This week’s Project Pastry Queen challenge was selected by Emily of She Makes and Bakes. And it’s one of my very, very favorite recipes in the entire book: Kolache.
Kolache are czech breakfast pastries that are very popular in Texas. While traditionally topped with a cream cheese or fruit mixture, it was the savory versions that sold out day after day at my parents’ bakery. Sausage, ham and cheese, and jalapeno sausage & cheese were the most popular varieties.
There’s almost no better breakfast during the summer than a peach kolache but I chose to make a few changes to the recipe and make ham & cheese kolache this week:
- I let the dough rest in the fridge overnight. The recipe suggests at least 4 hours but the long overnight rise makes the dough more flavorful.
- I used 2 oz of dough per kolache (a little smaller than a golf ball), flattened the dough into a circle, and topped with a pinch of shredded cheddar and a spoonful of cubed ham.
- 1 lb of ham (I got two 1/2-inch slices from the deli counter) and 4 ounces of shredded cheddar will get you about 20 kolache from a half batch of kolache dough.
- Adding fresh jalapeno slices to the filling is optional. Recommended, but optional.