When making the three hour drive from Austin to Houston, it’s customary to take a rest-stop in the town of La Grange, specifically Weikel’s, a gas station and bakery known for their kolache. Back when my grandparents had a second home in La Grange, we’d pick up a batch for them and share them at breakfast the next morning, but these days we just pass on through. Todd doesn’t like sweet rolls very much.
But enough reminiscing; this week I’ve been kicking myself for NOT buying a pack of kolaches, so this morning, I decided to remedy the situation by making my own. I’d never made them before, so to get started I looked for a recipe on Texas Monthly’s web site. I chose the kolache recipe from Dorothy Bohac, PhD., President of the Travis Williamson Counties Czech Hertiage Society because with credentials like that, she had to know what she was doing!
Not being very brave, I only made 1/3 of the full recipe (8 kolaches). The nice thing was I was able to do the whole thing with a mixing spoon and a bowl. If you are more daring, you might want to go with the full recipe.
The recipe is located at Texas Monthly. If you have any problems accessing it, let me know.
Here are some pictures from my kolache adventure.
It’s alive! Proof I didn’t kill the yeast.
A raw kolache with some filling. Notice my dough is a little *too* stiff. I should have added a tad more milk. Remember, I cut the recipe down to 1/3 so there was room for error. Next time, I’ll be more careful. I might even try the recipe with bread flour.
The fillings and the crumb topping came together very easily. I used Dorothy’s recipe for the crumb topping (posypka!) and found some others for the filling –Jerabek’s for the apricot and Morkovsky’s for the cream cheese . Filllings were perfect and very easy to scale down.
And that’s all. No more pictures. I am really excited about making these again, perhaps with bread flour and definitely with a lighter hand on the flour scooper. Even though mine were a little on the heavy side, they tasted great. As a bonus, my house smells like Weikel’s.