Best 5 Sylvias Kolache Dough Recipes

TEXAS KOLACHES

Steps:

• Add the butter to a small saucepan over medium heat to melt. Do not allow to brown. As soon as the butter has melted, add the milk and stir until blended. Set aside.
• Add the flour, sugar, yeast, and salt to the bowl of a stand mixer fitted with a paddle attachment. Mix on low until combined.
• Switch out the paddle attachment for the dough hook and add the milk/butter mixture, as well as the egg and the egg yolk. Mix on low for about 1 minute, then, increase the speed to medium (#6 on Kitchenaid stand mixer) and knead for 8 minutes.
• In the meantime, add about 3 cups of water to a saucepan and bring to a boil over high heat. Then, grease a large bowl. You'll also need to arrange your oven racks so that you can fit the saucepan on the floor of the oven with a rack situated above it. Your large bowl will go on top of the rack. The bowl does not need to be oven-safe.
• Once the dough has finished kneading (it will soft and somewhat sticky), use floured hands to form it into a ball and transfer it the greased bowl. Place the saucepan of boiling water on the oven floor and the bowl on the rack above it. Close the oven door and allow the dough to proof for 1 - 1 1/2 hour, until it has doubled in size.
• Remove the bowl from the oven (leave the saucepan in) and punch down the dough. On a floured work surface, divide it into 4 equal pieces, and then divide each of those pieces into quarters. You should have 16 pieces of dough.
• Roll the dough into balls and transfer to 2 baking sheets lined with parchment paper, spacing them about 2 to 3 inches apart. Close the oven door and allow to proof for 90 minutes.
• Remove both pans and the saucepan from the oven and preheat it to 350°F.
• Wrap each dough ball around a piece of sausage until it is fully enclosed and pinch to seal any seams.
• Place a piece of cheese in the center of a slice of ham and fold over/wrap the ham to enclose the cheese.
• Wrap each dough ball around the ham until it is fully enclosed and pinch to seal any seams.
• Place seam-side down on the baking sheet and bake for 22-25 minutes, until golden in color. Allow to cool slightly, serve, and enjoy!

CZECH KOLACHE RECIPE

Steps:

• In a small saucepan, heat the milk until lukewarm. Pour the dry yeast and a teaspoon of sugar into the milk. The sugar will encourage the yeast to activate. Stir everything with a spoon and leave it in a warm place for about 10-15 minutes until foam forms on the surface.
• Meanwhile, melt the butter, which should be semi-liquid but not hot. Around 30 seconds in a microwave are ideal.
• Add the flour, sugar, salt into a mixing bowl. Add an egg, vanilla, melted butter, and activated yeast with milk.
• Begin with the dough. Roughly combine all ingredients in a bowl with a fork. Turn the mixture out onto a floured work surface and use your hands to work it into a smooth elastic dough. If the dough is too sticky, dust it with a tablespoon of flour and continue kneading. Repeat until the dough is no longer sticky.
• Put the dough back into the bowl, cover with a clean kitchen towel and let it rise in a warm place for 40 minutes.
• Transfer the dough to a work surface and divide it into equal parts. If you have a kitchen scale and want kolache the same size, weigh each piece on the scale. The weight of a piece of dough for one pie is around 1 and ½ oz (45 g).
• Shape each piece of dough into a ball. Place it on a baking sheet lined with wax paper. Leave enough space between the balls so that the cakes don't touch and bake into a square later. The classic Czech kolach is round!
• Let the dough balls rise in a warm place for another 40 minutes. Cover the dough with a clean tea towel if you leave the dough to rise on the kitchen counter.
• Time to shape kolache! We need to create a beautiful round kolach and create a depression in the center for the filling placement. Take a round-bottomed vessel about 3 inches in diameter, such a glass. I used a ½ measuring cup. Wrap the bottom with a clean dish towel so that there are no creases. Press the wrapped vessel evenly into the dough with light pressure from above. The kolach is stretched out wide and round, and an indentation is made in the middle for the filling.
• In a shallow bowl, beat an egg using a fork and create an egg wash. Brush it over the edges of the kolache pastries.
• Now, place the filling in the middle of each kolach. Just about 1 to 1.½ tablespoons per kolach are enough. If you like, sprinkle the cakes with streusel topping.
• Let's bake kolache! Preheat the oven to 340 °F (170 °C). Place the sheet with kolache in the oven and bake for 15-20 minutes until the edges are golden brown.

KOLACHE DOUGH

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat 1¼ cups (156 grams) flour, sugar, salt, yeast, and nutmeg at medium-low speed until well combined.
• In a medium saucepan, heat milk, butter, and ¼ cup (60 grams) water over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; beat at medium speed for 2 minutes. Add eggs; beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add 2¾ cups (344 grams) flour, beating just until combined and stopping to scrape sides of bowl.
• Switch to the dough hook attachment. Beat at medium speed until a soft, somewhat sticky dough forms, 6 to 8 minutes, stopping to scrape sides of bowl and dough hook; add remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if necessary. (Dough should pass the windowpane test [see Note] but may still stick slightly to sides of bowl.) 4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.

TEXAS SAUSAGE KOLACHES (KLOBASNEKS)

Steps:

• Heat milk in a small saucepan over medium heat until it begins to bubble. Remove from heat immediately. Stir sugar, salt, and 1/4 cup butter into the milk and stir until sugar is dissolved. Set aside to cool to room temperature, about 10 minutes.
• Combine warm water and yeast in the large bowl of a stand mixer and stir until dissolved. Stir in cooled milk mixture, eggs, and 2 cups flour. Beat using the dough hook attachment until smooth. Add remaining flour, mixing as you go, just until dough is elastic and slightly stiff, but not dry.
• Turn dough out onto a floured board and knead until smooth and very elastic, 10 to 15 minutes. Coat dough lightly with butter or oil and place in a bowl. Cover with plastic wrap or a damp towel and let sit in a warm place to double in size, about 1 hour.
• Meanwhile, cut sausages in half and pat dry; this is important. Thinly slice Cheddar cheese block from the short end so that each slice of cheese is about the same length as the halved sausages.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
• Turn risen dough out onto a very lightly floured board. Roll into a log, cut into 5 equal pieces, and cut each piece into quarters to make 20 equal-sized pieces of dough. Use the palm of your hand to flatten and press 1 piece into a circle or oval. Place the circle on the board and add 1 piece of Cheddar cheese topped with 1 dry halved sausage. Roll dough around fillings and very tightly pinch all seams together to seal. Smooth seams down and place kolache on the prepared baking sheet. Repeat with remaining dough and filling to make 20 kolaches.
• Bake in the preheated oven until golden, 12 to 15 minutes.

KOLACHKY COOKIES

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.