Back To My Roots - Making Kolachkes Tommorow

YuccaFlatsRanch · #1 01/28/08, 07:12 PM

The poppy seed filling is ready, some raspberry filling is ready, the raisins are plumped in rum. Tommorow we make the dough and a big triple batch of goodies. YMMMMMMM!!!!!!

radiofish · #2 01/28/08, 07:27 PM

Ah - I am 1/2 Polish, so I just made Kolacki's (Polish Version) at Christmas. I use cream cheese, butter, flour, baking powder for the dough, and strawberry preserves for filling. Roll out the chilled dough, cut, fill, bake, coat with powdered sugar.. Then stand back from the stampede!!!

I haven't seen poppy seeds in a can for years!! Maybe on my next trip to Detroit/ Hamtramick, I'll go speciality food shopping in the Polish stores.

gardenfay · #3 01/28/08, 07:29 PM

Well if i was anywhere close by i would have to come beg borrow or steal a few. hehe
actually i would offer cash money for 'em.
when i was in highschool i worked at a doctor's office in Prague, OK, which had a big Kolache festival every year. I loved the poppy seed ones; but the raisins plumped in rum sound yummy!
happy baking!

ruby_jane · #4 01/28/08, 07:46 PM

Quote:

Originally Posted by YuccaFlatsRanch

The poppy seed filling is ready, some raspberry filling is ready, the raisins are plumped in rum. Tommorow we make the dough and a big triple batch of goodies. YMMMMMMM!!!!!!

You gonna make paczki on Fat Thursday?

'Cause if you are, I'm coming to your house!

ruby_jane · #5 01/28/08, 07:49 PM

Quote:

Originally Posted by rose2005

Recipe?

Can ya believe they make 'em out of mashed taters, too?

http://www.tasteofhome.com/Recipes/M...tato-Kolachkes

INGREDIENTS
1 medium potato, peeled and cubed
1-1/4 teaspoons active dry yeast
2 tablespoons warm water (110° to 115°)
3/4 cup sugar
1/2 cup warm milk (110° to 115°)
1/4 cup shortening
6 tablespoons butter, softened, divided
1 egg, lightly beaten
3/4 teaspoon salt
3 to 4 cups all-purpose flour
1/3 cup apricot filling
1/3 cup raspberry filling
2/3 cup confectioners' sugar
4 teaspoons milk

DIRECTIONS
Place potato in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid. Mash potato; set aside 1/2 cup (discard or save remaining potato for another use).
In a large mixing bowl, dissolve yeast in warm water. Add sugar, milk, shortening, 4 tablespoons butter, egg, salt and reserved cooking liquid and mashed potato. Beat in 2 cups flour until smooth. Stir in enough of the remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Turn onto a well-floured surface. Shape into 1-1/2-in. balls; place 2 in. apart on greased baking sheets. Flatten to 1/2-in. thickness. Cover and let rise for 15 minutes or until almost doubled. Melt the remaining butter.
Using the end of a wooden spoon handle, make an indentation in the center of each ball; brush with butter and fill with a rounded teaspoon of filling. Bake at 400° for 10-15 minutes or until lightly browned. Remove from pans to wire racks. Combine confectioners' sugar and milk; drizzle over rolls. Yield: about 2 dozen. Editor's Note: This recipe was tested with Solo apricot and raspberry fillings.

ruby_jane · #6 01/28/08, 07:52 PM

Quote:

Originally Posted by radiofish

I haven't seen poppy seeds in a can for years!! Maybe on my next trip to Detroit/ Hamtramick, I'll go speciality food shopping in the Polish stores.

http://www.amazon.com/Love-Bake-Popp.../dp/B000I03XBU

http://www.amazon.com/Solo-Filling-P.../dp/B000GZY8FC

Country Lady · #7 01/28/08, 08:59 PM

When I hear the word kolachkes, I think of the sausage kolachkes that's on every corner in Houston. Gosh, I ate a lot of those things. I wish I knew how to make them and they be as good as the ones they make there. Yum, yum, yum.

whiterock · #8 01/28/08, 09:54 PM

I want apricot.
Ed

Quint · #9 01/29/08, 03:17 AM

When I was in Poland I had some and they had walnut filling. Pretty yummy.

Nice place to visit too by the way. Really nice folks.

Big Dave · #10 01/29/08, 06:27 AM

I grew up in McClennan County Texas. I miss the bakeries in West. A check community that even had its own newspaper in their language. October was west fest and look out the Kolachkes are outstanding. Stop in there every time I drive down to WACO.

Alice In TX/MO · #11 01/29/08, 06:45 AM

One kolach.

Two kolache.

No such thing in Czech as kolaches.

Sand Flat Bob · #12 01/29/08, 07:01 AM

Quote:

Originally Posted by YuccaFlatsRanch

The poppy seed filling is ready, some raspberry filling is ready, the raisins are plumped in rum. Tommorow we make the dough and a big triple batch of goodies. YMMMMMMM!!!!!!

Makes me hungry, never can go through West with out stopping to eat. Sure love those no-cal. foods they have. Also really have a good time at West Fest. Sure like the Polka music and all the wheat/barley pop. Sure beats the pop made from rice.

Enjoy, Enjoy,

Bob

**Cabin Fever** · #13 01/29/08, 07:23 AM

Ya know, those dern Texan bakeries put sausage and egg in their kolachkes. My Czech grandma would have a fit!

sage_morgan · #14 01/29/08, 08:54 AM

Quote:

Originally Posted by Rose

One kolach. Two kolache. No such thing in Czech as kolaches.

LOL, that's true! In theory, you can talk about "kolaches," but reality does not reflect the plural.

There are so many Czech folks where I grew up that when I had a job writing obits, I memorized lots of Czech names and organizations so I could get them right, after awhile it was second nature. One was the brotherhood of foresters, four letters, started with a Z (thread drift)

gardenfay · #15 01/29/08, 08:48 PM

Rose
i had forgotten about the no s plural thingy on them .
thank you

Thoughthound · #16 01/30/08, 07:10 AM

I grew up in Cedar Rapids, IA--the place outside of Czech and Slovak with the largest Czech and Slovak population. Vaclev Havel and Bill Clinton stopped by and the highlight of their trip was the kolache. Clinton bought a dozen for the ride back to Washington.

Lots of fruit kolache made there but it seems like the best come from people over 75 years old.

Best to get them fresh--they go downhill after a few hours. There's a lady who stays up all night baking so her kolache are fresh for farmers' markets. She grows her own fruit for the fruit filling and butters each kolache by hand twice during baking.

And she only charges around $6 a dozen. Sells out--at least 20 dozen--every time. Vitame Vas!

(By the way if anyone is interested and actually comes by this part of the world, she sells at the Ely, Ia market on Tuesday and Saturday, and Mount Vernon on Thursday. I'm not sure if she sells at Solon on Wednesday and Friday anymore. All three towns are near Iowa City and Cedar Rapids.)

Chixarecute · #17 01/30/08, 07:40 AM

My maternal great grandparents were Bohemian, & oh my, the baking was delicious! Kolache are a huge treat! As is a really good rye bread! Maybe I'd better drop a hint in my friend Lydia's ear! Or finally try baking those myself! Thanks for bringing up wonderful memories!

Scrounger · #18 01/30/08, 08:06 AM

My Mom made Poppy Seed (and others) Kolaches to die for! Mom died in 97. The only time I've had them since is when my aunt made them (from Mom's recipe).
Yer making me hungry.....

Alice In TX/MO · #19 01/30/08, 08:29 AM

Did you notice the smiley face?

It's just a tidbit of trivia that I find interesting and some may, also, as evidenced by the *positive* responses.

Cabin Fever. Technically, a sausage filled dough thing is a Klobasniki, not a kolach.

Someone may take offense at this bit of information, which is offered in a helpful, light hearted mindset. That person might want to have another cup of tea and a kolach.:baby04:

**Cabin Fever** · #20 01/30/08, 08:34 AM

Here is another thread on kolackkies:

http://homesteadingtoday.com/showthread.php?t=156392