If there’s ever any doubt if the person sitting next to you in a cooking class is a food blogger…
Ashley, the woman behind Delish, and I met up for “Brunch with The Pastry Queen” at Central Market in Austin. The Pastry Queen is my favorite cookbook. I’ve mentioned more than once how it’s one of the few cookbooks that I like to sit down with and read cover-to-cover like a “real” book. A 10am class in Austin? So what’s a 2.5 hour drive. With a 4-month old. When there are two kinds of kolache on the menu.
The royally delicious menu included:
- Alice Lon’s Champagne Cocktail with fresh peaches
- Peach Kolache (recipe below)
- Sausage Kolache
- Bananas Foster Bread Pudding (swoon)
- Peach Jam Scones
- Bacon-Cheddar Scones (one of my all-time favorite TPQ recipes)
- Fluffy Biscuits with Peach Butter
I think it probably goes without saying but I thoroughly enjoyed the class. And I have already secured my spot in Rebecca Rather’s Central Market-Houston appearance next month: Peach Treats from The Hill Country. More peaches! I also was inspired to go back through the book (again!) and drool over all the recipes that I haven’t yet made and came to a quick conclusion: I need to make every single recipe at least once. And the first recipe of the project: Kolache.
Kolache are wonderful Czech eats: sweet pastry dough topped with sweet or savory concoctions that can range from poppy seeds and cream cheese to scrambled eggs and sausage to fresh pineapple and peaches. Life is not complete until you’ve had one… or seven. Around here, we eat them for breakfast.
I invited Ashley to join me in cooking the book, one recipe a week. Next week’s recipe: Fried Pies! If you’re interested in joining us for Project Pastry Queen, please check out Project Pastry Queen!
A perfect Czech/central Texas kolache dough filled with peaches and peach preserves.
- For the Dough:
- 1 package active dry yeast
- 1/4 cup water, warmed to 110-115F
- 1 cup milk, warmed to 110-115F
- 4 Tbsp butter, melted and cooled to warm
- 3 large eggs (1 for egg wash)
- 5/8 cup sugar
- 1 tsp salt
- 4 1/4 cups flour
- For the Peach Filling:
- 2 peaches
- 1/3 cup high-quality peach preserves/jam
- For the Streusel Topping (Posypka):
- 1/4 cup flour
- 1/4 cup sugar
- 2 Tbsp butter, cut into small pieces
- Sprinkle the yeast over warm water in the bowl of your stand mixer. Let proof for 5 minutes, until foamy/creamy.
- Turn the mixer to low and add the milk, melted butter, 2 eggs, sugar, and salt until mixed thoroughly.
- Add the flour in two batches and mix only until just combined. The dough will be wet and sticky.
- Cover with plastic wrap and let rest for 1-2 hours, until dough has doubled.
- Punch down dough and refrigerate covered overnight or for at least 4 hours.
- Divide dough into 2.5 inch balls (I weighed mine at 2.5 oz each).
- Place 4-across on a lined or greased baking sheet. Cover and let rest for 15 minutes.
- Using your fingers, make an impression in the center of the ball and stretch out into a round, creating a well to hold your filling.
- The edges of the kolache should just touch on the pan. Cover while making the filling and posypka.
- Pit and chop (but do not peel) peaches into 1/4-inch cubes.
- Mix with preserves (I heated the peach jam on the stove top first to make it more coat-able) until well-coated.
- Pulse the flour, sugar, and butter in your food processor until crumbly. You can also use your fingers, a pastry cutter, or a similar contraption. Refrigerate until ready to use.
- To assemble, place a heaping spoonful of peach filling onto each dough round. Cover and let rest for 20 minutes, while preheating oven to 375.
- Sprinkle the posypka over the kolache. Whisk the remaining egg with a tablespoon of water and brush over the sides of the kolache.
- Bake for 25-30 minutes, until browned. Let the kolache cool for 20 minutes and serve. Leftovers will keep tightly wrapped in the fridge for 3-4 days.
Yields: ~14 kolache
Estimated time: 8 hours
Calories: 247.7| Fat: 5.9 | Fiber 1.7
WW Points: 5
Calories: 212.2| Fat: 4.2 | Fiber 1.7
WW Points: 4