Grandma’s Homemade Kolaches

This kolache recipe promises to transport you to the realm of baking perfection. A word of caution: this recipe demands your undivided attention as the resting periods are crucial for achieving the desired texture and flavor, making it an all-day affair.

The meticulous instructions guide you through the process and evoke a sense of being part of a prestigious baking competition akin to the ambiance of the Great British Baking Show. However, a novice baker will be fine.

Try using a circular object rather than your fingers for each final indent to ensure a generous and flavorful outcome for the filling. While cherry jam is a convenient choice, as this was easy to find in my pantry, exploring options like a cheese or ricotta filling could add a unique twist to your kolaches. Considering the common use of yeast packets over other forms, slightly adjusting the yeast description in the ingredient list might enhance clarity for aspiring bakers.

Embrace the summer vibes by letting the dough rise under the sun’s warmth. If you keep it outside, it effortlessly doubles in size within an hour. With these minor adjustments, you can tailor the recipe to your preference, ensuring a seamless baking experience filled with sweet delights and powdered sugar bliss, especially when paired with a decadent honey-butter drizzle.

Homemade Kolaches

By Janice Matulka

Ingredients

2 packages of dry yeast

½ cup milk

½ cup sugar

½ cup water

1 teaspoon salt

½ cup butter

5½ cups flour

3 eggs

Instructions

In a large bowl, stir together yeast, sugar, salt and 2 cups of flour. In a saucepan, heat milk, water and butter until very warm (120 to 130 degrees). Add this to the yeast mixture.

Use a mixer at low speed and beat until moistened. Increase speed to medium and beat for two minutes. Add eggs and 1 cup of flour. Beat two minutes at high speed.

Stir in enough remaining flour to make a soft dough. Turn out dough onto a floured surface. Knead until smooth and elastic — takes about eight minutes.

Place the dough in a large greased bowl; turning it. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Punch down the dough. Let the dough rest for about 10 minutes. Make three dozen kolaches.

Form 36 balls and put them in a greased pan. Let them rise to double their size. Press down the center with your fingers and add whatever filling you want.

Let rise again — takes about 20 minutes. Bake at 425 degrees for 12 minutes or until golden brown.

Grandma on the Farm

Janice Matulka is the grandmother of Catalyst Communications Network’s Head of Content, Brian Ethridge. Matulka lived on a farm her entire life as a farm kid, farm wife and farm mom of five kids, 14 grandkids, 21 great grandkids and many great great grandkids to come. With such a big family, it’s no surprise that she learned how to become an amazing cook and baker; always impressing the family tree. The problem? Those recipes are in her head and have never been written down ... until Ethridge convinced his grandmother he needed “help” keeping his job. What help was needed? He needed a monthly recipe to help round out AcreageLife magazine.