kolaches are the schizzz-nit. especially the ones w/ jalapeno's and cheese.. oh yea, cheeeeeeeeeeeeeessssseeeee (line from "old school") did anyone else get that.
I freaking love the Kolache factory, a little pricey, but good. Plain sausage and that Texas hot polish sausage is good. Last time I went there, they had a chorrizo con huevo kolache. It was damn good because the chorrizo con huevo didn't taste like that left over lymph nodes and crap chorrizo you get from Arandas and pre-packaged in stores, it tasted like my Mom's homemade with real pork chorrizo. Mmmmmmmmmmmmmm
I stop there just about every trip to Austin &/or back. Weinkel's in LaGrange has some good one's as well.
Kolaches are the best dang breakfast in the world. I love the Sausage and cheese Kolaches.....ah man. DD
Here's the next thing. Anyone have any recipies or anything on how to make them? I've seriously never even thought about it. But it's not like I can just tell people about them and expect them to understand, especially if I'm trying to convince the store owner here to consider carrying them. (I've learned that "it's kind of like a pig in a blanket, but bigger and better" doesn't cut it) I figure what I can do is get my wife (who is an excellent cook) to make some and we can give a batch to the owner of the place. I haven't had a kolache in so long it makes me sad just thinking about it.
My grandma is a mgr at Shipley donuts. They make everything in the shop so I could find out for you if nobody gets to it before me.
How to make Kolaches - not Shipley's I'll ask my grandma still and see if Shipley's does anything special to them, I doubt they do.
That seems to be a method for making fruit kolaches like people where talking about earlier. I looked around for a while on the Internet, but I couldn't really find anything that looked like a good sausage/ham kolache. Seriously, if you could find out about the Shipley ones, that would be amazing. (you can email me if you want) nhayden@hotmail.com
Can you bring food into the country? I know here in the US, that all fruit is banned from being brought in.
i would normally say you can't bring food in, not sure about cooked stuff though. the recipe is a good start. mmmmmmmmmmmmmmmmm
That's my personal favorite, though I also like ham, cheese, and jalapenos. Now I like donuts and all, but if I go into an actual donut shop it's for kolaches, not donuts.
The Kolache Factory here in Houston makes these kolaches with bacon, eggs and cheese all wrapped up into a ball of kolache dough, those things are sooo damn good!! As far as traditional kolaches go, I prefer sausage and cheese... damn... they're good. I will have to get up extra early to stop at the Kolache Factory on the way in to work tomorrow....
I'm seeing people saying good stuff about Shipley's kolaches... Are we talking about the same Shipley's? the ones over her make these elongated ones that have more air in them than sausage, and they don't even taste that good.. I wonder if maybe the people that run this one over here just don't know what they're doing...or are you guys on drugs? welcome back rHead..
Something like this: <a HREf="http://www.texasmonthly.com/food/kolache/kolache.6.php">Texas Monthly Kolaches</a> Another recipe: <a HREF="http://www.vbmonline.com/features/2002-09-36.shtml">Kolache Recipe</a> I am not that crazy about that much coconut in cheese kolaches and would rather have a few raisins. This quote from the first article is right on the money. <i>This recipe comes from Dorothy Bohac, PhD., President of the Travis-Williamson Counties Czech Heritage Society. She says that "the quality of a kolac is in the texture of the dough. The texture is controlled by the ingredients, particularly the amount of flour used. A baked kolac should be soft to the touch and the dough should be elastic."</i> Cheese and Poppyseed are tops with me. My grandmother used to have them in her garden.....we would gather them and sift the poppyseeds from the leaves and the other nonedibles. Eventually, it would be ready to put in Kolaches made that day. Hard to beat a <b>fresh</b> poppyseed Kolache. One last thing, think twice before making prune Kolaches because they just aren't that popular. Apricot is OK, but not a bellringer. The other fillings have wide enough support to justify being made.
Ya know for such a random post this sparked my appetite....My girlfriend and I went to get Kolaches at 1am after reading this thread....Hell Yeah for Ken's Kolaches in Austin, TX!!!
