My office buys kolaches and donuts every Friday (dallas)...I don't eat them anymore, well I try not to as I'm trying to watch what I eat... This place we buy them from use to be soooo good, but the kolaches now suck...There is a place in Pasadena/Deer Park called Billy's Donuts that are really good...mmm...I'll have to get some this weekend...
Real Kolaches are a Czechoslovakian and Hungarian dessert. They are usually filled with fruit and poppy seeds. Placing meat and other strange items in pastry is a Texas thing.
Exactly it's Tex-Czech. It's like expecting to find good Tex-Mex outside of Texas. You can find good Mexican food, but it's not the same thing.
Probably the Kountry Bakery. The bakery on the courthouse square is sort of forgotten. You need another "t" in Hallettsville. Kountry Bakery
perhaps a healthy breakfast instead of either... I would google recipes if you want to make them yourself.
I hate kolaches -- at least whatever it is we eat here in Texas. Another thing I wonder is just a Houston or Texas thing is Bubble Tea (aka Tapioca Tea). My brother-in-law in California didn't know what it was, and couldn't find it when he was informed. Also not to be found in Maine or Chattanooga or Chicago, as far as I know.
Jeez. Does anyone read anymore? The OP was looking for a recipe. Not a history lesson. Idiots. The whole lot of you. Ingredients 2 (1/4 ounce) packages dry yeast 1/2 cup water, lukewarm 1/4 cup unsalted butter, softened 1/4 cup shortening or lard 1/4 cup sugar 2 egg yolks 2/3 cup milk 1 teaspoon salt 4 cups flour 1/4 cup butter, melted, for topping 1 (16 ounce) package cocktail smoked sausage links Directions 1. In a small bowl, combine the yeast with the water. 2. Set aside. 3. In a large bowl, cream together the butter, shortening, and 1/4 cup sugar until the mixture is light and fluffy. 4. Mix in the egg yolks, milk, and salt, combining well. 5. Stir in the dissolved yeast and the flour, and mix until the ingredients are thoroughly blended into a soft dough. 6. Cover the dough with a towel, and set the dough aside to rise to about double in size, approximately 1 to 1 1/2 hours. 7. Grease a baking sheet. 8. Pinch off pieces of dough about the size of a golf ball, flatten the balls slightly, and transfer them to the baking sheet. 9. Place the balls at least 1 inch apart, and brush them liberally with the melted butter. 10. Set them aside to double in size again, about 45 minutes to one hour. 11. Gently indent the top of the dough with your thumb, fairly deep. 12. Place the little pinky size smoked sausage link (could be a spicy sausage link, or could add cheese and/or jalapeno with the sausage link, too) in the indent and fold the kolache over the sausage and seal. 13. Bake in 425 oven for 10- 12 minutes or until golden brown. 14. Immediately brush butter on the top. 15. They are best eaten as soon as they are cool enough to handle.
Cocktail smoked sausage links? That is a distant second choice only if you are unable to obtain a good sausage.
Bubble tea was very common in Iowa City when we lived there until last year. My wife loves it, I hate it. I haven't seen it in northern California but I also don't look for it. I'll have to ask my wife.
Here's a link to a Kolache recipe from a woman in Dallas. Never tried the recipes, so I don't know if it'is any good. Czech it out: http://allrecipes.com/Recipe/Breakfast-Kolaches/Detail.aspx (ha! get it? "Czech it out" 'cause it's a Czech dish! I'm funny!)
Actually, if you read the post... A recipe is never asked for, it's simply stated that while looking for a recipe it was discovered kolaches were a local thing. The only two questions in the post are in regards to kolaches being regional.
riiight...let me get from honey bun to kolache first. then maybe i can work towards healthy. Thanks....I'll be trying these out!
Umm, thanks. I didn't mean to suggest we invented it. But, like Kolaches, it seems to be a foreign cuisine that has made an American stronghold in Houston (of all places)... and Iowa City.
One County Seat over in Cuero is this German guy with a smokehouse called Striedel's. He makes an excellent all pork smoked sausage that reminds me of the Polish stuff my parents used to bring back from Bremond. THAT would be great baked inside of some kolache dough. He also makes some seriously good house cured bacon. Highly recommend if you are working Dewitt county.
