Re: [TexasCzechs] Kolache help
- Well, the lack of a written family recipe for the fruit filling explains it.
I was somewhat baffled as to how you (Wendy Bartek Wittenbrook) could master
the poppyseed rolls but be asking about fillings. It is lucky for you that
you found the dough and popsika recipes which your family uses. I'm afraid
many have been lost.
When she was growing up, one of my mother's chores was to make the bread for
the family. She never used a written recipe for kolaches. My grandmother
never used a written recipe and certainly not measuring devices when making
Our family kolache crisis came after both my grandmother and mother died
(mother died young). We found we had no recipes. We were finally saved by
the eldest sister. When she first married she has asked Grandma for the
kolache recipe and found that one did not exist. Sometime later on, my
grandmother handed her a kolache recipe from the December 1963 issue of the
The Progressive Farmer magazine and said "this is about what I do". The
recipe was submitted by a Mrs. Jerabeck. My eldest sister still has the
original page from the magazine. My next up-the-line sister was in high
school at this time. She received a card from the eldest sister with the
recipe typed on it. She uses that recipe card through this day. I have seen
it, it has yellowed and has spots on it. The filling recipes weren't written
down for us either; however, there were enough of us spanning a good number
of years so that some still knew how to make it.
We have changed the recipe some. For instance, Grandma always scalded the
milk. We weren't sure why since once the shortening has melted in the milk,
you must then cool the mixture before adding it to the yeast culture or it
will kill it. My eldest sister asked a home economics instructor and as best
they could figure the milk needed to be scalded because, back then, it was
not processed and purified. The scalding purified the milk.
I have found that the quantity of flour required achieve a good texture for
the dough varies from time to time. I am blessed as I have apparently
inherited "the feel for the dough". I find the kolache dough wonderfully
forgiving an infinitely workable.
Wendy, if you would care to share, I would like to know how you make the
poppyseed filling. A recipe for that I do not have.
Also, if there is anyone out there who is interested in a "novice's version"
(with detailed guidance), my daughter and I developed one for her school
project on Kolaches. I am more than willing to share.
Susan Rektorik Henley