Fillings were typically apricots, poppy seeds, prunes, and cherries — all available locally in Eastern Europe. These sweet treats are all well and good, but what about those of us with a man-sized hunger? Mind blown. Rumor has it that this version of a pig in a blanket, the klobasniky, was invented in the famous bakery located in the town of West, Texas called The Village Bakery. So, the next time someone at the office offers to go pick up breakfast and asks if you want fruit or sausage kolaches, offer them a little unsolicited history lesson.
Tell them about the original kolaches, native to Moravia, created using a sweet, yeast dough and filled with fruit. Then, educate them on the origin of the klobasniky and its birth in the town of West, Texas. Food - Glory Spies - Dec 7, There are two types of kolache. Those that are made here Central Texas and those that are not. Depending on where you grew up and your nationality you will have a different vision and definition of a kolache.
I am very familiar with kolache. They are tiny sweet cookie like morsels filled with sweetened fruit and cream cheese. Cherry, raspberry, prune, poppy seed, cheese and apple fillings peak through the wrapped delicate dough. If you are eating one you know it is the real deal. They are also shaped like tiny-bow ties dusted with powdered sugar. Sometimes they are round in shape.
These, I am told, are Bohemian kolache. First of all, they are square and fairly large in size. They are also puffs of sweet delicate dough that are pale yellow in color. Like the Bohemian kolache, the Texas version is also filled with a generous amount of fruit filling in the center. Historically, kolache became popular in Central Europe in the s. They were primarily served at wedding receptions and celebrations. And, these days, the kolache is a Texan staple. Yeast vs. The first difference between the two is the dough.
Its counterpart has neither. In appearance, they resemble a danish, but there is a difference: danish dough is light and flaky whereas a kolache tends to be slightly more dense and sweet with the dough being similar to brioche.
Traditional kolaches, are a staple among Czech communities, appearing at church events and family gatherings and often made by the hundreds for weddings. They are popular for holidays, but are enjoyed any time of the year as a comfort food.
Not difficult to make, why not create a batch for your family today? My recipe includes both the traditional prune and simple cheese fillings, but you can use your favorite flavor of canned pie filling or jam instead. If desired, kolaches may be drizzled with a confectioners sugar glaze or dusted with powdered sugar. Filling of your choice prune and cheese included with this recipe below. Follow Me! Jump to Recipe Print Recipe. Servings 24 servings. Directions Dough Soften yeast in warm water In large mixing bowl, combine hot milk, sugar, shortening, salt, lemon zest, and nutmeg.
Cool to lukewarm to F.
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