by Leanne T. of Austin, TX
Growing up in South Texas, I can remember having Kolaches at every family Czech and Polish gathering. At times, we may have up to 5 generations represented, and this recipe had been passed down from mother to daughter. From weddings, birthdays, funerals and holidays, Kolaches of all flavors were present. Some were always better than others, and everyone had their favorites. But nonetheless, there were never any left. These are a great anytime snack, but fresh out of the oven is always the best. My grandmother and mother taught me how to make these wonderful treats. Now, my daughters are learning this craft. I hope that they will continue to pass this recipe on to their children and grandchildren.
- 2 pks rapid rise yeast
- 1/2 cupwarm water
- 1 1/4 cupwarm buttermilk
- 2 eggs, room tempurature
- 5 1/2 cupsflour
- 1/2 cupsoftened Challenge Butter
- 3/4 cupsugar
- 2 tbaking powder
- 2 tsalt
- 4 c upsfruit filling, store bought or homemade
- 1 cup sugar
- 3/4 cupflour
- 1 cupsoftened Challenge Butter
- 3/4 cupmelted Challenge Butter
- 3/4 cupsugar
Combine yeast, warm water, buttermilk and sugar in stand mixer. Let set 2 minutes
Mix one cup of flour with baking powder and salt.
Add Challenge butter and eggs to yeast mixture and then the flour/baking soda/salt mixture. Once mostly combined, begin to add remaining flour, batter will be lumpy. Continue this process until a very stiff batter has formed. Scraping down sides as you go.
Place remaining flour on board, and scrape dough onto floured surface. Knead until dough becomes smooth.
Let rest 5 minutes.
Begin to cut off 1 Tablespoon sized pieces of dough. Roll each piece into ball and place onto greased 9 X 13 pans, 1 inch apart. Repeat until all dough has been rolled. Let rise in a warm place until doubled in size.
While waiting for dough to rise, combine these three ingredients--sugar, flour and 1 cup Challenge softened butter. Mix with your fingers to make a crumblike topping.
Preheat oven to 350 degrees.
Once dough has risen, gently press make a deep depression in the center of each ball. Add your fruit filling. Top with crumb topping.
Bake for 12-15 minutes until golden brown. Remove pans to cooling rack, brush sides with melted Challege Butter and sprinkle with sugar.
Enjoy a few warm, let others cool completly and store in a sealed container. May be frozen and thawed in microwave.