Directions: |
Directions:1. Mix together until dissolved:
½ tablespoon dry yeast
1 teaspoon sugar
¼ cup warm water
Set aside and let prove
2. On stove, heat on low until lukewarm:
½ can of evaporated milk
½ cup butter (melted)
¼ cup of water
3. In a large bowl, mix together:
1 large egg
5 egg yolks
¾ cup sugar
4. Once egg mixture is mixed, add:
Yeast mixture and mix well.
Then add, luke warm milk, water and oil mixture
1 teaspoon salt
Mix together
5. Add 3 cups of flour 180g, one cup at a time, blending well each cup. Keep dough low on mixer and scrape sides and stir to ensure flour is not unmixed underneath at end.
6. Add 3-4 330g more cups of flour, one at a time until dough is very wet and slightly sticky. Scrape sides and stir to ensure flour is completely mixed in. (not quite a dough at this point but will mature into one)
7. Pour about 2 tablespoons of canola oil on top, rub on hands and scrape/turn sides under bulk of dough. Let rise until double or more (to top of bowl) with a bag on top of bowl. It is doughy enough to do this
8. Once risen, Cut into 1 tablespoon size pieces and roll with oiled hands. Set on baking tray and flatten.
9. Allow to rise completely, do not cover (if not fully risen, they will push the filling out called a “blow out”). Spray with cooking spray (easier to spread).
10. Make a wide well in each roll with both sets of first 3 fingers.
11. Preheat oven to 425ºF while rising
12. Fill with your choice of filling. I like fruit fillings for Grandma Sloup's recipe. The Bavarian Cream from Uncle Bob's store is wonderful.
13. Put in oven, top rack as high as it can go for 10 minutes (5 minutes, then turn and then 5 more minutes). Should be a medium brown.
14. You can also use this dough to make rolls, rolled crescent style. Same time, maybe a minute less per turn.
15. When kolaches are out of the oven, spread a thin layer of oil on the dough ring to keep it soft.
16. When the rolls are out of the oven, spray with cooking spray. (Grandma liked Vegalene, I use a butter stick)
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Personal
Notes: |
Personal
Notes: I have adjusted this recipe with more precise measurements and halved it for a more reasonable amount. Grandma Sloup used the tools she had available in her kitchen, which were not necessarily equal to the standard measuring devices you can buy at a store. If you would like her original recipe, please ask, I have saved it along with my notes.
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This recipe for Kolaches (Agnes Evans adapted by Helen Sloup) is from