ISO: ISO: Victoria Rittinger’s Kolache recipe

[marilynfl]

I found it at the Houston Chronicle but the recipe is behind a paywall.

We have a new kolache bakery in town…he’s from Houston. His are not that great. Back in Pittsburgh, we have a kolache bakery —also from Houston—and hers are perfect.

I’ve made them before—they aren’t difficult—but mine turned hard as a rock the next day. That never happened with the PA version. The one here in NC is dry right from the get-go.

 

[Paul]

this one?

Victoria Rittinger's Kolaches
Adapted from the recipe of Katy Brandl of Hungerford
Makes 4 dozen
2 packages yeast
2 tablespoons sugar
½ cup warm water
1 cup sour cream
1 cup whole milk
8 cups flour, divided use
½ cup melted butter
2 eggs, beaten
½ cup sugar
2 teaspoon salt
½ cup melted butter for brushing
Your favorite preserves or filling


Instructions: Combine yeast with 2 tablespoons sugar and warm water directly in mixing bowl and allow it to proof until foamy. Mix in the sour cream and milk. Measure out two cups of flour and add just enough to get a pancake-batter texture. Mix in melted butter, eggs, sugar and salt.


Then, either mixing by hand or with a countertop mixer's dough hook, add just enough of the remaining 6 cups of flour to achieve a texture that changes from sticky to slightly tacky to smooth.


Pat the dough to feel it as you go. When you've got it right, the dough should feel smooth and satiny. (Caution: it's better to add too little flour, which can be supplemented, than too much, which toughens the dough.)


Let the finished dough ball rise in a buttered bowl, brushing it with butter and covering it with a tea towel. It can proof nicely in an oven with its light turned on. It should proof about an hour and a half, or until doubled in bulk, depending on the ambient temperatures and humidity.


Butter the cookie sheets, or bacon-grease them if you like. Punch down the dough ball. Break off pieces of dough to make 1½-ounce balls, weighing them on a kitchen scale covered with plastic wrap.


For fruit kolaches: Shape the balls into smooth rounds with seams on the bottom. Place on greased cookie sheets, brush with butter, cover with a tea towel and allow to rise until double in size. Then take each ball of risen dough and use your thumb to make an indentation in the center, turning, tugging and shaping the circle until the depression is big enough to hold several tablespoons of filling.


Line up unbaked kolaches shoulder to shoulder on greased cookie sheets and fill with mixtures of choice. Brush with butter, cover with a tea towel and set aside to rise again until they regain the size they reached previously.


Preheat the oven to 375 degrees if it's conventional, 350 degrees if it's convection.

 

[gayr]

this one?

Victoria Rittinger's Kolaches
Adapted from the recipe of Katy Brandl of Hungerford
Makes 4 dozen
2 packages yeast
2 tablespoons sugar
½ cup warm water
1 cup sour cream
1 cup whole milk
8 cups flour, divided use
½ cup melted butter
2 eggs, beaten
½ cup sugar
2 teaspoon salt
½ cup melted butter for brushing
Your favorite preserves or filling


Instructions: Combine yeast with 2 tablespoons sugar and warm water directly in mixing bowl and allow it to proof until foamy. Mix in the sour cream and milk. Measure out two cups of flour and add just enough to get a pancake-batter texture. Mix in melted butter, eggs, sugar and salt.


Then, either mixing by hand or with a countertop mixer's dough hook, add just enough of the remaining 6 cups of flour to achieve a texture that changes from sticky to slightly tacky to smooth.


Pat the dough to feel it as you go. When you've got it right, the dough should feel smooth and satiny. (Caution: it's better to add too little flour, which can be supplemented, than too much, which toughens the dough.)


Let the finished dough ball rise in a buttered bowl, brushing it with butter and covering it with a tea towel. It can proof nicely in an oven with its light turned on. It should proof about an hour and a half, or until doubled in bulk, depending on the ambient temperatures and humidity.


Butter the cookie sheets, or bacon-grease them if you like. Punch down the dough ball. Break off pieces of dough to make 1½-ounce balls, weighing them on a kitchen scale covered with plastic wrap.


For fruit kolaches: Shape the balls into smooth rounds with seams on the bottom. Place on greased cookie sheets, brush with butter, cover with a tea towel and allow to rise until double in size. Then take each ball of risen dough and use your thumb to make an indentation in the center, turning, tugging and shaping the circle until the depression is big enough to hold several tablespoons of filling.


Line up unbaked kolaches shoulder to shoulder on greased cookie sheets and fill with mixtures of choice. Brush with butter, cover with a tea towel and set aside to rise again until they regain the size they reached previously.


Preheat the oven to 375 degrees if it's conventional, 350 degrees if it's convection.

Great Job, Paul.......
Marilyn I found this recipe and it peaked my interest Gingerbread Kolache have a look

Czech Gingerbread Kolache

www.thehungrytravelerblog.com

 

[gayr]

Marilyn, In addition to the Gingerbread Kolache Recipe have a look at this featured recipe in Souther Living with wonderful reviews.....

Lydia Faust's Texas Kolaches

A kolache is a yeasted bread filled with a topping, which can be sweet or savory. Lydia Faust has made a name for herself in the town of Snook, Texas for her exquisitely tender, buttery kolaches.

www.southernliving.com

 

[marilynfl]

Thank you both! I've got some voodoo "miracle ingredients" stuff from King Arthur that claims to keep "your baked goods soft and moist."
Who know...it can only be an improvement on my local bakery without having to drive 9 hours to Pittsburgh.