Peach Kolaches

 


A Kolache is a Czechoslavakian pastry, and is basically a double-risen dough, baked with a filling (usually fruit) in the center. I have never made a yeast-based pastry before, so this recipe called for some experimental baking on my part. But, it sounded good enough that I wanted to try out those fresh Utah peaches on it! So off to experiment I went. Usually, when making a yeast dough, it is important to work the dough well enough to develop the gluten. That is what I have always known. BUT, with a pastry, I have read that you do not want to work the dough much, but you want it to be soft, sticky and tender. That's backwards in my book.

I have never had a traditional Czechoslavakian Kolache, so I am not sure what the end result is supposed to be. I imagined the dough would be very light and almost fluffy, but it wasn't. It was soft and tender but not delicate and airy. It was good, it reminded me of just-out-of-the-oven homemade bread, slathered with fresh peach jam, and magically rolled into one enchanting sweet roll. This is the recipe I used, but there are more detailed recipes out there if you need more tips.

Next day note: The kolache bread didn't fare well then next day. It was delicious and tender out of the oven, and through the first day, but by morning of the next day, the bread was dry and crumbly. Sometimes day-old pastry's are just that way, but I may try another Kolache bread recipe to see if I can get the tenderness to last. Or, I may try it with a cinnamon-roll bread recipe, or a butter-roll recipe. We'll see! I bet they would all be good with those fresh peaches!

Peach Kolaches
2 cups milk
1 egg
4 tbs butter
1/2 cup sugar
1 tbs salt
4 tsp yeast
6 cups flour

Filling:
2 cups fresh diced peaches
1 cup peach freezer jam

Topping (mix with a pastry blender):
1/2 c flour
1/2 c sugar
3 tbs butter

Scald 2 cups milk (by heating in a sauce pan until the milk starts to steam). Add butter. In mixing bowl, lightly mix egg, add sugar and salt. Pour milk into bowl, stir, cool to lukewarm. Add yeast, and gradually add flour. Kneed until smooth. Cover and let rise until doubled (abt 1 hr). Roll into 2 inch balls, place 1 inch apart on baking sheet, cover and let rise 30 minutes.

Combine peaches and freezer jam.
Create a depression in middle of roll with your fingers, place 1 tbs peach mixture into hollow. Sprinkle with topping. Bake at 350 F 20 minutes or until done.

Whole-Wheat Waffles with Raspberries and Peaches with Buttermilk Syrup

We usually just top the waffles with peaches, but I thought the raspberries would be a nice addition. Their tartness pairs well with sweet peaches. Waffles: I don't like my waffles "sweet", because the toppings are always sweet and it is just too overwhelming for me. I prefer a simple waffle with a good whole-wheat flavor, and that is just what this is. Thanks Catherine! Buttermilk Syrup: Now, there is nothing healthy about this syrup. It is full fat, full sugar and a full breakfast treat. It is almost like a caramel syrup, but it has just enough tang to balance out the sweetness. Use it on special occasions on top of something healthy, and just simply enjoy it! It stores well in the fridge. For an extra special treat: top cinnamon swirl french toast with fresh peaches and buttermilk syrup. Yum.

Whole Wheat Waffles
recipe adapted from Catherine Jones

3 egg whites
2 egg yolks
1/4 - 1/2 C oil (I use 1/4 C)
1 1/2 C skim milk
1 1/2 C whole-wheat flour
3/4 tsp salt
1 Tbs. Baking powder

Separate egg yokes from whites. Combine yolks, milk and oil; blend well. In a separate bowl, whip egg whites until stiff. In a third bowl, combine flour, salt and baking powder. Add milk mixture to flour mixture. Fold in beaten egg whites. Bake in a hot waffle iron.

Buttermilk Syrup:
1 1/2 C sugar
3/4 c buttermilk
1/2 C butter
2 Tbs corn syrup
2 tsp valilla
1/2 tsp baking soda

Bring the first 4 ingredients to a boil. Allow to boil gently for atleast 5 minutes. Remove from heat and immediately stir in the vanilla and baking soda.