Every self-respecting Texan knows that it's impossible to make the drive from Dallas to Austin without stopping in West, Texas at the Czech Stop. For as long as I can remember, my family has always stopped in West to buy dozens of kolaches.
Let's review-- Pigs in a blanket (while still SO delicious, definitely not a kolache):
Delicious, buttery rolls with a raspberry cream cheese filling and crumble topping-- yum. I adapted this recipe from Saveur Magazine.
Yields: 16 kolaches
For the Dough
1/2 cup warm water
1 tbsp active dry yeast (1/4 oz. package)
3 tbsp + 1 tsp sugar
4 tbsp butter, softened
1/2 tsp salt
1 egg yolk
3 1/2 cups flour
3/4 cup warm milk
For the Crumble
1 tbsp butter, melted
1/4 cup flour
1/4 cup sugar
1. Combine water, yeast, and 1 tsp sugar. Let sit for 5 minutes until activated.
2. Beat butter and remaining 3 tbsp sugar together. Add the egg yolk and salt. Then, add the yeast mixture, flour, and milk. Combine and knead until no longer really sticky.
3. Grease a bowl and add the dough. Cover and let rise in a warm place for 30 minutes, or until doubled. I turned on my oven for 3 minutes, then I turned it off and let the dough rise in there. It was about 140 degrees.
4. Preheat oven to 375. Line a baking sheet with parchment or a silpat.
5. Divide the dough into 16 pieces. Pinch them into round mounds, and place them 1/2" apart on the prepared pan. Brush with 1 tbsp of melted butter. Cover and let rise for 30 minutes.
6. Prepare the filling (see below) and the crumble. (To make the crumble, combine the three ingredients until it's crumbly). When the kolaches have risen, press the center of each one down with your fingers. Put 1 tbsp of filling into each and sprinkle the crumble topping on each one.
7. Bake at 375 degrees fahrenheit for 25-30 minutes.
6 oz cream cheese, softened
1/4 tsp lemon juice
3 tbsp sugar
1 egg yolk
1. Combine all of the ingredients together until completely smooth.
For fruit filling, use jam. I used raspberry jam.