This week, the world watched an absolutely unthinkable situation play out in Texas. Nearly all of the state’s 30 million people were without electricity, water, or both during a week-long winter weather system that brought unthinkable temperatures, snow, and ice – making the roads all but impassable. It was heartbreaking and infuriating to see our Texas friends and community suffer through sub-freezing indoor temperatures, food shortages, and lack of clean drinking water on top of a pandemic. A man posted in our old neighborhood’s Facebook group to ask if anyone could spare some gas for his car – he wanted to turn on the heater for just a few minutes so his kids could get some relief from the freezing cold. People were melting snow in pots to be able to flush their toilets. Even today, an entire week after this whole ordeal began, the entire city of Austin is under a boil water notice. And the misery did not end with the warmer temperatures this weekend – there are thousands and thousands of families scrambling to join weeks-long waiting lists for plumbers, handymen, and electricians to repair busted pipes and water heaters and rip out their flooded floorboards before mold sets in. A large apartment complex up the street from our old house brought in a dozen Port-a-Potties for residents because they don’t know how long it will take to fix the building’s completely destroyed plumbing system. And this is just one neighborhood of one city in a state that is home to 1 in 10 Americans.
Texans are not ok right now. So please, if you have somehow found this recipe in the vast expanse of the internet, would you consider taking a moment to help out in whatever way is possible for you? If you need some ideas, I’ve listed a few local organizations below that I think are doing good work to help people through what will be a difficult next few months.
With Texas on my mind this week, I felt the urge to recreate a regional treat and share the recipe with you in hopes that you also think of the Lone Star state. If you haven’t had a kolache, or are unsure how to pronounce them (ko-latch-ee), you wouldn’t be alone. I had never encountered them before moving to Texas. Much has been written on the subject of how a Czech pastry became a Central Texas breakfast staple, so I won’t repeat the story here.
This recipe is a smallish batch that will give you 6 Texas-size fruit kolaches. The fillings can be anything you like, but chunky fruit preserves with some heft work best. I used a plum jam made by friends here in Seattle, and some pureed apricots preserved in syrup. Some people, and most Texas bakeries, like to really load the fruit filling into the middle; if that’s your jam (sorry!) feel free to double the amount called for and make the wells a bit deeper (this will make sense when you read the recipe).
In the roughly hour and a half that you will need to wait for these Texas treats to proof and bake, I encourage you to please take a moment to help out Texans who are in desperate need of some relief. Any amount is helpful! If these options don’t resonate with you, the Texas Tribune, Austin American-Statesman, and Texas Monthly have compiled lists to get you started.
Foodbank of the Rio Grande Valley
Thank you from the bottom of my big Texan heart!
Small batch Texas-size kolaches
Adapted from Bake from Scratch’s kolaches
Ingredients
- 35g + 1/2 Tbsp unsalted butter, divided
- 90 g milk (not skim)
- 2 Tbsp water
- 2 eggs, room temperature
- 250g + 1 Tbsp all-purpose flour, divided
- 35g + 1 Tbsp sugar, divided
- 3/4 tsp kosher salt
- 1 tsp plus 1 pinch instant yeast
- 2/3 cup thick fruit preserves*
Directions
- Whisk 80g flour, 35g sugar, salt, and yeast in the bowl of a stand mixer to combine.
- Heat butter, milk, and water in a small saucepan over medium heat until butter melts and the mixture reaches a temperature of 120-130F.
- Add butter/milk mixture to the flour mixture. Using the paddle attachment, mix for 2 minutes on medium speed.
- Add 1 egg and mix for another 2 minutes.
- Reduce mixer speed to low and add the remaining 170g flour gradually, stopping to scrape the sides of the bowl until just combined.
- Switch the paddle attachment for the dough hook and knead for 8 minutes on medium speed. You should have a sticky but cohesive ball of dough. It’s ok if some dough sticks to the bottom of the bowl. You can add up to 2 Tbsp flour if dough is still sticking to sides of the bowl and your fingers.
- Place the dough into a large, oiled bowl. Cover and let rise in a warm place for ~1 hour until doubled in size.
- Preheat the oven to 375F. Punch down dough and divide into 6 (or 12) equal portions. (I use a kitchen scale to ensure equal sized kolaches). Roll into smooth balls and place on a baking sheet. Gently flatten with the palm of your hand and cover with a paper towel. Let rise on top of the preheating oven for about 25 minutes until puffed up.
- Mix 1 Tbsp sugar, 1 Tbsp flour and 1/2 Tbsp butter with your fingers into a crumbly white streusel. Beat the other egg in a small bowl to use as an egg wash.
- Use a mason jar or juice glass with a ~2-inch base dipped in flour to make wells in the middle of the balls of dough. Fill with 2 Tbsp of preserves**. Brush with egg wash, then sprinkle with the white streusel.
- Bake for 15 minutes or until golden brown and well-risen. Let cool on the sheet for at least 10 minutes before eating.
