Monday, August 3, 2009

Kolaches*

gluten free kolache
*A quick word about Kolaches. The traditional description for a kolache is fruit-or-seed-filled sweet pastry. The technical word for this meat-filled kind of kolache is klobasnek, according to Wikipedia. However, I've never heard of it and the popular word around here is kolache. Also, kolaches aren't sold everywhere. On last year's trip to California, we asked for kolaches at a donut shop and the lady looked at us funny. They're pretty ubiquitous in Houston.

If you've never heard of it, it's pretty much a dinner roll filled with meat and/or cheese. They're sold in the donut shop and we normally eat them for breakfast.

This morning my Tony mentioned how he wanted kolaches for breakfast, and I felt ambitious enough to make them.

Ideally, the bread surrounding the filling should be very soft. Mine didn't turn out quite right. They were much closer to the texture of a hot pocket. I think next time I'll try using more starch and less brown rice flour. Regardless, they turned out very tasty.

Kolaches

3/4 c. brown rice flour
1/4 c. sweet rice flour
1/2 c. potato starch/ corn starch
1 t. xanthan gum
1/2 t. salt

1 t. sugar
1/2 T. yeast
a little more than 1/2 c. rice milk

1 T. oil (I used sunflower)
1 egg, slightly beaten

Preheat your oven to 375. Proof the yeast while you mix the dry ingredients together. Add the dry ingredients to the oil & egg, and add the yeast mixture. Mix it all up into a dough.

Using floured hands, create balls of dough and flatten them down. Place your choice of meat (I used ham and cheese, but sausage is very popular) in the middle, and fold the dough around it. Make sure it's all covered, or the cheese will melt out while they're baking. Place the kolache folded side down in a greased pan. A 9 inch round worked well for me.

Once they're all filled, let them rise, then bake them for 15 minutes.

Best enjoyed with coffee and orange juice. :o)

2 comments:

Laura said...

I realize this entry is pretty old, but I was searching for gluten free kolache and I came across it. This looks like a great recipe. I was also thinking about using the Chebe all purpose mix to make them. Although I'm sure you've perfected it by now, I'll let you know how it turns out!

www.glutenfreeinthe713.blogspot.com

Theresa Brandon said...

A kolache in the Midwest is nothing like you describe.
Here in Iowa it looks like a raised Danish filled with fruit. The Czechs brought the recipe to America with them.
we have Kolache festivals each year
to see what ours are about do a search for St. ludimila Church Cedar Rapids Iowa/kolache festival.