Kolaches

Several years ago, I was introduced to the decadent pastry that is a kolache. I was in the St. Louis, MO area and a relative told me that I had to try this pastry for breakfast. I am a big fan of pastries and wasn’t going to pass up the opportunity. The result of that first visit was a love of kolaches.

A kolache is a soft dough that can be made into a sweet or savory pastry. The sweet kolaches are filled on top, where you can see the different flavors. Strawberry, Cherry, Apple, Peach, Cream Cheese, Pumpkin, Blueberry…the list goes on of the different flavors for sweet kolaches. The savory kolaches are filled and look like a normal dinner roll. But, when you cut into the kolache, you are met with rolled that is filled with your favorite breakfast foods, pizza ingredients or veggies. Bacon, Egg & Cheese, Sausage, Egg & Cheese, Ham & Cheese, Pizza, Philly Cheese Steak are some of the savory options.

Making Kolaches

In November 2020 I began working part-time at a bakery in Northern Iowa. I already love to bake, but have fallen in love with it even more since starting this job. My boss and I have been trying to come up with some different pastry options to offer people. Our cinnamon rolls and caramel rolls are already a hit, but the kolaches would be a nice option, too. In a conversation with the aforementioned relative, it dawned on me that we could learn to make kolaches in the bakery. I had found a recipe for them several years prior, but never found the time to make them. Until now…

A few weeks ago, we decided to give it a shot. Our recipe made roughly two and a half dozen kolaches. We decided to start with just the sweet kolaches because they would be a bit easier. We did not want to make too many just in case they didn’t turn out well or didn’t sell. The overwhelming response was positive.

Since the first week that I made the kolaches in the bakery, I have made them three times, each time selling out. I had a customer tell me that my most recent batch was by far my best. And, I would have to agree with her. I am working hard to master the technique in making kolaches and, hopefully, soon can offer not only sweet but savory options, as well.

What works, what doesn’t

When I first learned to make kolaches, I just followed the recipe that I had found on Pinterest. It was easier than the recipe I found in a magazine several years prior. This recipe did not call for the dough to be chilled over night or for any length of time. Just make it, let it raise and then form into kolaches.

The first couple of times I made kolaches I used a round cookie cutter in hopes of having equally sized pastries. The issue I found with this is that I was not able to use all of my dough. I tried to reroll the dough similar in fashion to biscuit dough and it just didn’t work. I ended up throwing away some of my dough because it got too tough. Now, I cut off a small portion of dough from my batch, roll into a ball and form the kolache.

Also, I have learned that the indent in the dough has to be deep enough and wide enough in order for your filling to not spill over during the baking process. After failing to get the indent deep and wide enough the first couple of times, I watched a couple videos on YouTube to check out techniques from other kolache makers. Since doing a little bit of research, I have not had any issues with spillage during the baking process.

Perfecting Kolaches

With my short experience making kolaches, I will probably always be trying to “perfect” them. I feel as though I am a little slow at making kolaches because I want to get them right. Even though they have been edible and good every time I have made them, in my mind, they are not quite perfect yet. Making the kolaches is a whole process of making the dough, waiting for it to raise, forming the kolache, filling it, proofing it again and finally baking and praying it tastes delicious.

But, as they say, we are our own worst critics. I am just happy that at the bakery the customers are enjoying the kolaches and still get excited to try them.