoodcook.com
KOLACHE RECIPES | ALLRECIPES
From allrecipes.com
TRADITIONAL CZECH KOLACHE RECIPE WITH DIFFERENT FILLINGS
From yumeating.com
KOLáčE | TRADITIONAL SWEET PASTRY FROM CZECH REPUBLIC
From tasteatlas.com
KOLACH - WIKIPEDIA
From en.wikipedia.org
CRAZY ABOUT KOLACHE: WHERE TO EAT THE BEST KOLACHE IN …
From eatingeurope.com
KOLáčE – WONDERFOOD
From wonderfood.cz
WHAT EXACTLY IS A KOLACHE? THIS SWEET CZECH PASTRY IS A …
From southernliving.com
HUNAN CAFE WARRENTON
From hunancafewarrenton.com
KOLACHE KRAVE - SWEET & SAVORY KOLACHE
From kolachekrave.com
KLOBASNEK KOLACHE RECIPE WITH CHEESE - WIDE OPEN EATS
From wideopeneats.com
THE SWEET HISTORY OF KOLACHE - TEXASREALFOOD DISCOVER
From texasrealfood.com
COLACE: SIDE EFFECTS, USES, & DOSAGE - DRUGS.COM
From drugs.com
ULTIMATE GUIDE TO BUC-EE’S FOOD: 15+ BEST SNACKS!
From enchantingtexas.com
10 OF THE BEST PLACES TO GET DELICIOUS KOLACHES IN TEXAS
From wideopencountry.com
CZECH POPPY SEED KOLáčE RECIPE | EATINGWELL
From eatingwell.com
CZECH KOLACHES | KING ARTHUR BAKING
From kingarthurbaking.com
CZECH KOLáčE - LIVINGPRAGUE.COM
From livingprague.com
KOLACHE RECIPE - MAKE TRADITIONAL CZECH KOLACHES AT HOME
From toriavey.com
140 NAJBOLJI RECEPTI ZA KOLAčE IDEAS | DESSERTS, FOOD, CROATIAN RECIPES
From pinterest.com
KOLACE - HOME
BUC-EE'S FAVORITES: KOLACHES AND KLOBASNIKY – TEXAS SNAX
From texassnax.com
HOW TO MAKE KOLACHE - COMMON SENSE HOMESTEADING
From commonsensehome.com
900+ RECEPTI ZA KOLAčE IDEAS IN 2022 | DESSERTS, FOOD, CAKE BAKING …
From pinterest.com
SCIO KOLACE OR KOLACHE - ARCA DEL GUSTO - SLOW FOOD FOUNDATION
From fondazioneslowfood.com
TEXAS KOLACHE (KLOBASNEK) - SAUSAGE ROLLS - MOM FOODIE
From momfoodie.com
100 POSNE KOLACE IDEAS IN 2021 | FOOD, VEGAN DESSERTS, VEGAN SWEETS
From pinterest.ca
KOLACHE FACTORY ON-THE-GO BREAKFAST & LUNCH MENU
From kolachefactory.com
KOLAčI | RECEPTI ZA SVE VRSTE KOLAčA - STVAR UKUSA
From stvarukusa.mondo.rs
70 KOLACE IDEAS IN 2022 | DESSERTS, FOOD, RECIPES - PINTEREST
From pinterest.ca
CREAM CHEESE KOLACHE FILLING RECIPE - ANNA PAINTER | FOOD & WINE
From foodandwine.com
KOLACH (CAKE) - WIKIPEDIA
From en.wikipedia.org
HOW TO MAKE HOMEMADE KOLACHES - FEELING FOODISH
From feelingfoodish.com
KOLáčE ARCHIVES - CRAZY MASALA FOOD
From crazymasalafood.com
KOLACHE RECIPE | HOMEMADE CZECH KOLáčE - ELAVEGAN | RECIPES
From elavegan.com
RECEPTI ZA KOLAčE - HOME | FACEBOOK
From facebook.com
TEXAS SAUSAGE KOLACHES (KLOBASNEK) - HOUSE OF YUMM
From houseofyumm.com
You'll also love