CHICAGO KOLACHE RECIPE

What better way to start your holiday morning early than with a strong sweet-smelling coffee and a freshly baked oven Kolache. Divine right. If you’ve never heard of Kolanche’s or you are hearing it for the first time, simply put they are simple fruit-filled pastries made with a simple yeast dough and dried fruits as filling. Kolaches are not your usual sweet classic breakfast pastry, rather they are the less sweet version which is perfect for someone who wants something less sweet.

Chicago Kolache recipe

Cook time: 20 mins

Servings: 16 pieces

Ingredients

  • 3 cups of all-purpose flour
  • 1 packet of active dry yeast
  • 4 tablespoons of unsalted butter, softened
  • 2 tablespoons granulated sugar
  • 1 cup of whole milk
  • 1 large egg
  • 2 tablespoons of warm water
  • ½ teaspoon of salt

For filling

⅓ cup of jam or jelly

Nut filling (optional recipe as shown)

Cream filling (optional recipe as shown)

Recipe

In a bowl, mix the yeast and the warm water. Allow the mixture to sit for about 5 minutes until the mixture turns bubbly.

Over medium heat, bring milk in a small pot just to a boil. Once boiled remove from heat and stir into butter to cool. Next, add the yeast mixture in with a little salt.

Stir in 2 cups of flour very well, the into the mixture add 1 large egg.

Stir in the 1½cup using your hand to form the dough. Knead in the remaining ½ flour into the dough until there is no texture and the dough is smooth and bounces back a little when pressure is applied with the fingers.

Cover the dough, and allow it to sit in a warm dark place for 1 hour until the dough doubles in size.

Preheat the oven to 350F and prep your baking sheet by greasing it first before setting it aside.

After 1hour take the dough out, break out a small-sized piece and shape it into 1 inch thick and 3 inches wide using your fingers

Place all pieces into the baking tray and set aside for 20 minutes for the dough to rise again.

Fill each center of the dough with 1 teaspoon of jam. Bake in the oven for 20 minutes until the dough turns lightly browned.

Transfer the pastry to a wire rack, allow it to cool, and dust with confectioners sugar.

Serve kolaches with a drink of choice.

*For the cheese filling

Beat one pack of cream cheese (softened), ½cup powdered sugar, 1 teaspoon vanilla, and 1 egg yolk until smooth.

* For nut filling

To 2 tablespoons of unsalted butter, 1 teaspoon of vanilla, ½ cup of granulated sugar, cook 1 cup of rough ground walnuts until it turns golden brown.

Kolaches are tastier when it’s brought fresh out of the oven but you can still make your batch of kolaches in the evening before when you plan to serve them. Though kolaches are originally from the Czech, you can still make your kolaches at home with this Chicago-style kolache recipe.