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Test Kitchen: Make kolaches at home

By Jessica Rodrigo
Sept. 25, 2013 at 4:25 a.m.

Leaving space in between kolaches on a sheet pan will allow them room to rise and stay round. If they're kept close to one another, they'll form more of a square kolache, like they are at area bakeries.

When I first moved to Victoria more than three years ago, I had no idea what a kolache was. Now, they've become a Saturday tradition for Luke and me. We - or just him since I'm usually recouping from Friday night football - trek to Victoria Donuts for a few breakfast items: a dozen doughnut holes and jalapeno and cheese sausage kolaches for Luke, two chocolate tops for me and a cheese sausage kolache for me, two large coffees and a bottle of diet coke.

Before I learned about kolaches, I lived a life of breakfast burritos and doughnuts.

But now, I've learned that the best thing about kolaches is that they come in both sweet and savory varieties. You've got your sausage or ham and then the fruit or cottage cheese varieties. Since Kolache Fest is fast approaching, I figured it would be fitting to try my hand at baking a few of these Texas and Czech traditions.

As far as the fillings go, you can make them yourself, or you can use canned pie filling. Same goes for the savory kolaches - if you're really ambitious, you can make your own sausage and use it instead of the smoked sausages from Prasek's or Buc-ee's.

I had a few apples that had been lounging on the microwave a while, so I used those in my recipe, and whenever the strawberries are on sale are H-E-B, I'm sure to buy a few quarts and store them in the freezer for later.

Pumpkins are on sale now, too, so they would make a lovely, velvety filling if you do them just right.

Have a recipe or a dish you want me to try? Email me at jrodrigo@vicad.com or tweet me via @EatsEatsEats. I'm always hungry.

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