Comments on: Winning kolache recipe / Recept na tradicni kolace

By: Tanja

Tanja — Sat, 12 May 2012 05:49:39 +0000

Hi Amy! Glad to hear you are such a Czech/Slovak patriot and enthusiast
I hope your recipe comes out well and I am sorry to say I don’t know about sausage kolache. That must have been a regional thing where your grandma grew up or maybe it was her own invention!

By: Amy Kienow

Amy Kienow — Fri, 11 May 2012 17:00:02 +0000

Hi Tanja, I was so excited to have come across this recipe. To find one coming from someone so close to home. I am actually from Burleson County. Born and Raised!!! So I am familar with the “Matcek” name. My kids and myself are members of SPJST (SPJST stands for Slovanska Podporujici Jednota Statu Texas, or Slavonic Benevolent Order of the State of Texas”). Anyways, this year for there Youth Achievement Day, the food competition is Kolaches. My grandma use to make Kolaches for the Kolache Festival in Caldwell. She passed away 9 years ago and nobody has her exact recipe. So I was on the search to find a recipe for Kolaches. Thanks to you I think I have found one and I plan to give it a whirl the first chance I get!! Do you have any idea how to make Sausage Kolaches? Thanks so much for sharing this with us!!

By: Nancy (Ira) McGrew

Nancy (Ira) McGrew — Mon, 16 Apr 2012 14:27:31 +0000

Hi Tanja,
I also am a full blooded Czech and I live in Iowa. My hometown of Spillville in NE Iowa is famous for several things. One being that Antonin Dvorak spent time there in 1896 and composed a piece of well known music Humoresque…Anyway I have been in a family that continues Czech traditions. The Kolach making sort of drifted away as we could always buy from a family friend who makes the best Kolaches in the world! :0) In our small town of 300 our Kolaches are made closed faced. The opposite corners are pulled together and there are then 4 “eyes” in the corners. Cedar Rapids, IA which is closer to where I live now ( has the National Czech and Slovak Museum)…folks there make open faced kolaches. We always wondered why our custom was making closed faced Kolaches. My mother who is 83 does not know the answer to this. I think our friend Mildred Riehle would not mind me sharing her recipe if you would like it. I will be using it for the last time with my students as I will be retiring this spring from teaching.

By: Tanja

Tanja — Sun, 29 Jan 2012 05:18:35 +0000

Hi Tom, I would use all-purpose flour.Good luck!

By: tom wolfe

tom wolfe — Sat, 28 Jan 2012 20:56:11 +0000

Thank you very much for posting this recipe!
I will try it out tomorrow but I would like to know what type of flour you use? Is it all purpose or bread flour?
I grew up in Michigan and kolaches were always a treat from our local bakery where I have many fond memories.

Best regards
Tom

By: Lisa

Lisa — Sat, 24 Dec 2011 16:46:02 +0000

Oh my gosh, I am so excited to find this authentic recipe. I’m originally from Nebraska and my grandmother and I used to make kolaches when I was little but no one seems to have the recipe she used. She’s been gone for 30+ years but I still remember “helping” her and getting full of flour yet she never got mad. She would let us make little pie crusts with the leftover dough and sprinkle sugar and cinnamon on them and bake them. Mmm.. I haven’t made kolaches for years but wanted to start again with my daughters. My favorites were poppy seed, cherry and apricot. Dad and grandpa loved the prune ones! Thank you for sharing this recipe.

By: Tanja

Tanja — Fri, 23 Dec 2011 21:08:26 +0000

You mean when it the dough was rising? If that’s the case you have to cover the bowl with the rising dough with a piece of dishcloth.

By: Shar

Shar — Fri, 23 Dec 2011 20:24:53 +0000

When I made them the dough began to dry out towards the end. Is there a way to prevent this? It was only the second time in my life making kolaches!!

By: Tanja

Tanja — Thu, 15 Dec 2011 22:10:08 +0000

Yummy! Thanks so much!

By: R Vratny

R Vratny — Wed, 14 Dec 2011 22:03:00 +0000

KAPUSTA

2 – heads cabbage, cut into 1” pieces
2 – large cans diced tomatoes
2 – large red onions, cut up
Salt and pepper
4 – lbs. pork steak, cut up into 1/2″ pieces
2 – T caraway seed
6 – T. Crisco

Cut cabbage into one inch pieces, add tomatoes and toss. Fry onion in Crisco until slightly browned. Add onion to cabbage mixture and toss. Place pork steak in remaining Crisco and brown, the cut into ½ inch pieces. Add 1 ½ tablespoon caraway seed to cabbage mixture and mix. Put cabbage mixture and browned pork steak in large roaster. Add remaining caraway seed to top. Put in 350° oven for 40 minutes. Remove and stir. Bake an additional 35 minutes. Remove and stir. Bake an additional 35 minutes.